Comparing My Small Knives as Paring Knives.

[@christianlishen1280]

If I had the bet the reason the bandit didn’t cut as easily as the other two is more the behind the edge thickness instead of the polished edge. Plus the blade isn’t as tall (with a thicker stock than the benchmade) so it’s going to act more like a wedge than the other two. As for why LT and some companies have the longer unsharpened portion of the blade (I believe the technical term for that space is the ricasso) is for their makers mark/stamp. I believe that on some models and grinds they have found the mark will be ground off if it isn’t on the ricasso so they lengthen that space to make room for the stamp.

[@MountainLife1]

@@christianlishen1280 I just looked at all three. I can't tell if I'm just looking, but if it was actually measured with a micrometer or something I'd say you're probably right. The Bandit is probably thicker behind the edge. I don't know about leaving more ricasso for the makers mark, but it sounds plausible. Thanks for the information.

[@CNYKnifeNut]

I understand its not the point of the video, but you should look into the small Robert Herder/Windmühlenmesser kitchen knives. They'll complete change the way you look at "slicyness."

[@MountainLife1]

@@CNYKnifeNut at one time, case used to make a paring knife that was very handy. I know a real dedicated paring knife would probably be better, but I just like using my knives. It's not everyday that I have fish to clean, something to skin, or animals to process. Anyway, I'll look into the knives you suggest. Thanks for watching and commenting.

[@janicegelbhaar7352]

As my granny would say , you're leaving to much tater on that peel

[@MountainLife1]

@@janicegelbhaar7352 yes, the old folks were frugal. My grandparents used to can several bushels of apples every year. Instead of throwing the peelings away, they would make jelly with them. Any scraps went to the hogs, so nothing was ever wasted. Thanks for watching and commenting.