(Important steel info under ridge wallet link) Bulge Down with Ridge Wallet! The ultimate minimalist and indestructible wallet to fit your EDC Go to: ridge.com/dbktinybulge and use code: 'DBKTINYBULGE' for 15% off! Steel: 1.4034 Even though we said it was 420 steel, we meant it was part of the "420" family and specifically 420 HC This 1.4034 has a little more carbon in it which makes it a little better in our opinion. It is very comparable though.
You guys should review the Cold Steel Hunter and/or Survivalist, they're a single piece of 52100 carbon steel which seems amazing for the money, especially the Hunter which is $35 for an indestructible bushcraft knife. It's not the sexiest looking but for real use it's a serious contender. The Hunter doesn't have much handle but the Survivalist bowie has a really nice handle.
@@robertbarker5802 Yeah I did that as well, be mindful of the sheath - if you wrap too far towards the blade it won't fit into the sheath which is annoying. I'd even say it's all but a design flaw that the sheath isn't made in such a way as to allow a thicker handle than the bare tang. Still a really tough knife though, perfect for kits and such (the thinness is actually an advantage for that)
Hey fellas next time you should tempura batter the croc and then fry it in hot oil it will be much much tastier and texture will not be so dry and chewy also it really is a blank canvas so it absorbs spices and seasoning real well or other flavors if you use it in dishes like a curry or even a sauce of some kind but I definitely recommend batter and frying it...
Also just wanted to 2nd the guy who said to test cold steel 52100 blades they're cheap and indestructible but if you wanna talk sexy then my new bark river bushcraft scout in magnacut I just got today is just amazing super thin blade with full height convex so it is slicey and razor sharp probably the sharpest barky I've gotten right out of the box next to the 3v CUB (my favorite barky) and the bravo tope recon also in 3v
I think everyone knows that the most of the tests are not a reflection of the ordinary use of a knife. Showing a knife experience a critical failure can be very helpful to the manufacturer. Glad they were able to get if fixed!
The Cold Steel Drop Forged series seriously needs reviewed. One piece of 52100 steel. I have the Hunter and Survival and they're both amazing for the money.
@@kyleb4151 I’d rather not have a knife fail on me at all. Buy something proven and a failure won’t be a problem. This maker fixed the heat treatment issue, which is good, but how was he letting them go without checking the hardness before shipping them out? Sounds like a QC problem that needs addressed, otherwise he’ll send more bad ones out without knowing and have to fix the heat treatment again.
Drop forged hunter with rubber grip I made from electrical tubing and with a leather sheath is my most used knife within the last months. Carving, batoning, levering, it does it all with amazing edge retention (only had to strop it once) and it is easy to carry as well. Can't recommend it enough!
I think the 90 degree angle of the transition from handle to blade on your version also created a stress riser for the break, If you look at his test video the transition geometry was different, more gradual.
Thanks for the test and for helping the knifemaker to find out what was wrong! I tested by myself after the new tempering and it was perfect👍👍👍Like the new Food results
@DC_Kamehameha ABBA? I could write a long list. I hate ABBA and a lot of 80's music, but some was amazing. Do you know what the lowest of the lowest point of music was, 80's rock? 80's rock, was to music what God is to the word 'reasonable'. Why are rock people, so narrow minded when it comes to other music, i bet you didn't like the sex pistols either? So the Specials were rubbish? Hip hop was getting well known,,, are you implying entire genres were rubbish? I bet you were born in the 50' like my brother. Generation X made the boomers look like victorians, too young for the 60's and too old for the 80's.
In this episode Little Maid Mikkie tosses salad and we learn that an improper heat treat can be the difference between a good knife and a bad one. One request I'd like to make from Dem DBK Boys is when they break a knife like this they show the grain structure of the break, this could be helpful to manufacturers too. Keep bustin' them blades so we don't have to.
See, this is exactly why I love your videos! You are not afraid to test knives to their braking point and making a fun video. When the results help the knife maker, that's even better! Keep up the good work guys :)
People will probably talk shit about your channel, but it is BECAUSE OF THESE TESTS you are able to help passionate knife makers create the best product for people. I have peace of mind because of the tests you do; I bought two of my folders because of it.
Mickey, a few tips on the salad from a Greek guy: the feta cheese and the olives are already salty enough, so as you figured out yourself, take it easy with the salt! I don't know who uses dried parsley in a greek salad, but trust me, use oregano. If you don't like oregano, then dried mint. Most importantly, lettuce and cucumber man! Regarding the knife, i agree with @Shane Richer, that despite the heat treatment and tempering recipe, the 90 degree angle does not really help with the stress distribution. A curved transition would possibly allow for a slightly harder blade?
Yes, that are destruction tests. I think everyone knows that the most of the tests are not a reflection of the ordinary use of a knife. And there are many components and contingencies that can affect the outcome of such tests. In my opinion, the MMB Monostahl did very well. For me it's one of the most interesting knives of the years 2021/2022. A very good little EDC knife with a very well thought out concept. Adrian has taken the 1.4034 (comparable to the 420HC) to a new level. I would like to thank Adrian for letting me be the first to shoot a video about the MMB Monostahl. A big thanks also goes to Ricci, Denis and the entire TFG team. Thanks for your video, DBK Boys. best regards Joe
Hey Joe, I agree! The knife concept is really cool. I am a bit sad we broke it but I am also happy that it helped find a heat treat problem with the heat treat company. So the Knife already kicked ass but with the right HT it'll kick even more ass.
