Gunner Asch wrote:
On Sun, 08 Jun 2008 13:05:12 +1200, Tom
wrote:


Ignoramus21192 wrote:

Bayonets generally make ****ty work knives, both because of their lack
of edge holding ability..materials/heat treated for unbreakability
(lowest bidder...sigh) and the blade design tends to be too fat for
decent edge holding...unless you thin the edge way the **** back.

swedes are better knives, but then they tend to be a bit too thin. Ive
seen a couple broken ones over the years.

Sell it and buy a half dozen new work knives



Gunner

X2 on the buy some real knives.

Bayonets. Too thick to cut with, too long to keep in control, too
heavy to pack around all the time, and not strong enough to make a
decent pry bar.

They work good for their intended purpose, though, which is to provide
a last ditch pokey thing on the end of a shooty thing! :-)

Go to a commercial butchers supply outfit and buy a couple plastic
handled meat ctting blades, of a shape and size that suits your needs.

Cheers
Trevor Jones