Cold Steel Bushman Broke

"K-Dog"
I know it's sad to loose a knife that way.
But with the CS Bushman, the beauty of it is that - it's cheap to replace.
Come on now, it wasn't that bad an experience was it?
Could have been far worst with an expensive model.
 
The older Bushman were made in Taiwan from SK-5 steel. The new ones are red chinese and made of 1055 steel.
 
They’re still listed, from COLD STEEL, as SK5 steel. I have a newer china version and have had no problems. I’ve batoned with mine, chopped with it (although it so light it doesn’t really make for a good chopper) and it’s held up just fine. It a great beater for the woods and I’d recommend it to anyone looking for a great budget blade:thumbup:

I’m surprised to hear one broke with just some chopping. Maybe you got a lemon, it happens from time to time.

-sh00ter
 
I have an older version and one of the new ones made in china and the bushman bowie made in china is not even close to the older Bushmans. I did a post here and posted pics in it but do not have the link. The bowie version I got lookes like it was made by a drunken monkey the older one is a nice piece of work. I will not buy any more unless I happen to find an older one.
 
The only knives I would not at least call and inquire about sending in for replacement are cheap paring knives, Old Hickory, or a Mora. Things break, bad apples get through, and you spent your "hard earned" money on something. I am by no means a CS fan boy or hater. They, like many companies, design tough and inexpensive tools. I think next time, if you have a problem I would call. Worst that can happen is they say no - then you have a real reason to not go back to them. Years ago I had consistent problems with a particular manufacturers hard drive. I called, sent it back, got a new one in return, it died, called again, got a new one, sold it. I would never judge a company by 1. one bad received product, 2. anything I read on the internet.
 
GIRLYmann said:
"K-Dog"
I know it's sad to loose a knife that way.
But with the CS Bushman, the beauty of it is that - it's cheap to replace.
Come on now, it wasn't that bad an experience was it?
Could have been far worst with an expensive model.
Click to expand...

It was a cool knife, for peanuts. I picked up the GI Tanto. It is a good beater knife, so far. To me, the Bushman is kind of like getting the smallest engine for a car. Sure the small 4 cylinder 5 speed can get the job done, but you have to work the engine harder to get performance. The larger engine will have less stress applied to it and it will last longer.

I should have saved it and contacted CS.

You know watching knife test.com, makes you do things to knives you never thought of.
 
Thickness has almost nothing to do with chopping durability. My numerous tramontinas that I've had over the years are thinner than the bushman and have been abused far worse than any other blade I've owned, including being chopped full force into solid rocks when I missed a swing. They're mostly 18 and 16 inch 1055 or similar carbon steel blades and have only suffered dinged edges.
 
yoda4561 said:
Thickness has almost nothing to do with chopping durability. My numerous tramontinas that I've had over the years are thinner than the bushman and have been abused far worse than any other blade I've owned, including being chopped full force into solid rocks when I missed a swing. They're mostly 18 and 16 inch 1055 or similar carbon steel blades and have only suffered dinged edges.
Click to expand...


almost
 
I'd wager that your blade got a bad heat-treat. The Bushman is supposed to be 1/8" thick, which is sufficient thickness for chopping durability, as others have pointed out.
The lone Bushman I've used was issued in a survival course; I was perhaps the 10th student to use, abuse, and beat the heck outta that thing. It held up fine, as did the 15 others we used for 8 weeks.
I'd not be surprised if CS's quality has decreased somewhat since they changed manufacturers and steel types. However, I'd be willing to bet the OP's Bushman was a glitch, as all manufacturers have.
One final note, this bears out the axiom of always testing equipment rigorously at home before trusting it in the field!
 
I've had my bushman for a number of years and can only provide positive feedback. Mine was made in Taiwan and came with the leather sheath. I convexed the edge and it has held like a champ. It broke with just a little bit of work and you didn't send it back? Hmmm....wish I was made of money.
 
Hello Everyone,

I am just curious (and new to knives) - what does it mean to say that you "convexed" the edge ? How and why is this done ?


thanks

justin
 
A convexed edge can be done with a very fine grained sandpaper on a 'cushy' surface...a mousepad works well in this application. It is an edge that has a constant roll to it, instead of a flat bevel. This edge is (IMO) stronger and lasts longer while still retaining sharpness. It is also easy to maintain on a leather belt or sandpaper...hell, you can even work dirt into your jeans out in the field and strop on yor pants! A little touch up is all that is usually needed to keep your knife very sharp.
 
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