BK5 Mod Rendering

[The Warrior]

I had a BK5, sold it, regretted it, purchased another, and am looking forward to using it. Anywhos, I have watched reviews on the 5, and some of the complaints were the top swedge that eats batons, and makes it less comfortable for push cuts. Ethan has stated that he was always surprised that the 5 didn't sell well. Even though I know the purpose of it, I have often wondered over the years if the 5 would have sold better if it didn't have the swedge. What are your thoughts?

Stock 5:



Swedge removed:


No swedge, no choil:

 

[The Zieg]

I suspect it is the trailing point blade shape that puts people off, just as with the BK-15 (which I love).

 

[The Warrior]

I suspect it is the trailing point blade shape that puts people off, just as with the BK-15 (which I love).

More of a drop point guy myself, but it sure does look nice. They didn't sell well until they stopped making them, then everyone wanted one, haha. Like most things I guess...

 

[1066vik]

it might have sold better, but it would have lost some of the function the swedge provides.
Jerry Fisk designed the blade and the swedge is to help reduce friction/suction when cutting meat.

p.s. the 5 & 15 are both hog killing machines. (and yes, I prefer drop points, too)

 

[gotgoat]

what is the purpose of the swedge? just curious

 

[The Warrior]

what is the purpose of the swedge? just curious

Read one post up please.

 

[1066vik]

what is the purpose of the swedge? just curious

it allows the knife to flow through soft materials without as much suction -- kind of like an airplane wing through the air -- so you don't get as much resistance when cutting up large pieces of meat.
Same reason the original kephart was convexed top and bottom.

 

[The Warrior]

It does seem like the 5 gets used more in the kitchen then out in the field?

 

[gotgoat]

Thanks for the info, that makes sense. I've used mine for kitchen duties also.

 

[The Warrior]

Here's a video from a gathering that has Ethan and Jerry talking about it. Go to about 4:30 for what Jerry has to say about it.

 

[JJ_Colt45]

Personally I love the 5 and 15, but I use them for butchering and food duties ... a lot. I like other blades for different uses. I never considered the 5 for processing wood nor the 15 for a hunting knife. As a few have said a drop point is probably my preferred shape for an everyday carry/use. I'm not sure the 5 would appeal to me nearly as much with a heavier blade.

 

[The Warrior]

I'm not sure the 5 would appeal to me nearly as much with a heavier blade.

I get it, but weight isn't much of a factor to me most of the time, because I primarily use my knives at the cabin, and don't carry them around much at all. Plus, I'm fairly good sized, and the weight doesn't seem to bother me much.

 

[JJ_Colt45]

I get it, but weight isn't much of a factor to me most of the time, because I primarily use my knives at the cabin, and don't carry them around much at all. Plus, I'm fairly good sized, and the weight doesn't seem to bother me much.

I understand that too. Weight doesn't bother me at all with knives either, and for many I prefer a bit heavier than most. But when I'm butchering or for food prep (especially meat) a lighter very nimble blade is my preference. And as Jerry Fisk stated the trailing point with a swedge does lend itself to slicing cuts and it goes through meat extremely well. The 5 or even 15 even aren't real thin blades such as boning knives or scimitars for meat cutting, but they cut almost as well and feel a lot better in my hand. I think that's why the 5 and 15 became big users for me at what they do great. Normally I'm not a huge fan of a trailing point knife, meat processing and food prep is the one exception for me. I like a drop point or thick spear point for processing wood. I would break the tip on a trailing point most likely.

 

[The Warrior]

Yeah, the 5 is a bit thin at the tip.

 

[Creaky Bones]

My 5 lives in my kitchen knife block. It’s my go-to meat cutter. I have another one that I bring to campfires where it splits wood and cuts meat. I never understood the “tears up a baton” complaint. All of my batons are just a chunk of branch that I cut off with a folding saw. I don’t spend a lot of time carving a custom baton. If it gets torn up too bad, I go get another branch. They’re just sticks.

 

[The Warrior]

My 5 lives in my kitchen knife block. It’s my go-to meat cutter. I have another one that I bring to campfires where it splits wood and cuts meat. I never understood the “tears up a baton” complaint. All of my batons are just a chunk of branch that I cut off with a folding saw. I don’t spend a lot of time carving a custom baton. If it gets torn up too bad, I go get another branch. They’re just sticks.

While the baton part is true, I use my baton at the cabin, and I'm picky about it, haha. It just so happens that Ethan is picky about batons as well. Now, if I were in the woods, I would agree.

 

[daizee]

I had a BK5, sold it, regretted it, purchased another, and am looking forward to using it. Anywhos, I have watched reviews on the 5, and some of the complaints were the top swedge that eats batons, and makes it less comfortable for push cuts. Ethan has stated that he was always surprised that the 5 didn't sell well. Even though I know the purpose of it, I have often wondered over the years if the 5 would have sold better if it didn't have the swedge. What are your thoughts?

When I got my second BK-5, I brought it over to my Rock'n'Roll Knife&Tool for Knife Night. He immediately took off the handles and traced the whole profile. That's how compelling that shape is. Neither of us have made a tribute piece yet, but it really needs to happen. AEB-L? Something else?

Without the swedge it would move a notch (haha) back toward chopper territory, both in weight and for batoning. More camp-brute than agile beefy carver. Might have done better in the bushcraft market, which I suppose is a big percentage for Becker knives.

I love Ethan's big handle for a swinging, wood-processing blade. It's a compromise on the 5 if you want to use it closer to the kitchen - I feel like the front end of the grip is too beefy, but one of the advantages of doing a tribute of a BK-blade is bolting on the handles and being done.


If you like that sort of blade curve in the kitchen (I usually prefer straighter myself, but...), I recommend the Zwilling/Henckels 8" Traditional Chef with the swept-ground integral bolster. That knife is smokin'. I bought one when they were on sale in a local shop a couple winters ago. Never actually USED it because I haven't been cooking up at the cabin the last couple years, but it's wicked in the hand. Would put in a link, but they don't seem to break out their knife models except at their retailers. You know, to supplement your BK-5 of course.

 

[The Warrior]

Might have done better in the bushcraft market, which I suppose is a big percentage for Becker knives.

This is what I think too. I'll do another rendering, without the choil, and of course, with the grind closer to the handle.

 

[The Warrior]

This is what I think too. I'll do another rendering, without the choil, and of course, with the grind closer to the handle.

No swedge, no choil:

 

[TwinStick]

Some knives are ahead of their time. It's funny how most butchers favorite knife strongly resembles the BK-5. It may be a little shorter blade & no choil but still strongly resembles the BK-5.

I think you can't ask for a better knife for breaking down large cuts of meat or just an all around kitchen knife. I used mine today on a 10 lb prime rib. It worked awesome and had the reach to make it all the way through. Just my .02 cents.