Bk-9 extra thickness

Revolverrodger

Revolverrodger

Joined
Jul 23, 2007
Messages
3,883
Hello,
I like my BK-9 but I wouldn't mind also having a thicker version of that knife. Since the original was a hit, what are the chances that K-Bar makes a heavy BK-9 say 0.25 thick :D
That would be a sweet limited edition monster !
Who would buy that ?
 
I think i'd be inclined to pick one up. Sounds like a beast to me, if the 9 already wasnt to start with haha :cool:
 
I believe some of the pre-kabar versions were 1/4". The database sticky may have such information.
 
The Cam versions of the 9 were .21 thick, but thats as close as the 9 has ever come to 1/4 thick. So if you're interested, you could hunt one down.

That said, after owning my 9 for almost a full year, its been my most used becker, and I don't know if I would want a 1/4in thick version. But thats just me. I think that the extra weight would make it unwieldy for actual knife tasks, although it might chop a bit better.
 
I have come to realize that there is a fine line between thick & fast. Plus they are all relevant. I absolutely LOVE 1/4" thick knives & i own a LOT of them, BUT along with that comes quicker hand/arm fatigue & of course the heavier weight to carry. With my BK-9, i find that the light/er weight equates to faster, quicker snap cuts or chops, which bite just as deep or deeper than a 1/4" thick blade. Don't get me wrong, I feel the exact same way as the OP, which is why i have a good selection of 1/4" thick blades & would certainly choose one of them for a do everything one knife scenario, but as much as i like em, it is friggin hard to beat the BK-9 in all around performance. It is still my most used knife & still my go-to knife. I have drop-leg-swivel sheath set ups for almost all my big choppers, so carry is not an issue. The bursitis in my right elbow (chopping arm) & slight arthritis in my hands reminds me that they like 3/16" steel better than 1/4" for extended chopping sessions. :D
 
Thickness isn't everything. Good steel, good geometry, and proper heat treatment are far more important.
 
When I tested the BK9 vs the SP50 (both had the same edge angle), the BK9 outperformed it in every way. Why? Because the BK9 has that thin, high flat grind. The grind terminates at a relatively thick spine. The thinness allows it to chop better because there is less friction and drag on the blade and it split wood better for the same reason.

Thank being said, I'd still buy it...
 
Wolf_1989 said:
Thickness isn't everything. Good steel, good geometry, and proper heat treatment are far more important.
Click to expand...

well of course, thats a given.

"All things held constant, would you buy a 1/4" thick bk9?" is essentially the question.

I wouldn't necessarily prefer that to the current bk9 specs, but i'd certainly be inclined to buy one.
 
GarnetandBlack said:
well of course, thats a given.

"All things held constant, would you buy a 1/4" thick bk9?" is essentially the question.

I wouldn't necessarily prefer that to the current bk9 specs, but i'd certainly be inclined to buy one.
Click to expand...

I have a BK-9HH and wouldn't trade it for one of the newer and thinner 9's. IMO the thickness of the original Camillus models is just right.
 
If they made one .25" thick I'd want it to also have a FFG to keep the angle similar. I doubt it would chop as well if it wasn't a FFG.
 
I like it as is. I thing 1/4 would be a heavy mother. No thanks. I think it performs incredibly well the way it is.
 
Though it is NOT a 9, rather a cousin, the Kabar Large Heavy Bowie is 1/4" thick with a full flat grind and a great knife, especially for the money. I own both and use both, and while the 9 gets the nod in terms of if I could only have one, the LHB is no slacker for sure.
 
A 1/4" thick bk 9 would be heavy as hell and worthless as a large knife. The bk 3 is heavy as hell and it is no where near as large as the 9. All that said I still would buy a nine. I have enough knives that I dont use on a regular basis one more wouldn't hurt.
 
Or get you an Ontario SP-51 or SP-53. Thats what i did. I love em. Prefer the 51 if i have to do any camp food prep & yes, i have. I like the 53 better for chopping & splitting & batoning.
 
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