I think also if the bird has a big bumblefoot, then the fork knife without the toe loop would come in handy.
do you guys know the differences on how the knifes cut between Banana style and malaysian style? what type do you prefer and why? also, why you prefer the the style, diamond, traditional...
Last edited by jam671; July 27th, 2011 at 09:01 PM.
yup, i got one same style, different metal. The one on top is german metal called solengin steel, mine is cobalt steel.
I think it is called modified banana double edge.
Thanks jam671 but how are these in the pit??
Hi bully12, I see you got 2 different style of knives can you tell me the desighn on these and which are better?are they low,med, and high point which is which?
I just got these new knives. So i havent had a chance to use it. I am waiting for the molting season to be over so i can get some birds up and test out these new knives. But according to the other people using this type of knives. They say it is proven deadly. Its a medium point.
Ill post up some videos when i use these new knives. Hopefully i do better with some upgraded knives and also making sure i am evenly matched.
Bully12's knive looks like a modified banana diamond and a regular modified banana.
Last edited by jam671; July 31st, 2011 at 02:08 PM.
here is a picture of my old knife compared to the new ones.
What Ya guys think? Will i do better with the extra size?
The small one is made locally on Guam by Dimapan.
I used to win easily with this one, but nowadays everyone is using big knife
and it is getting more tough to win.
Last edited by jam671; August 30th, 2011 at 09:06 PM.
Before I was using the media luna malaysian wide blade, but since banana type semi double or diamond back is the choice of most gaffers nowadays I start using them also. The difference with the performance is that my roosters damage the opponent better. I remembered once I tied a new banana type diamond back, regular 3" long to a cock and my opponent tied them with the same design but longer, my cock hit first and the opponent hit back in just a span of a second. The opponent limping dead and mine flat on the soil, but as soon as they handed mine it was dead... I analyze that It was a split seconds that decided the winning rooster, if not for the very pointed, sharp and sleek knife I would've lost. That's why I have so much respect for this design, and now I'm seeing much improve design the edge is wider, from the back up to the tip.
Just sharing my opinion.
Awesome! Thanks for sharing your experience.
I am feeling even more confident now that the new knife
has good reviews.
Last edited by jam671; August 30th, 2011 at 09:53 PM.
its a long long long knife...
Pls post more videos (about 15 to 20 ) using these long knifes. and pls mention the length... anyone...i really apreciate it... pls. include the fast fights and that ends to the drag..thanks a lot... just need to see them...
Half toe ring/ diamond back tari design.
Full toe ring / medium point diamond back tari design.
We are using this design for cocks and stags.
2nd picture was made by metalspur from Quezon city...material used was Starret red stripe.
For me it is easy to set the half ring toe design....I can easily avoid chocking the toe.
We are not using tari beyond 4 inches long.
I did test tie this knife on some of my culls and i feel the knife maker is right.
If you have any suggestions on the setting, please share with us on what difference the setting so i can make my adjustments and test it out on a hackfight before i do try out a derby.
Modified Banana, double edged, slim tip.
Not sure how good it is yet, but it sure looks wicked.
These knifes are just addictingly Beautiful!
Last edited by jam671; September 6th, 2011 at 07:29 AM.
Nice! Thanks for sharing your knives. Them knifes are such a beauty. Sometimes, I catch myself just admiring my knifes and waiting till the day i can put it on my warriors.
bro jam671..nothing wrong with trying something new..but for me don't fix it if it not broken..bcoz records shows...
If you have been winning with the 2" knives, you might be tempted to align your new knives the way you have aligned your 2" knives before. To maximize the advantages of your new set of tools, here are a few things to remember:
1. The length of the traditional Filipino fork knife to be used on a bird depends on the length of the shank of the bird. Traditionally, it is measured from the base of the prop toe to about 1/8" below the knee. Lately however, they measure it from the base of the prop toe to the feathers above the knee. The traditional is a better all around knife length while the new measurement is very effective for high breaking fowls and is fatal in the first 3 buckles. It is not as effective though in ground fighting especially when the opponent is down.
2. Alignment for the two knife measurements are also different. It is best to consult a good fork knife man to get things right. Generally, the vent is the alignment guide. Some want it a little to the inside while others a little to the outside.
3. They say that the fork if not loaded should be tilted a little to the inside. This makes them better cutting knives.
Hope this helps. Good luck!
there are many sizes as far as design of knifes in PI. as far as setting is concern there different also. well it depends to to designer or to user for what type he wants,
there are setted to 12 o clock, 1 oclock 2 o clock and or 11 o clock,
most of 11 o clock used only at short size( like malasian knife) for long knife 1 o clock is verry common,
if you are not aware of these types it is better to consult to your tari designer/maker about this, also how it is to be tying and or positioning.
it is only my opinion sir, but the best that u can do is try to test it to your culls and see the difference, compare how it works.