BHK vs. black bear GRAPHIC PICS

creativeguy

creativeguy

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Apr 4, 2009
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Okay, I guess the title might be a little misleading. It was actually my Ruger .454 Casull vs. the black bear but my BHK 2010 Knife of the Year took over after the .454 was finished.

We were only in the stands about 20 minutes when a nice fat black bear sow came in. One shot through the head and she dropped like a rock... never knew what hit her.

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I hadn't used this BHK 2010 Underground K.O.T.Y. yet and had been trying to decide if I should use it or not.



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Switched it out at the last minute before going out thinking I might get to try it out and I was right. This knife performed beautifully cleaning the animal and then skinning it. It was sharp right up to the end.



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The only thing I wasn't crazy about is that there was already some corrosion by the time I was done. This is the first knife I've ever had with 01 steel — is that normal? It buffed right out with some Flitz and I put some mineral oil on it after cleaning it up so I'm not too concerned but I am curious.

Really hoping to find a UG bushcrafter to match this one — that'd make a nice set. And I can't wait to put this knife to some more use. We can still hunt black bears through the end of this month. Then caribou in August and Moose in September! Lord willing we will get some of each.
 
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Nice post, I really want to explore BHK's offerings. I have recently witnessed blood accelerating rust on carbon steel (1095)...chicken chopping, I literally watched the knife rust in a matter of 15 minutes. I would imaging carbon steel in blood and water for a decent period of time should have rust preventive lotions applied. I forced a patina on my blade and it really seems to have helped.
 
How did you force the patina on yours? I've read a little bit about it and I also saw an acid etched blade the other day that was really cool and would do the same thing I suppose.
 
Oh yeah that's normal woth O1. I have a BHK in O1 and it's all stained up ril' good. It will oxidize fast so take care of it. Thanks for sharing.
 
Do you have any pics of your BHK with the stains? Does it look good or would you rather leave it polished?
 
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Sorry such a crappy pic. I'll leave it be but I do oil and wipe it after any use taht involves moisture. I like the character the carbon steels take and I don't believe in forcing a patina, let it take naturally. If you do decide to force a patina you could try immersing the blade in cider vinegar over night. it'll put on a nice, dark almost black color.
 
Hot vinegar darkens it up, seems like it gives a little bit of protection. The real dark spots are tree sap.

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Sweet pics! Congratulations on the handgun killed bear! I also have a Ruger super Redhawk in 454 Casull.I shoot 300 grain Hornady XTP's out of mine. What was your load for this bear? The BHK looks like a winner but your going to have to put a patina on it to keep it from rusting.That is why I prefer A2 over O1 easier maintenance.
 
Very cool, guys. I do like the character that the patina gives. Won't bother me so much once I get her a little more broke in.

@bigcountry: I was loaded for Griz! That was a 360 grain Cor-Bon. I do have some 300 grain Hornady XTP's as well and one of those would have done just fine.
 
Creativeguy,
I have an O1 knife that has hardchrome coating. So far, the edge doesn't look too bad.

I like the look of the hot vinegar dipped knife. I'll have to try that sometime. The only refinishing I have done is with bluing in a bottle. It turns out really well if you follow the directions.
 
I'm more interested in the meat than the skin although I hate just throwing the hide away so I'll probably have it tanned and have the skull beetle-cleaned. This is a black bear and their meat is excellent. I've never gotten a brown bear but if I ever do I plan on at least trying the meat. I hate killing stuff just for the hide but that's just my opinion.
 
Nice little bear. What was the weight? I hear you on the meat, a berry and corn fed black bear is quite a good thing to eat, sort of like beef a pork combined. Here in MN bear meat is usually very good but once in a while a bear was eating trash and roadkill and can taste strong of it. An older bear can taste strong also I am told. Like deer, young, healthy and naturally fed is best for the freezer. Good post, the graphic content was done with respect to the reality of a clean harvest and field dressing. Nothing wrong with that.
 
Not sure about the weight. We gutted it in the field and it was so late when we got back that we didn't even think about weighing it. We're cutting it up tonight so maybe I'll see what it weighs now just for a rough guess. I've heard the same things regarding the meat tasting bad if the bear has been in trash or fish.

Thanks for your kind remarks about the post. I enjoy the comments!
 
Nicely done!


Love to see knives getting put to good use!


That BHK O1 is good stuff, isn't it?
 
Creativeguy the main thing I have been told is to make sure you thoroughly cook the meat. I have never taken one with a gun but a few with my bow and arrow.I do carry my 454 for backup but a broadhead threw the lungs and they do not run 50 yards.Next tag i get you have inspired me to shoot it with my handgun!!! Congratulations again!!!!
 
creativeguy said:
I'm more interested in the meat than the skin although I hate just throwing the hide away so I'll probably have it tanned and have the skull beetle-cleaned. This is a black bear and their meat is excellent. I've never gotten a brown bear but if I ever do I plan on at least trying the meat. I hate killing stuff just for the hide but that's just my opinion.
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Thanks for clearing that up, im against killing things you dont eat, so respect. Personally I think everybody that eats meat should have to kill and process game at least once in their life.

BHK makes some great knives. I met L.T about 5 years ago at a gun show and spent my last 30 bucks on a knapp knife. I was so broke I couldnt afford a sheath (didnt stop me from buying knives tho :) ) and L.T threw in a free sheath. Companies just dont get any better than that. That same knife still sits in my trauma bag.
 
@bigcountry: glad I could inspire you! Learning archerywith a traditional bow is on my list of things I'd like to do.

@razordescent: I agree that it would be a good idea for everyone to kill and process their meat at least once. It's an eye-opener to some of the realities of life. We are too far removed from those things in our society and culture. People don't give enough thought to where their food comes from when they pick it up at the grocery store.

And it does sound like the BHK crew is really great!
 
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