Swamp Rat Ratmandu as a woods knife?

Macchina

Macchina

Joined
Apr 7, 2006
Messages
5,215
I have a Ratmandu that I have sharpened and used a little (so I'm not afraid to use it). I was wondering if anyone uses one of these for their woods knife? The blade is stout, the edge very sharp, the handle fits my hand great, but it's very thick. I am looking for a knife for hiking and camping (camp chores, woodcraft, not really any food prep), and am looking at the Bark River Bravo-1, RAT-5, or using the Ratmandu I already own. Your input would be appreciated.

P.S. I bring a chopping tool and folder along, so I won't need to chop or do any fine cutting.


Here is a picture of the Ratmandu (along with a knife I made and the sheaths I made):
DSC01486.jpg
 
Seems like a fine blade. SRKW make great blades you can trust.

It sounds like you want more blades rather than need. The other blades dont have the quality of steel, heat treat or warranty your rat does.

For general camp work it will be fine.

Now go beat on it and report back.

Skam
 
Hey Guys,,

michael...

I don't have one,, however I've had several cross my bench....

As far as a woods knife..

Oh Hell Ya....
It's a Great knife.....

I'd love to have one...

ttyle

Eric
O/ST
 
Hey Guys..

Michael..

BTW..

That's an Awesome looking blade you made!!!

Nice job..

ttyle

Eric
O/ST
 
Michael
all the knives on your list are good the only one I own is the Bravo-1 and it will do any thing you ask of it Mike Stewart owner of bark River knives stand's behind his products 100%. over on the bark river sub forum at knife forums.com you can post and have your questions answered by Mike directly. Mike Perrin and Jeff Randall over at the Rat knife forums are the same way they take care of there coustomers 100%
 
In my experience, SRKW makes some solid knives. Too bad mine came very dull from the factory.
 
the Ratmandu will make a fine woods knife. stout with a good comfortable grip. with your addition of a chopper and slicer it sounds like you have all the bases covered.

Please provide some info about your creation it looks pretty capable in its own right.
 
The heck with the Ratmandu. I like the knife you made! Good job.:thumbup:
 
The knife I made is made out of 3/16" O1 tool steel. 6" blade. I CNC most of it at the shop I work at (about 10 hours of CAD/CNC time) and finished it by hand. The handle scales are polished green G10. The thing is the sharpest knife I own, unfortunately, I broke my pinkie finger on my right hand last year, and now I can't use this style of grip :mad:.


I just finished up this one, same steel and handles:
DSC01517.jpg

DSC01522.jpg
 
I like your new design as well. it looks like it would make a nice EDC.

that really sucks about your pinky because the blade in the first pick looks like one hell of a woods knife.

you could always modify the handle ergos at the shop and put that blade back to good use.:thumbup:
 
The Ratmandu is a great size for a do it all woods knife. I'm taking mine out this weekend. My way of thinking is a little different. I'll take the Ratmandu when it's the only blade I'm carrying. It's small enough to handle small chores and is tough enough to baton if needed.

If I'm taking a chopper or hatchet I probably would carry a smaller fixed blade or folder.
 
Thanks for the complements. I think I may make the same knife again soon with a different handle style. As far as the Ratmandu goes, I think I may give it a chance this year... I could always get a Brovo-1 AS WELL, and bring them both...

I've heard a lot of good about the Bravo-1, and it has my interest peaked.
 
I like the Ratmandu, but I feel a bit uneasy about using knives with crinkle-finish blade coatings on food. Other than that, it seems like a great woods knife! (I have a Camp Tramp)

Stay sharp,
desmobob
 
desmobob said:
I like the Ratmandu, but I feel a bit uneasy about using knives with crinkle-finish blade coatings on food. Other than that, it seems like a great woods knife! (I have a Camp Tramp)

Stay sharp,
desmobob
Click to expand...

Is there a reason to be worried?
 
troutfisher13111 said:
Is there a reason to be worried?
Click to expand...

I feel comfortable just thoroughly wiping down a bare blade between uses on food, but one with a crinkle finish can hold a lot of food residue (and breed bacteria; it sucks to be vomiting and have diarrhea when camping out) and requires a better cleaning job.

I like a nice polished stainless steel blade for food. The blade on my Helle Harding is so nicely polished it also serves as a mirror!

Stay sharp,
desmobob
 
Hey Guys....

Yaa thats somewhat of a possibility I guess..All depends what you are cutting..
I've got certain knives that I clean critters with, and others for food...A knife that I've just created a gutpile with will see a good wash before it would ever touch food...

As for the Krinkle finish,, a good wipe down with hand sanitizer will clean that problem right up...

You could also set the blade in some hot coals for 15-20 mins to kill the germs on it..douce it with some really cold lake water,,and your good to go!!!

:)

ttyle

Eric
O/ST
 
You must log in or register to reply here.
Back
Top