Was just reading on pre 20th century amputations and how they strived to be as fast as possible, cutting through bone and all.
Why didn’t they just amputate at the joint, like a butcher cuts pork or beef? That would have been way faster than sawing off though bone.
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You want to **keep** as much of the limb as you can. Surgeons will sit there before an amputation and figure out exactly how many inches of leg they can save, because every inch they get to keep helps the amputee be mobile and independent in later life.
Going through the joint at the knee would be straightforward…but it also means giving up on an extra couple of inches of perfectly good, strong, healthy tibia that would be really helpful when the patient learns to walk again.
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