- Joined
- Nov 13, 2002
- Messages
- 234
This was intended to be a simple comparison test to see which of my large knives I preferred for chopping. Optimal specifications and performance data don't always add up to a knife that really feels good or inspires confidence in use. For that reason I was after subjective impressions in addition to some simple objective evidence. As is frequently true in testing -- the results were far different than my expectations.
The knives tested were: (1) Ontario RTAK, (2) Becker BK1 Brute, (3) Cold Steel Trailmaster San Mai III, (4) Tramontina 18" machete, (5) Cold Steel Gurkha Kukri, and (6) Cold Steel Gurkha Light Kukri.
The test was a really easy one (at least I thought it was going in). All knives were brand new and sharpened on a Spyderco Triangle Sharpmaker until they were fully shaving sharp. Each knife was then used to chop through a 2x4 one time (what could be simpler?). Afterwards, each was checked to see if it would still shave right at the point of impact. My goal, as I said, was primarily to find out which one I liked best, but secondarily to make sure there weren't any major problems executing the task.
The first knife tested was the Ontario RTAK. In less than 60 seconds the blade blew out. This was after about 15 light chops on soft pine. The blade is missing a chunk about half the size of a quarter right at the sweet spot. Prior to failure it was chopping deeply and aggressively, but sticking pretty tight. I am glad I did not put myself in a position to rely on this knife before I checked it out. I suppose Ontario would send me another if I shipped it to them, but what's the point? I have no confidence in it for its intended purpose and they are way too big to spread peanut butter. Can I get my money back, please?
Next up was the Becker BK1 Brute. This knife succeeded in cutting off the 2x4 (hurray). The geometry of this blade is fattest right at the sweet spot, so it is very hard to get it to chop nicely. To compensate, I increased the force quite a bit. Regardless, I could not drive it very far into the wood. Consequently it took too many hard chops to complete the task. And afterward it would not shave due to substantial edge damage. Nothing like the RTAK, just lots of chipping / denting from some small knots. Bringing the edge back to shaving will take a lot of time on a diamond stone.
Next was the Cold Steel Trailmaster San Mai III. I really just brought this one along for the ride, but ended up being pleasantly surprised. It chopped deeply and easily and did not stick due to the rolled edge geometry. Afterward it shaved just fine. No visible edge damage whatsoever even though I intentionally drove it through knots.
Next was the Tramontina 18" machete. I have chopped a LOT of wood with machetes and I like them for that purpose. I had never used a Tramontina before. Due to the long thin blade it chopped easily and deeply. From extensive experience with the machete, I have developed pretty powerful technique (i.e. with each chop I have the blade loudly whistling at impact). In spite of this I did not notice an annoying level of sticking unless I got it to go more than inch or two deep into an uncut section wood. Afterwards, the soft steel was still shaving sharp (great!). No visible edge damage even though I went after a knot or two.
Next was the Cold Steel Gurkha Kukri. It felt very powerful on the pine (knots and all) and did not stick annoyingly. Afterwards it shaved well with no visible edge damage.
Finally I tried the Cold Steel Gurkha Light Kukri. This blade obviously does not have the power of big brother, but still felt pretty aggressive. Afterwards, however, its edge was not as sharp. Just to make sure I resharpened and repeated the test. It just barely shaved. This is odd since both blades are the same Carbon V steel. There is obviously some variability going on in the material or heat treatment.
Conclusions: Well, the bottom three were the RTAK (yeesh), the Becker BK1 Brute (for whom I had such high hopes), and the Cold Steel Gurkha Light Kukri.
The top three were the Tramontina 18" machete (which cost $6.00), the Cold Steel Trailmaster San Mai III (which has an AUS 8A cutting edge!), and the Cold Steel Gurkha Kukri (the only one that really behaved as expected).
I find the fact that a soft carbon and a stainless steel blade made it into the top three interesting. I find the fact that two hard, high carbon steel blades were in the bottom three even more interesting. This shakes what I believed I knew about good choppers.
Obviously soft carbon and chewy stainless have the ability not to break on impact by being overly brittle. If my life depended on it I would rather have a soft knife that would never break and spend more time sharpening than I would have a hard blade that will end up chipping out or snapping.
To me a large chip like the RTAK suffered is just as bad as an out and out break since the knife is pretty much useless beyond the blow out. It might as well be snapped off. This same problem could just as easily occur on a differentially hardened edge, that was overly hard, so there would be no protection there either.
Since I am thinking that softer / tougher is better, and as a result of these tests, I now have the Cold Steel Trailmaster San Mai III at the ready. It really chopped quite well, the edge held up well, and it is a pretty practical knife -- as big ones go. I have used it in the kitchen and even carved a turkey with it once just to see how it would do (I wouldn't try this with the Tramontina machete or the Gurkha Kukri). It does not upset me that it will never rust, either. I only wish it had a more durable handle material.
