KE Bushie Test & Eval

Mistwalker

Gold Member
Joined
Dec 22, 2007
Messages
19,017
I think I posted these images somewhere on the forum as part of a test and discussion on blade thickness about 10 years ago, but I never posted the review I had meant to post because... honestly I just didn't want to talk about the story behind that particular days adventure at the time, and that story was why I was so hard on the knife under such conditions.

Because this test was the product of me really needing something positive to do with the all the anger and energy I was feeling toward my business partner at the time, my own brother. With whom I parted ways 6 months later, after he screwed me out of my $75K investment and put my daughter's life at risk twice. I haven't spoken to him since the dissolution of the partnership, even though I drive by his house twice a day and see him at the grocery store a couple of times a month. For what it's worth, I told him I forgive him a while back, I just don't want to be around him or talk to him anymore., we just see the world too differently.

That's enough of that, just wanted to explain the anger I was feeling as I put this KE Bushie in 1/8 / 3mm A2 to the test of making a two-stick hearth board (a friction fire technique I had learned from my friend Rick Marchand Rick Marchand years before) , spindle, bearing block and bow using only this knife, my paracord bracelet, and what I could scrounge in a frozen forest with several inches of snow on the ground.

BKEB_1-vi.jpg



It started that morning with me finding a dead limb a little over 1 inch in diameter. I cut it into three pieces using a technique I call ring-and-break which abrades the edge quite a bit but produces clean ends easier than cleaning up fractured broken ends. I did a piece on that technique for the blog years ago. Two of the pieces were for the hearth board, and the other was for the spindle.
BKEB_2-vi.jpg


BKEB_3-vi.jpg


BKEB_4-vi.jpg


BKEB_5-vi.jpg


BKEB_6-vi.jpg


BKEB_7-vi.jpg



Then next came the bearing block which took a combination of batonning, whittling, and boring to make
BKEB_8-vi.jpg


BKEB_9-vi.jpg


BKEB_10-vi.jpg


BKEB_11-vi.jpg


BKEB_12-vi.jpg


BKEB_13-vi.jpg



And then the bow was just a matter of finding a limb with a little natural curve to it
BKEB_14-vi.jpg



And now you know the story behind this picture in the "Just A Picture" thread
BKEB_15-vi.jpg



I didn't start a fire with it because it was late March and finally actually above freezing, in the mid 40s, that afternoon for the first time in over 3 months and the humidity was way to high for friction fire. Rick probably could have done it with his idling technique, but I had vented all my anger as was just ready to go home. However the time was still well spent because I learned several things. Among them are that thinner blades encounter less resistance when truncating than thicker ones and will bite deeper with the same amount of force or less (I never used any less force this day, if anything I used more at times). That a lighter weight knife could still be a very capable tool. That the quality of the knife largely comes down to the quality of the person making it, especially in regards to the heat treatment and handle attachment.

The tests that were done that day are the reason most of the knives I carry today are a lot thinner and lighter than they were previously, as I learned that being choosier about the people who make the knives I carry is much more important than being choosy about the blade thickness.


.
 
Last edited:
Thanks for the report and insights! Out if curiosity, what is the blade thickness of the Bushie you used here? (Hope I didn’t miss it in your article! 😁)
 
I love the KE Bushie and 1/8-inch is just about perfect for most “real” tasks you would expect it to perform.
I like the KEB a lot as well, I've have a few of them. This one was my favorite functionally. I had a dessert ironwood one but it was so pretty I didn't like using it. At the time of these tests my favorite Fiddlleback was a Recluse in the same handle configuration but tapered 5/32 and the Fiddlebacks were trending toward 3/32 so before testing the 3/32 I wanted the see what the 1/8 could do as a reference. I grew up in Florida, I'm more of a big knife guy than an axe guy. I never take an axe camping here in the south, just a large knife and a smaller knife. Sometime a snall machete instead of a large knife. I was thinking of staying in Michigan permanently so I wanted to see what I would pair with a small axe for winter outings the next year. After all this my ideal KEB would be this handle configuration and not-too-thinly tapered 1/8 with this same grind height with a minimalist sheath I could carry as a neck knife

I love the KE! I pair it with a hiking buddy for finer task. Most people think I'm crazy for always carrying 2 knives. Always one larger and one smaller. There is no "one knife that does it all!" I always grab the KE. Second up for woods is a terrasaur. View attachment 2758136
That would be the way I would pair it here in the south on warmer days. With rge KEB as the larger knife. It would be pleanty. All the knives I carry for my flora data base photography in the spring and summer have 4 inch or so blades. In the winter I would have switched to the Terrasaur if I still had it.


