Does anyone know why the blade of a butcher knife is designed the way it is? I'm especially curious as to the spine that juts upward near the tip. Why? <img src="/images/graemlins/confused.gif" alt="" />

A butcher deal with meat all day, every day. He needs a knife that can debone, skin, everything. Even pry and do light chopping, which is probably why the blade widens at the tip. I've only dealt with two professional butchers, and they both only used a few knives- big (8" or so) "butchers", a cleaver, and one or two small knives for delicate work. The one who took things fresh from the farm or would professionally section large game also used a medium (6") butcher's knife, and a skinning knife. Get the tools right for your needs, and there is less you have to lose.

It works on the same theory as most everything in the world should use one of maybe four or five sizes of screws, or two or three types of batteries. It's just easier.