Slicing with a 5/32 bushfinger?

herpingmad

herpingmad

Joined
Mar 2, 2013
Messages
131
I am likely going to be picking up a 5/32 bushfinger here soon, and was wondering what all you guys who have a 5/32 saber convex knife from Andy think about its slicing capability. I am really itching to pick one up! (or even preferably a convex terrasaur, but i rarely see those :-( )
 
Thanks! I've looked at that one but I'm not in to the blue handles and would prefer a non tapered handle.
 
I carry and slice things with my 5/32" thick Kephart. 1/8 is slicier, but the 5/32 isn't some brick either.
 
I recently got a 5/32 Kephart. I've been using it a lot in the kitchen and haven't had any problems slicing.
 
Thought I'd add some pics of my 5/32 Bushfinger at work. Andy is correct, it's not a brick and slices well.

(These are from the past year. Apologies if you've already seen them)

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3/16" is a brick ;) - but still does OK slicing. I'll grant that it's better at slicing wood than apple though.

Bushfinger_zps49dbe93c.png
 
thurin said:
3/16" is a brick ;) - but still does OK slicing. I'll grant that it's better at slicing wood than apple though.

Bushfinger_zps49dbe93c.png
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Yes, but it's a trade off for the extra lateral strngth, and the filling of reeeeeally large hands :)
 
mistwalker said:
Yes, but it's a trade off for the extra lateral strngth, and the filling of reeeeeally large hands :)
Click to expand...

Don't get me wrong, I love it. It fits really well. Has nice heft. Built like a tank. And still slices. Used it to cut up chicken tonight.
 
thurin said:
Don't get me wrong, I love it. It fits really well. Has nice heft. Built like a tank. And still slices. Used it to cut up chicken tonight.
Click to expand...

Yep, the Camp Knife I have is 3/16 and though Andy left enough steel behind the edge to handle chopping it still has no issues slicing. It's like a laser sharp brick :D
 
I have both a full convex 1/8" Bushfinger and 5/32" saber convex Bushfinger and the only place the slicing/cutting differences are apparent is in the kitchen, cutting harder foods like potatoes, carrots, apples, etc. Even then it's not much, as we're talking about a 0.03125" change in blade thickness.
 
I've got a Bushcrafter and a Recluse in 5/32" and they both do a decent job of slicing; especially the Recluse. I think this is because the blade isn't as wide as the Bushcrafter. I routinely take the Recluse along camping as my "everything" knife and it's pretty good for food prep. It will decently slice meat, a tomato, etc.

That being said, however, I just received a 1/8" convex Bushfinger with a tapered tang from Andy last week. I believe the grind is a high saber, but I'll let Andy correct me if my terminology is off. This knife feels magical in hand.

It's still a pretty stout knive, not as stout as the 5/32" full-tang Bushcrafter, but not delicate in any way. I've been slicing everything I can get my hands on (apples, potatoes, bread, steak, garlic cloves, etc) and I absolutely love it.

As such, if you need a really stout outdoor knife with some slicing ability, one of Andy's 5/32" inch knives will do the trick. I'm parital to the Recluse as an "all-around" blade. But, if slicing will be a main duty, don't be afraid to go for a 1/8" knife.

ERG
 
eginder said:
I've got a Bushcrafter and a Recluse in 5/32" and they both do a decent job of slicing; especially the Recluse. I think this is because the blade isn't as wide as the Bushcrafter. I routinely take the Recluse along camping as my "everything" knife and it's pretty good for food prep. It will decently slice meat, a tomato, etc.

That being said, however, I just received a 1/8" convex Bushfinger with a tapered tang from Andy last week. I believe the grind is a high saber, but I'll let Andy correct me if my terminology is off. This knife feels magical in hand.

It's still a pretty stout knive, not as stout as the 5/32" full-tang Bushcrafter, but not delicate in any way. I've been slicing everything I can get my hands on (apples, potatoes, bread, steak, garlic cloves, etc) and I absolutely love it.

As such, if you need a really stout outdoor knife with some slicing ability, one of Andy's 5/32" inch knives will do the trick. I'm parital to the Recluse as an "all-around" blade. But, if slicing will be a main duty, don't be afraid to go for a 1/8" knife.

ERG
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Darn it lol. It took me two years to get a stainless Ladyfinger for the kitchen and salt water fishing applications. Now you're making me want the same knife in 1/8 stainless and tapered tang. Jeez...the quest is never going to end!! :D
 
mistwalker said:
Darn it lol. It took me two years to get a stainless Ladyfinger for the kitchen and salt water fishing applications. Now you're making me want the same knife in 1/8 stainless and tapered tang. Jeez...the quest is never going to end!! :D
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I know what you mean! The quest really never does end! I have a Bushboot in 5/32" that I really dig. Since getting the Bushfinger, I'm now wondering what it would be like in 1/8" with a tapered tang...

ERG
 
mistwalker said:
Darn it lol. It took me two years to get a stainless Ladyfinger for the kitchen and salt water fishing applications. Now you're making me want the same knife in 1/8 stainless and tapered tang. Jeez...the quest is never going to end!! :D
Click to expand...

I know what you mean! The quest really never does end! I have a Bushboot in 5/32" that I really dig. Since getting the Bushfinger, I'm now wondering what it would be like in 1/8" with a tapered tang...

ERG
 
BigGreenJeep said:
I have both a full convex 1/8" Bushfinger and 5/32" saber convex Bushfinger and the only place the slicing/cutting differences are apparent is in the kitchen, cutting harder foods like potatoes, carrots, apples, etc. Even then it's not much, as we're talking about a 0.03125" change in blade thickness.
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I think if you want to test slicing ability, the best tasks are kitchen tasks. Carrots are my favorite. If the raw carrot disks go skittering over the countertop when you chop them, then that knife is not a slicer. Unfortunately, the slicier, and thinner you get something, the more you ask from the steel, and the more carefully you have to treat it.
 
BigGreenJeep said:
I have both a full convex 1/8" Bushfinger and 5/32" saber convex Bushfinger and the only place the slicing/cutting differences are apparent is in the kitchen, cutting harder foods like potatoes, carrots, apples, etc. Even then it's not much, as we're talking about a 0.03125" change in blade thickness.
Click to expand...

I think if you want to test slicing ability, the best tasks are kitchen tasks. Carrots are my favorite. If the raw carrot disks go skittering over the countertop when you chop them, then that knife is not a slicer. Unfortunately, the slicier, and thinner you get something, the more you ask from the steel, and the more carefully you have to treat it.
 
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