Bear Grylls Ultimate PRO Survival Knife

I have knives from 100 years ago and 40 years ago that still have not turned into a pile of rust. IMHO, the "Rust Phobia" is a marketing ploy that has been quite successful over time. Most particularly with outdoor knives marketed to people who have little experience in the outdoors. If I, or anyone, truely found themselves in an extended survival situation, powder rust on their knife blade would be the least of their worries. But "stain-less" knives are good sellers.
 
EZ Bake said:
Couple of points:

1. Bear Grylls (like many other famous "Bushcrafters" and "Survivalists" on TV) likes to sensationalize things for entertainment, but he's constantly acting like what he is doing is real or valid advice in a "survival situation" when several of the things he's done/said have been dis-proven and in some cases down right dangerous to even attempt. In that regard, his actions appear irresponsible but I also see why a lot of folks these days don't have the attention-span to watch someone like Les Stroud or Ray Mears (I personally do, but that's just my preference).

This is why so many people in the outdoor community dislike Bear - he's acting (many of the things he's claimed on the show have been dis-proven, so to take him seriously as a "survival expert" based on the show is silly). There is all sorts of stuff floating around about his life before and outside of the show, but I don't care enough to dig into it and know the truth - I'm just not that into the guy or his show to put out the effort. Maybe he was Rambo, maybe he was a nobody, I don't know. All I know is that if one looks at him as what I consider him to be - purely entertainment and not to be taken too seriously, then he's essentially harmless (and somewhat entertaining I suppose).

2. None of the above has any affect on the knife itself (other than marketing - either pro/con based on opinions of Bear). Bear Grylls and Gerber are two separate subjects and opinions on one should have little to do with the other. To claim that the knife is crap purely because his name is on it without giving it a try is ridiculous.

3. That said, Gerber doesn't have the greatest track-record in the knife world. Neither does Bear Grylls' first venture into the Survival Knife market. So to be weary of the knife... well, that's just logical in my opinion.

4. The new Pro version is well more costly than the original version. IMO, a Mora Bushcraft or any of their heavy-blade versions could do most of what the first version of the Grylls Survival knife accomplished (and with better blade-steel probably out-perform most of the actual "knife duties").

IMO, for $50, there are a lot of options out there for a good "Survival" or basic Bushcraft knife. For upwards of $70 to $100, there are a crapload of options (many that I've owned and used) that are all way better suited for survival or bushcraft than what the Grylls Pro appears to be on paper, but I will probably never find out because at that price-point, I just can't justify getting a 9cr blade with a plastic sheath and a pull-through carbide sharpener. The Fire-Steel is cool, but again at that price-point, there are better options.

So, to say Bear Grylls is getting people into outdoors that ordinarily wouldn't - sure his show is more than likely doing that, but at the same time - is it bringing a bunch of new folks to the outdoors into the hobby with unrealistic expectations and unsafe habbits?

Is the knife a good knife for what it is and at that price-point? Not the new Pro version IMO - there are too many good options out there for less money and well better options for the same or just slightly more money.

But, that's just my opinion. I'm not Bushcrafter, nor am I a survival expert. I'm just a guy who likes knives and enjoys the outdoors.
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With all due respect, you really don't know your steel sir. 9cr19MoV is a good metal, and is equal to 440C which is some tough workhorse steel. I know people that have this knife and they sing its praises. The sharpener is a last ditch resort if you need to put a edge back on the blade. When your home hopefully you will have the common since to use a proper sharpening tool. Now I know alot of people say " Get a 1095 Carbon Steel Knife, and to its credit those knives are awesome and I personally own the BK 9 and the BK 11, but they also rust and have low corrosion resistance, and its the last thing you want in a survival situation when all you have are a few items, your knife, and no chapstick, oil, ect. You need your knife ready to go and able to handle "all" habitats from salt water, fresh water, high mountains, low plains to the thickest jungles with no issues.Now im not trying to say its the holy grail of knives, but its made of good material, great warranty, and people have beat the ever loving hell out of this knife and have all failed to break it, and through it all it was still razor sharp.Also, ive seen reviews where this knife out performed blades in the 170 dollar range.Now on the subject of Mora knives yeah, they are awesome, and I would not mind having one for skinning and bushcrafting, but for a all purpose knife thats gonna save my hide? I,ll take the Ultimate Pro.
 