@@DutchBushcraftKnives I agree. Wasn't intended as a criticism of your videos. I always enjoy watching this. As a viewer, you have the opportunity to draw your own conclusions about a knife😊👍
@@DutchBushcraftKnives I'd have been interested to see a sharpness test and how it'd compare to Buck's 420HC by Paul Bos which always seems to be the best use of the steel in terms of edge retention. Cedric and Ada's tests have showed a significant difference.
I seen one Numpty doing "tests" on knives by throwing rocks into the blade and hitting rocks with the cutting edge of the blade then surprise surprise when the knife chipped out it was said it "failed". You Tube "tests" are entertainment purpose only.
Did you mean to say that the blades are stronger or “way tougher”? I don't quite understand your thoughts. There are situations when tougher can be used, as when comparing two pieces of meats.
@@donoberloh Toughness is resistance to breakage or the ability to withstand adverse conditions. Strong can also be used in this way but is a much broader term that can be used in a few different ways. I did not mean to say stronger, I meant tougher.
G'day mate, I was gonna say the same thing. I have put the Survivalist through Aussie red gum fence posts, which is mighty hard stuff; admittedly with another piece of redgum as a mallet, rather than a steel hammer and only with the grain; but still, the 52100 has done it with no probs on multiple occasions. Cheers Duke.
I've batonned quite a lot with a Hunter and other than scraping the finish off it's held up perfectly. I've done some chopping and batonning with the Survivalist as well but not as much. Both great knives.
@@DL-ij7tf Cool mate, yep forgotten what that finish is and same result with the BKs for example. But who cares as long as they do the job. I just wish they'd put some scales on the Hunter as they did with the Survivalist and I'd buy one of those too. Cheers Duke.
@@christanner3770 G'day Chris, the finish on the Survivalist is a grey coating of some description and shows pure shiny steel underneath. Haven't got through the black coating on my Recon 1 in S35 but don't expect that which you describe. Are you purely referring to their "silver" bladed models ?. Only one I have is the Finnwolf, had it quite some years now and its mainly used for stone-fruit wood, utensil carving, which is pretty hard stuff and a good test. No such probs yet. Cheers Duke.
That’s awesome that the maker fixed the issue like that and tested it again and showed you guys the end product that should be how things are done makes me want too buy a knife from that man
Love you guys not only are informative but you bring a comical aspect that’s freaking kickass! Not so serious all through product testing! Keep rocking them out
Dear DBK boys Matt from San Diego California and yes I have alligator in my fridge. Thank you for showing me the way , your channel is clearly the best out there when it comes to knives . Planning on buying a Bark River any day . Already picked up a Garberg thanks to you boys . 😜
That went from "oh yes!" to "oh no" and back to "oh yes" (the maker realizing the heat treatment problem thanks to you and fixing it) pretty quickly! XD I think it's great that you do what you do with all these knives. Gives me a lot of confidence using my own knives :) I can be the grown up dumb little kid I sometimes am and not fear the outcome with most knives XD XD XD
@@tedgunderson67 Bad batch maybe? I could imagine you produce one, test it and then produce the rest. If you're unlucky and they get the treatment wrong on the production models, you maybe wouldn't notice. At least that's what I could imagine.
@@tedgunderson67 I think it's cool how he reacted and promptly found and solved the problem. I'm pretty sure anyone who bought one and had it breaking will get it replaced, too. ^^ But it's all speculations, mistakes happen even to the best and I rather judge the reaction than the mistake.
For the crocodile meat try this. Season light with cayenne, garlic powder, and very light celery salt. Roll in corn meal and fry it like fish. Add light salt after cooking.
I was writing a response to what happened when you went over the heat treatment. With 420, or even 420hc, the carbon is so low impact toughness would be very high at 57hrc.
Strange video Mikkers & Maarters, yes indeed. Not bad though! It felt too real though for a DBK episode, that was it. You guys did not plan for the events that transpired, caught completely off guard. PS I want to try that salad now. Thanks for the recipe y'ugly besterds.
You may get overboard with your tests some times, but your doing a great job of showing the makers what they might need to look into, and sometimes it could be a safety issue, so, good job and keep up the entertaining videos. Also, I've had alligator meat and I agree, once is good enough.
The biggest issue is that the transition from blade to handle is to abrupt. The almost 90° corner concentrates the shock, resulting in the blade breaking. The best solution would be to round out that transition and let the thick handle slowly taper to the thickness of the blade-spine without a sharp corner.
Great channel, thanks, been wanting a fixed blade that's not in production yet, but with a little help from the knife community, we could get it into production, the knife is the Bark River Bravo 1 Hunter LT in Magnacut blade steel, they have made this previously in 3V. With enough requests sent in they will put this knife in Magnacut blade steel into production, do request it for Pre-Order so we get options on handle material and color, pins and liners, this knife is arguably one of the BEST bushcraft-survival-hunting knives money can buy. Thanks.
