New crazy Camillus Carnivore 12" at knifecenter, what are you knife sages opinions?

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Sorry, but I have to say I'm skeptical as to the accuracy of that statement. 10 strikes it not going to get you through something 6"+ in diameter. You'd have a hard time doing it with an axe in that few blows.
 
He said 10 'good blows'. That doesn't include the 30-50 other not so good blows it took.
 
Or maybe that was the circumference. 6 inches around works out to an inch and 3/8ths diameter.
 
whetrock said:
IMHO it's a shame to see a name like Camillus being used on stuff like this.
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I agree ! I have a camilus lev-r-lok That was My dads and
My grandfather just gave a camilus model 51 barlow From
The 1960's both are good knives and quality is great ! Its
A shame to see them making low end knives instead Of
Maintaining the same quality Of yesteryear !

Frank
 
Scurvy092 said:
He said 10 'good blows'. That doesn't include the 30-50 other not so good blows it took.
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Scurvy092 said:
Or maybe that was the circumference. 6 inches around works out to an inch and 3/8ths diameter.
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LOL yeah maybe that was it. :D

Also I think we've all experienced the sensation of "target bloat" where either we think "this'll be really quick and easy!" and it looks like it's only 2" thick and then it turns into 5" as you're chopping it, or conversely you chop through something super easy and it impresses you the target somehow got thicker after you cut it to align with your emotional impression of the knife/axe/whatever. :p
 
My stomach just soured a little. What an ugly edged device with, the personal massager modeled handle is sure to be a hit with someone though.
 
Yeah I can't really find anything positive to say about the design. :stupid: Just my thoughts though.
 
To each his own. I bought one to keep on the Cub Cadet garden tractor and it comes in very handy when the frequent need arises to clear away brush and low hanging limbs. It is what it is, another cheap blade, easily replaced if need be. It's just an inexpensive tool. I've no loving attachment to it as I do, say, the high quality leather craft tools/blades and other knives I inherited from my dad. To be honest, for what it is, in my opinion the Carnivore is worth what they're asking for it. Having said that, owning one certainly doesn't negate my desire to get a Becker BK3, either! Now that's something I could develop a loving attachment to.
 
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I am by no means a knife guru, but I feel like all of the new Camillus blades are complete junk.

For a cheap blade I would just grab one of those machetes from the hardware store. Idk the brand but I believe that they are from Brazil
 
slight said:
I am by no means a knife guru, but I feel like all of the new Camillus blades are complete junk.

For a cheap blade I would just grab one of those machetes from the hardware store. Idk the brand but I believe that they are from Brazil
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If they're Brazilian, it's probably Tramontina. Good stuff.
 
Typical bladeforum stance is to trash a knife without ever even seeing one in person. This sage opinion: Looks like a big knife for beating on stuff. Is there any reason to think otherwise? Hell, 440A is ideal steel for large beater knives. As for soiling the Camillus name: the name was soiled well before the factory shut down. The biggest reason they shut down is that they didn't make stuff that people wanted to buy. If this knife helps the current owner of the name make a go of it, more power to 'em.
 
I certainly agree that next to my old vintage USA Camillus knives, today's Camillus is a step down. As for Tramontina, I use a few of those knives in my kitchen and they are great and very affordable. And finally, I appreciate shecky's sage opinion. The carnivore IS a big knife for beating on things. Exactly.
 
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shecky said:
Typical bladeforum stance is to trash a knife without ever even seeing one in person. This sage opinion: Looks like a big knife for beating on stuff. Is there any reason to think otherwise? Hell, 440A is ideal steel for large beater knives. As for soiling the Camillus name: the name was soiled well before the factory shut down. The biggest reason they shut down is that they didn't make stuff that people wanted to buy. If this knife helps the current owner of the name make a go of it, more power to 'em.
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Honestly I think it just looks to be a design of questionable utility compared to traditional machetes on the market. If folks like it though, that's great. It's just one of the last things I'd likely ever purchase personally.
 
It's 440A at RC 56.
Not the best blade in its category, but it works. I've kicked one around a bit on small oak limbs & such, shaved some bark for tinder with the tip.
Company says the gut hook is for cutting wire, but I don't see it.

You could do worse for a beater at $30.
Denis
 
FortyTwoBlades said:
Honestly I think it just looks to be a design of questionable utility compared to traditional machetes on the market. If folks like it though, that's great. It's just one of the last things I'd likely ever purchase personally.
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The next time you need to gut a very very large fish you'll be eating those words :D
 
zcd said:
The next time you need to gut a very very large fish you'll be eating those words :D
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I'm confused--why would I use the Carnivore for fish processing? Why wouldn't something else work better?

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They sell these at the local Wal - Mart. The sporting goods guy said they can't keep them in stock because "hunting season is around the corner." They have sold over 50 of them... same thing with that huge tanto folder "The Beast"- selling like crazy! I fondeled the display and is a heafty whacker. Maybe a real ZOMBIE killer, but isn't that what 440a is for, Zombies? :rolleyes:
 
shecky said:
Hell, 440A is ideal steel for large beater knives.
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really hilarious that people are trashing this blade for the steel and then recommending Tramontina and Condor, and also praising 1095 CroVan. This isn't a comparison of shock steels or high wear steels, none of these manufacturer steel choices are spectacularly different in their properties, other than the stainless ones not rusting as readily.
 
Nothing wrong with stainless whatsoever, so long as the heat treatment is good. The question is design and execution for me.
 
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