BK5 for Christmas..

S

Survivormind

Joined
Dec 18, 2012
Messages
399
Hello All!

I got a BK5 for Christmas and it went straight to work. It's already been batoned through firewood quite a bit. It definitely wasn't designed for this but is capable of medium level batoning but I suggest keeping it on the light side. As everyone has said, it works great in the kitchen. It will be butchering the Christmas goose tonight...

I'll be posting a review on my website once I've had a chance to run it through some good paces. Here is a pic of it new out of the box....



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I got one, too. It is just fricking awesome. Now I need Lowes to open so I can get some modification supplies.
 
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woo!
if you want to use that puppy for kitchen duty on a regular basis, I'd recommend sharpening it at a much shallower angle until the edge bevel is 50-100% taller. (or strip & fisk it)
 
daizee said:
woo!
if you want to use that puppy for kitchen duty on a regular basis, I'd recommend sharpening it at a much shallower angle until the edge bevel is 50-100% taller. (or strip & fisk it)
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Thanks for the advice. This knife is going to fill a lot of roles and I don't think I'll be stripping or re-profiling the edge. I will report on it's uses however. Since my original post, it's batoned more firewood, chopped apples, and both prepped a goose for the oven and carved it. It performed well on all tasks so far.

Survivormind

www.survivormind.wordpress.com
 
Sweet new blade! The 5 is on my "if I have a ton of extra money to buy knives with" list, I don't REALLY want it, but I would be delighted to have one. Congrats on the acquisition!
 
RB, trust me, you want the 5. It's my go to "butchering" blade. I haven't gotten to use the king yet for that role.
 
Chameleonbear said:
RB, trust me, you want the 5. It's my go to "butchering" blade. I haven't gotten to use the king yet for that role.
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That's an area I have heavily thought about buying it for. I've played with the idea of thinning out the stock of one w/ a full convex to make the profile thinner to make it a perfect meat processing blade, though I am lacking in the skills for that.
 
Congrats on the 5 Survivormind!
It's such a fantastic knife.
I ended up reprofiling my edge to a 30 degree inclusive angle with a 40 degree micro bevel.
It slices like I would imagine a light saber would.
Love the 5!
 
It may be my favorite Becker......I use it in the kitchen a lot but it still chops good. At Ethans I was cutting wrist sized willow in one swing. Mine has been "Fisked" and stripped.

Here it is after I Fisked it and before I striped it.

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In its current form although the patina is always changing.

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SM - Great knife for any kind of food prep. But if you're going to spit wood and do food prep you should really think about stripping it. It could leave little bits of paint chips in the food. It wouldn't be enough to do any harm but might get you a little grief from your wife and kids.

Psyop - that is an incredible patina. I hope I can get my 9 to look that good by spring.:thumbup:
 
I used a stripped and polished -5 to carve the 4-bone roast at my sisters on Christmas day.

It adds that "Becker flavor" to any food it touches! :D
 
rkmoore said:
SM - Great knife for any kind of food prep. But if you're going to spit wood and do food prep you should really think about stripping it. It could leave little bits of paint chips in the food. It wouldn't be enough to do any harm but might get you a little grief from your wife and kids.

Psyop - that is an incredible patina. I hope I can get my 9 to look that good by spring.:thumbup:
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RK, you just answered one of the questions I was wondering about. This knife will be used for many things and I thought the coating may come of in food from time to time if I baton some kindling before turning around and chopping up dinner.

Update: the knife worked great in the kitchen last night. It cleaned and carved our Christmas goose and helped with other food prep as well. This thing also makes killer feather sticks. I am loving the length of the blade when I am choked up on the choil. I was a little worried that it would be too long and still haven't decided if I think a 7" would be preferable but it's pretty easy to control it. The weight is also great. It's not too heavy and I feel that I could carry this blade on my hip 24/7 once I make my move. Only time will tell on that one though...

Here's a pic of my hottie wife scoring the goose before it went into the oven...



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