Help me Pick out a 10" chopper

Loves2stabU said:
Yes I have considered Kurki,

Maybe I could have Ranger Knives make me one.
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To clarify, what I meant is that I have considered kurkis in the past and I don't want one, though I do respect them, both in their concept and in the fine workmanship of the SE asian smiths. The manner in which they differentially temper their work requires alot of skill and time. I believe they pour water out of a tea kettle across the edge while heating it over the furnace for hours or something like that. Perhaps you could produce as good a product using more modern less labor intensive techniques, but HI are great blades, especially for the dough. I wish they would make a straight spine type unit.

When I say have Range make me one, I mean a big drop point type chopper, not a Kurki.
 
Loves2stabU said:
To clarify, what I meant is that I have considered kurkis in the past and I don't want one, though I do respect them, both in their concept and in the fine workmanship of the SE asian smiths. The manner in which they differentially temper their work requires alot of skill and time. I believe they pour water out of a tea kettle across the edge while heating it over the furnace for hours or something like that. Perhaps you could produce as good a product using more modern less labor intensive techniques, but HI are great blades, especially for the dough. I wish they would make a straight spine type unit.

When I say have Range make me one, I mean a big drop point type chopper, not a Kurki.
Click to expand...


Okay. It's clearer.

I'm talking with Justin too to get a custom huge MF.
 
The Browing is the only one I own but found it to be quite usefull so far ( just got it Thursday) I chopped a 3 inch diameter limb with ease.
 
The problem I am having w/ the browning right now is that I havn't found any reviews of cutlery sci or people on the forums or whatever having tested them or torture tested them like the dog father.
 
The best big chopping knife I've come across is the Swamp Rat Battle Rat, which has a Resiprene C handle. Unfortunately these are no longer being made but I've seen them for sale once in awhile on the knife forums.
 
WILLIAM.M--

Very nice-looking knife, although I prefer a softer handle material for a chopping knife.

I'm curious how a 7.5" blade outchops the 9.5" blade on your Battle Rat. Never heard that before.

Thanks........
 
WILLIAM.M--

Normally I don't have much use for knives in the 4.5"-9.5" blade range, and I much prefer a softer handle material (such as the Battle Rat Resiprene C) for shock absorption when chopping, but these look like the kind of knives I want for heavy outdoor use. In the wilderness, where one must be prepared for anything, "second-best" tools and equipment that might have to be used for emergencies and/or survival don't interest me much.

Thanks for the referral and I will bookmark this website. :)
 
If you want a super tough chopper and you want it now, get the Ranger RD9. It will out chop my Browning. Of course, I put a convex edge on it. The Browning comes with one. If you want a cheaper way to go, the old Ontario Survival Bowie does pretty well. Or for a bit more, get the RTAK II. For me, it's the Dog Father.
 
Browning crowell barker for the money great knife decent sheath. good steel good handle
 
You'll probably not find a Rat Mastiff for less than $100 more than the $200 budget. A Battle Rat or a Dogfather is possible in that neighborhood.

Another to consider? The Bark River Bay de Noc. I haven't handled one yet but look forward to it.

BDNBlackG10LE.jpg


Also, check out David Wesner and his Kelsey Creek shop. I've got a KC4 that is an awesome chopper. It is only a bit over your price range.
http://www.kelseycreekknifeworks.com/GALLERY_CAMP_AND_BOWIES.html
 
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