Bark River Bravo 2

It happens, even from some of the best of them...thin edge, maybe the heat treat was a tad too much. Good news is that BRKT will make it right, the other good news is that you tested your blade before you really needed it.

ROCK6
 
Is it just me or does everybody seem a little on edge lately? :confused:

Wasn't referring to you, of course, Rock. :D

Doc
 
Another possibility: maybe there was a small rock in the log. That has happened before (at least over here in Finland, where there's rock everywhere, all over the place). :D
 
DOC-CANADA said:
Is it just me or does everybody seem a little on edge lately? :confused:

Wasn't referring to you, of course, Rock. :D

Doc
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No worries...it's good to be the "boss"...I'm giving the unit the day off (had to work over Memorial Day last weekend), so I'm heading to the range to do some plinking:D

I've got a few knives to finally get out and do some chopping and maybe some photos.

It is Friday...should have no reason for being edgy unless yours is chipped or you have to work this weekend:D

ROCK6
 
ROCK6 said:
No worries...it's good to be the "boss"...I'm giving the unit the day off (had to work over Memorial Day last weekend), so I'm heading to the range to do some plinking:D

I've got a few knives to finally get out and do some chopping and maybe some photos.

It is Friday...should have no reason for being edgy unless yours is chipped or you have to work this weekend:D

ROCK6
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Funny!!!!
 
I’ve had a few A2 Barkies chip like, :mad:
... but I like to push my big blades to the limit. :eek:

A quick re-grind leaving a thicker edge spine has always fixed the problem.

Mike Stewart always said that the Bravo-2 was not designed to be a chopper, but more as a general purpose field tool.

The one I tested was used hard both chopping and batoning without issue, it sounds like your hand ground edge was a little thinner then most.

Getting the edge re-set should give YOU a tool that will work the way YOU use it.


I sometimes thin the edges on my Barkies, and re-profile knives for many of my friends, thick edges seem to be more the norm in the industry these days; rarely do see see thin edges.


Bark River does push the envelope when it comes to thin edges on thick blades, but that’s part of the appeal.


I’m sure they will take care of the problem quickly.

Good luck my friend.




"If you're not living on the edge, …you're taking up too much space."

Big Mike

Forest & Stream
 
I've never had any problems with my Bravo-2. It's one of my favorite knives. That thing can cut! :thumbup:
 
Brian Andrews said:
Don't get so wound up TB. You know I have lots of barkies, and they are great. I meant it because this is not the behavior of A2, or a barkie, so something else is going on.

BR has always taken care of me in the past. But still, it does suck to buy something new and then have to give it up again, especially if you planned on using it. Regardless of BR warranty, this is a good case (IMO) for learning to take care of these types of dings yourself.

B
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Bro, you know I have watched a lot of your posts and I know you are a valuable asset to any forum. You bring a lot of good knowledge to the table. You also know all the crap that is spewed from time to time on BR...it is/was easy to interpret that as such. Fuhgetaboutit. We good.:thumbup:
 
To the OP -- would you mind posting a pic of the other side of the blade. From the one side, it looks like a chip, and probably is, but a pic of the other side would either confirm that or show that the edge rolled rather than chipped.

FWIW, I've gotten away from "thin is in" when it comes to knives for chopping or batoning. Both my Bravo-1 and Gameskeeper came with fairly thin edges, which does, after all, make them better cutters for most purposes.

Thanks! :thumbup:
 
Brian Andrews said:
Regardless of BR warranty, this is a good case (IMO) for learning to take care of these types of dings yourself.

B
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I had a wee little chip on my first Bravo-1 (A2) after using it to clean off a walking stick. I think the wood was eucalyptus (seemed pretty seasoned too), and I sliced/chopped off the twigs and knots. While cleaning it later that night, I noticed a little chip in the blade. I don't have a picture of it, sorry, (this was back before I discovered I like taking pics of knives :o:D) but it definitely was a chip, albeit smaller than the one you have there. I just took sandpaper to it and sharpened the chip out; it wasn't too bad because it was a little ding. But as has been pointed out, I believe it was because the edge was/is thin.

That one looks a little larger though, hope BRKT can sort you out :thumbup:
 
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