another bark river grasso bolo 2 fail

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Bark River has had a looooong history of chipping issues on their chopping blades. It's honestly a little silly how long the problem has gone on without correction.
 
zImsKee said:
Are you blaming that chip solely on the knot?
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No. Just saying the video is far from conclusive with that knot only being hit by the BRKT. Late in the video you can actually see the metal chip stuck in the knot in the notch. I'm not arguing pro or con on BRKT's heat treat, just questioning the testing method.
 
GronK said:
No. Just saying the video is far from conclusive with that knot only being hit by the BRKT. Late in the video you can actually see the metal chip stuck in the knot in the notch. I'm not arguing pro or con on BRKT's heat treat, just questioning the testing method.
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I'd say testing method for choppers should be chopping. I'd hate to think that that vid is considered abuse for a chopper.
 
singularity35 said:
Hhhmmm?? I don't know if this is sarcasm or not....:p
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Sarcasm to a fault.

I completely agree though. Chopping is a good test. Doesn't have to be scientific. When someone posts that their new folder is the smoothest knife they have ever felt, does anyone go, "can you prove that?"

My M390 BM710 holds an edge longer than my Case Mini Copperhead in SS. I did that without Catra and people seem to take my word for it.

The other knives may have survived the test because they didn't hit the same knot with the same force at the same angle, etc., but the point is that the Grasso chipped out badly in one spot and rolled elsewhere, and the others didn't. That's not inspiring and maybe it just isn't as well made as some may have hoped.

Design and HT play a big role here. Ever wonder why Himalayan Imports are so popular and so effective? Design and HT. And they also do a great job of letting you know the boundaries for each knife. Bark River seems to help customers out with that after the fact.
 
TriviaMonster said:
Sarcasm to a fault.

I completely agree though. Chopping is a good test. Doesn't have to be scientific. When someone posts that their new folder is the smoothest knife they have ever felt, does anyone go, "can you prove that?"

My M390 BM710 holds an edge longer than my Case Mini Copperhead in SS. I did that without Catra and people seem to take my word for it.

The other knives may have survived the test because they didn't hit the same knot with the same force at the same angle, etc., but the point is that the Grasso chipped out badly in one spot and rolled elsewhere, and the others didn't. That's not inspiring and maybe it just isn't as well made as some may have hoped.

Design and HT play a big role here. Ever wonder why Himalayan Imports are so popular and so effective? Design and HT. And they also do a great job of letting you know the boundaries for each knife. Bark River seems to help customers out with that after the fact.
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Gotcha! :D
 
Why don't people ever learn?

And get a real chopper. :) :thumbup:

[video=youtube;FmFO509FMAU]http://www.youtube.com/watch?v=FmFO509FMAU[/video]

[video=youtube;H49_g7lwFsg]http://www.youtube.com/watch?v=H49_g7lwFsg[/video]

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I've had my share of edgefailures when chopping with BR's, but after a regrind and resetting the edges, they are still in my inventory.
Not every BR chips or roll in contact with wood and this BR 8,5" limited edition Bowie in stainless 12c27, has enough edge for light chopping in harder woods like well driedout Oak.

In this pic I made a similiar smaller V-notch as in the Youtube on the GB II.

p9q4.jpg


Such light chopping was no match for the 8,5!

As I typed this the doorbell rang and UPS delivered the Fiddleback Forge 12" Machete.
It will be interesting to see what this one can do.


Regards
Mikael
 
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Mikael W said:
I've had my share of edgefailures when chopping with BR's, but after a regrind and resetting the edges, they are still in my inventory.
Not every BR chips or roll in contact with wood and this BR 8,5" limited edition Bowie in stainless 12c27, has enough edge for light chopping in harder woods like well driedout Oak.

In this pic I made a similiar smaller V-notch as in the Youtube on the GB II.

p9q4.jpg


Such light chopping was no match for the 8,5!

As I typed this the doorbell rang and UPS delivered the Fiddleback Forge 12" Machete.
It will be interesting to see what this one can do.


Regards
Mikael
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Sometimes they do get it right. :thumbup:

Nice knife by the way. :)
 
Mikael W said:
Thanks Ankerson, I have had lots of fun and learning with that BR 8,5" Bowie!:D


Regards
Mikael
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Yeah. I bet. :D

All I know is when I used to test the big knives I would use bad technique on purpose to stress the blades and edges and find knots, basically abusing the heck out of them to see how much they could take under more normal real world use.

NEVER had a knife fail like that.....
 
A big chopper shouldn't be able to fail with all that steel in the blade!

When in my teens I certainly abused my knife, but it was overbuilt and not very hard, as Solingen knives tended to be in the -60,-70thies.
No problems, but tons of fun for almost no cost at all!


Regards
Mikael
 
Why is it that, despite brutal treatment, I've never had these kinds of issues with my cheap Tramontina?
 
I'm going to disagree with most of you. That is a very hard, dry piece of wood. The chip out has the classic signature of a blade edge being torqued laterally by a change in wood grain. You can see those same forces in the bends near the half-moon chip.

Chopping green wood with green knots is completely different from chopping into a piece of wood that hard. If you notice, none of those knives did a decent job of chopping. The wood was very hard, the wood was not supported properly and the chopper's technique was poor.

From what I saw, heat treat -- or grinding damage to the heat treat -- is not likely to be the problem. The problem is the hard knot in a hard piece of wood with a grain pattern that put lateral forces on the steel edge.
 
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