Codger_64 said:
I have knives from 100 years ago and 40 years ago that still have not turned into a pile of rust. IMHO, the "Rust Phobia" is a marketing ploy that has been quite successful over time. Most particularly with outdoor knives marketed to people who have little experience in the outdoors. If I, or anyone, truely found themselves in an extended survival situation, powder rust on their knife blade would be the least of their worries. But "stain-less" knives are good sellers.
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Its true that you can eat from a rusty blade cause all rust is in reality is iron oxide, however rust harbors bacteria that can be harmful, which is why when you step on a rusty nail they tell you to go get a shot ect. Imagine if you knife was rusty out in the wild, you accidently cut yourself, got a infection;At that point your basically a dead man walking without proper medical treatment or antibiotics. The new stainless steel blades these days have a new ultra-high carbon alloy that gives knives exceptional edge retention which make it a no brainer. A survival tool out in the field that is gonna rust on you could kill you if something unfortunate happens; your better off finding a good strong stainless that holds a wicked edge, is easy to sharpen, and won't put you at risk if you accidently knick a finger on it. This is just my opinion though. - Stay frosty, stay safe.
 
Codger_64 said:
I have knives from 100 years ago and 40 years ago that still have not turned into a pile of rust. IMHO, the "Rust Phobia" is a marketing ploy that has been quite successful over time. Most particularly with outdoor knives marketed to people who have little experience in the outdoors. If I, or anyone, truely found themselves in an extended survival situation, powder rust on their knife blade would be the least of their worries. But "stain-less" knives are good sellers.
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I agree to a certain extent with what you are saying, and I also realize you are speaking a little tongue-in-cheek :p , but I also have to say there are some very real advantages to quality SS in a "survival knife" or any other knife. I think carbon steels have their place, and I love how easy they touchup, as far as the edge goes. I must add though, that if you are in a wet environment, or especially anywhere near salt water, I have watched my carbon steel knives literally start to rust before my eyes.

And yes, I agree that from a strictly practical standpoint in a "survival" setting, that wouldn't really matter much. But for the rest of the time you're carrying the knife, it can be a pain in the butt to clean off rust and stains from other liquids. I am not overly hung up on appearances when it comes to my knives, but I do happen to enjoy the benefits of a good stainless. That is preference, but it does have its advantages, nonetheless. Many would say the same type of marketing is in place for carbon steels, as they are much cheaper to produce, and manufacturer's prices don't always reflect that.

But I see where you're coming from. :thumbup:

Sam
 
A person who is afraid of bacteria really should stay indoors with their antiseptics and antibiotics. And within easy driving distance of their doctor or hospital. I am serious about good quality carbon steel knives not having the rust issues many people seem to fear. And particularly in a survival situation which typically lasts three days to a week at most. Afraid the knife will give you an infection or lockjaw? Puleese! A knife blade doesn't have to shine like the bumper of a 56 Buick. Or be painted tacticool black to be kept reasonably sanitary.
 
Joined yesterday.... user name of "Survival Solutions"...... 4 post all Singing the praise of a gimmick knife (fair knife but marketed towards armchair survivalist ) ..... Giving long standing members that we know are outdoorsman and knowledgeable in the knife area flack ???????????
Off to real good start :foot: isn't he ???
With all due respect, you really don't know your steel sir. 9cr19MoV is a good metal, and is equal to 440C which is some tough workhorse steel
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Here is what I do know . I spent 8 years keeping the machines that harden steel for drivetrain systems working. First and fore most you can not trust Chinese steel to be what they say it is. If it wasn't tested by an American lab for make up we would not use it Second it can be the best steel in the world and not heat treated right it won't hold an edge so I'm back to the don't trust china thing
Gerber's track record is of declining quality over the last 10 years condor on the other is getting better every day .
Condor and other make knives from 10 series steel because the listen to what we want
Roy
 