Unless it is farmed, crocodiles are not native to America, we have alligators. Also, as you now know, 420 Stainless is a heck of a tough steel with the right heat treat. Personally, I love the steel.
I think you will find there are 4 species of crocodile native to central and the southern parts of North America. The most obvious one being the American crocodile (Crocodylus acutus). These aren't in farms and aren't neozoens but native species.
I loved watching this video! ! I miss the cosplay and guest stars! You must have taken down the video with the song about Woodan being your friend. I love that song!! I like one piece steel knives the most. Skeletonized knives, integral knives! I think they haven't explored ideas in it enough like I have in my mind. Wish I could capitalize on my innovations that I devised! Have a great weekend everybody!
6:00 I made a sheath...as hard as I've laughed at any of your videos, ever! Hilarious. I have a Cold Steel drop-forged knife, I think it's called the Hunter. I guarantee it would stand up to any of that, and it cost me I think $34 USD, with free shipping.
In the US we typically use Gator and its usually done in the southern style being fried and seasoned, used in Jambalaya, sandwiches like the Po boy and more. Not uncommon in cajun dishes and if you looked up some gator dishes from places like Louisiana you could use those recipes with crocodile. I am not from the southern parts of the US but I will say their more "exotic" cooking can be really good.
You guys seem to be warming up to knives that are all one piece construction OK for some reason I find that screwdriver aspect to actually be pretty cool But maybe stick to the carbon steels with all one piece construction Food prepping, kind of reminds me of like Stone Age tools. So that’s pretty awesome Maybe try the dropforged hunter
For crocodile and alligator, you would want it to be battered/breaded, seasoned, then fried in oil, similar to fried chicken. When prepared this way it is delicious.
There are SO many better options at that price. Not for me at all. Soak the croc meat in milk for an hour then roll in seasoned bread crumbs (a bit of flour, onion powder, garlic powder and some black pepper ) Deep fry in canola oil at 350F for 2 to 3 minutes. Get creative with your favorite dipping sauces. I'd compare the texture to pork. ✌
Chefs tip forcthe Greek salad: use balsamic vinegar instead of red wine vinegar and oregano instead of parsley. You want a 3:1 ratio of oil to vinegar. A clove of fresh garlic, grated into it would go a long way too.
That is why carbon steels are better for hard use and hardcore tasks, and stainless steels are better for more delicate work and usually holds an edge longer, except for a few carbon steels that holds an edge just as good as high quality stainless steels. That's one of the reasons why stainless steels are used to make kitchen knives more often and also surgical tools. Great video guys!
Strange it broke like that. On my Busse Satin Jac Tac I used a metal baton for a very long time, over two seasons. The baton was a cheap Coleman machete that was dulled out/rusted and I used the spine as a baton. The steel was soft and it flared out a bit but it never broke and the knife had a few light hammer marks from use but I did this for at least two years. I was playing in my woods everyday in the fall/winter with it.
I'm still working on watching every DBK video from the beginning but I'm going to fast forward and start this here! BRING THE CARACTERS BACK!!!.... pretty pls
Broken knife tips had accurred with Buck 420HC( tough steel), CRKT Aus4 (which is soft) and Al Mar ATS-34 (very hard steel). First guess: production fault / incorrect heat treatment.
That's exactly what it was! Cause I can not do cryo-treating I give them to a company. the first knifes had been not enough tempered by them. I did test the knifes when this one was already sent out, too late to stop it all.. my fault. Here you see what it can do - if heat-treated and ground right: ruclips.net/video/XD6zAt0Npzw/видео.html or here: ruclips.net/video/sGxMZJ0HJNk/видео.html
I love the destruction tests you do. I think it’s great for two reasons. 1. Every knife has a limit. If I’m spending 300, 400 or up to 1000 dollars on a knife I want to know it’s worth my hard earned money. 2. Your tests let’s us know what we should and should not depend our lives on. I know a lot of people give you shit. BUT IF THEY WERE AS COOL AS YALL THEY WOULD DO IT TOO! Cuz they are not part of the “tiny bulge club” soooo f&@! Em! 👍
The effects of vibrations are cumulative. That knife didn’t break because you used a hammer, it broke because of all the abuses it passed through before. In fact, that’s how a knife break in real life condition: suddenly without any hint to warn you. That’s why nobody should abuse his survival tool to make sure it will not fail on you at the worst possible time. Today you helped a knife maker improves his product; doing so, you prove yourself useful again. Great job!
There is a crocodile farm near where I live in Australia. I had a crocodile burger there when my parents visited from Canada and the initial look and taste was like ground pork, but it had a really foul aftertaste that really put me off.
Very hard to buy now :( Id def buy this knife if it was avail. I love crocadile meat, its like chicken fish. Id recommend cajun seasoning or just spicy w vinegar.
Dont feel the need to be defensive about your reasoning for these tests, many people who take their tools out in the woods will understand that sometimes wood can be extra gnarly, or tools get stuck, or accidently hit a rock. Seeing DBK test knives to the extreme will help us select tools with proven heat treatment, and give us the confidence to put tools to hard use.
