Impromtu meat test

T

TwinStick

Joined
Jan 21, 2011
Messages
4,087
I seem to take a lot of flac on other forums about my love of 1/4" thick + blades. I have been told there is no need for one, they don't cut worth crap & even been told it won't cut an apple. So, I was making up some venison curry jumbolia today & figured I'd see for myself. My conclusions are as follows: I did not feel safe trying to slice through the partially frozen venison with my razor sharp kitchen knifes, as they were just too light weight. The BK-2 proved all the naysayers wrong, as i thought it would. It was able to fillet with no issues. The meat was not totally frozen, just partially. Then i used my BK-7. It worked excellent & the weight of the knife was perfect & really aided the ease of cutting through the frozen parts, & made the whole process just feel safer. I did not have to use any pressure pushing down on the knife at all. The BK-2 did have much more resistance than the BK-7 though, as it was going through the meat, but still did just fine. I was so impessed with the way the BK-7 worked, that it made me put the BK-5 on the top of the list for my next purchase.

100_0840.jpg

BK-2's fillets

100_0839.jpg

I really like the way the blade comes down further than the handle for finger protection from the blade on the BK-7. Wish the BK-2 & BK-5 were like that as well. It seems that everytime i use them, i like them more.

Ethan Becker is the man !!! :thumbup::thumbup:
 
Yep. The sugar high from my BK2 is already wearing off. Just threw my Maxpedition Sitka up on eBay to fund a BK9 purchase. Just holding those micarta grips on the BK2 and I can imagine the extra weight from the 9" blade and it just feels RIGHT.
 
C_Tanner said:
Yep. The sugar high from my BK2 is already wearing off. Just threw my Maxpedition Sitka up on eBay to fund a BK9 purchase. Just holding those micarta grips on the BK2 and I can imagine the extra weight from the 9" blade and it just feels RIGHT.
Click to expand...

Put some micartas on the 9 and I swear you won't put it down for an hour. You're going to love that big boy.

:thumbup:

I've got a 7 inbound and I had a suspicion it would be a great slicer. Thanks for the pics.

randy
 
I love my BK7 it just seems to work in all kinds of situations. I put micarta's on it with the stainless hardware and it feels solid, although the stock grips feel good too. Nice usage pics of the BK's and the venison...

Beckerhead #76
 
TwinStick said:
I seem to take a lot of flac on other forums about my love of 1/4" thick + blades. I have been told there is no need for one, they don't cut worth crap & even been told it won't cut an apple.
Click to expand...

Which, once again, proves that the only person you have to please is you!!!

Screw 'em if they don't like it.

Doc
 
Yea, pretty much exactly what you said. I also like to think of a knife as a tool first. IMO, the LAST thing you would want, is for your knife to fail-PERIOD. All these people that say "it broke because you were abusing it", must have a different view than me. Our soldiers have used them to pry stuff open when trapped inside a vehicle after an IED detonation, to get out & return fire before they are toast. I have used my BK-2 to pry stuff, with no issues i might add. That would be about the worse case scenario, of breaking a knife blade off. One persons abuse is another persons use. IMO, Becker & OKC are the ONLY ones making knives to fill that bill, for a reasonable price. The bang-for-the-buck is what does it for me. If they go to $150+ per knife, i may have to re-evaluate that statement.
 
Last edited:
Hey Guys....

One of my favorite sayings is that "you WILL use the tool that you have with you"......If the feces hit the ventilator you have very little choice in the matter.....This is why I keep coming back to the Campanion as a personal best in design......It is compact power that will do just about all of it.....Supplement it with a Necker for the real small stuff, or a Machax or Combat Bowie for the big camp chores and a decent machete for that patch of berry canes.....But day in, day out the Campanion WILL get the job DONE.......

All Best....

ethan
 
Nice test, it's always a joy to make effective use of your tools.

By the way, did you hunt your own impromptu, or was that store bought, free range impromptu?

;)
 
Nope, i aquired it with my Mossberg model 590 combat shotgun w/red dot & a wooden dowel/plug in the magazine tube, to limit me to the NY State legal 5 round capacity. EVERY time a D.E.C. agent see me with that gun, they make me stop so they can check it. One tool, many purposes, just like my Power Wagon & my Campanion BK-2 !
 
I was cutting frozen and partially frozen pork trimmings to render fat for a project, and my usual kitchen knife was too thin for the job. I was afraid I'd chip out the edge. I grabbed my BK-2 and it finished the work. Now this was NOT a finesse job.... I crammed the thing tip-first into a starting cut and used my weight and the wedge of the blade to split it into pieces. It was the tool I needed. However I wouldn't PLAN to cook with it. And as for apples, I doubt you'd get 1/3 of the way through before it just blew apart from the strain. But then I won't limb a tree and build a shelter with my Henckles santoku either.

I often think that the folks on here who food-prep with their Beckers must eat really big mouthfuls. :-D

That said, I so badly want a BK-5 as a kitchen carver.

-Daizee
 
I use my BK2 in the kitchen at least 2-3 times a week. Cutting up meat, veggies and whatnot, its a blast. The 9 does better, but none of them beat the BK5 in the kitchen.

Here's what I wanna say about catching flack about any knife, in the words of the Great SpookyPistolero, tell them to lick your sack. Your money, your knife, your likes. And never believe anyone that says "you can't" when it comes to knives. I've seen moras fell 10" trees and a 1/4" BK2 slice onions so thin, my kids will eat them. Mostly because the can't see them to pick them out of the fajitas.

Some knives work better at some tasks than others, sure, no doubt, but cavemen were rendering meat with sharpened rocks, YMMV.

Moose
 
I'm sure grateful Ka-Bar got the heat-treat down for my sharpened rock. Rocks used to be so dang brittle.
 
Used the Eskabar to cut up chicken yesterday and whittled wood today. Gotta love the versatility of these blades.
 
moosez45 said:
Here's what I wanna say about catching flack about any knife, in the words of the Great SpookyPistolero, tell them to lick your sack. Your money, your knife, your likes. And never believe anyone that says "you can't" when it comes to knives.
Some knives work better at some tasks than others, sure, no doubt, but cavemen were rendering meat with sharpened rocks, YMMV.
Moose
Click to expand...
Well spoken sir.
 
dingobubba said:
Used the Eskabar to cut up chicken yesterday and whittled wood today. Gotta love the versatility of these blades.
Click to expand...

ha I used my 11 to cut up chicken yesterday too.

was using it for a prepping some wood for the grill before that. My wife thought I was insane for using the same knife to do both but, she didnt complain about how the meal tasted afterward
 
You must log in or register to reply here.
Back
Top