oteyj,
I've whacked and hacked a few dozen pounds of BBQ'ed tri-tip, and here's a picture (so kindly posted last April by wildmanh) showing my wife's favorite steak knife:
http://kydance.net/~heber/newpighunter/SOG_Bowie_dinner.jpg
I've been privileged to go pig hunting at Vandenberg AFB. No luck yet on the pigs but the knife has helped with many a camp chore. It was a constant carry while in the field.
Last July I managed to destroy most of the bluing. A pal called me up, "Dude, I'm putting together a salad bar dinner for some friends of mine, I need some help." So the Bowie and the Tigershark responded to the call.
After whackin', hackin', and stackin' a big bag of cantaloupe and honey dew melons I noticed that the bluing was gone. Don't know what kind of chemical reaction did that.
So I went home and re-blued it. Nothing as fancy as the original SOG bluing, but better than shiny steel.
And I'll be taking 'er out to SECRET 8 next week for some desert trials which will no doubt include several large Porterhouse's. And hopefully a Mojave green or two, I hear tell they are quite nice when sautee'd and served with a chilled sauvignon blanc.
I bought the Bowie direct from SOG as a Factory 2nd and it remains the favorite in my SOG collection. I was just e-chatting with Loretta this morning and said I'll stay a one-family knife kinda guy, and that family will be SOG.
Are there better knives ?? It's like arguing about the better gun or the better single malt. There is no answer.
Am I happy with SOG ?? Absolutely.
What would I do differently ?? Work up the courage to add a Recon Bowie to the collection !! (hear that, you two bad boys ?? you know who you are)
Cheers,
Carl
:footinmou 