It is NOT MADE OF 420 STEEL!!! It is 1.4034 steel which has a much different composition than 420 (1.4034 is closer to 420HC) plus in this case it is heat treated way harder than 1.4034 is usually treated to (54-55HRC vs 58 HRC on the MMB) 1.4034 is a classic german stainless steel and is in no way comparable to 420 steel. So yeah the intro contains a very big mistake
As a veeery broad answer the tempering reduces hardness and increases toughness, so the steel is not brittle. Since an improper heat treatment/tempering can leave you with very hard but also brittle piece of steel, it must affect the bond along the grain in the steel, possibly allowing fractures to appear more readily.
Hurray Mikkie got a fire going on his 1st try!!! LOL It does look like a cool knife but I like something a little softer then metal for a handle and I feel like it's extremely expensive for what this is. So it's a hard pass for me but I'm sure someone has been looking their whole life for a knife like this... Great video as always keepem coming guys!!!
Would love to see you guys try the Cold Steel Drop Forged Hunter or any of their Drop Forged series knives. Very similar to this knife but beastly cuz it's a Cold Steel. Legend has it Lynn Thomsan Drop Forged these knives with his Huge Buldge.
do you guys remember when we had the mad cow desease? at that time we were able to buy crocodile meat and other strange stuff from Lidl and Aldi. I wonder why they don't carry that anymore, it was yummy.
Wow that's a bit pricey for what it is. You might get similar results with something like the Kabar wrench knife. Basically a forged wrench with similar specs for $50.
The production costs are very high in Germany and this knife is completely produced in Germany, which is very unusual. For this purpose, the knife is drop-forged, which is an expensive method. The forging die alone costs already around 8000 €.
Hey guys, I'm so in love with your vids. Could you please make another one with western guy, muscled hammer guy and presenter guy. Those videos were always the best!
I can't imagine this knife being comfortable in the hand over the long haul. It's begging for tape or paracord on the handle and a slightly longer blade.
Maybe you could do a video about making a knife handle with the broken blade ''primitive'' style, like a wooden handle with some natural cordage in a survival situation
The Sandvik 12C27M steel is really tough. I'd like to see you test a Bear and Son Gold Rush Bowie made out of Sandvik 12C27M to see if it is as tough as claimed, the price is certainly good at about100-150USD.
Absolutely no way I'd spend $300 on mid grade steel. The knife industry is getting ridiculous. They are losing touch with innovation and gimmick. They are trying to act like everything is the latest and greatest.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
(Important steel info under ridge wallet link)
Bulge Down with Ridge Wallet! The ultimate minimalist and indestructible wallet to fit your EDC
Go to: ridge.com/dbktinybulge and use code: 'DBKTINYBULGE' for 15% off!
Steel: 1.4034
Even though we said it was 420 steel, we meant it was part of the "420" family and specifically 420 HC
This 1.4034 has a little more carbon in it which makes it a little better in our opinion. It is very comparable though.
You guys should review the Cold Steel Hunter and/or Survivalist, they're a single piece of 52100 carbon steel which seems amazing for the money, especially the Hunter which is $35 for an indestructible bushcraft knife. It's not the sexiest looking but for real use it's a serious contender. The Hunter doesn't have much handle but the Survivalist bowie has a really nice handle.
@@DL-ij7tf I just bought the hunter and yeah the handle is kind of weird. Thinking of trying to wrap it in paracord or grip tape.
@@robertbarker5802 Yeah I did that as well, be mindful of the sheath - if you wrap too far towards the blade it won't fit into the sheath which is annoying. I'd even say it's all but a design flaw that the sheath isn't made in such a way as to allow a thicker handle than the bare tang. Still a really tough knife though, perfect for kits and such (the thinness is actually an advantage for that)
Hey fellas next time you should tempura batter the croc and then fry it in hot oil it will be much much tastier and texture will not be so dry and chewy also it really is a blank canvas so it absorbs spices and seasoning real well or other flavors if you use it in dishes like a curry or even a sauce of some kind but I definitely recommend batter and frying it...
Also just wanted to 2nd the guy who said to test cold steel 52100 blades they're cheap and indestructible but if you wanna talk sexy then my new bark river bushcraft scout in magnacut I just got today is just amazing super thin blade with full height convex so it is slicey and razor sharp probably the sharpest barky I've gotten right out of the box next to the 3v CUB (my favorite barky) and the bravo tope recon also in 3v
I think everyone knows that the most of the tests are not a reflection of the ordinary use of a knife. Showing a knife experience a critical failure can be very helpful to the manufacturer. Glad they were able to get if fixed!
The Cold Steel Drop Forged series seriously needs reviewed. One piece of 52100 steel. I have the Hunter and Survival and they're both amazing for the money.
*Survivalist
100% agree. They're very sturdy, and if I had a knife fail on me, I'd rather it be one that cost me $40 than $300
@@kyleb4151 I’d rather not have a knife fail on me at all. Buy something proven and a failure won’t be a problem. This maker fixed the heat treatment issue, which is good, but how was he letting them go without checking the hardness before shipping them out? Sounds like a QC problem that needs addressed, otherwise he’ll send more bad ones out without knowing and have to fix the heat treatment again.
The drop forged hunter is probably the most comparable to this one.
Drop forged hunter with rubber grip I made from electrical tubing and with a leather sheath is my most used knife within the last months. Carving, batoning, levering, it does it all with amazing edge retention (only had to strop it once) and it is easy to carry as well. Can't recommend it enough!
