You can tell a lot about a hunting knife by carefully examining its shape. Each different sporting knife design is shaped to carry out its intended duty. This rule also holds true for culinary knives. For instance, a cleaver is rectangular and extremely strong so as to allow the user to chop through tough tissue and bones. Flexible boning knives for cleaning fish are often curved, which allows the knife to more easily cut through flesh. There are several different common shapes for sporting and hunting knives, and each one has its own common uses, advantages and weaknesses. Here’s a look at how to tell a knife’s use by its shape: Clip-Point Blades The blade of a clip-point sporting knife curves slightly up, like many kitchen knives. However, the back side of the blade cuts in about halfway down the knife, creating a thinner, sharper tip. Sometimes, the back edge of a clip-point blade is also sharpened, which is handy in piercing applications. Pocket knives, folding knives, and Bowie knives often have clip-point blades. One weakness of a clip-point blade is that, depending on the severity of the cut back section, the tip may be quite skinny and weak. Indeed,
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