Batoning ESEE 5 into Becker BK-2 and vice versa !!

Bryan J said:
Is this a good method of creating a serrated edge?
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Sure, but a serrated edge isnt the same thing as a "good" serrated edge. A friend of mine had veff serrations put into a knife of his and they were really nice at cutting rope etc.
 
KaosX said:
Sure, but a serrated edge isnt the same thing as a "good" serrated edge. A friend of mine had veff serrations put into a knife of his and they were really nice at cutting rope etc.
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I was just joking. :D
 
I guess this is one way you can make your plain edge blade serrated! lol hmm....I should really look at all the posts ahead of me...seem me and Bryan J had the same idea.
 
moosez45 said:
TAG, good vid, one I have often thought of making. My first question is one of numbers. Could you microm or put a caliper on the knives where the notch stops? If my theory and metallurgical knowledge serves me, they should be about the same thickness. If you don't have the tools, its cool I just wanted to know.
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Umm... this. I don't know about the rest of you cultists, but I'm still really curious to hear the actual blade thickness where the damage stops on both knives.
 
wildmanh said:
The hardness difference is interesting to me. My only comparison was my Izula VS my Kabar made BK11. I cut a piece of leather with both and the BK11 had an easier time and seemed to last longer. Used to think it was because the BK11 was ground thinner, but then I recently heared in this forum that the Izula is tempered a little different for more toughness which could mean less edge holding. I know it lasts a long time in the kitchen but dulls really fast on leather. Sharpens fast too so that makes up for it IMO.
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I watched both videos and it occurred to me that they didn't prove that either knife was 'better' than the other. My guess is that Tooj made a decision to go with more toughness & Rowan made a decision to go with more hardness, being that the edge geometry is different it could be said that both 'steel experts' made the correct decision.
The BK-2 is most likely the better slicer and the easier knife to sharpen, so that makes it better, right?
Or is the ESEE-5 treated to be harder for more edge retention the better knife?
Or are they just 2 similar but different knives?

Regardless of any 'tests' I have 2 ESEE knives & 3 Becker knives and I am happy to be the owner of a BK-2 (and BK-7 & BK-9) - I have no problems with the performance of my Beckers vs wood (which is how I use them).
 
TAGannon said:
Hey Ethan,
Speaking of smell, I mention a smell in each video. Seems when I am pounding away, the knives are giving off a very distinct odor. Any ideas?

Thanks,
Tom
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That was the smell of both blades shitting themselves saying "This crazy guy is beating us together with a damn hammer!!!::eek::eek::D

Shon
 
people keep saying these knives are ruined - i am disabled and money is tight - so i think they ain't to bad and want to make offer right now to buy either one - i am more interested in the ESEE 5 as there is more of the original blade left.

Tom; I would like to buy the ESEE 5 if you ever consider selling it

Thanks; Eric
 
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