I think the 90 degree angle of the transition from handle to blade on your version also created a stress riser for the break, If you look at his test video the transition geometry was different, more gradual.
Thanks for the test and for helping the knifemaker to find out what was wrong! I tested by myself after the new tempering and it was perfect👍👍👍Like the new Food results
Thank you too!
@DC_Kamehameha
ABBA? I could write a long list. I hate ABBA and a lot of 80's music, but some was amazing. Do you know what the lowest of the lowest point of music was, 80's rock? 80's rock, was to music what God is to the word 'reasonable'. Why are rock people, so narrow minded when it comes to other music, i bet you didn't like the sex pistols either? So the Specials were rubbish? Hip hop was getting well known,,, are you implying entire genres were rubbish? I bet you were born in the 50' like my brother. Generation X made the boomers look like victorians, too young for the 60's and too old for the 80's.
In this episode Little Maid Mikkie tosses salad and we learn that an improper heat treat can be the difference between a good knife and a bad one.
One request I'd like to make from Dem DBK Boys is when they break a knife like this they show the grain structure of the break, this could be helpful to manufacturers too.
Keep bustin' them blades so we don't have to.
See, this is exactly why I love your videos! You are not afraid to test knives to their braking point and making a fun video. When the results help the knife maker, that's even better! Keep up the good work guys :)
Thank you so much 😄
People will probably talk shit about your channel, but it is BECAUSE OF THESE TESTS you are able to help passionate knife makers create the best product for people. I have peace of mind because of the tests you do; I bought two of my folders because of it.
Mickey, a few tips on the salad from a Greek guy: the feta cheese and the olives are already salty enough, so as you figured out yourself, take it easy with the salt! I don't know who uses dried parsley in a greek salad, but trust me, use oregano. If you don't like oregano, then dried mint. Most importantly, lettuce and cucumber man!
Regarding the knife, i agree with @Shane Richer, that despite the heat treatment and tempering recipe, the 90 degree angle does not really help with the stress distribution. A curved transition would possibly allow for a slightly harder blade?
Lemme chime in as a Florida man any crocodile or alligator ive ever had was deep fried. Stops it from drying out and adds quite a bit of flavor
I have changed it - in the video you sadly only see one of the first knives: ruclips.net/video/N87dC07Q4EA/видео.html
Yes, that are destruction tests. I think everyone knows that the most of the tests are not a reflection of the ordinary use of a knife.
And there are many components and contingencies that can affect the outcome of such tests.
In my opinion, the MMB Monostahl did very well. For me it's one of the most interesting knives of the years 2021/2022.
A very good little EDC knife with a very well thought out concept. Adrian has taken the 1.4034 (comparable to the 420HC) to a new level.
I would like to thank Adrian for letting me be the first to shoot a video about the MMB Monostahl.
A big thanks also goes to Ricci, Denis and the entire TFG team.
Thanks for your video, DBK Boys.
best regards
Joe
Hey Joe,
I agree! The knife concept is really cool.
I am a bit sad we broke it but I am also happy that it helped find a heat treat problem with the heat treat company. So the Knife already kicked ass but with the right HT it'll kick even more ass.
@@DutchBushcraftKnives I agree. Wasn't intended as a criticism of your videos. I always enjoy watching this. As a viewer, you have the opportunity to draw your own conclusions about a knife😊👍
@@DutchBushcraftKnives I'd have been interested to see a sharpness test and how it'd compare to Buck's 420HC by Paul Bos which always seems to be the best use of the steel in terms of edge retention. Cedric and Ada's tests have showed a significant difference.
I seen one Numpty doing "tests" on knives by throwing rocks into the blade and hitting rocks with the cutting edge of the blade then surprise surprise when the knife chipped out it was said it "failed". You Tube "tests" are entertainment purpose only.
@@christanner3770 heres some entertainment in which it works :-) ruclips.net/video/iOLSdWJWSqg/видео.html
Ka-bar makes a wrench knife for less than $50 USD, it is also 420 stainless steel. I am curious how this would stack up against the $300 wrench knife.
You two should try the cold steel drop forged hunter, basically the same knife but a fraction of the cost and probably way tougher
Did you mean to say that the blades are stronger or “way tougher”? I don't quite understand your thoughts. There are situations when tougher can be used, as when comparing two pieces of meats.
@@donoberloh Toughness is resistance to breakage or the ability to withstand adverse conditions. Strong can also be used in this way but is a much broader term that can be used in a few different ways. I did not mean to say stronger, I meant tougher.
I’d be curious to see how any of the Cold Steel drop forged knives would fair compared to this one.
G'day mate, I was gonna say the same thing. I have put the Survivalist through Aussie red gum fence posts, which is mighty hard stuff; admittedly with another piece of redgum as a mallet, rather than a steel hammer and only with the grain; but still, the 52100 has done it with no probs on multiple occasions. Cheers Duke.
I've batonned quite a lot with a Hunter and other than scraping the finish off it's held up perfectly. I've done some chopping and batonning with the Survivalist as well but not as much. Both great knives.
@@DL-ij7tf Cool mate, yep forgotten what that finish is and same result with the BKs for example. But who cares as long as they do the job. I just wish they'd put some scales on the Hunter as they did with the Survivalist and I'd buy one of those too.
