What Is A Fixed Blade Knife? A Comprehensive Guide!

My dad used to collect various models of fixed-blade knives. We can say it was his hobby! His passion for knives and bladesmithing was undeniable. These aichmomaniac interests were passed from my father to me during my childhood. 

My first memory of a fixed-blade knife was when my father showed me a Gerber Guardian Boot knife. Its plain edge, compact design, and sturdy cuts fascinated me. I started to research these knives more, collected them whenever possible, and gathered knowledge about them as the years passed. If you are also looking for detailed information about Fixed blade knives, this guide will help you. So let us move ahead and learn more about these knives!

What Is A Fixed Blade Knife?

The permanently anchored knives in one place on the handle are ‘fixed blade knives’. These knives are unfoldable (they do not get folded like Swiss Army knives) and compact. Whether you have to cut fruits and veggies, open cans and bottles at a bonfire, or chop meat or tree barks on a hunting trek, A fixed-blade knife serves all such occasions! 

Key Features Of A Fixed Blade Knife:

These knives are longer and thicker than folding knives. Usually, a 4-6 inches long blade is ideal for cutting fruits, carving roasted meat, chopping small barks, etc.

A 0.45 mm thick blade of a Chef’s knife is suitable for chopping vegetables, fruits, or other thick food items. These knives can handle larger pressure than carving knives.

A carving knife is thinner than a Chef’s knife with a 0.30-0.35 mm thick blade. The spine length of each blade is relative to the knife height. The Chef’s knife can be 3.5 mm long, whereas a carving knife is 1.5 to 2 mm long.

On the other hand, Utility knives are smaller than regular knives. They are only 0.025-0.030 mm thick. 

Thick-bladed are more durable and stronger than thin-bladed knives. But they lack maneuverability. However, thin-bladed knives are excellent in precise cuts and maneuverability.

Sheaths of leather, metal, cardboard, nylon, kevlar, plastic, etc., materials are used in these knives. It protects a knife from external damage, chipping, breaking, denting, or warping. Some sheaths also have holsters. They are also called knife saya or scabbard. Fixed blade knives that must be covered in sheath to protect the blade are known as ‘sheath knives’.

The sharpened edge of a fixed-blade knife can be straight, serrated, or combined. I like straight knives for sharp cutting and maneuverability. I carry serrated fixed-blade knives while trekking, camping, or trailing. They help to cut hard objects like ropes, branches, thick tree stems, bamboo, etc.

Smaller knives are lighter than larger knives. They weigh around 200-300 gms, depending on their shape and height. Heavy-duty knives may have more weight due to their thick blade and sturdy handle.

The main issue with folding knives is that their folding mechanism fails on longer use. In such a situation, that knife doesn’t remain useful and we re-purchase it. Well, that’s not a scenario in fixed-blade knives. The blade remains unfoldable. It is protected in a sheath to maintain its sharpness and overall structure. 

Popular Types Of Fixed Blade Knives?

One fine day, my father took us to the city museum where there was a huge collection of knives. I got to explore vintage, historical, and 90s fixed-blade knives!  When I was a small kid, I used to feel that utility and Chef’s knives had the same functions. While growing up, I realized that each type of fixed-blade knife serves different purposes.

These knives can vary in their models depending on their use. Let us quickly glance into the most famous types of fixed-blade knives that everyone must know:

These culinary knives are useful to cut, dice, mince, and chop food in homes and restaurants. They come in smaller to larger sizes.

These knives are a lifesaver for mountain trekkers and camping lovers! It helps in building shelter, self-defense, making fire, wood cutting, wood carving, etc., especially during emergencies.

These knives are useful in cutting, slicing, skinning, fillet, and boning meat. These knives have long blades with a slightly curved tip. They are also used as machete or hatchet during camping in wild forests!

These knives are made from anti-corrosive materials like titanium. Scuba divers use these knives to cut ropes underwater, knock tanks to call another scuba diver, unscrew bolts, cut and open shells and oysters, etc. 

As the name says, these knives are useful in preparing, slicing, and filleting fish. Their flexible blade is also used to cut meat from bone. Their 15–28 cm long blade can cut soft meat, vegetables, herbs, fruits, etc.

Neck knives are hung in a natural or synthetic cord wrapped in a sheath. We can wear these compact knives around the neck and use them. They are usually less than 4-inch blade length. They are used to cut ropes, packages, long veils, soft branches, etc.

Hunters and trekkers carry this knife in their boots. You can wear them under your pants or on your belt for self-defense. These 4-7-inch knives have a protective sheath to avoid cuts, damage, and chipping. They are used in cutting, chopping, whittling, etc. In forests, these knives are useful in cutting branches and throwing them away while walking.

This all-purpose knife is useful for all kinds of cutting tasks like cutting ropes, cords,  food items, chopping fish, trimming tree branches, cutting cardboard boxes, cleaning fish scales, etc.

Advantages Of A Fixed Blade Knife:

Undoubtedly, these knives provide ease in cutting foods and other things in everyday life.  I am sharing some important advantages of fixed-blade knives that I came across throughout the years:

These knives have stronger and thicker blades than folding knives. They are less likely to chip or break. Hence, they are more durable and sustainable.

As mentioned above, these knives have versatile options depending on their purpose and usage. They are useful for cutting meat, ropes, shrubs, herbs, cardboard, etc. These knives are also used as a defense tool when roaming in wild forests or trekking on cliffs.

These knives do not have minute unreachable parts to clean. They are easy to clean and maintain for longer use. Their full-tang structure, quick deploying mechanism, and accessible handling make them easier to use and maintain.

