For those new to birdshead grips, the normal hold is as with a derringer. Pommel is butted against palm for thrusts and over a foot of reach, and a casual wrist flick buries the edge over 1/4" into a dead dry pecan tree trunk, near effortless chopping. Still light and fast when held in such a manner.

A more normal or choked up grip for kitchen or fine carving work, it handles as a much smaller knife out front.

As much as I dislike out of focus shots, this is the best I can do in between tropical waterfalls from the sky. The hot knife through butter wood carving came after the chopping and no perceptible use to knife at all. Actual chopping done with front half of blade also used for carving, as opposed to the "say CHEEeese" photo shot.

PS- As for tropical, the grass was just mowed yesterday.




(that would hurt)