Bushfinger Six-And-Half Years Later-Day 1, Prep Work

[pertinux]

Lol, yeah...I probably did get a little heavy-handed with the photos, but I was trying to make sure I had the shots to illustrate the the thoughts expressed in the coming review, and sadly I still need a couple of shots for that part...but I'll thin some of these out for that.

Just to be clear, t'was not meant as a criticism, but as a fun observation-- and, as a nod to your consistent composition. The incremental images show the knife's angles in-use in a way a more culled selection would not. There is so much to see, here. :thumbup:

To me the Bushfinger is an exceptionally well designed tool. Nearly as much at home on a cutting board as in the woods. I really like the spalting on this one, and the DIW. It's beautiful and classy, and then the twist of lime just seals the deal on the whole package for me. It just really spoke to me, and I am extremely happy with it.

It's clear to see why. I don't get in the woods as much as I'd like, and prefer not to Kitchen if I can help it, but a good knife (or more!) help me stay more engaged in the food department. I'm still leaning Gaucho, but there are so many worthy choices. I hope to encounter at least one Bushfinger before I consider my selection/collection complete.

~ P.

 

[Mistwalker]

Just to be clear, t'was not meant as a criticism, but as a fun observation-- and, as a nod to your consistent composition. The incremental images show the knife's angles in-use in a way a more culled selection would not. There is so much to see, here. :thumbup:



It's clear to see why. I don't get in the woods as much as I'd like, and prefer not to Kitchen if I can help it, but a good knife (or more!) help me stay more engaged in the food department. I'm still leaning Gaucho, but there are so many worthy choices. I hope to encounter at least one Bushfinger before I consider my selection/collection complete.

~ P.

Ahh, ok then. In looking at times it seemed if one didn't notice some subtle differences, it might appear a bit redundant, and I don't want it to become boring

I cannot fault you on a Gaucho. It definitely is a better performer, in my opinion, in the kitchen. The higher handle is better on a cutting board and it has an awesome shape for food prep. The Bushfinger beats it in whittling and power cutting though. The blade / edge angle on the Gaucho isn't as intuitive in those tasks. So it's all about personal priorities