The search continues.
The knives tested were: (1) Ontario RTAK, (2) Becker BK1 Brute, (3) Cold Steel Trailmaster San Mai III, (4) Tramontina 18" machete, (5) Cold Steel Gurkha Kukri, and (6) Cold Steel Gurkha Light Kukri.
The test was a really easy one (at least I thought it was going in). All knives were brand new and sharpened on a Spyderco Triangle Sharpmaker until they were fully shaving sharp. Each knife was then used to chop through a 2x4 one time (what could be simpler?). Afterwards, each was checked to see if it would still shave right at the point of impact. My goal, as I said, was primarily to find out which one I liked best, but secondarily to make sure there weren't any major problems executing the task.
The first knife tested was the Ontario RTAK. In less than 60 seconds the blade blew out. This was after about 15 light chops on soft pine. The blade is missing a chunk about half the size of a quarter right at the sweet spot. Prior to failure it was chopping deeply and aggressively, but sticking pretty tight. I am glad I did not put myself in a position to rely on this knife before I checked it out. I suppose Ontario would send me another if I shipped it to them, but what's the point? I have no confidence in it for its intended purpose and they are way too big to spread peanut butter. Can I get my money back, please?
Next up was the Becker BK1 Brute. This knife succeeded in cutting off the 2x4 (hurray). The geometry of this blade is fattest right at the sweet spot, so it is very hard to get it to chop nicely. To compensate, I increased the force quite a bit. Regardless, I could not drive it very far into the wood. Consequently it took too many hard chops to complete the task. And afterward it would not shave due to substantial edge damage. Nothing like the RTAK, just lots of chipping / denting from some small knots. Bringing the edge back to shaving will take a lot of time on a diamond stone.
Next was the Cold Steel Trailmaster San Mai III. I really just brought this one along for the ride, but ended up being pleasantly surprised. It chopped deeply and easily and did not stick due to the rolled edge geometry. Afterward it shaved just fine. No visible edge damage whatsoever even though I intentionally drove it through knots.
Next was the Tramontina 18" machete. I have chopped a LOT of wood with machetes and I like them for that purpose. I had never used a Tramontina before. Due to the long thin blade it chopped easily and deeply. From extensive experience with the machete, I have developed pretty powerful technique (i.e. with each chop I have the blade loudly whistling at impact). In spite of this I did not notice an annoying level of sticking unless I got it to go more than inch or two deep into an uncut section wood. Afterwards, the soft steel was still shaving sharp (great!). No visible edge damage even though I went after a knot or two.
Next was the Cold Steel Gurkha Kukri. It felt very powerful on the pine (knots and all) and did not stick annoyingly. Afterwards it shaved well with no visible edge damage.
Finally I tried the Cold Steel Gurkha Light Kukri. This blade obviously does not have the power of big brother, but still felt pretty aggressive. Afterwards, however, its edge was not as sharp. Just to make sure I resharpened and repeated the test. It just barely shaved. This is odd since both blades are the same Carbon V steel. There is obviously some variability going on in the material or heat treatment.
Conclusions: Well, the bottom three were the RTAK (yeesh), the Becker BK1 Brute (for whom I had such high hopes), and the Cold Steel Gurkha Light Kukri.
The top three were the Tramontina 18" machete (which cost $6.00), the Cold Steel Trailmaster San Mai III (which has an AUS 8A cutting edge!), and the Cold Steel Gurkha Kukri (the only one that really behaved as expected).
I find the fact that a soft carbon and a stainless steel blade made it into the top three interesting. I find the fact that two hard, high carbon steel blades were in the bottom three even more interesting. This shakes what I believed I knew about good choppers.
Obviously soft carbon and chewy stainless have the ability not to break on impact by being overly brittle. If my life depended on it I would rather have a soft knife that would never break and spend more time sharpening than I would have a hard blade that will end up chipping out or snapping.
To me a large chip like the RTAK suffered is just as bad as an out and out break since the knife is pretty much useless beyond the blow out. It might as well be snapped off. This same problem could just as easily occur on a differentially hardened edge, that was overly hard, so there would be no protection there either.
Since I am thinking that softer / tougher is better, and as a result of these tests, I now have the Cold Steel Trailmaster San Mai III at the ready. It really chopped quite well, the edge held up well, and it is a pretty practical knife -- as big ones go. I have used it in the kitchen and even carved a turkey with it once just to see how it would do (I wouldn't try this with the Tramontina machete or the Gurkha Kukri). It does not upset me that it will never rust, either. I only wish it had a more durable handle material.
The search continues.
