I have 13 Bark River knives. So far I've used 5 of them, mostly the Northstar (fibermiscas handle), the Highland (green micarta), the Fox River (in sheep horn, very rarely), the micro Canadian II (very rarely in stag bone) and the Tanto (once to cut BBQ ed ribs, in Elder Burl). All the others are unused as the wood handle looks very very nice, like snakewood, African pauduk, natural maple burl, mesquite burl, osage orange, bocote. That's right, you can be quite smitten by the bug to buy more barkies, by the wooden handles looks.
How the Tanto was used.
I had invited a professional chef for a BBQ in my house, (not to cook but to eat). When the ribs were done, he took the Shun (which was in used for a year + and sharpened about 3 times with the sharpmaker) and proceeded to cut the 1st rack. When he took the 2nd rack of ribs, gave him the unused Tanto and said, "here use this instead". He sliced through the ribs like butter and was so surprised, he pointed to the Shun and said, "this is already very sharp". He turned over the Tanto and looked the edge in amazement, he didn't say anything but turned the Tanto over and proceeded to finish cutting the 2nd rack and the 3rd rack. The ribs cut with the Tanto were so smooth, you couldn't see any sign of the meat fraying at the cut sides.