So I've finally had some time to go outside and put the BK62 through its' paces for an hour or two.
First, I tried a feather stick or something like it. I'm a bit out of practice, but the knife performed just fine.
Then I tried carving a spatula. I also happened to be carrying a Spyderco Native 5 in S35VN and fluted titanium which I tried a few times, just for the difference between traditional and modern (more on that later).
This is the view:
I managed to finish the spatula in about 2 hours. The wood was too hard, but eventually I made it work.
So... first impressions:
Before doing this, I used this knife in food prep a few times. Barring dedicated chef's and kitchen knives, this is by far the best knife for food prep I have (that doesn't belong in a kitchen).
When carving the spatula, at first the knife and I didn't get along. But as we went along it got better and at the end it was pretty great.
I've also use the spyderco native a bit. It's really fun to see the contrast between modern and traditional. It became apparent to me that along the way, we've discarded some of our 'best practices' in knifemaking. (for example: the tapered tang). On the other hand, when you go fully traditional, you miss out on some great innovations of the past few decades. The S35VN really seems to want to cut and outperforms the simple carbon steel on the BK62 in a few areas.
The BK62 really hit home when it comes to things like blade shape, blade length and geometry. The ergonomics were quite decent: at first there was some discomfort between the thumb and indexfinger, but it didn't get any worse. The handles are a bit too thin for me, but the balance is quite exquisite. It's like this knife actively invites you to approach your cutting task from different angles.
The swell in the blade doesn't really get in the way. The knife works just fine in different grips, like 'chest-lever' and such.
What holds the knife back in my opinion is the blade steel. The simple carbon steel might be the traditional choice, but it has its' drawbacks. Obviously there is the lack of rust-resistance. Aside from that, it seems this knife has been heat-treated for toughness rather than hardness. It doesn't keep its' edge for very long. Thankfully it sharpens quite easily. (I sharpened it once on a very fine stone and stropped it afterwards).
Switching to a modern knife in S35VN really makes the contrast in steels stand out. Compared to the BK62, the S35VN in the Native seems to bite and slice into the wood with gusto.
All in all, the BK62 won't replace my favourite knife, but I think it could very well end up in my top 10. It's a very good general purpose knife. However, I think this knife would really shine with a dash of modern innovation. Primarily the steel. Secondarily: slightly thicker handles. Maybe with a liner in between. (The walnut feels fine, though. I think G10 or something would feel too 'hard' on this knife). Definitely keep the size, shape and tapered tang though, those ingredients make it a winner. Such a knife would be a sight to behold and a wonder to use.
I consider the price point fair, but it is also at a point that it will target people willing to spend some money for a quality knife. Personally speaking, I would be willing to spend a few dollars extra for the upgrades I mentioned above (maybe even up to $50 extra, although that's pushing it).
Sorry for ranting, I hope you found something interesting in this post.
Uncle Timbo it's looks familiar. Just don't recall when I may have done it. I've worked on a lot of knives over the years.
