willworship
Gold Member
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- Jul 19, 2009
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Today (nearly February) was a beautiful day in Kansas, right around 70 degrees and sunny--a perfect day to be outside and playing with knives! I decided to battle it out with my three chopping blades, to see which one would come out on top. (I also did another versus battle including the BK2, which I'll post later...). The wood I was using was well-seasoned oak from my yard. This stuff is REALLY hard (as the results will probably indicate).
Here are the contestants: an Imacasa 18" Pata de Cuche Machete, a Cold Steel 13" Kukri Machete, and the BK9 (Camillus era). The Imacasa has more or less the factory edge, and I have convexed both the kukri and the BK9.
First test: bite. I wanted to see how deep each blade penetrated with one good swing.
Here's how the Imacasa fared:
and the CS Kukri:
and the BK9:
I was really surprised at how poorly the Kukri did in this one. I even tried it a few times to see if it was a fluke. The other swings produced the same result. The BK9 was the winner here by a little bit.
The next test was straight-up chopping. I basically just chopped on one side of the same branch until I got all the way through with each knife, and I counted the strikes.
The Imacasa - 100 strikes
The Kukri - 75 strikes
The BK9 - 76 strikes
I was really surprised by the result of this one, as well. I had used each of these individually to chop (the BK9 more than the rest), and I thought that the others would do better, but I was mistaken. The wood was the reason the BK9 had struggled in the past. Seasoned oak is just that hard. I would even argue that the BK9 suffered some from being my first victim, because it took me a few swings to get into a good rhythm.
The BK9 is every bit as good as my kukri, and better than a machete that is twice it's length. I am really impressed with my 9, folks. My choice for the win: the Becker BK9. The thing is a beast, and is much more effective at batoning because of the blade thickness and shape (which was not part of this test). Also, I must say - convex edges dominate in chopping.
Hope this is helpful for you, because it definitely gave me some more data to go from when I'm packing my bags to go out in the woods.
Here are the contestants: an Imacasa 18" Pata de Cuche Machete, a Cold Steel 13" Kukri Machete, and the BK9 (Camillus era). The Imacasa has more or less the factory edge, and I have convexed both the kukri and the BK9.

First test: bite. I wanted to see how deep each blade penetrated with one good swing.
Here's how the Imacasa fared:

and the CS Kukri:

and the BK9:

I was really surprised at how poorly the Kukri did in this one. I even tried it a few times to see if it was a fluke. The other swings produced the same result. The BK9 was the winner here by a little bit.
The next test was straight-up chopping. I basically just chopped on one side of the same branch until I got all the way through with each knife, and I counted the strikes.
The Imacasa - 100 strikes

The Kukri - 75 strikes

The BK9 - 76 strikes

I was really surprised by the result of this one, as well. I had used each of these individually to chop (the BK9 more than the rest), and I thought that the others would do better, but I was mistaken. The wood was the reason the BK9 had struggled in the past. Seasoned oak is just that hard. I would even argue that the BK9 suffered some from being my first victim, because it took me a few swings to get into a good rhythm.
The BK9 is every bit as good as my kukri, and better than a machete that is twice it's length. I am really impressed with my 9, folks. My choice for the win: the Becker BK9. The thing is a beast, and is much more effective at batoning because of the blade thickness and shape (which was not part of this test). Also, I must say - convex edges dominate in chopping.
Hope this is helpful for you, because it definitely gave me some more data to go from when I'm packing my bags to go out in the woods.
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