A Real Survival Knife !

[gundy]

I had a Ratweiler and found identical results...a great knife!!!!!!!!

 

[Raining]

D'day Pit

To help get my head around the edge retention you are talking about, can I ask a question?

How much cross grain batoning and actual cutting has the knife seen over this time?

I ask this because IMO battoning along the grain really isn't a test of edge retention, as it's the thickness of the steel acting like a wedge that is splitting the wood, not the edge "cutting" it's way through.



Kind regards
Mick

SR101 is 52100 steel with Busse's proprietary heat treat - I know you have BRKT knives and they use a lot of 52100 so you may be familiar with the edge retention of the steel.

 

[SouthernCross]

G'day Raining

SR101 is 52100 steel with Busse's proprietary heat treat - I know you have BRKT knives and they use a lot of 52100 so you may be familiar with the edge retention of the steel.

I do own several Bark River knives in A2, Sandvik 12C27 stainless, 3V and CTS-XHP (all with Mikes heat treat) :thumbup:

I know from first hand experience how the edge holding of each knife holds up in extended use when used on game animals & cutting seasoned Aussie Hardwoods :thumbup:

BTW, most of the hardwoods I have used these on rank right up there with Mesquite in terms of hardness

Alas, I don't own any in 52100. I also don't own any knives made from SR101 with Busse's proprietary heat treat.

However, my original question and observations about batonning not being a test of edge retention still stands :thumbup:

Please feel free to prove me wrong by showing verification that any knife steel can hold a shaving edge after 3 years of use that actually tests the edge retention of the steel

BTW, if Jerry Busse or the principals of Swamp Rat would like to send me one of their knives for extended testing (ie 6 months of extended use, including use on our seasoned hardwoods), I would be more than happy to provide an honest evaluation (with video evidence of course) :thumbup:

Somehow I doubt it




Kind regards
Mick

 

[LMT66]

Mick,

There are a quite a few Bussekin owners down-under. I'll bet if you post there, you may find someone close to you who would surely bring a bag of blades to fondle and test.

 

[Flatsman007]

Thanks guy for the additional input on the SR77 questions I had. I think I am going to have to try me something in SR101. I have my eye on the RMD LE with the convex grind.

 

[Gravelface]

G'day Raining

BTW, if Jerry Busse or the principals of Swamp Rat would like to send me one of their knives for extended testing (ie 6 months of extended use, including use on our seasoned hardwoods), I would be more than happy to provide an honest evaluation (with video evidence of course) :thumbup:

Somehow I doubt it

Kind regards
Mick

Plenty of people test Busse knives daily and many post about it. Just get one, you won't be disappointed:thumbup::thumbup:

 

[Rat Finkenstein]

I have a Rat Daddy, and a Battle Rat. I have been very pleased with the performance. SR101 is good stuff. Reminds me I need to get out and use it some more.

 

[geek]

Chopweiler is an awesome knife, I love mine.
SR101 is some tough steel. (Love the now-visible temper line)

It's my main go-to big blade.
Had mine for 3-4 years and it has never let me down.
I baton like a gorilla, knots & all with no roll to this day.

 

[m. wohlwend]

52100 when done right is great stuff. Bob Kramer M.S. makes kitchen knives out of it that will bend 180 degrees then spring back to center. Then he will cut a bolt in two with it!