DowntownDM
BANNED
- Joined
- May 11, 2007
- Messages
- 2,563
I'm at a friends' place in the 'burbs on a low-key visit, with no wood to chop nor things to destroy, so I decided to cook - making stew out of an extra, whole, Creole-smoked turkey a client had given my friends for the holidays. itchin' to use the BWM, esp. after my stripping and ghetto satin project was interrupted, I put the Bushwacker to task to evaluate it and its factory edge in a scenario that while isn't normal certainly isn't too outrageous or the like.
so - I went about carving and gutting and peeling and slicing and chopping the whole turkey, one and a half vidalia onions, two jalapenos, three soranos, one anaheim, one-half orange bell pepper, a green bell, and six toes of garlic. I choked up on the blade, let the butt hang off the edge of the board and counter, and rocked it like a chef's knife, slicing and dicing everything into small to medium pieces, after having used it to gut all of the peppers and peel onions.
overall it did everything I asked of it, without me having to work particularly hard to get it to do so, even in such pedestrian and outside tasks, and the factory edge was plenty sharp to do so (I give it a solid 8.8 out of 10 in that dept.). It wasn't shaving sharp, but that's ok... it's far from dull and I appreciate the improvement.
I handle my knives and tools (no jokes please) often, preferring to know the balance and feel really well and to be able to index it well in a variety of grips, and I like the BWM a ton, it feels great, and I can even flex it slightly if I try - ((though I do wish the grip was a little more girthy (like my fat ASH). I also wish it had the scallops in the ends of the slabs like my ASH (shown below)):
anyway, here are a few crackberry-photos. the serrano was cut into pieces about 1mm wide by working it like a chef's knife, and using it to take apart the turkey was pretty easy (sure, there are knives more intended to do so, but it works just fine, and quite well). as you can see, the coating is mostly gone and it looks like the Competition finish in some parts. hopefully I'll get back to refinishing the blade in the next couple of days. tomorrow I'm continuing to teach their 7yo to skateboard, amongst other things. overall it's a great knife, and another I'll never ever sell, and I appreciate the Busse crew for all they do.
enjoy.
so - I went about carving and gutting and peeling and slicing and chopping the whole turkey, one and a half vidalia onions, two jalapenos, three soranos, one anaheim, one-half orange bell pepper, a green bell, and six toes of garlic. I choked up on the blade, let the butt hang off the edge of the board and counter, and rocked it like a chef's knife, slicing and dicing everything into small to medium pieces, after having used it to gut all of the peppers and peel onions.
overall it did everything I asked of it, without me having to work particularly hard to get it to do so, even in such pedestrian and outside tasks, and the factory edge was plenty sharp to do so (I give it a solid 8.8 out of 10 in that dept.). It wasn't shaving sharp, but that's ok... it's far from dull and I appreciate the improvement.
I handle my knives and tools (no jokes please) often, preferring to know the balance and feel really well and to be able to index it well in a variety of grips, and I like the BWM a ton, it feels great, and I can even flex it slightly if I try - ((though I do wish the grip was a little more girthy (like my fat ASH). I also wish it had the scallops in the ends of the slabs like my ASH (shown below)):
anyway, here are a few crackberry-photos. the serrano was cut into pieces about 1mm wide by working it like a chef's knife, and using it to take apart the turkey was pretty easy (sure, there are knives more intended to do so, but it works just fine, and quite well). as you can see, the coating is mostly gone and it looks like the Competition finish in some parts. hopefully I'll get back to refinishing the blade in the next couple of days. tomorrow I'm continuing to teach their 7yo to skateboard, amongst other things. overall it's a great knife, and another I'll never ever sell, and I appreciate the Busse crew for all they do.
enjoy.
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