Codger_64 said:
A person who is afraid of bacteria really should stay indoors with their antiseptics and antibiotics. And within easy driving distance of their doctor or hospital. I am serious about good quality carbon steel knives not having the rust issues many people seem to fear. And particularly in a survival situation which typically lasts three days to a week at most. Afraid the knife will give you an infection or lockjaw? Puleese! A knife blade doesn't have to shine like the bumper of a 56 Buick. Or be painted tacticool black to be kept reasonably sanitary.
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I do agree with you for the most part, Codger. About the rust issues, I'm not getting into the rest of that :). (By rest of that, I mean lockjaw and medical issues.) I just love the properties of a good stainless, and other than ease of sharpening, don't see many advantages with the carbon steel, for most applications. But again, that's preference. I have never had any of my carbon blades rust unreasonably, especially with proper care. It is nice to have options, though.
 
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plumberroy said:
Joined yesterday.... user name of "Survival Solutions"...... 4 post all Singing the praise of a gimmick knife (fair knife but marketed towards armchair survivalist ) ..... Giving long standing members that we know are outdoorsman and knowledgeable in the knife area flack ???????????
Off to real good start :foot: isn't he ???


Here is what I do know . I spent 8 years keeping the machines that harden steel for drivetrain systems working. First and fore most you can not trust Chinese steel to be what they say it is. If it wasn't tested by an American lab for make up we would not use it Second it can be the best steel in the world and not heat treated right it won't hold an edge so I'm back to the don't trust china thing
Gerber's track record is of declining quality over the last 10 years condor on the other is getting better every day .
Condor and other make knives from 10 series steel because the listen to what we want
Roy
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There is a way to settle this. Buy the knife, make a youtube video of you batoning wood, cutting cardboard, paper, smashing rock with the pummel ect, then test the edge, then judge it. Some call it a "gimmick" blade because it has BG on it, but if it did not have BG on the knife, everyone would be singing its praises.Also sir, im not giving anyone flack, im voicing my opinion based on fact, not assumptions. I own high quality knives,so I know what im talking about. Ive taken Becker BK's out in the woods and beaten them all to hell and they did fine.I wear a Becker Necker around my neck as well. Ive taken the Ultimate Pro knife out in the woods, given it the same treatment and it did the same. I was on the fence about the knife but it made me a believer. Ive broken more expensive knives, rolled edges, chipped ect so sure its Chinese, but its a beast.So to make my point, don't discredit something because it has two big initials on the handle because if it works, it works, and at the end of the day thats what us men expect from our tools.
 
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Codger_64 said:
A person who is afraid of bacteria really should stay indoors with their antiseptics and antibiotics. And within easy driving distance of their doctor or hospital. I am serious about good quality carbon steel knives not having the rust issues many people seem to fear. And particularly in a survival situation which typically lasts three days to a week at most. Afraid the knife will give you an infection or lockjaw? Puleese! A knife blade doesn't have to shine like the bumper of a 56 Buick. Or be painted tacticool black to be kept reasonably sanitary.
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This is not about being afraid of infection. A survival knife is about keeping you alive yes? When that very knife "may" pose a risk to your health, maybe its time for a better option. To me a survival knife is better off as a good stainless steel due to the fact it can handle terrain better and not have to deal with corrosion.Now these are just "my" opinions sir, you gotta use what works for you, and im sure some of those older knives you own are rather awesome blades.

P.S Cody Lundin uses a Mora Knife which is a little thin piece of 12c27 High Carbon Stainless Steel, and he gets the job done.I have alot of respect for Cody and his skillset, and think its awesome that he can do what he does with such a small knife. Nothing wrong with stainless steel mate. :P
 
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My knife does not have to handle the terrain. I do. And I am yet to meet a knife of any metal which posed a health risk to me. Assuming I don't do something stupid like stab myself or whack off my fingers or hand.

This knife, before it was stolen from me last fall, I had owned and used since circa 1972. It was a near constant companion canoeing, camping, hiking and butchering deer and farm animals. No rust. Patina yes, but no rust.