Cheers Duke.
The finish on the Cold Steel knives is shit as. You wear off the silver metallic and its black underneath and looks shit as.
@@christanner3770 G'day Chris, the finish on the Survivalist is a grey coating of some description and shows pure shiny steel underneath. Haven't got through the black coating on my Recon 1 in S35 but don't expect that which you describe. Are you purely referring to their "silver" bladed models ?. Only one I have is the Finnwolf, had it quite some years now and its mainly used for stone-fruit wood, utensil carving, which is pretty hard stuff and a good test. No such probs yet.
Cheers Duke.
" I made a sheath "
AWESOME !
The back straps from hitchhikers makes for a supple yet tough sheath material.
That’s awesome that the maker fixed the issue like that and tested it again and showed you guys the end product that should be how things are done makes me want too buy a knife from that man
Love you guys not only are informative but you bring a comical aspect that’s freaking kickass! Not so serious all through product testing! Keep rocking them out
Offscreen you could watch a new crocodile gallop in. He takes a good sniff in the salad and goes like: „NOOOOOOO, HILDEBERT!!!!! 😱“
Dear DBK boys Matt from San Diego California and yes I have alligator in my fridge. Thank you for showing me the way , your channel is clearly the best out there when it comes to knives . Planning on buying a Bark River any day . Already picked up a Garberg thanks to you boys . 😜
That went from "oh yes!" to "oh no" and back to "oh yes" (the maker realizing the heat treatment problem thanks to you and fixing it) pretty quickly! XD
I think it's great that you do what you do with all these knives. Gives me a lot of confidence using my own knives :) I can be the grown up dumb little kid I sometimes am and not fear the outcome with most knives XD XD XD
Shouldn’t a knife maker test their heat treat before selling 300 dollar knives?
@@tedgunderson67 Bad batch maybe? I could imagine you produce one, test it and then produce the rest. If you're unlucky and they get the treatment wrong on the production models, you maybe wouldn't notice. At least that's what I could imagine.
@@laku4412 for something like steel I would think they would have it locked in, hate that it happened to a smaller knife maker though.
@@tedgunderson67 I think it's cool how he reacted and promptly found and solved the problem. I'm pretty sure anyone who bought one and had it breaking will get it replaced, too. ^^ But it's all speculations, mistakes happen even to the best and I rather judge the reaction than the mistake.
@@laku4412 he did offer replacements? If that’s the case I’ll need help getting my foot out of my mouth.
For the crocodile meat try this. Season light with cayenne, garlic powder, and very light celery salt. Roll in corn meal and fry it like fish. Add light salt after cooking.
I was writing a response to what happened when you went over the heat treatment. With 420, or even 420hc, the carbon is so low impact toughness would be very high at 57hrc.
So cool they fixed the issues.
Now a vs. video Cold Steel Drop Forged Hunter. Still an excellent find from the hammer test and awesome follow up video from the maker.
Strange video Mikkers & Maarters, yes indeed. Not bad though! It felt too real though for a DBK episode, that was it. You guys did not plan for the events that transpired, caught completely off guard. PS I want to try that salad now. Thanks for the recipe y'ugly besterds.
You may get overboard with your tests some times, but your doing a great job of showing the makers what they might need to look into, and sometimes it could be a safety issue, so, good job and keep up the entertaining videos. Also, I've had alligator meat and I agree, once is good enough.
That’s the point. So we don’t have too
The biggest issue is that the transition from blade to handle is to abrupt.
The almost 90° corner concentrates the shock, resulting in the blade breaking.
The best solution would be to round out that transition and let the thick handle slowly taper to the thickness of the blade-spine without a sharp corner.
Great channel, thanks, been wanting a fixed blade that's not in production yet, but with a little help from the knife community, we could get it into production, the knife is the Bark River Bravo 1 Hunter LT in Magnacut blade steel, they have made this previously in 3V. With enough requests sent in they will put this knife in Magnacut blade steel into production, do request it for Pre-Order so we get options on handle material and color, pins and liners, this knife is arguably one of the BEST bushcraft-survival-hunting knives money can buy. Thanks.
Unless it is farmed, crocodiles are not native to America, we have alligators. Also, as you now know, 420 Stainless is a heck of a tough steel with the right heat treat. Personally, I love the steel.
I think you will find there are 4 species of crocodile native to central and the southern parts of North America. The most obvious one being the American crocodile (Crocodylus acutus). These aren't in farms and aren't neozoens but native species.
@@wayneholmes637 I stand corrected.
I loved watching this video! ! I miss the cosplay and guest stars! You must have taken down the video with the song about Woodan being your friend. I love that song!!
I like one piece steel knives the most. Skeletonized knives, integral knives! I think they haven't explored ideas in it enough like I have in my mind. Wish I could capitalize on my innovations that I devised!
Have a great weekend everybody!
ruclips.net/video/iOLSdWJWSqg/видео.html :-)
I saw a study by Dr. Larrin from Knife Steel Nerds and he showed 420HC is actually tougher than 1095.
