Breaking in new Hell's Belle

Joined
Nov 30, 2003
Messages
562
My Ontario Hell's Belle is brand new and I want to make it my bitch. I'm used to old carbon steel knives, this one is so shiny ,new, and pretty, and expensive (to me ), that I can't bring myself to start using it. Is there a technique to breaking in a large shiny, stainless knife, and when you guys say the metal is soft, how soft, is it going to bend if I use it as my outdoor knife, will that tip break off easily? Any advice? I like a knife to look well used, but not weirdly marred, and scratched in grotesque ways.
 
I know this is a stupid thread, but I am still asking for some feedback before I start using this knife. The only other new knife I've ever bought is a spyderco civilian which I'm ok never using as an edc, but this Hell's Belle isn't only a fighter, it has to serve as my outdoor knife as well (light duty).I just need to know are there any big mistakes I need to avoid?
 
just use it, or carry two knives like alot of us do...I use my nice shinies on apples and letters ;) my work horse is usually something I dont care less about if i break it. I've got many stainless knives, for smaller folders from reputable makers stainless is pretty good, and you dont need worry about using oil to prevent rust.

so maybe make it a paper knife? :p
 
My theory for me is to take it it out and chop up some kindling to get over my hang up.I said this is a stupid thread, this is southern california, we don't have kindling. When I start using it I'll guess the tip will break off at some point? Should I have gone with a cold steel bowie?
 
Robertb, It dawned on me my knfe question belongs in whine and cheese, I just have this irrational hangup, about the knife ,that has little to do with the knife, thanks.
 
The Ontario Bagwells aren't really what I would call utility knifes. They are designed for fighting. They aren't blade-heavy enough to be real great choppers. I've got a Midnight model, which I like a lot, but I've always consigned it to bedroom defense duty. My guess is that the tip is more likely to break than a Trailmater's if you use the knife as an axe or a pry-bar. But the Trailmaster is a much inferior fighter IMHO. For slicing duty the Ontario should be fine, but you don't really need a knife that big for slicing. My advice is to spend $50 on a Becker BK-7, which you can beat the cr@p out of in the field without a care, and save the Bagwell for its intended use, i.e. your next bowie duel on a Mississippi sandbar.

Is it really stainless? You could always try washing it with concentrated dish soap, and/or lemon juice, to see if you can add some patina. Or satin up the finish a bit with some high-grit sandpaper.
 
Braddy,
FishFace5 is spot on when it comes to the Helles Belle bowie. It is designed as a fighter and has a very thin tip for slicing flesh. It would not make a good choice as a back woods tool. If you want to rough its appearance up a little.
I took red scotchbrite pads to the blade and guard, i then pulled the little tacks and nameplate off of the handle and using long strips of emery cloth, shaped the handle to a smoother shape like a real Bagwell bowie. I used the shoeshine method of holding the paper in each hand with a loop over the handle, then pull down on the left and then the right. This got rid of all of those sharp edges and still left a coffin handle appearance. I then rebuffed the wood and put the tacks back in place. It feels great in the hand and has a smooth textured appearance. Find another knife as a beater and keep this as a fighting designed blade. Here is a shot of mine. ;)
 
Archangel - that's awesome! Now I've got a weekend project for mine - smoothing out the sharp edges on the handles is something I've been thinking abot, now that I see it's been done I've gotta try it out! Yeah!
 
I got so embarassed by my question, I stayed away from the thread for a few days, thanks for the replys. I know the HB is a fighter primarily and not the best field knife, but I can't change my mind set.From childhood I've always seen the knife, any knife as a defensive weapon, so the Helles Belle is to be my outdoor knife now. In so cal. we don't hunt or fish, we can't cut trees or do much of anything other than backpack,and guns aren't allowed, so this Bowie will be my outdoor protection device. It's just too wierd to me to carry something so big and new looking, so I want to break it in some, that's why I was asking about what obvious idiot things to avoid when I start roughing it up. Fishface5 should I do your patina suggestion, or will the knife start aging naturally if I start using it on food and simple camp shores? ArchAngel do you think the handle would accomodate a small pommel on the tip of the handle?
 
I don't know if that particular Ontario knife is actually a carbon steel one. I thought they all were 1095 or similar steel, but I could be wrong. I love carbon steel blades, and I also like the patina on my knives. I simply use it on wet foodstuffs, especially red meats like beef and also for cutting lemons and oranges. I actually eeave the vegetable juices and debris on the blade and I don't clean it off. I just carefully clean the edge region to ensure there isn't excessive pitting of the edge. After a couple of days of meal preparation - I have a rather old looking blade.

Some poeple have used a "mustard finish" successfully. Apparently you clean the blade well, then literally apply mustard with a fingertip to the blade surface and leave it overnight to create a very unusual rustic finish. Maybe someone who has actually done that can offer some advice. Jason.
 
Back
Top