Becker Bk5 as a pig sticker?

M

Mr Spud

Joined
Jul 5, 2012
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Hey guys i was wondering if you think a bk5 would be a good pig sticker? i'm looking for a knife i can stick the pig with then butcher it with the same knife (with a little help from a smaller knife). I love the look of the bk5 and how well built it is but i've never handled one. Any input would be appreciated :)
 
Mr Spud said:
Hey guys i was wondering if you think a bk5 would be a good pig sticker? i'm looking for a knife i can stick the pig with then butcher it with the same knife (with a little help from a smaller knife). I love the look of the bk5 and how well built it is but i've never handled one. Any input would be appreciated :)
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Hell yeah it would. What kind of situation are we talking about here? Is the pig loose and on the move, or being held down by dogs? Pinned up, or tethered to a tree or something?

I ask, because the 5 will do it all, but there is a chance, on a free roaming, pissed off swine, of careening the tip into, or off a rib, fouling your plunge. The BK5 tip is thin and pointy as hell, but when I say, thin, I mean thin in comparison to other BKT's, by most other knives standards, its thick enough.

There was talk a couple of years ago, of this knife being moved into the hands of a more clandestine overseas special military unit, because of its ability to take the plunge on soft tissue.

Last year at Ethan's Gathering, a BK5 was plunged tip first into a concrete slab (on accident, mind you) during a knife rodeo that Jerry Fisk (knife's designer) was hosting. We scratched about 1/4" of the paint off the tip, that is all that happened. It went nearly 3/16" into the concrete, and came out with a point still on it.

Go ahead and get you one, it will make a bad pig into good bacon pretty damn quick.

Moose
 
Moose speaks truth. And it wasn't just one that was plunged into concrete, it was two separate ones, and they both had no issues at all. BK&T won, concrete lost.
 
Yes but I think a bk7 with a sharpened swedge would be better. They used a make a factory 9. With one and called it hog hunter (hh
 
buckmaster96 said:
Yes but I think a bk7 with a sharpened swedge would be better. They used a make a factory 9. With one and called it hog hunter (hh
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Yeah, the BK9HH, just a standard BK9 with a sharpened swedge.

Might be better for the killin', but not as good for the rendering. The BK5 would do it all.

Moose
 
I'm wondering how the 4 would work in the kitchen. I'm thinking for slicing it would probably be pretty great. Slicing through a whole ham would be pretty much no problem.
 
As an added bonus I think it is cool to use a knife with such a Persian influenced design to render a hog.You ain't been on an inside joke til you have watched an arab eat a dehydrated pork patty that you put out for him to steal.

edited to add

You do realize a .22 rifle can be eased into the pen whereupon the pig will walk right over to it and place his forehead right up to it with the muzzle twixt its eyes,right where the beasts skull is thin enough that the diminutive slug has no probs going into the brain.No Muss No Fuss has worked every time for me YMMV.cheers
 
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We use a .22 on our hogs as well. The BK5 would work very well for all processing. I'll remember that one about the pork patty, that's funny! :D
 
hey im 15 and have a bk9, 4, 11, 15 and CamH16 has more than that i believe so you got some competition if you want me to tell ya everything i got then say the word :D

p.s. i say this in the most friendly joking way i dont mean to offend anyone
 
I assume by "Sticking a pigs" you mean bleeding one out by slashing the jugular vein in the throat.

Two packing plants less than five miles away from me kill about 3 million head of 1,000lbs +++ beef steers every year.

Each one of them get bled out with butcher knives that have blades 2/3 as thick as a BK5 but about the same blade shape. They do hundreds of thousands before they are replaced. I know, I've been on those lines as an inspector and seen it done.

I'd say your BK5 would do superbly as a pig sticker.
 
actually pig sticking is what it sounds like you have dogs pin the hog then you stab it in the heart or lungs until its dead
 
I love the BK5 but without a guard I'd be really nervous about full power thrusts on a moving animal with tusks, and sweaty palms.
The good old New Zealand way is to get the pig bailed by the dogs, approach from behind, grab a leg and plunge into the chest. It's quite a sport in New Zealand for manly men.
 
jim62 said:
I assume by "Sticking a pigs" you mean bleeding one out by slashing the jugular vein in the throat.

Two packing plants less than five miles away from me kill about 3 million head of 1,000lbs +++ beef steers every year.

Each one of them get bled out with butcher knives that have blades 2/3 as thick as a BK5 but about the same blade shape. They do hundreds of thousands before they are replaced. I know, I've been on those lines as an inspector and seen it done.

I'd say your BK5 would do superbly as a pig sticker.
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I help neighbors butcher cattle and hogs. My BK-5 has been my Go-To butchering/slaughtering knife for over a decade. I've paired it up with one of my Green River Sheep Skinners for when I need something smaller but they are being replaced with the BK-15.

Anyone who hasn't used a BK-5 and/or BK-15 for butchering large animals is really missing out on a great knife experience.
 
Daniel L said:
I love the BK5 but without a guard I'd be really nervous about full power thrusts on a moving animal with tusks, and sweaty palms.
The good old New Zealand way is to get the pig bailed by the dogs, approach from behind, grab a leg and plunge into the chest. It's quite a sport in New Zealand for manly men.
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Get the micarta handle scales and there's no worries. The fantastic Becker handle design is greatly improved with grippy micarta.
 
Daniel L said:
I love the BK5 but without a guard I'd be really nervous about full power thrusts on a moving animal with tusks, and sweaty palms.
The good old New Zealand way is to get the pig bailed by the dogs, approach from behind, grab a leg and plunge into the chest. It's quite a sport in New Zealand for manly men.
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Sounds like you need a Todd'ed 5.

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Thats exactly how we do it here Daniel L! :D and i saw what TM hunt did with that BK5, absolutely gorgeous! Buckmaster96, PM the list of your knives :D i'm curious to see what you have! This bk5 is going to be my 2nd fixed blade knife (i dont have a job yet and we arent very well off financially) and i'm going around trying to get a job. i'm getting to the point where i'm so desperate for a job i'll apply at maccas! then hopefully i'll get a bk9 afterwards. i've been bitten by the knife bug and i'm very glad :)
 
Mr Spud said:
Thats exactly how we do it here Daniel L! :D and i saw what TM hunt did with that BK5, absolutely gorgeous! Buckmaster96, PM the list of your knives :D i'm curious to see what you have! This bk5 is going to be my 2nd fixed blade knife (i dont have a job yet and we arent very well off financially) and i'm going around trying to get a job. i'm getting to the point where i'm so desperate for a job i'll apply at maccas! then hopefully i'll get a bk9 afterwards. i've been bitten by the knife bug and i'm very glad :)
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Well, Tater, that's one of the features of BKT knives, you get alot of knife for not alot of money. Unfortunately, they are made in the US, so, getting one to your island, will cost more than the knife itself. :eek:

Moose
 
Moosez45 said:
Well, Tater, that's one of the features of BKT knives, you get alot of knife for not alot of money. Unfortunately, they are made in the US, so, getting one to your island, will cost more than the knife itself. :eek:

Moose
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Actually Moose, I can order them from Tomars, pay 50 bucks for shipping and that is STILL cheaper than buying them from a vendor here! I'd love to support Australian businesses but I just cant justify the large price increase.



Spud, its nice to find another Aussie here whos both under 18 (I'm 15 myself) and also likes Becker knives. I'm also kinda interested since you said this was your first fixed blade...How many folders do you have? When I first got into knives I bought alot of cheap crappy blades. Appart from that I cant help you out, never been hunting nor have I ever processed something the size of a pig.
 
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