I have been thinking about putting a Breeden pathfinder on my X mas list and is wondering how tough are these knives and how well do they hold a edge also what is the warranty thanks for the help
Bryan makes one serious, sweet, no-nonsense cutting tool. This is not to take away from the great work of our other makers, but you asked about Bryan's work. The heart and talent that go into any of the forum's makers' knives is admirable and yields a special tool to be proud of. I feel priviledged to have used many of their wonderful knives.
As far as Bryan's edges go, I have to first explain that I tend to modify mine. I have "feathered" Bryan's edges out into the flat with a high convex that eliminates the "shoulder" created with the secondary convex "bevel" at the bottom of his flat grind. Some of these are somewhat thin, but man, do they cut wood. Better yet, they stand up. I don't test on anything I am not going to cut though - I don't have any exotic stuff for a test medium so I use seasoned hardwood. All of the knives below have had their edges "tampered with" by me. Not that my edge is "better," but it goes to show how well his HT stands up, even when someone thins things down.
I beat the snot out of this Pathfinder, my second Breeden, and it held its edge remarkably well, as have any I have gotten from Bryan.
Another option, smaller, thinner, but capable of most tasks I would perform with the Pathfinder anyway - the Breeden PSKK, now owned by a true friend,
One Bryan made me to my specs and left the handles unshaped for me. Smaller than the above PSKK, still capable of anything I use a knife for.
Another Bryan made to my specs, but which has not had the beatings because I put wood scales on it.
Breeden "Sorta Peacemaker," or at least it started out as one. Untested buut the edge is incredible. I have no doubt it will stand up like the others.
Breeden/Bearthedog CUB beaten through seasoned Cherry. It just kept going so I just kept pounding.
Don't take this the wrong way - I don't "abuse" my knives for the sake of proving a maker wrong or "exposing flaws." Years of using, re-grinding and sharpening wood chisels has given me some insight as to what I can get away with. With the "right" steel, heat treat, grind and blade dimensions, it's amazing what you can drive through a piece of hardwood. If you don't have those things right and don't hold your mouth right when you do it, you're going to mess up the tool. With Bryan's original edges, you could probably beat them through just about anything (North American Harwoods) and not damage the edge. My point in mentioning how my edges are prep'd is to indicate that Bryan's knives maintain an edge exceptionally well - I could shave hair with the CUB after beating it through the seasoned Cherry - even at the disadvantage of someone monkeying with the original grind. I am not advocating changing yours, as it may well not suit your needs and work habits.