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Andy, do you consider your knife " working " sharp or "cut yourself if you are not careful " sharp?

[quote="AndyC"]Working sharp - it's a new knife but I'd already used it for various small tasks and hadn't touched up the edge. I believe almost any blade of reasonable sharpness would create a similar wound.[/quote

Thanks

Andy (the Pig Sticker - I figure the title is appropriate! ), THANK YOU for this most interesting and informative thread! I don't post on here much but, WOW, this is quite eye opening! Can you share with me your technique/hand hold of your knife when attacking the swine please? I was taught, years ago, right or wrong, by my sensei at the college street fighting club to hold the blade in a slashing fashion (alongside and parallel to my forearm) as opposed to the blade straight out form. I've got a reformed buddy that was muscle in a NY street gang decades ago that prefers the straight out stabbing method. Just curious about your preferred technique and what you used (form wise) to deliver the pig slices, so to speak. Thank you!

BTW: I found this thread most informative as I regularly travel to foreign countries/NPE areas. In the USA I typically bring a blade with me but I've reconsidered my options/knife after reading this thread. I do like the effectiveness of your setup.

Very interesting. Thank you.

I watched some of his videos on YouTube....very sobering.......shows that the 21' rule is very wise. Don't mess with a knife welding assalant.

Andy C....Did they show you the modification to make to the birds beak Victornox paring knife to make for a better grip?

The video I watched ( librefighting) showed the divot for the index finger.

Check this out Messermeister Model 5001-2


Also the 2.5 inch Park Plaza