Review : Tramontina Bolo

This was actually one of my most frequently used large brush blades for almost four years. Recently the handled shatter during heavy batoning but the blade itself is still going strong. I have a lot of these types of knives (long brush blades) so each of them typically gets on a fraction of the normal use, but still on a performance/cost issue this is really high. It and the Mora 2000 made an excellent pair on many occasions.

-Cliff
 
This is the only "real" durability issue I've seen with tramontinas. I now oil my handles with linseed oil when new, and then every blue moon or two after. Were your handles treated in any way or were they factory finished?
 
The Tram Bolo is my backyard beater. For six bucks it's an amazing deal. I don't think I'd want my life to depend on it but for my suburban weekend chores it's a good little blade. YMMV

Frank
 
The one I have is very durable, I can't see it failing in use as it is basically spring tempered low alloy steel. the only weak point is the wooden handle and as long as you avoid really heavy batoning this isn't an issue. Most machete handles will fail under such use, I also watched a Martindale and Ontario shatter in the same way. Since they are full tang though they can just be cord wrapped and still be very functional.It might be interesting to see if pitch glue would be shock resistant enough to use for such a grip as this would point to ready field repairs.

-Cliff
 
Corn knives/fodder knives/machetes can be seen by the bucket full at estate auctions here in old farming country. It's rare to see an older one with the origional handle. They've all been replaced by pieces of axe or hammer handles, or just flat lumber after the origionals broke. And even then the handles are usually loose, cracked, wrapped with baling wire, and copious amounts of electrical or duct tape. The blades keep going though, even after getting sharpened down to funny shapes.
 
Such heavily used knives are usually (or were in the past anyway) recycled to other duties. The same was found in kitchen knives. A large chef's knife eventually bacame a utility slicer then fillet blade and finally a paring knife. Takes awhile though to wear off so much metal with a butcher steel. In contrast now, a lot of knives are junked when they are just dull. I am seeing a lot more serrated knives in kitchens.

-Cliff
 
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