Do any of you know of a broad head that is designed with a "granton" edge? That would be the same as is used on higher end kitchen carving knives.
never seen one.
That's "sort of" what a Magnus Buzzcut utilizes, people think it's serrated but it's not.
Don't know any. I am guessing that would double the cost per unit. Seems like a lot of work.
The closest I can think of is the old Roper's Indian Arrowhead.
Still not the edge you're looking for. I guess you could grind it down a bit past the serration part to get a smooth edge with scallops.
...must admit I really don't think you'll get much if any advantage if you do find a head like you're asking about.
Cool to think about though.
(http://i.imgur.com/d9qcWLH.jpg)
That Granton edge geometry would be interesting to test out in a broadhead application (to determine edge resistance to impact if nothing else).
It seems the Granton edge is used mostly in slicing knives and not so much with "choppers" per se.
An interesting research would be determining which edge geometry/blade material is most effective for a broadhead's application.
The Granton edge would definitely lighten the weight and ostensibly minimize friction as the blade enters the animal. I'm guessing this would the hoped for result as the broadhead passes through hide, flesh, connective tissue and organs.
I wonder if the edge would lose some bit of rigidity with the scallops removed behind the edge....
I prefer the edge I can reapply quickly at home or in the field.
The Ropers is interesting. But a scalloped aluminum cutting edge is why it is collectable vs. practical.
agreed 100% stumpkiller.
Just trying to come up with something that had some sort of scalloped edge.
,,,off the subject..is your warrior pre or post '68?
might not have the years right...smooth rounded back thru the grip or sculpted?...just curious.
not a lot of room on a broadhead
Just got my ABCC Newsletter and, Shazam, if there isn't a new broadhead called a "Bishop Bloodfloodz 3-500" that has the alternating scallop kinda like the Chef knife.
Don't really know anything else about them. but we all know not all new ideas are good ideas. ;-)
(http://uploads.tapatalk-cdn.com/20170422/ed9a330bbc9f7321da31218b0a5ef8a8.jpg)
^ That's awesome! Looks something like Rambo would have used.
Love the look and design of that head....but google shows nothing other than this thread here on Tradgang.
Terry, Saw em on bishop archery web site 500 gr, wow.
Oh hey they're on sale too.
But they are three blade not two right?
QuoteOriginally posted by Zradix:
,,,off the subject..is your warrior pre or post '68?
might not have the years right...smooth rounded back thru the grip or sculpted?...just curious.
No sure what you're asking. Sculpted, I guess(?) Here is an image of my Root Warrior grip (furthest left). I think it's '65 ish. Very high grip. Tiny tips, as well. Terrific bow.
(http://i.imgur.com/0JGluT1.jpg)
Cool looking bow....nice collection to boot!
I like the looks of your style more.
Thank for the reply :thumbsup:
QuoteOriginally posted by Stumpkiller:
I prefer the edge I can reapply quickly at home or in the field.
The edge of a granton is linear (or solid?) and could be honed in the field. I do it for my knives anyway.
The scallops or dimples are well off the blade edge. See: https://www.knifecenter.com/item/ERER46/ergo-chef-guy-fieri-kulinary-series-8-chefs-knife-granton-edge
Exactly my thoughts.It isn't a serrated or scalloped edge and is sharpened like any continuous edged knife.The oval flutes are supposed to allow air in and make food slices fall away from the blade more easily.It's an interesting concept.Will it apply to a broadhead?Maybe.It would be an interesting experiment.