BEAUTIFUL Hiking Buddy! 😁😁😁😁😁
He has two of those, both are gorgeous
 
I love the KE! I pair it with a hiking buddy for finer task. Most people think I'm crazy for always carrying 2 knives. Always one larger and one smaller. There is no "one knife that does it all!" I always grab the KE. Second up for woods is a terrasaur. View attachment 2758136
Looking at your KEB reminds me that I would love to repeat the same tests with two 3/32 KEBs, one in scandi and one with a higher grind. So far I prefer the scandi in the thinner stock for better cutting and less resistance, and I think I prefer the thinner stock in a scandi grind for more steel left in the blade and spine for more lateral strength. But that latter thought is just theory, I have yet to put it to the test.

My first KEB back in 2010 was a scandi in 1/8.
BOL_KEB_1-vi.jpg



It did excellent in whittling wood and making feather sticks, even in bamboo with it's hard fibrousness and silica content.
BOL_KEB_2-vi.jpg


BOL_KEB_3-vi.jpg



And it did well in batonning with the grain to split wood as well.
BOL_KEB_6-vi.jpg



The thing I learned with the black KEB in Michigan was that the 1/8 / 3mm stock with the higher grind sank deeper into the wood without binding when truncating (batonning cross grain) much more easily that the same thickness of stock with a scandi grind had in similar hard woods.
BOL_KEB_4-vi.jpg
 
I love the KE! I pair it with a hiking buddy for finer task. Most people think I'm crazy for always carrying 2 knives. Always one larger and one smaller. There is no "one knife that does it all!" I always grab the KE. Second up for woods is a terrasaur. View attachment 2758136
I can't tell from the side view, what is the steel thickkness of your KEB?
 
Looking at your KEB reminds me that I would love to repeat the same tests with two 3/32 KEBs, one in scandi and one with a higher grind. So far I prefer the scandi in the thinner stock for better cutting and less resistance, and I think I prefer the thinner stock in a scandi grind for more steel left in the blade and spine for more lateral strength. But that latter thought is just theory, I have yet to put it to the test.

My first KEB back in 2010 was a scandi in 1/8.
BOL_KEB_1-vi.jpg



It did excellent in whittling wood and making feather sticks, even in bamboo with it's hard fibrousness and silica content.
BOL_KEB_2-vi.jpg


BOL_KEB_3-vi.jpg



And it did well in batonning with the grain to split wood as well.
BOL_KEB_6-vi.jpg



The thing I learned with the black KEB in Michigan was that the 1/8 / 3mm stock with the higher grind sank deeper into the wood without binding when truncating (batonning cross grain) much more easily that the same thickness of stock with a scandi grind had in similar hard woods.
BOL_KEB_4-vi.jpg

Beautiful older knife! 😁
 
thanks for your insight in5he blade thickness, my first inclination is to think a1/8 thickness is ideal for tasks like bumming around the office and home yet I am finding 3/32 and even my 1/16 do well, although my needs are nothing like bushcraft, I was worried my newly acquired JB knife works would be too thin, but I want to try it the kitchen, it is 8670 and ironwood which I got from Choppaman Choppaman .
 
thanks for your insight in5he blade thickness, my first inclination is to think a1/8 thickness is ideal for tasks like bumming around the office and home yet I am finding 3/32 and even my 1/16 do well, although my needs are nothing like bushcraft, I was worried my newly acquired JB knife works would be too thin, but I want to try it the kitchen, it is 8670 and ironwood which I got from Choppaman Choppaman .
Thank you I'm glad you liked the post. This particular test happened for multiple reasons. It happened the day it did and how because of the mood I was in at the moment. But the idea had come from me considering buying my own land in Michigan and relocating there long term, and thus needing to develop different winter methods of operations that would include a small axe in my pack which would negate the need for the larger heavier knivesI carry here in the south.

At the time Andy and Russell were both going with a lot of 3/32 steel stock, and I hadn't, as far as I was concerned, done enough tests with the 1/8 to risk a sudden switch to 3/32. At the time, my favorite Fiddlebacks were both 5/32 with tapered tangs with high saber grinds. So nice and light to me, but with a strong core for hard work. With the 3/32 stock, honestly I felt like I might as well just take my paring knife to the field.

In this case the SFT 1/8 did wonderfully, and would be fine here in the south, but with my prepare-for-the-worst-and-pray-for-the-best mindset. if I were still up in Michigan, I would still rather have a tapered 5/32 blade with a 3/4 grind height to remove unnecessary mass while still having a strong core if I were down to the knife out in some of the frozen woods I explored in 2013/14
 
Back
Top