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  2. Sami knife - Wikipedia

    en.wikipedia.org/wiki/Sami_knife

    The Sami knife has a long, wide, and strong blade that is suited for light chopping tasks such as de-limbing, cutting small trees for shelter poles (See lavvu), brush clearing, bone breaking and butchering tasks, [1] and is sometimes used as a substitute for an axe for chopping and splitting small amounts of firewood from standing dead trees—an essential ability when all dead and fallen wood ...

  3. These Are the Best Knife Sets, No Matter What You Like to Cook

    www.aol.com/best-knife-sets-no-matter-230900814.html

    Wüsthof Classic 9-piece Knife Block Set. The best of the best is going to cost you, but it will be worth it. Wüsthof is one of the most respected names in European-style knives for over 200 ...

  4. Billhook - Wikipedia

    en.wikipedia.org/wiki/Billhook

    The use of a billhook is between that of a knife and an axe. It is often used for cutting woody plants such as saplings and small branches, for hedging and for snedding (stripping the side shoots from a branch). [3] In France and Italy it is widely used for pruning grape vines.

  5. Weapons of pencak silat - Wikipedia

    en.wikipedia.org/wiki/Weapons_of_pencak_silat

    The blade is thick, flat, and double-edged. The tumbuk lada is sometimes called a lading but this term properly refers to a knife made from an old spearhead. Both weapons have blades ranging from 8 to 16 in (200 to 410 mm). Badik. The badik or badek is a small, straight knife originating among the Makasar and Bugis people. They may be double or ...

  6. What’s The Difference Between A Cheap Chef’s Knife And An ...

    www.aol.com/news/difference-cheap-expensive...

    Experts share tips for finding the best inexpensive kitchen knife and keeping it sharp. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

  7. Caidao - Wikipedia

    en.wikipedia.org/wiki/Caidao

    Traditional knives had a simply-forged, carbon steel blade with a long, ground bevel, but the typical Chinese chef's knife is now a stamped blade. The traditional handle is a full-length tang that is only about 1 or 2 cm wide, which is passed through a metal cap, then through the center of a round, wood dowel, then bent over and hammered into ...