Bk2 or Garberg?

S

Superjock

Joined
Jun 13, 2014
Messages
28
Anyone want to talk me out of, or into selling my BK2 and getting a Mora Garberg instead? Not even entirely sure how to sell knives locally. I did try kijiji (I’m in Newfoundland Canada).
I don’t do any intense bushcrafting but I do have a great interest in it and hope to get into it more some day. I was thinking the BK2 is just a little overkill, even though it’s a great hunk of metal. Also thinking the Garberg would be nicer to carry because it’s lighter.
Opinions?
 
Instead of the Garberg, get the Robust Pro. It is far less expensive at around $15, much more durable, and handles close in tasks a little better in my experience. Don't be hypnotized by the exposed tang pommel on the Garberg. The Robust Pro will never come loose from its grip, I promise.
 
Maximumbob54 said:
If you don't do any bushcrafting why move to a scandi grind? Or do you just do that much wood carving? Or better yet is this just scratching the new knife itch...? I can totally get behind that one.
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This so-called "Scandi grind" has no bearing on anything other than marketing. You could do a lot worse than a Mora....
 
As I get older, I see the value of lighter knife that performs as...well, as a knife. Pry bars are fun, and it's cool to know that you could wrench a tree stump apart with your knife. However, man just give me a lightweight knife with a scandi grind and I'm happy. It doesn't have to hold an edge forever. It doesn't have to pry doors off cars. Just something that will be sharp and cut what I need to cut. I love the Beckers, but I don't want to hike around with one anymore.
 
Maximumbob54 said:
If you don't do any bushcrafting why move to a scandi grind? Or do you just do that much wood carving? Or better yet is this just scratching the new knife itch...? I can totally get behind that one.
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More or less scratching the itch but I do intend on learning some bushcraft basics. Been trying to get into it but life is really busy. I’ve been reading about how Scandi grind is great for bushcrafting and general wood stuff. Also the Mora falls into the upper limit of my limited budget for this type of stuff. That’s why I’m considering selling the Becker so I can help fund it!
 
Superjock said:
I’ve been reading about how Scandi grind is great for bushcrafting and general wood stuff.
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Meh, just marketing. Its good for carving wood and making pretty feather sticks. Anything else, that depends the thickness of the blade. The whole "scandi grind is the best" thing was started in the 1980s by people like Ray Mears, who was a survival instructor guy who just happened to design and sell a knife that has this grind. In reality any decent knife that has good geometry will work just fine...
 
Arathol said:
Meh, just marketing. Its good for carving wood and making pretty feather sticks. Anything else, that depends the thickness of the blade. The whole "scandi grind is the best" thing was started in the 1980s by people like Ray Mears, who was a survival instructor guy who just happened to design and sell a knife that has this grind. In reality any decent knife that has good geometry will work just fine...
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I've had no issues using Scandinavian grind for food prep, sure, the finished dish won't make it into a chef's catalog
But it doesn't need to, I agree that it's marketing mostly
 
If you like the look of the Garberg but are worried about the price then check out the Kansbol, which can be found for ~$35.00. It has the same basic handle and general profile of the Garberg but the blade has a compound grind: the first ~2 inches are ground thinner for slicing while the remaining length towards the handle is ground thicker. This makes it great for whittling and such but also a capable slicer that won't wedge so badly when cutting food or other thick materials. It has a scandi grind but due to the compound grind it's not so stark in comparison to other models.

Note the Kansbol is offered only in Mora's standard stainless steel, 12C27N, which is easy to maintain and more than capable. Having handled the BK-2 on many occasions I never purchased one for the reasons others have stated above: too thick and heavy for such a short knife.
 
Arathol said:
Meh, just marketing. Its good for carving wood and making pretty feather sticks. Anything else, that depends the thickness of the blade. The whole "scandi grind is the best" thing was started in the 1980s by people like Ray Mears, who was a survival instructor guy who just happened to design and sell a knife that has this grind. In reality any decent knife that has good geometry will work just fine...
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Is there a better all around grind? Convex maybe?
 
oldmanwilly said:
If you like the look of the Garberg but are worried about the price then check out the Kansbol, which can be found for ~$35.00. It has the same basic handle and general profile of the Garberg but the blade has a compound grind: the first ~2 inches are ground thinner for slicing while the remaining length towards the handle is ground thicker. This makes it great for whittling and such but also a capable slicer that won't wedge so badly when cutting food or other thick materials. It has a scandi grind but due to the compound grind it's not so stark in comparison to other models.

Note the Kansbol is offered only in Mora's standard stainless steel, 12C27N, which is easy to maintain and more than capable. Having handled the BK-2 on many occasions I never purchased one for the reasons others have stated above: too thick and heavy for such a short knife.
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Yes that seems like a great knife as well! Probably better bang for your buck
 
ShaiHulud said:
I've had no issues using Scandinavian grind for food prep, sure, the finished dish won't make it into a chef's catalog
But it doesn't need to, I agree that it's marketing mostly
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Scandi grind is ok as long as the blade isn't too thick. A thin bladed Mora works fine, but the purpose built "bush craft" knives like those promoted by Ray Mears have thick blades that aren't real slicey when it comes to food prep.
This thin bladed Mora works fine
17G3MiG.jpg

This AdventureSworn bushcraft knife has a thick blade that won't slice without crushing. Its more wedge than edge....
EuNvEC6.jpg
 
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