BK2 limitations?

studio said:
Hey, are you referring to https://en.wikipedia.org/wiki/Caulanthus_inflatus or a method of firestarting I am not familiar with?
Click to expand...

The desert candle is a technique I have only used while motorcycle camping. It works because any moto-camper worth his salt will have ready access to gasoline and beer.
Drink a beer and cut the top off the beer can. Put three fingers of gasoline in tha can, and build your fire around it, log cabin, tepee, or however you like to build the fire.
Light the gasoline in the can. Sooner or later it will light your fire, sooner if your wood is dry, but it will also work on wet wood if you give it enough time to dry your kindling.
 
Wannabe Rambo Guy said:
Seeing this thread, reminded me that I should slap some oil on my bk10 and other carbon blades today. Thank you
Click to expand...
Glad it indirectly helped. :))

Thanks folks. After some consideration, looks like I’ll check out the other models first. In my area, only the BK2 and BK16 are in stock, but they may restock on the 7, 10, and 9. May go for the 7 since, unpopular opinion perhaps, I really like the “bastard” 7” blade length.

The 9 looks great too, but I’ve already got the chopper function covered with a few kukris hehe.
 
I know what you're kinda leaning to, but just to throw it in there, the bk16 is a great all around knife. Throw some micarta handles on it, and it's love, baby! Lol. I've used that knife alot more than I thought I would. Great all arounder, brother
DangerZone98 said:
Glad it indirectly helped. :))

Thanks folks. After some consideration, looks like I’ll check out the other models first. In my area, only the BK2 and BK16 are in stock, but they may restock on the 7, 10, and 9. May go for the 7 since, unpopular opinion perhaps, I really like the “bastard” 7” blade length.

The 9 looks great too, but I’ve already got the chopper function covered with a few kukris hehe.
Click to expand...
 
7's a great, but in-between blade. Definitely not useful "around the house". Not around the inside, anyway. :p
It's the only one of mine that I de-ramped and choiled, as I found myself crawling up ahead of the handle to get to the balance point. I like the new configuration quite a lot, and it was inspired by some long-ago poster here whose name I forget.
 
I love the profile of the BK2, but dislike the thickness.

If it were as thin as the BK16 it would be a heck of a good knife, especially with that high grind.
 
I love my BK2.

Slicey it is not. Choppy it is not.

Super beefy it is. A sharpened drybar? Yup.

I stripped it and put a bit of high temp spray paint on the handle along with some hockey tape. Never looked back.
 
My nephew showed up at my house a couple of years ago with an ESEE 5. I’d never seen anything like it. I never contemplated it’s limitations, I thought it was cool and had to have one. With price as a consideration I settled for the BK2. My feelings for it have not lessened, I love the knife. Not one of my most used but I’m glad I own it.
 
daizee said:
Try to cut an apple cleanly in half with a BK-2. Without Swinging it. Hilarity.
Not that a 3/16" blade is much better for that...
Click to expand...
Hilarious :thumbsup::thumbsup: You weren’t kidding! :p:p
A7F3EB88-B5B4-4E35-8A60-567B9D7CDC8D.jpeg
Thanks daizee :thumbsup::thumbsup:! I probably wouldn’t have ever tried to cut an Apple with the 2 . It’s funny how bad it is at it. 1/4” thickness takes over in a hurry and splits with the edge just slightly touching. A strange feeling with a sharp knife :rolleyes:
 
Well, a BK-2 can split an apple, though perhaps not delicately.
An Endura or RAT-1 (both knives that I like and use) probably couldn't split firewood - delicately or otherwise.
However, a BK-2 paired with either an Endura or a RAT-1 could probably tame the wild and build a village!
 
Last edited:
Xr6x said:
Hilarious :thumbsup::thumbsup: You weren’t kidding! :p:p
Thanks daizee :thumbsup::thumbsup:! I probably wouldn’t have ever tried to cut an Apple with the 2 . It’s funny how bad it is at it. 1/4” thickness takes over in a hurry and splits with the edge just slightly touching. A strange feeling with a sharp knife :rolleyes:
Click to expand...

:D
It's a good geometry test, and a great demo of why geometry matters in kitchen knives.
Now if you wanted to shave thin slices off the surface, you could angle that ol' edge bevel like a surface plane and peel 'em off. Someone (not me!) needs to build a jig to hold a BK-2 in a frame like a mandolin. :p
 
daizee said:
:D
It's a good geometry test, and a great demo of why geometry matters in kitchen knives.
Now if you wanted to shave thin slices off the surface, you could angle that ol' edge bevel like a surface plane and peel 'em off. Someone (not me!) needs to build a jig to hold a BK-2 in a frame like a mandolin. :p
Click to expand...

Totally agree about geometry! In the simplest terms, thinner stock is more slicey (is that a word?). And thinning down a BK2 would be a big job!
 
gmoneyluv said:
Totally agree about geometry! In the simplest terms, thinner stock is more slicey (is that a word?). And thinning down a BK2 would be a big job!
Click to expand...

I'll sum it up this way: "Don't give your apple a wedgie."

(hmm, that may be sigworthy!)
 
BK2 is a good well round jack of all trades with NO THUMB RAMP! Want some thing more slicier and dicier, get a BK-10.

A Jack of all trades has some limitations, but the BK2 can do a lot of things other knives would fail at. Micarta Handles or G-10 ones would be a good wise up grade later.

One of mine has a Dogwood Custom Fire Fly handle scales with glow stones that keeps me from loosing it!

Just don't dip in liquid nitrogen and them smash with a sledge hammer is my advice to keep it from breaking.
 
Last edited:
I disagree that it's a jack of all trades.
It's WAY too thick to be considered well-rounded. Definitely an extreme knife.
So get one. :)
 
You must log in or register to reply here.
Back
Top