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B13

I'm sticking to this one for pure chopping power!

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evltcat said:
Calm before a

BOLO - 13 STORM!!???!!???

Oh yes please! Bring It!!!! OINK!!!! :pig:
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We can hope..but I suspect they are busy with knob creek prep. I think we might.see some kind of news from Jerry prior to that. ALL the Busse folks are quiet so that means something.

Course they could just be planning a bachelor's party for BEEF.
 
littlehoot said:
We can hope..but I suspect they are busy with knob creek prep. I think we might.see some kind of news from Jerry prior to that. ALL the Busse folks are quiet so that means something.

Course they could just be planning a bachelor's party for BEEF.
Click to expand...

Knob Creek would be a great time to sell or just show some B13 "prototypes".
 
dingy said:
for the Ideal chopper 13OLO , what is the perfect thickness ? 1/4"?:D
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at least I would think, but anything in that neighborhood should do fine, we are talking a 13+ inch blade here; there will be plenty of "chop zone" on this beast!
 
my thought is a .22 to .25(1/4), some have suggested thicker, some thinner. I think in the middle is best.
 
.20" max, if you get too much weight out front you will experience wrist injury/fatigue and develop a dislike for it. That's why the .19 1311 is such an amazing res-c SR101 chopper. ;)
 
why not hope for three thicknesses... Skinny at .19/.20 then standard at .25 and then FATTY at .31!!!!

Then we can all have fun! as somewhat a larger meat Popsicle... I like the heavier blades for chopping off the heads of zombies or deadites!

but hey, we need different things for different times!
 
.1875 to .22 is fine by me!!
Of course I COULD be tempted by a Fatty Bolo 13 too!!!! :D

BRING IT!!!!!
 
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