These knives are more maneuverable than folding blade knives. They are easily accessible and faster to cut than foldable knives. They also avoid accidental closure when you carry them. Their comfortable and ergonomic grip, double edge length, and sharper edges make them superior. 

Disadvantages Of A Fixed Blade Knife:

Well, these knives have extraordinary advantages. But, they come with some disadvantages too. I feel you should also know the cons of fixed-blade knives so that you can select the right quality knife in the future:

These knives are quite heavy due to their thick blades and long grips. The durable materials used in these knives have noticeable weight. Using or carrying these knives for a longer time can cause slight pain in the wrist or hands. Their larger size makes them difficult to carry. Comparatively, folding knives are easy to move anywhere.                                                                                                                                                               

Some people may misuse these knives against the law. Hence, these knives are banned in some countries and states of the USA. E.g. In China and Japan, carrying a knife more than 15 cm is illegal. In the United Kingdom, possessing a knife in public is an offense.

They have super-sharp blades.  A few years ago I accidentally got a cut on my forefinger while cutting fish with this knife. I always carry them with their sheath when not in use. Carrying a fixed-blade knife without its sheath can be risky.

How To Choose A Fixed Blade Knife?

Getting a good-quality fixed-blade knife is a lifetime investment. I am sharing a few insights on selecting the right type of fixed-blade knife according to your needs and purpose, as follows:

The selection of the right knife depends on its shape. Types of blades include tanto, clever, drop point, etc. I am sharing the most commonly discussed shapes below:

These knives are most popular for all kinds of cutting needs. They have a dropping spine and a rising belly. 

These knives have a sharper and thinner tip. The unsharpened edge of the back of this knife is clipped towards the blade tip. Their pointed tip is ideal for minute cuts, carvings, etc.

These symmetrical knives have equal blade areas on both sides from the center.  Their tip is in alignment with the center line. They are used for stabbing animals during hunting, cutting thick branches, and sparing ropes.

These knives are mostly used for cutting, mincing, skinning, filleting, and chopping fish, meat, and vegetables. They have a spine that runs from handle to tip. Most of the chef’s knives have these types of blades.

Blade length determines the serving of your purpose. You can opt for a blade length of 3-4 inches for daily cutting chores. For survival and self-defense, 5-8-inch knives are sufficient. 

Along with length, the thickness of the blade matters too. You need a thick-bladed knife for heavy-duty cuts. E.g.  Hunting and butcher knives have a 2.0-3.5 mm thick blade for sharp cuts on animal skin, bones, etc. Carving and Chef’s knives have blades of 0.30-0.50 thickness. This thickness is ideal for slicing, cutting, dicing, filleting, etc.

Tanned leather sheaths are ideal for hunting knives, utility knives, etc. This material is most common for crafting lightly flexible sheaths because it is flexible and does not scratch the blade. 

Materials like stainless steel, copper, brass, ceramic, Mongolian wood, silver, etc., are used for non-flexible sheath covers.  Mongolian wood sheaths soak moisture and protect the knife from rust and corrosion.

Handle material determines the grip, longevity, maneuverability, and style. The most commonly used handle materials include stainless steel, iron, and aluminum. They are affordable and durable.

If you are looking for an anti-corrosive and anti-rust knife, you should look for materials such as titanium, stainless steel, and rubber. Rubber knives are slip-resistant too for wet food items. I like to use titanium blade knives for silky smooth cuttings and longevity.

If you are looking for a vintage-style yet effective knife, you should look for hardwood blades made from maple, oak, cherry, desert ironwood, etc. barks. Even in some cultures, bladesmiths create blades from buffalo horns too.

For advanced options, you can look for composite materials like Micarta, carbon fiber, fiberglass, etc. 

The oval is my favorite shape of these types of knives. I can comfortably cut vegetables and fish for longer due to its ergonomic shape. Many professional chefs, beginner aichmomaniacs, etc., prefer the Oval design. 

Arch and D-shaped handles are also popular apart from Oval ones. Arch shape handles provide an ergonomic grip. Octagonal, square, and round handle shapes are also preferred for some occasions. But, they offer less grip and maneuverability.

Tang can be full or partial. Full-length tangs are ideal for heavy-duty cutting work. Such tangs offer high durability and strength to cut animal skin, bones, tendons, wood, etc. But, if you have lightweight tasks like filleting, mincing, carving, or slicing, you should go for partial tang. 

Kindly watch the following video for more detailed information:

How To Maintain A Fixed Blade Knife?

Keeping your knife as good as new needs regular cleaning, maintenance, and sharpening. I am sharing some basic tips to maintain these knives for your help:

You must clean these knives gently with warm and soapy water. You do not need to over-scrub them. Use a soft sponge or micro-fiber cloth to clean clogged debris on the handle and blade. 

Do not use abrasives, hard chemicals, etc., on the blade or handle to avoid damage, scratches, and chipping. Always dry the knife completely to prevent rust and corrosion. Kindly read my article on sharpening pocket knives here for more details!

Blade edges become blunt on longer use. One must properly sharpen the blade with a sharpening wheel, rod, or stone. You can take your knives to a skilled bladesmith to get sharp edges.

Metal knives tend to get rusted and corroded after a long use. We must remove rust from these knives to maintain their sharpness and maneuverability. 

I use lemon, vinegar, baking soda, WD 40, etc., to remove the blade’s rust. For more details, read my article on the best 5 ways to remove rust from the knife’s blade

Always store knives in low-humidity and dry places covered in sheaths.  

Final Thoughts:

Fixed-blade knives are the best buddies for aichmomaniacs. They are not just a tool for everyday cutting. They serve your various needs in versatile ways. I suggest always looking into each feature while selecting these knives for the right judgment. And, do not forget to implement the maintenance tips to keep your knife strong and sturdy. 

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