A little chopping time with some Kabar's today

[cramsey3006]

I took today off, for a 3 day weekend, before starting a new delivery contract on Monday. So I did a little of everything today... Slept in, went fishing, played with guns and knives. How does it get better than that? LOL!

I took my new 1246 Camp Knife, the Potbelly, the Baconmaker, and the Cutlass Machete out for a little chop time. Nothing too serious, it was really to compare them to my BSA hatchet. As far as I'm concerned, the big knife VS hatchet debate is over. All of the knives out chopped the hatchet.

The hatchet has a 25 degree convexed, shaving sharp edge. The Potbelly and the Cutlass have 20 degree convex edges. Convex edges brought to you courtesy of the Work Sharp Knife and Tool Sharpner. haha! The 1246 Camp and the Baconmaker have the 20 degree factory V edges, although the Camp knife edge looked steeper than that to me. The 1246 could only shave with the forward portion of the blade, the Baconmaker could shave with the entire edge.

The wood of choice was Willow. Not the best test, but there's a bunch laying around at my father-in-law's from trimming trees.

First picture is 5 chops to a 5" thick limb. I didn't think to test the Baconmaker at this.

 

[cramsey3006]

Next I took a limb that was just over 2" thick and timed how long it took to chop through it.

All of these knife blades are hollow ground.

Potbelly with 7" blade, .250" thick: 11 seconds
Cutlass with 11" blade, .125" thick: 9 seconds
Camp with 8" blade, .156" thick: 16 seconds
Baconmaker 7" blade, .187" thick: 17 seconds
BSA Hatchet: 27 seconds

 

[cramsey3006]

Here's a couple of quick fuzz sticks with the 1246 Camp and the Baconmaker. The recurved blades did very well, really, it felt easier and more controllable that using a straight blade.

I'm sure that the 1246 will improve its overall performance after I put a convex edge on it. It's very quick in hand, what it lacks a bit in chopping ability it makes up for in balance.

I was pretty surprised with how well the Baconmaker performed in chopping. It is a stout blade at 3/16", but the balance is neutral. This knife is designed for sticking pissed off hogs, not general utility work. It did well de-limbing a small tree as well. It's got great slashing ability with the recurved edge. If the design appeals to you, you could make it work as a general purpose outdoors knife. If I was in need of a fighting knife, I'd have no reservations about picking the Baconmaker.

The Potbelly is the best 7" knife I've ever chopped with. It bites nearly as deep as the Cutlass with it's 11" blade. The heft of the Potbelly, along with its hollow grind, really makes it bite deep. My favorite woods blade I've had so far.

The Cutlass is a great chopper. It bites deep and is lightning quick on the chop.

The hatchet stays in the garage.

 

[UCPOPO]

Nice review. Thanks for the info. The Potbelly has been on my radar lately. May have to pick one up.

 

[upnorth]

The Potbelly is the best 7" knife I've ever chopped with. It bites nearly as deep as the Cutlass with it's 11" blade. The heft of the Potbelly, along with its hollow grind, really makes it bite deep. My favorite woods blade I've had so far.

The Cutlass is a great chopper. It bites deep and is lightning quick on the chop.

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I agree completely about the Pot Belly, I like it a lot ! Thanks for the review\info on the Cutlass also. I find it interesting and wondered about it a few times.

 

[cramsey3006]

The Cutlass is great. The ONLY reservation I'd have about it is using it to do any type of prying, as it's only 1/8" thick in a long blade.

 

[sqoon]

The Cutlass is great. The ONLY reservation I'd have about it is using it to do any type of prying, as it's only 1/8" thick in a long blade.

It's a machete. It would also suck for brushing your teeth, combing your hair or changing a tire.

 

[cramsey3006]

Ummmm?????? Ok? :yawn: