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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
First Rat !!
- Thread starter Brendan
- Start date
- Joined
- Jul 4, 2001
- Messages
- 1,662
The Bog Dog looks like it will be an excellent slicer. The new D2 knives are thinner and made for that purpose.
- Joined
- Jun 17, 2003
- Messages
- 1,268
I just used my BR again for some choping in the garden... God I love that blade!!!!
RokJok
Gold Member
- Joined
- Oct 6, 2000
- Messages
- 4,188
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Originally posted by Brendan
I am getting a badger attack 3 so which swamp rat would be a good slicer !!
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Hi Brendan,
I agree with Paradiggum's recommendation for the Bog Dog as probably being the best slicer currently available from the Swamp. Its 1/8" stock is thinner than the other offerings, while its relatively full-height blade dimension (edge-to-spine) yields a shallow primary bevel grind angle for high cutting efficiency.
However, IMHO the Bog Dog and the BA3 you've already got coming fulfill much the same roles. While I like redundancy for firestarting & water purification when hiking in the woods, I usually look for diversity of purpose in the knives that show up in the pack, kit, or EDC rotation. Not that duplication of role would ever keep a knife-knut from getting another knife.
IMHO the question that begs asking is "Would you be better served by a knife to do heavier, more abusive, non-cutting jobs that the BA3 is not so well fitted to, like chopping, prying/levering, hammering, etc???" However, whether that question is appropriate to ask depends on your individual chores for your knives. Please excuse me if you don't have any need or use for knives that aren't strictly cutters and slicers.
I know you're not supposed to use a knife for those heavier chores and recognize the wisdom of using "the right tool for the job." But we occasionally get caught without that right tool at hand or use a knife for a non-knife job out of expediency or laziness. It gets to be a long way back to the truck or toolbox by about the fifth trip and the knife on the belt is just SO handy.
BTW, I agree with t1mpani's comment on the Howling Rat being no slouch in the cutting department. Mine slices very well while pulling kitchen duty.
Originally posted by Brendan
I am getting a badger attack 3 so which swamp rat would be a good slicer !!
-------------------
Hi Brendan,
I agree with Paradiggum's recommendation for the Bog Dog as probably being the best slicer currently available from the Swamp. Its 1/8" stock is thinner than the other offerings, while its relatively full-height blade dimension (edge-to-spine) yields a shallow primary bevel grind angle for high cutting efficiency.
However, IMHO the Bog Dog and the BA3 you've already got coming fulfill much the same roles. While I like redundancy for firestarting & water purification when hiking in the woods, I usually look for diversity of purpose in the knives that show up in the pack, kit, or EDC rotation. Not that duplication of role would ever keep a knife-knut from getting another knife.
IMHO the question that begs asking is "Would you be better served by a knife to do heavier, more abusive, non-cutting jobs that the BA3 is not so well fitted to, like chopping, prying/levering, hammering, etc???" However, whether that question is appropriate to ask depends on your individual chores for your knives. Please excuse me if you don't have any need or use for knives that aren't strictly cutters and slicers.
I know you're not supposed to use a knife for those heavier chores and recognize the wisdom of using "the right tool for the job." But we occasionally get caught without that right tool at hand or use a knife for a non-knife job out of expediency or laziness. It gets to be a long way back to the truck or toolbox by about the fifth trip and the knife on the belt is just SO handy.
BTW, I agree with t1mpani's comment on the Howling Rat being no slouch in the cutting department. Mine slices very well while pulling kitchen duty.
RokJok
Gold Member
- Joined
- Oct 6, 2000
- Messages
- 4,188
Brendan, Thank you for the clarification. For pure non-abusive high-efficiency kitchen cutting, even thinner stock (1/16" thick and under) blades increase your cutting performance by quite a bit. You can get some ideas of makers, mfr/model info, and prices for such knives by reading through posts in the Kitchen Knives forum linked below:
http://www.knifeforums.com//ubbthreads/postlist.php?Cat=&Board=Kitchen
In kitchen cutlery I have blades ranging from the aforementioned Swamp Rat Howler (3/16" thick stock) & cleavers for abusive animal part disassembly to el-cheapo Chicago Cutlery & Miracle Blade $2 specials to Frost Mora knives to blades that distally taper down from a 3/64" ricasso to almost nothing. Those thinner blades are amazing cutters!!!
I can vouch for the MAC knives on the commercially available side of kitchen cutlery and Shinichi Watanabe's blades for custom made. On my "still want to try" list are Global for commercial knives and George Tichbourne, Ray Rogers (especially his nakiri vegetable knives), & Murray Carter for custom-made blades.
IMHO it's "THINK SKINNY!" when it comes to kitchen knives.
http://www.knifeforums.com//ubbthreads/postlist.php?Cat=&Board=Kitchen
In kitchen cutlery I have blades ranging from the aforementioned Swamp Rat Howler (3/16" thick stock) & cleavers for abusive animal part disassembly to el-cheapo Chicago Cutlery & Miracle Blade $2 specials to Frost Mora knives to blades that distally taper down from a 3/64" ricasso to almost nothing. Those thinner blades are amazing cutters!!!
I can vouch for the MAC knives on the commercially available side of kitchen cutlery and Shinichi Watanabe's blades for custom made. On my "still want to try" list are Global for commercial knives and George Tichbourne, Ray Rogers (especially his nakiri vegetable knives), & Murray Carter for custom-made blades.
IMHO it's "THINK SKINNY!" when it comes to kitchen knives.
