Results 1 to 7 of 7

Thread: Bura bowie

  1. #1
    Join Date
    Jan 2006
    Location
    Florida
    Posts
    7,035

    Bura bowie


    ADVERTISEMENT
    OK, because everyone likes pics. . .


    I decided to give it a little workout today, nothing fierce, but see how it performs.

    First, the edge. Even polished, this one came sharp. Sharp enough that all I did was steel the edge with a ceramic rod to remove the burr, and strop it to polish the edge. It would cut hair, but left a bit of razor burn behind. For a hard use blade, I don't bother putting a shaving edge on. Outside we go.

    First of all, I wasn't expecting a great slicer, this is a thick blade. The spine is just under 3/8" in front of the bolster, tapering to 1/4" just before the false edge starts.

    I started on soft vegetation (weeds by the mailbox). It cut through them like they weren't there with either a quick flick of the wrist, or a long sweeping machete-like swing.

    Next onto some of out concertina-wire like thorn bushes growing too far into the yard. These varied from thin spongy pieces to thick (1/2"-5/8") stalky trunks. the thin stuff sliced like the weeds did, it went through the thick pieces like a light saber with a quick whip motion, both striking towards the root and away from the root. I was very impressed by how this thick a blade worked.

    Let me stop here and describe the chop and why these designs are genius.
    Notice the sort of "bulb" at the pommel?


    I put my first three fingers in front of it, and wrap my pinky around the pommel. Then keeping a loose grip with my first two fingers and a good grip with my ring and pinky fingers, I use a kind of whip motion, much like with a kukri. The rounded pommel facilitates a good rotation and retention of the knife. Very good design.

    On to wood.
    I cut a small pine sapling down, roughly 4" diameter, that was growing too close to the foundation of the house. I chopped through from one side, without bending the tree or putting other external stress on it. The bowie took 22 strikes to get all the way through, and that includes a few where I flat out missed the "V" I was chopping into. Cutting the 1/2-3/4" limbs off was a one-chop affair.

    One last test was to break out another piece of the seasoned birch and baton it. No problem at all. Nor denting or rolling of the edge through all of this. Did a little drilling with the tip into the hard wood like for a bow drill. No problems. I did manage to bend the tip when I did the stab test into a 3/4" piece of plywood. Bowies are meant to stab flesh, not wood, so I'm not surprised or disappointed (except in being dumb enough to try it). Two strikes with a hammer straightened the tip out.

    Bringing it inside, I washed it off, did no sharpening and proceeded to carve up the rest of the ham I had left from yesterday. No problems at all slicing the meat, or chopping the bone in two for the doggies.

    Again inspecting the dge, no damage. washed it off, wiped it down with a silicone cloth and it's resting in its sheath.

    Very good, utilitarian blade.

    Probably makes a good fighter, too, but couldn't get any volunteeers to try it.

  2. Nice collection and picture, thank you
    Blessings from the Computer Shack in Reno

    Yangdu Martino
    himimp@aol.com

  3. #3
    Join Date
    Nov 2008
    Location
    Pacific Ocean's Shore-Edge
    Posts
    2,165
    Great review and photo's (in the group pic. is the bottom knife a Sher Bowie? If so what length please?) and good tips.

    But at the risk of starting a 'should/should not' war , current veterinarian advice I have received is not to give dogs any cooked bones what-so-ever, and especially not salty ones from a leg of ham.

    But Raw, meaty bones, (I give my dog's beef brisket, lamb brisket and necks as well as chicken carcases) should be a big part of a dog's diet.

    Besides being nutritious, they are excellent natural teeth cleaners and will keep the dog occupied and entertained especially when you go out.

  4. #4
    Join Date
    Jan 2006
    Location
    Florida
    Posts
    7,035
    Bottom is a Kumar Karda 9" blade 14" OAL.

    Interesting about the bones. Did the vet say why not give them cooked bones?

  5. #5
    Join Date
    Sep 2006
    Location
    woodlands near Lake Erie,NY
    Posts
    1,029

    Talking

    Just my 2 cents, and my doggys last 16 years. Take a ball peen hammer and smash up some cooked beef bones and pork bones. The beef pulverize and the pork seem to splinter no matter what.


    Mark

  6. #6
    Join Date
    Nov 2008
    Location
    Pacific Ocean's Shore-Edge
    Posts
    2,165
    Quote Originally Posted by Cpl Punishment View Post
    Bottom is a Kumar Karda 9" blade 14" OAL.

    Interesting about the bones. Did the vet say why not give them cooked bones?
    Thanks for the info re the Kuma Karda.

    When the bone is cooked, the heat causes calcification and hardening of the bone which in turn, unlike the raw bone, can not be digested by the dog.

    Quote Originally Posted by greenwoods View Post
    Just my 2 cents, and my doggys last 16 years. Take a ball peen hammer and smash up some cooked beef bones and pork bones. The beef pulverize and the pork seem to splinter no matter what.
    Hiya Mark, when a dog chews and breaks up the calcified bone it can splinter into shivers of indigestible hardened pointy bone that can puncture the intestinal wall.

    I like the idea of breaking up the bones to get the marrow for the your dogs. Some bones break up just like those you hit with the hammer. But some don't. I do not like taking the the chance the dog will smoothly breakup the cooked bone as well as a ball peen hammer.
    Last edited by b.c.molin; 01-02-2009 at 09:03 PM. Reason: spelling

  7. #7
    Join Date
    May 2006
    Location
    Orange County, NY
    Posts
    418
    Hey all!
    My Bura Bowie just came in today!!
    One Sweet item I must say...
    Now it is a toss-up 'tween the Bowie and the 16" Sirupati RE: which I like best!!
    Ed

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •