What exactly is the difference between a sheepsfoot and lambsfoot blade?

Ernie1980

Ernie1980

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Apr 19, 2012
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As we are all getting exited about the possibilities of the 2017 traditional knife, both sheepsfoot and lambsfoot are mentioned as blade shapes in the main information thread. The context suggests these blade styles are quite different, however I have always used the terms interchangeably. Can someone more knowledgeable than me (should be just about everyone lol) please help me out with the specifics of each? Pictures would be a bonus:)
 
Both viewed from the side:
A sheepfoot blade has an edge that is parallel to the spine or back of the blade. A lambfoot has a distinct distal taper, making the tip narrower than the area meeting the tang.

Sheepfoot blades:

Sheepfoot%20blades%202_zpslrm4ahed.jpg


Lambfoot blades:

Lambfoot%20Pair%202_zpslrxgeae8.jpg
 
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Distal is the correct term. Thicker at the guard/handle than at tip in height. Edge to spine.
 
Yes, I'm surprised that people hadn't seen Jack's definitive thread on the LF. It's all there in black&white and colour :D

Don't think it was a proposal, just some people thinking aloud, excitedly ;) But I suppose 'The Ancient' has something of the LF about it?

Another aspect is I suppose, the Lambfoot is a particularly English blade, not seen (or rarely) on American or other knives whereas the Sheepfoot is more universal and very typical of the Stockman.
 
The lambsfoot blades above look straight.
The ancient tc's have a little recurve i guess, which is more tricky to sharpen.
Which type do you prefer, and why?
 
I'd also call it a distal taper. Distal is away from the point of attachment. Proximal is toward the point of attachment. Profile is the outline.
 
We've got a bit of a conundrum here. Distal taper, at least when used to refer to fixed blades, is what you see when looking at a blade from the spine. The spine is thicker at the guard, and thins as it goes towards the point. That is how to make big knives like the bowie nimble and agile, instead of sharpened heavy clubs.
 
kamagong said:
We've got a bit of a conundrum here. Distal taper, at least when used to refer to fixed blades, is what you see when looking at a blade from the spine. The spine is thicker at the guard, and thins as it goes towards the point. That is how to make big knives like the bowie nimble and agile, instead of sharpened heavy clubs.
Click to expand...

Oh. I see what you are saying. Both the thickness and height of the blade taper distally. To make it clearer, I guess you could say that the profile of the blade has a distal taper. Which is pretty close to what you said.
 
Is there any benefit to using a Lambsfoot vs a Sheepsfoot blade, or is it more of a style consideration?
 
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