Bark River Knives

[Cool]

Anyone got one of these?

What do you think?

Bex?

A2, Flat grind convex edged, canvas micarta handles all for $67 (under 40 quid).

[Bex]

My Highland Special arrived today. Green micarta scales. First impressions are this is a beautiful little knife with an exellent fit and finish. I've just started a new job this month, so I will have to wait until the weekend before I get a chance to 'play' with it, (busy as hell organising myself). Once I have, I will be sure to let you know.

[nrj]

Ive got 3 Bark River knives all from Jim Behring of Treeman knives in the states,Fieldsman in green canvas micarta,mini canadian in orange G10 and a 5 1/2 " camp knife in stacked leather.All have come sharp beyond belief and of outstanding fit and finish,quite incredible value for money.check out the BRKT forum on www.knifeforums.com.

[Cool]

You lucky people!

I'd love one of the Bushcraft people *hint* to test one back to back with a Micarta Woodlore.

Perhaps the up coming 'Northstar'.

They look great value for money. Look forward to your reviews.

[TAHAWK]

Anyone got one of these?

What do you think?

Bex?

A2, Flat grind convex edged, canvas micarta handles all for $67 (under 40 quid).

The "oil-hardening" steel crowd here west of the Big Pond tend to decry A-2, an air-hardening steel, as far less abrasion resistant or tough, leading to a choice of hard and thick or soft and thin. They prefer O-1 or 5160. This is despite the universal acclaim accorded Bark River knives. :confused:

[Martyn]

They prefer O-1 or 5160. This is despite the universal acclaim accorded Bark River knives. :confused:

...and over and over, from real world users, carbon remains the one to beat.

I think you could probably add 1095 to that as well.

[TAHAWK]

...and over and over, from real world users, carbon remains the one to beat.

I think you could probably add 1095 to that as well.

Not the latest version of carbon vs. SS. Just one "carbon" camp vs. another.

The O-1 crowd (titular leader, Kevin McClung of "Mad Dog Knives") don't like L-6, 50100, or 52100 either. They DETEST 440C ("truly mediocre") and have little more regard for ATS-34 and 154CM.

Don't know what they think of 1095.

[ZDP-189]

...and over and over, from real world users, carbon remains the one to beat.

Martyn, Juranitch's testing in the meatpacking industry strongly suggests otherwise, which he acknowleges is contrary to popular wisdom. Have you read his book? What's your rationale/ response?

Personally, I favour stainless because I live in a damp climate and because I often use my knives for food prep. and don't like the taint of carbon steel on the food. Honestly though I wouldn't have the experience sharpening or using under woodland conditions to judge performance of a knife like this.

[Bex]

A2 is fairly resistant to corrosion according to users of Bark River and the maker Mike Stewart. The only thing it doesnt like is excessive exposure to salt apparently, but otherwise its fine. Mike wrote a post about why he chose A2 over other steels over on Knifeforums. Given his experience in the trade, if he tells me its good, then its good enough for me.

Same as Bob Loveless regarding ATS34/154CM.

Everyone has their opinions. You can find a knowledgable champion for most of the aforementioned steels. Non of them are crap, regardless of what any particular individual might like to say. Everyone is entitled to their preferences.

[Martyn]

Not the latest version of carbon vs. SS. Just one "carbon" camp vs. another.

The O-1 crowd (titular leader, Kevin McClung of "Mad Dog Knives") don't like L-6, 50100, or 52100 either. They DETEST 440C ("truly mediocre") and have little more regard for ATS-34 and 154CM.

Don't know what they think of 1095.

Hmmm,
440C = 14.5% - 18% Chrome
ATS-34 = 13.75% - 14.0% Chrome
154CM = 14.0% Chrome

I think those numbers put em in the "stainless steel" bracket. (CPM S30V has 14%)

[Martyn]

A2 is fairly resistant to corrosion according to users of Bark River and the maker Mike Stewart.

It will be, it has 5.0% - 5.25% Chrome content, while not quite high enough to make it a full bore stainless, or even a stain resistant tool steel (D2 has ~ 12%), it's much higher than is typically found in plain old high carbon steels like 5160 (0.70% - 0.90%), 1095 (0%) and O1 (0.40% - 0.60%).

[Martyn]

Martyn, Juranitch's testing in the meatpacking industry strongly suggests otherwise, which he acknowleges is contrary to popular wisdom. Have you read his book? What's your rationale/ response?

Havent read it, cant comment Zed. I gues you pick the steel which best suits your needs. When I said real world, I think I was thinking woodland/bushcraft rather than meat packing.

[Cool]

A little chrome in a little knife isn't so bad

Especially if chopping up breezeblocks isn't a priority

[megalift]

I tend to agree with Bex - Each to his own. I've got knives in VG10, ATS34, O1, 154CM and Stainless damascus, they all take a good edge, and hold it fairly well. Granted, the O1 holds it a little better, generally (Though the Damasus will give it a run for its money), here in the UK, as ZDP rightly says, it's not the last word in all environments.

[stonehard]

I had a go with Francis Drakes sword when I was staying in HMS Drake in Plymouth. It was carbon steel very plain and grey. I wonder if he thought, must get a bit of ATS 34 for the next time I slash a few spanish. Probably not. So why do we spend sp much time looking for the ultimate edge holding steel. 99.9999% of us will never get to test them out properly and the ones who do, will not be thinking of the benefits of carbon over stainless. They will be to busy getting stuck in and rest assured in the real world it dont matter coz you can always go home and get your DMT out and sharpen it again just in case you have to go one-on-one with a trout.