Please Note: Not available to anyone under 18 years of age,please do not be offended if we ask for I.D.

Often whilst designing a knife, which is, let’s face it, essentially just a practical working tool, many Knife Makers will ignore the strength and durability of the Point in favour of creating a knife that has Eye Candy appeal.This is not a good starting point if essential design considerations are being overlooked if favour of visual appeal. It is easy to design an appealing knife at the expense of utilitarian function, but difficult to design a knife that combines both form and function together. There's no denying that putting things in the dishwasher is a lot easier than hand-washing, but most knives need to be washed by hand. Robert Welch's Product Specialist told us "I always say good quality knives are like owning a Rolls Royce, you wouldn’t want to put it through a car wash. Kitchen knives can be easily rinsed after use and dried for maintaining the edge. Placing knives in the dishwasher is not terribly detrimental but will have an effect.

These are some bold claims, but how does the knife’s injection system fare in reality? Unsurprisingly, there doesn’t appear to be any video footage of SCUBA divers stabbing sharks with the WASP, but several YouTubers have tested the knife on ballistic gel, plastic bottles, and watermelons to show how the system works: A knife is a relatively simple tool — a piece of solid metal (or some other hard material) with a sharp edge and sometimes a piercing point. Over the years, a few designers have tried thinking outside the box to develop knives which can deal more damage to a specific type of target. If you properly maintain the tip of your knife blade, the rest of the cutting edge will follow suit!’

Looking to sharpen up your kitchen skills? Check out our guide to buying the best kitchen knives

Other more specialist knives include Chinese cook’s knives, palette knives and mezzalunas (a two-handled knife with a curved edge for chopping herbs). How important is the metal type?

The Tip, or Point, of the blade is crucial for accurate and fast penetration at the beginning of a Cut into, for example, a small animal when dressing it, or when making a hole in a piece of wood for say a Fire Drill of some kind. A knife that does not have this design consideration could cause any forwardThrusting/stabbing forces to run to the sides of the knife's handle and out into the sides of the Spear Shaft. The joint, where the knife is tied to the wooden spear shaft, will take all lateral forces, which can easily then cause the binding to fail at this point. Vegetable knife: Also called a paring knife, this small knife is good for detailed jobs such as seeding chillies and trimming brussel sprouts. In a nutshell, when a knife has a wide Relief Angle and that Relief Angle is also the Primary Cutting Edge, there is a high degree of stability that can be obtained whilst sharpen. Stability, whilst sharpening, directly equates to accuracy, and accuracy directly equates to potential sharpness. It is, therefore,relatively easy to achieve a Razor Sharp Cutting Edge, with minimal practice. The geometry of The SharkBushcraft Knife Point has been designed to maximise the Strength to Penetration ratio, relieving the high tensile forces that are involved when using the Point for its intended purpose. This is all achieved whilst enabling it to be easily maintained at its peak level of sharpness due to the flatness of the Spine and angle of the Relief.

Highest Rated in Kitchen Knives

The Spine has been precision ground along its entire length, to a sharp 90° angle that will enable you to easily and safely scrape sparks from any Ferrocerium Fire Steel, as well as shave the bark from saplings, create shavings from dry heartwood for fire lighting and scrape the fats and hair from animal skins. Ironically the Point of the blade is often the easiest and first part of knife to become damaged or broken when using it for its intended purpose. For this reason having enough metal for maximum Point support verses maximum Sharpness is a serious design consideration that is all too often ignored by many knife makers. The Relief Angle is where the sides of the Blade angle towards each other to form the Cutting Edge. It is very important to have a good Relief Angle on a knife that is neither too obtuse (steep), nor too shallow. There is always a compromise, a trade off as it were, between the two; in that when the Relief Angle is too obtuse you will have a very strong Cutting Edge, but this will be at the expense of the potential sharpness of the blade. By contrast a Relief Angle that is too shallow will enable you to have an incredibly sharp Cutting Edge, but this will be at the expense of the strength of the Cutting Edge.