- Joined
- Aug 1, 2012
- Messages
- 5,188
Hey guys,
I've had this knife for a few months now, and I have to say I'm incredibly impressed. It's my second Fiddleback (Sneaky Pete was my first), and just like the last one, once I saw it offered, I knew I had to have it, I think that's how Fiddlebacks work--the handle combos and overall blade profile just need to click visually... I can always talk myself into a new knife--but sometimes there is something undeniable... and I've got to have that one in particular. I watched other Bullfrog Bowies come and go, but never pulled the trigger--this time was different.
So here's the knife new:
And it handled food prep for a Cub Scout camp cooking demo just fine:
It carved wood just fine too--it actually flew right through bark, limbed small branches with snap cuts (not outright chops), and I did chop a few thinner branches with ease. The grind bites deep--it's a fairly tall blade for its size and the grind is pretty high.
The blade is about 4 inches, and it's a continuous curve--well suited for skinning, I would image--though I have not had the opportunity yet. It carves meat, veggies, and fruit without a problem.
As sweet as that clip point is, the ergos are the real star of the show. I was a little skeptical about the handle... until I held it. It's often said--it's as if it was made for my hand--well, it was certainly the case with the Bullfrog Bowie... check out the pics--there is not a bad way to hold this knife. The curves just melt into the natural contours of my hand. Never a hotspot to be found.
And the balance makes holding and cutting absolutely weightless--this is the kind of knife you can use all day and never really feel fatigue. It has a taped tang, and I believe that makes a huge difference.
Lastly, Fiddleback does A2 incredibly well--the RC is 60-62, and despite being a little rough with it (with wood) there was no chipping or rolling... hell, there was nearly no dulling either. I would just touch up the edge on a ceramic stone a bit... but that's my obsessiveness, and not actually a matter of need.
While the tip is truly fine, the grind carries a bit of steel into it, so unless you are trying to bend or break it, it should hold up to tasks appropriate to its design.
I plan to put another lamb on my spit after the New Year, and hope to carve meat with the Bullfrog--I'll have to update this review then. For now, I can say it's a great knife that gets just about no talk... so I figured I'd add something about it here.
More pics and thoughts to come as the holiday season proceeds--I plan on using it the whole time as my primary blade.
Here are the specs on the knife from Fiddleback:
https://fiddlebackforge.com/products/fiddleback-forge-bullfrog-bowie-knife-model-info
And yeah, I batoned with it:
I've had this knife for a few months now, and I have to say I'm incredibly impressed. It's my second Fiddleback (Sneaky Pete was my first), and just like the last one, once I saw it offered, I knew I had to have it, I think that's how Fiddlebacks work--the handle combos and overall blade profile just need to click visually... I can always talk myself into a new knife--but sometimes there is something undeniable... and I've got to have that one in particular. I watched other Bullfrog Bowies come and go, but never pulled the trigger--this time was different.
So here's the knife new:
And it handled food prep for a Cub Scout camp cooking demo just fine:
It carved wood just fine too--it actually flew right through bark, limbed small branches with snap cuts (not outright chops), and I did chop a few thinner branches with ease. The grind bites deep--it's a fairly tall blade for its size and the grind is pretty high.
The blade is about 4 inches, and it's a continuous curve--well suited for skinning, I would image--though I have not had the opportunity yet. It carves meat, veggies, and fruit without a problem.
As sweet as that clip point is, the ergos are the real star of the show. I was a little skeptical about the handle... until I held it. It's often said--it's as if it was made for my hand--well, it was certainly the case with the Bullfrog Bowie... check out the pics--there is not a bad way to hold this knife. The curves just melt into the natural contours of my hand. Never a hotspot to be found.
And the balance makes holding and cutting absolutely weightless--this is the kind of knife you can use all day and never really feel fatigue. It has a taped tang, and I believe that makes a huge difference.
Lastly, Fiddleback does A2 incredibly well--the RC is 60-62, and despite being a little rough with it (with wood) there was no chipping or rolling... hell, there was nearly no dulling either. I would just touch up the edge on a ceramic stone a bit... but that's my obsessiveness, and not actually a matter of need.
While the tip is truly fine, the grind carries a bit of steel into it, so unless you are trying to bend or break it, it should hold up to tasks appropriate to its design.
I plan to put another lamb on my spit after the New Year, and hope to carve meat with the Bullfrog--I'll have to update this review then. For now, I can say it's a great knife that gets just about no talk... so I figured I'd add something about it here.
More pics and thoughts to come as the holiday season proceeds--I plan on using it the whole time as my primary blade.
Here are the specs on the knife from Fiddleback:
https://fiddlebackforge.com/products/fiddleback-forge-bullfrog-bowie-knife-model-info
And yeah, I batoned with it:
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