Seax: multi purpose edge

[Jonathan Gage]

Here is my favorite pet theory, and I put it here for comments. Is there another reason for the angled back I am missing?
The shape of the Gebereht blade (angled back Seax) creates different grind heights between the spine of the knife and the edge thus producing cutting edge angles that decrease from bolster to tip. This would have allowed an area of the knife closer to the grip to be better suited for chopping, areas closer to the tip for cutting, slicing, skinning, and a sharp tip for puncturing leather.

It was the Viking's multi-purpose tool.

[J.Arthur Loose]

I'd agree with the multi-purpose knife thing. It's like a Bowie. Fighter, hunter, cutter...

I actually think if the Bowie as almost a modern Seax, especially in its heyday.

You could grind the blade to have consistent edge angles... so having not seen the grind angles of the Seax in question, I'd say that for chopping, the sweet spot isn't really going to be too close to the handle, and one theory for the angled back is to add weight and put the sweet spot further out. So I'm not personally sure on that one.

[Dodd]

Originally Posted by Jonathan Gage

Here is my favorite pet theory, and I put it here for comments. Is there another reason for the angled back I am missing?
The shape of the Gebereht blade (angled back Seax) creates different grind heights between the spine of the knife and the edge thus producing cutting edge angles that decrease from bolster to tip. This would have allowed an area of the knife closer to the grip to be better suited for chopping, areas closer to the tip for cutting, slicing, skinning, and a sharp tip for puncturing leather.

It was the Viking's multi-purpose tool.

While I agree with your thinking, I'd say that putting the blade grinds the other way would make more sense.
I've been heavily experimenting with this one thing, and found this:
you'll be chopping at the 'sweet spot' or centre of percussion which would be just forward of the apex of the broken back on a larger Seax. That would do well to have an axe-like grind. The rest of the blade behind it will be used less and less as it approaches the handle. I'd therefore put a thinner and thinner grind on it, so after years of sharpening, it should maintain a relatively consstant profile. On my own design, I'm treating it like a big kitchen knife with a small area of the blade having an axe-like grind. That may not be historical, but this one piece is based on a fantasy setting, and my own personal ideas for knife dynamics.

Man, this is a great set of topics. I'm so inspired!

[Coutel]

The geometry of the Gebereht seax and others mean the widest blade width (spine to edge) is towards the point and is reduced nearer the tang? ....so to grind a cutting edge would mean a naturaly thicker(cross section) grind profile nearer the handle and a thinner profile further forward.....some call it a 'Price' grind.

[Dodd]

only if it's a full-thickness grind.
if you, for argument's sake assume a sabre grind, and it's in a shape of a slight arc bowing down in the middle, this would indicate the lowest part of the grind line is where things would be 'thickest' in cross section.

....right?