You are Awesome Guys DBK
6:00 I made a sheath...as hard as I've laughed at any of your videos, ever! Hilarious. I have a Cold Steel drop-forged knife, I think it's called the Hunter. I guarantee it would stand up to any of that, and it cost me I think $34 USD, with free shipping.
In the US we typically use Gator and its usually done in the southern style being fried and seasoned, used in Jambalaya, sandwiches like the Po boy and more. Not uncommon in cajun dishes and if you looked up some gator dishes from places like Louisiana you could use those recipes with crocodile. I am not from the southern parts of the US but I will say their more "exotic" cooking can be really good.
You guys seem to be warming up to knives that are all one piece construction
OK for some reason I find that screwdriver aspect to actually be pretty cool
But maybe stick to the carbon steels with all one piece construction
Food prepping, kind of reminds me of like Stone Age tools.
So that’s pretty awesome
Maybe try the dropforged hunter
For crocodile and alligator, you would want it to be battered/breaded, seasoned, then fried in oil, similar to fried chicken. When prepared this way it is delicious.
There are SO many better options at that price. Not for me at all. Soak the croc meat in milk for an hour then roll in seasoned bread crumbs (a bit of flour, onion powder, garlic powder and some black pepper ) Deep fry in canola oil at 350F for 2 to 3 minutes. Get creative with your favorite dipping sauces. I'd compare the texture to pork. ✌
I'm with you Mikkie. Greek Salad is the Bomb Diggity. I eat it everyday as well.
Chefs tip forcthe Greek salad: use balsamic vinegar instead of red wine vinegar and oregano instead of parsley. You want a 3:1 ratio of oil to vinegar. A clove of fresh garlic, grated into it would go a long way too.
Thanks!!
@@DutchBushcraftKnives Thank you for the great content. Been watching a long time. Cheers from 🇨🇦 🍻
That is why carbon steels are better for hard use and hardcore tasks, and stainless steels are better for more delicate work and usually holds an edge longer, except for a few carbon steels that holds an edge just as good as high quality stainless steels. That's one of the reasons why stainless steels are used to make kitchen knives more often and also surgical tools. Great video guys!
Strange it broke like that. On my Busse Satin Jac Tac I used a metal baton for a very long time, over two seasons. The baton was a cheap Coleman machete that was dulled out/rusted and I used the spine as a baton. The steel was soft and it flared out a bit but it never broke and the knife had a few light hammer marks from use but I did this for at least two years. I was playing in my woods everyday in the fall/winter with it.
Take your supersteels etc. and shove them. If the heat treat isn't good it doesn't matter.
"I made a sheath..." 🤣👌🏻
$10 mora beat the hell out of it. Even though he blamed the heat treatment
I'm still working on watching every DBK video from the beginning but I'm going to fast forward and start this here! BRING THE CARACTERS BACK!!!.... pretty pls
Broken knife tips had accurred with Buck 420HC( tough steel), CRKT Aus4 (which is soft) and Al Mar ATS-34 (very hard steel). First guess: production fault / incorrect heat treatment.
That's exactly what it was!
Cause I can not do cryo-treating I give them to a company. the first knifes had been not enough tempered by them. I did test the knifes when this one was already sent out, too late to stop it all.. my fault. Here you see what it can do - if heat-treated and ground right: ruclips.net/video/XD6zAt0Npzw/видео.html
or here:
ruclips.net/video/sGxMZJ0HJNk/видео.html
I love the destruction tests you do. I think it’s great for two reasons. 1. Every knife has a limit. If I’m spending 300, 400 or up to 1000 dollars on a knife I want to know it’s worth my hard earned money. 2. Your tests let’s us know what we should and should not depend our lives on. I know a lot of people give you shit. BUT IF THEY WERE AS COOL AS YALL THEY WOULD DO IT TOO! Cuz they are not part of the “tiny bulge club” soooo f&@! Em! 👍
The effects of vibrations are cumulative. That knife didn’t break because you used a hammer, it broke because of all the abuses it passed through before. In fact, that’s how a knife break in real life condition: suddenly without any hint to warn you. That’s why nobody should abuse his survival tool to make sure it will not fail on you at the worst possible time.
Today you helped a knife maker improves his product; doing so, you prove yourself useful again. Great job!
Love your videos
Wondering if you could test a Bradford knife in the future. They heat treatment is outstanding. Cheers in advance
The show continues to be great!
(Where did you get the sunshine?)
Buck has new offerings….. ;-)
The thumbnail makes it look like this thing snapped in a pepperoni stick!!!🤣😂
There is a crocodile farm near where I live in Australia. I had a crocodile burger there when my parents visited from Canada and the initial look and taste was like ground pork, but it had a really foul aftertaste that really put me off.
Very hard to buy now :( Id def buy this knife if it was avail. I love crocadile meat, its like chicken fish. Id recommend cajun seasoning or just spicy w vinegar.
You can see how sad the boys are when they broke the thing
That knife maker is a badass! That was a much larger hammer lol
"He had a bigger hammer." 🤣
LMFAO!!!!! That opening narration😂🤣🤣🤣🤣🤣😂!!!!!!!
could you tell me the name of your fire grill @ 17:52
i love it!
BIG props to da music manager (i could just listen to this soundtrak to go aboot me day) props bois keep it up.
Love you guys!
Thanks, good to know.
