As mentioned in another thread, Canadians now have the option to carry short-bladed knives in their carry-on for domestic flights.

The blade must be well under 6 cm. In a folder, that is measured from the pivot. This translates to a blade under 2" with a cutting surface of 1.5". (Also, it better be a blade you are willing to surrender without pain -- Murphy's Law applies.)

So: how do you get maximum utility from a very short blade?

For example, I find that a long, stout handle is much more important than the blade length when it comes to accomplishing bush tasks.

Thoughts?