CRKT Bowie Minimalist vs Becker Remora

S

Scottman

Joined
Jun 24, 2007
Messages
1,079
I was looking for opinions on these two knives or similar knives. Which do you prefer? I was thinking game knife that could be dropped into my stainless nalgene to sterilize. Something small, inexpensive, and low maintenance.

Thanks
 
Last edited:
Why are you concerned with sterilizing a field knife in the field?

ETA: Look also at the Tops Rocky Mountain Spike and the Becker BK-11.
 
Last edited:
I just want to try it from here on out with a supplemental game gutting blade. I have a boat load of knives but some aren't dishwasher safe so I'm told for repeatable cleaning. So I'm curious on dishwasher safe knives that are also small enough to put in my nalgene .

I would think a knife without a coating and stainless would be good for this role.
 
Dishwasher safe knives. Hmmm. I don't put any knives in a dishwasher save stainless tableware which don't depend on sharpness. I hand wash really hot and then towel dry all of them, regardless of blade steel, from carbon steel knives nearly 100 years old, WWII era military butcher cutlery to the later stainless kitchen and butcher cutlery and even my hunting knives, so I am not sure how to advise you. IIRC the bugaboo about carbon steel in the dishwasher was the propensity to form surface rust being dried in high heat in the moist environment. But really, hand washing takes so little effort I just use that method for all of them. Of course the exotic and wood handled knives are better off with hand washing. I can't see how bare handled knives with coatings could be harmed though. I'll watch this to see what other more knowledgable guys offer advice wise. As for myself I would just say find the blade shape you like in a steel you prefer and learn how to do simple cleaning and maintenance. My main two hunting and woodsrunning knives were both carbon steel and were in near constant use for well over 30 years with no sanitation or rust issues, at least until my 165OT Woodsman was stolen last year.
 
I would say that if you want simple cleaning, anything that is a reasonable stainless, and uncoated would be great. a little soap and water would clean everything up, no need to sterilize. From that point, I would say look at the blade shape, and figure from there. I like my Remora, and feel like it would handle skinning pretty well, the cutouts in the handle should keep the slippage down.

a knife that fits your purpose is going to be better than one that is just easy to clean.
 
If necessary, I "sterilize" my knife in the woods by cleaning it with soap and filtered water. Then I'll wipe it down with rubbing alcohol.
 
keep some sanitation bleach with you, no fragrances or other stuff, just plain old bleach. add to cold water and voila, wipe it down and you're good.
 
You must log in or register to reply here.
Back
Top