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How many deer? As many as thirty five a year at one point in the 1980's. And no fewer than four a year since. Well heat treated and cryo quenched 1095. And yes, I nicked myself several times over the years. Lucky me, I have a healthy immune system and know how to keep wounds clean and never had an infection.

I understand personal preferences quite well. But there is no need to make up stories to justify the preferences. As to the BG knife, if you like it, buy it and use it. Because of or in spite of the celeb endorsement.
 
Codger_64 said:
My knife does not have to handle the terrain. I do. And I am yet to meet a knife of any metal which posed a health risk to me. Assuming I don't do something stupid like stab myself or whack off my fingers or hand.

This knife, before it was stolen from me last fall, I had owned and used since circa 1972. It was a near constant companion canoeing, camping, hiking and butchering deer and farm animals. No rust. Patina yes, but no rust.

24ywupf.png


How many deer? As many as thirty five a year at one point in the 1980's. And no fewer than four a year since. Well heat treated and cryo quenched 1095. And yes, I nicked myself several times over the years. Lucky me, I have a healthy immune system and know how to keep wounds clean and never had an infection.

I understand personal preferences quite well. But there is no need to make up stories to justify the preferences. As to the BG knife, if you like it, buy it and use it. Because of or in spite of the celeb endorsement.
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Making up stories? So what exactly am I making up?
 
I have been using knives for 45 years I have never found the need to beat a knife through a log with another log or smash a rock with the pommel I really don't care that it has Bear Grylls on it. The man is making living playing outdoors more power to him :thumbup: . Gerber used to be a great knife now it is useable but not what it used to be. The knife is marketed towards armchair survivalist every thing you need in one package. It is a better knife than most aimed at that market .
You are up to 8 post singing the praise of a gimmick knife and telling people who spent years in the woods why your latest greatest knife is better than knives they have been using for 40 years .
Codger I have an old carbon steel sharp finger I have cut up every thing from rabbits and squirrels to alligators with it



There is a way to settle this. Buy the knife, make a youtube video of you batoning wood, cutting cardboard, paper, smashing rock with the pummel ect, then test the edge, then judge it. Some call it a "gimmick" blade because it has BG on it
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Survival Solutions most of us have had our hands on one of the B.G. knives they have been out for a few years now. I am glad you like them . I don't per say dislike them (at least the plain edge version I hate serrated blades) but they are many blades that suit my need better
Roy
 
$67 at Walmart
So will the Average Joe get a decent knife?
Yes

Would most of us here buy it?
No
Are there better knives for that money?
Yes
But are these better knives sold in Walmart?
No

So $67 at Walmart with all the branding sells the knives
 
I would like to point out that Walmart sells, amongst piles of mystery steel junk made by unidentified makers, Spydergo, Ka-Bar, Normark, Buck, Kershaw, Victorinox - and Cold Steel and SOG. Amongst these offerings are likely better knives, if perhaps not cheaper for a knife of the size in question.

Somehow we got by with non-"stainless" knives for thousands of years. An uncle by marriage was a butcher. He had racks of quite sharp knives. As Codger said, patina but no rust. But he was a pro.
 
Thomas Linton said:
I would like to point out that Walmart sells, amongst piles of mystery steel junk made by unidentified makers, Spydergo, Ka-Bar, Normark, Buck, Kershaw, Victorinox - and Cold Steel and SOG. Amongst these offerings are likely better knives, if perhaps not cheaper for a knife of the size in question.

Somehow we got by with non-"stainless" knives for thousands of years. An uncle by marriage was a butcher. He had racks of quite sharp knives. As Codger said, patina but no rust. But he was a pro.
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Perspective comes into play again. It's hard to argue that a blade that resists rusting and staining and in some cases holds an edge longer, is at a disadvantage to one that stains and rusts readily, no matter how easily it cleans off. There are many things that we have "got by with" for hundreds or thousands of years. That doesn't change the fact that progress can be good. Other than price (sometimes), I don't see where quality stainless is at such a disadvantage.