All the food Dbk makes looks so good
Reminds me of a Esee 3 blade shape only. Unfortunately it's 420 have no use for 420. Great video
DbGay approved
Give me the BK2...thats an indestructible knife.
You should definitely test the coldsteel Bushman Bowie.
My little Droogies! Hahahahaha welly, welly, well nice A Clockwork Orange reference.
Dont feel the need to be defensive about your reasoning for these tests, many people who take their tools out in the woods will understand that sometimes wood can be extra gnarly, or tools get stuck, or accidently hit a rock. Seeing DBK test knives to the extreme will help us select tools with proven heat treatment, and give us the confidence to put tools to hard use.
It is NOT MADE OF 420 STEEL!!! It is 1.4034 steel which has a much different composition than 420 (1.4034 is closer to 420HC) plus in this case it is heat treated way harder than 1.4034 is usually treated to (54-55HRC vs 58 HRC on the MMB)
1.4034 is a classic german stainless steel and is in no way comparable to 420 steel. So yeah the intro contains a very big mistake
Thanks for the heads up. 420 is tricky as 420HC is also a much different steel.
Do you know what mp4-n steel is?
@@martinguerre8220 Something to my knowledge not used in Knife making. Atleast I never heard of it
@@kommissarjupiter7667 ok thanks for answering
You are very correct! we blindly took it from the knife steel app but after comparing it you are very right!
I've never had crocodile but here in USA when we cook alligator meat, we make beer batter and deep fry it in peanut oil.......yummy!!!
That salad looked really good!
Just curious, how does that tempering affect the innner grain structure that is normally strengthen by heating an quenching properly?
As a veeery broad answer the tempering reduces hardness and increases toughness, so the steel is not brittle. Since an improper heat treatment/tempering can leave you with very hard but also brittle piece of steel, it must affect the bond along the grain in the steel, possibly allowing fractures to appear more readily.
Crocodile meat is not the popular meat here in the states, but rather gator, and the tail more specifically. Good stuff.
Hurray Mikkie got a fire going on his 1st try!!! LOL It does look like a cool knife but I like something a little softer then metal for a handle and I feel like it's extremely expensive for what this is. So it's a hard pass for me but I'm sure someone has been looking their whole life for a knife like this... Great video as always keepem coming guys!!!
You have to be a very special kind of person to spend that kind of money on this joke of a pile of _steel_ , when there's the CS Dropped Forge series.
Croc & gator are great when rolled in seasoned flour and deep fried.
Below $50 cold steel drop forged hunter 4", cheapest and toughest..
Gator or croc; use a cast iron pan with oil, garlic, butter, and pepper.
Would love to see you guys try the Cold Steel Drop Forged Hunter or any of their Drop Forged series knives. Very similar to this knife but beastly cuz it's a Cold Steel. Legend has it Lynn Thomsan Drop Forged these knives with his Huge Buldge.
do you guys remember when we had the mad cow desease? at that time we were able to buy crocodile meat and other strange stuff from Lidl and Aldi. I wonder why they don't carry that anymore, it was yummy.
Love the « hidden message » 😂
Wow that's a bit pricey for what it is. You might get similar results with something like the Kabar wrench knife. Basically a forged wrench with similar specs for $50.
The production costs are very high in Germany and this knife is completely produced in Germany, which is very unusual. For this purpose, the knife is drop-forged, which is an expensive method. The forging die alone costs already around 8000 €.
"My little droogies" oh yessss :D
Thank you.
You guys are awesome. Love the tunes also🤙🪓
Should do the cold steel drop forged hunter now that's a one piece constructed blade 😀 and the drop forged survivalist
And yet again the physics of mechanical stress in sharp corners strike again.
Did you just call us "my little droogies"? Lmao well you did give the knife a bit of the old ultraviolence...
Hey guys, I'm so in love with your vids. Could you please make another one with western guy, muscled hammer guy and presenter guy. Those videos were always the best!
20:20 in Maarten says he like the fact to put a srewdriver in the back.... So now we know guys. :-D
I can't imagine this knife being comfortable in the hand over the long haul. It's begging for tape or paracord on the handle and a slightly longer blade.
Holy cow 🐄 You guys have sun 🌞😎 Start singing the Brady Bunch Sunshine Day song.
Can you test the cold steel drop forged survivalist? It is also made out of one piece of steel.
Be cool to see you guys do more folders
Should brake a Demko ad20.5. That would be great content haha
Would love to see a comparison between this and cold steel's 52100 carbon one piece drop forged series knives
Bedankt weer mannen. 👌💪👍
Maybe you could do a video about making a knife handle with the broken blade ''primitive'' style, like a wooden handle with some natural cordage in a survival situation
Got a 500 S&W rifle that could probably bring it down a bit quicker. Nice video guys!
The Sandvik 12C27M steel is really tough. I'd like to see you test a Bear and Son Gold Rush Bowie made out of Sandvik 12C27M to see if it is as tough as claimed, the price is certainly good at about100-150USD.
I’ve had alligator many times but never crocodile. I’ll have to try and find some.
Absolutely no way I'd spend $300 on mid grade steel.
The knife industry is getting ridiculous. They are losing touch with innovation and gimmick. They are trying to act like everything is the latest and greatest.