Koster Bushcraft Gen 3

Well I hope to finally put it to some Bushcraft use this weekend so I'll let you know.

From what I know so far it sucks for general utility but that's because of the scandi and not any inherent design flaw. Scandi's just don't do well when they have to pass through a medium like onions or potatoes. They tend to wedge and break the veggie rather than cut it. However that's not a problem with Bushcraft and I'm paring it up with the best food edc knife I've found yet and that's my Spydie military. I think this is going to be a killer combo for summer camping/hiking when I don't bring a chopper. The 3V combined with the ease of sharpening a scandi has made this knife easily the sharpest knife I've ever used bar none.
 
alright man, just let me know what you think about it, i like the overall design of that knife, they have one at this knife store near my place along with a BCNW 01, so i am not sure on which i should get yet
 
Shotgun said:
Well I hope to finally put it to some Bushcraft use this weekend so I'll let you know.

From what I know so far it sucks for general utility but that's because of the scandi and not any inherent design flaw. Scandi's just don't do well when they have to pass through a medium like onions or potatoes. They tend to wedge and break the veggie rather than cut it. However that's not a problem with Bushcraft and I'm paring it up with the best food edc knife I've found yet and that's my Spydie military. I think this is going to be a killer combo for summer camping/hiking when I don't bring a chopper. The 3V combined with the ease of sharpening a scandi has made this knife easily the sharpest knife I've ever used bar none.
Click to expand...

I have to agree, my Koster 3V Bushcrafter is easily one of the sharpest blades I own. I've paired mine up with a Bark River Bird and Trout for slicing/dicing duties. It compares well with my Bark River Aurora on A2, just more durable and feels better in my hand.

As a mstter of fact, I liked the Koster Bushcrafter so much, I bought a 3V Bushmaster. I think the Bushmaster would be better at overall utlity (bushcraft/camp chores) but wouldn't excel in bushcrafting like the Bushcrafter.
 
Last edited:
Shotgun said:
Well I hope to finally put it to some Bushcraft use this weekend so I'll let you know.

From what I know so far it sucks for general utility but that's because of the scandi and not any inherent design flaw. Scandi's just don't do well when they have to pass through a medium like onions or potatoes. They tend to wedge and break the veggie rather than cut it. .
Click to expand...

Shotgun,

IMO MOSTLY true but really depends on the blade thickness. My Skookum Bush tool is slightly less than 1/8" and it slices fine.

sbtpot1.jpg

sbtpot2.jpg


My original "greater than 1/8" Koster Bushcrafter for sure does the wedging thing you describe.

Then I have a true 1/8" Koster 01 bushcrafter that before I put the scales on I actually reduced to less than 1/8" on the belt sander and it slices well too

one on the far left

sbc1.jpg
 
Thanks for that info and the pics HD. Makes me happy I got on the list for the sandvik version. At only .100 it should be fairly tough and a good slicer. Maybe I need two. :eek:
 
hollowdweller said:
Shotgun,

IMO MOSTLY true but really depends on the blade thickness. My Skookum Bush tool is slightly less than 1/8" and it slices fine.

sbtpot1.jpg

sbtpot2.jpg


My original "greater than 1/8" Koster Bushcrafter for sure does the wedging thing you describe.

Then I have a true 1/8" Koster 01 bushcrafter that before I put the scales on I actually reduced to less than 1/8" on the belt sander and it slices well too

one on the far left

sbc1.jpg
Click to expand...

I agree with that. Scandi's that are thin will do fine but we're talking about this knife in particular. The example I have blows at food prep. To be blunt about it. :D However I do think flat grinds and shallow convex grinds are better for food prep and general utility overall. Even when compared to thin scandi's.
 
Last edited:
Shotgun said:
I agree with that. Scandi's that are thin will do fine but we're talking about this knife in particular. The example I have blows at food prep. To be blunt about it. :D However I do think flat grinds and shallow convex grinds are better for food prep and general utility overall. Even when compared to thin scandi's.
Click to expand...

Shotgun,

I've been thinking of buying one of these and handling on it. Should be ideal food prep. I've handled one and the blade is probably 1/16" or less

http://www.crazycrow.com/mm5/mercha...t_Code=4866-120-013&Category_Code=841-100-100
 
hollowdweller said:
Shotgun,

I've been thinking of buying one of these and handling on it. Should be ideal food prep. I've handled one and the blade is probably 1/16" or less

http://www.crazycrow.com/mm5/mercha...t_Code=4866-120-013&Category_Code=841-100-100
Click to expand...

That looks like a nice little knife. I have to admit the best food knives I've used with the exception of high end kitchen knives like my Dad's Ken Onion Shun's is a couple of 5 dollar no names that my girlfriend bought at the asian food store. I'd say they're about 1/16".
 
bought one :) love it! that 3v steel is wonderful, its a great knife, fits well in hand, comfortable in everygrip but the chest lever grip... but still it is well worth it!
 
You must log in or register to reply here.
Back
Top