An interesting point since you brought up professionals with food, and in the same vein as your uncle by marriage, is that some states (California I'm pretty sure, and others) do not allow carbon steel in the kitchen. It all has to be stainless.

I'm not saying carbon steel is no good. I am saying that I just don't see the disadvantage of stainless steel. I do, however, see many advantages.

Sam
 
Sam Wilson said:
Perspective comes into play again. It's hard to argue that a blade that resists rusting and staining and in some cases holds an edge longer, is at a disadvantage to one that stains and rusts readily, no matter how easily it cleans off. There are many things that we have "got by with" for hundreds or thousands of years. That doesn't change the fact that progress can be good. Other than price (sometimes), I don't see where quality stainless is at such a disadvantage.

An interesting point since you brought up professionals with food, and in the same vein as your uncle by marriage, is that some states (California I'm pretty sure, and others) do not allow carbon steel in the kitchen. It all has to be stainless.

I'm not saying carbon steel is no good. I am saying that I just don't see the disadvantage of stainless steel. I do, however, see many advantages.

Sam
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Advantages? Sure.

Perspective? Sure.

I just do not find that "stainless" tells me much. Which stainless, what geometry, who made the knife, and for what purpose. Perspective.
 
Thomas Linton said:
Advantages? Sure.

Perspective? Sure.

I just do not find that "stainless" tells me much. Which stainless, what geometry, who made the knife, and for what purpose. Perspective.
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Sam Wilson said:
Perspective comes into play again. It's hard to argue that a blade that resists rusting and staining and in some cases holds an edge longer, is at a disadvantage to one that stains and rusts readily, no matter how easily it cleans off. There are many things that we have "got by with" for hundreds or thousands of years. That doesn't change the fact that progress can be good. Other than price (sometimes), I don't see where quality stainless is at such a disadvantage.

An interesting point since you brought up professionals with food, and in the same vein as your uncle by marriage, is that some states (California I'm pretty sure, and others) do not allow carbon steel in the kitchen. It all has to be stainless.

I'm not saying carbon steel is no good. I am saying that I just don't see the disadvantage of stainless steel. I do, however, see many advantages.

Sam
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I really don't understand what you're saying at this point, but I clearly stated "quality stainless." By all accounts, the 9CRMov19 is very similar to 440B or C. And we're talking about a Gerber Bear Grylls knife. Again, I don't understand your point. What I have been saying this whole time is that a decent or "quality" stainless in this application is an upgrade to a standard carbon steel which stains and rusts readily. I don't see what edge geometry has to do with that. The Bear Grylls knives I've handled were all hollow ground, I believe, and cut pretty well for their intended use.
 
That's the great thing about forums...what a great exchange of ideas.

People will probably be debating carbon vs. stainless for some time to come. Truth be told, they both have their benefits, and the environment you spend the majority of your time in as well as your usage determines which is best for you. In the end, its your $$, buy what you think works best for you. Overall, I think the corrosion resistance of a quality stainless blade is a benefit that ranks highly on the scale, particularly if you live in wetter environments.

Getting back to the BG Pro, as I stated way back in post #74, I think its a good entry level or 'trunk' knife. The price has dropped down to the point where I'd seriously consider putting one in a get-home type bag or leave long term in a vehicle or something. Why? Because I'd be mighty peeved if a Busse got stolen out of my car.

And also as I hit on to some degree...you're not just buying a knife, but something of a system that has several useful features incorporated into it right out of the box at a very manageable price. Outside of forums like this, and probably some mil/LE folks, the number of people willing to spend hundreds or more on a knife is but a fraction of a percent. Most of them are 'knife' people and probably highly concentrated on this forum. The rest will probably spend in the $50 range, give or take.

Short answer...I might buy one. Is it a $400 super 3V or INFI super knife...no...but its like $70...I think it's a decent value as a out-of-the-box system and far better than nothing. I'd certainly rather have one than nothing if I were dropped off in the woods 3 days walk from anywhere.

I will say there seems to be a lot of commentary and not a lot of hands on experience with the PRO knife here...I might have to change that...

BOSS
 
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