The BK9 Still doing what it was meant to do...

I

iwouldhurtafly

Joined
Dec 3, 2010
Messages
1,875
So in the last installment of this thread I utilized my BK9 to help cut out and up some large roots threatening my foundation. Since then life has been busy, but Mr. 9 has been patiently waiting to club those roots to pieces. SOOOO today was the day.

It all started out as a little bit of whittling.... Nice little club formed out with the BK15, Sheepsfoot blade on my old timer, and the saw on my Farmer SAK. I like transitioning blades when carving to try out stuff. All for the sake of SCIENCE! BK9 waiting...


Next chop the angle out of this root... Easy.


Done.


First split. Like butter.


Some more.


Well... Club failed... BK9 wasnt too happy... Lesson learned... no grip notches next time.


Ok Who needs a baton?



Just beat the log up onto the blade....

Now for vengeance on that Club...



A lot of kindling for the fire...


Also had a soaker hose that decided to break on me... well the BK9 made short work of that.


Did a couple chops with the BK15. Made it through in one swipe.


About 50+ feet or so...



SOOOO after all this work and two threads how is the edge? Not bad at all!


All done. Love this blade... Just does work so well.


Thank you for looking.
 
I know this thread is really photo heavy... but I like seeing photos of knives working, and I know yall do to. Throw a KA-BAR Becker into the mix and I am sold!
 
Stay tuned, do not know when, but I still have a lot of yard/house work to be done, and Beckers are one of my favorite tools.
 
iwouldhurtafly said:
Stay tuned, do not know when, but I still have a lot of yard/house work to be done, and Beckers are one of my favorite tools.
Click to expand...

Do some stuff with it in the kitchen, please! Maybe cut up some meat and vegetables. Or, better yet, break down a large side of meat or fillet a fish! I have seen some large chefs knifes in the nine inch range, so I'd like to see what a Bk9 can do in the kitchen (it can likely do it better!)
 
Love all the pics! I'm surprised the edge was still that sharp after all that beating and chopping. That says a ton about Kabars heat treat.
 
bored2deth said:
Do some stuff with it in the kitchen, please! Maybe cut up some meat and vegetables. Or, better yet, break down a large side of meat or fillet a fish! I have seen some large chefs knifes in the nine inch range, so I'd like to see what a Bk9 can do in the kitchen (it can likely do it better!)
Click to expand...

The BK9 is my outdoor blade, but that doesn't mean I cant cook dinner with it. I have used it on normal things in the kitchen and you would be surprised how slicey it really is.
 
minkeyman said:
Love all the pics! I'm surprised the edge was still that sharp after all that beating and chopping. That says a ton about Kabars heat treat.
Click to expand...

You know I was surprised, but then again was not. I have a lot of experience with KA-BAR's 1095cv, so I understand that it is a performer, but I have been really putting out on this knife. On camera and off. Needless to say I am not chopping metal or concrete, but rather realistic cutting tasks. I really thought that if anything that the hose would get the edge more than the dirty wood, but all it did was leave some rubber on the coating of the blade. The hose felt a lot like emery cloth. From the factory it came with a fairly obtuse yet hair popping edge, so I have kept that angle and really since I have had it, its only seen 2 real sharpening sessions, because the edge geometry functions well with the work this knife is doing. So the edge is probably 60 percent heat treat/steel, 40 percent geometry. Usually after using an edge so much you'll at least get slight dulling and edge shine, but there is 0 shine on the edge. The only real modification I have done to it is soften the shoulders off the V grind for a slight shallow "convex". Thats pretty much standard for all of my blades though and not a big deal its just my preference.

Thank you all for looking, yall are great. :thumbup:
 
You must log in or register to reply here.
Back
Top