finally someone who knows what a classic Tanto is - appreciated ! i like the Japanese VG10, and the Taiwan 3-Layer San Mai is not too bad either. the added layers for toughness may come in handy with hard outdoor use.
VG-10 as good as it is are already super seated. 3V or VG-1 now used on many blades. Things change very fast on metals and improve. Not saying VG-10 sandwich is bad but time has caught up on it. Now even replica has 3V or VG-1. Better blade but overall Cold Steel still has it. But the price you pay the difference is huge. I think the original also has changed and upgraded their steel.
I don't own either of those but I hope to because they are phenomenal quality knives and I'm not really much of a Outdoorsman but I like the tip on that knife and the Bone Breaker , the Master Tanto a is equally fantastic knife and good for the same type use except maybe for hunting wild game. Combat is where I see them excelling to the extreme . 😊
JM, I don't think you really know what you are talking about. Batoning with knives has been done for centuries if not longer. Unless you talking about using very very light folders or soft metal thin Chinese knives, that statement is just plain wrong. Batoning is fun as hell and damn Therapeutic! If you spend time outdoors and have ever used a rocket stove or a hobo stove, batoning is imperative and required because you will wear yourself out with a hatchet. For example, every couple of years, I do a months long trip up the Atlantic coast, camping, fishing, hiking, hunting, I stop just about everywhere between Florida and Maine. I find that using a rocket stove is most convenient and economical. I use my folding saw to cut 5 inch 6 diameter rounds of wood to baton 3/4" thick wedges of sticks to feed my stove. Cooking over such a stove with an iron skillet making bacon, eggs, steaks, fried trout id just damn so satisfying. Now back to the knives. Batoning with knives is as acceptable as using it for kitchen duties. Outdoor Knives are designed for outdoor uses. Coldsteel, Fallkniven, even Bark River Knives are designed thicker with premium steel to facilitate chopping and batoning. I have used an SK5 Recon Tanto dedicated to chopping, batoning, and fire making exclusively that requires nothing more than stroping to maintain it's shaving sharpness. In conclusion, stop babying your knives and start using it and enjoying!
@@samthai818 Americans used hatchets from colonial times through WWII. Batoning is largely a post-WWII phenomenon. If you can provide a literary source for pre-WWII batoning, I would be interested to see it.
Hahahahaha.....why don't you post proof that no one has ever batoned with a knife! Bowie knives were used for batoning. Settlers that carried a bowie also carried an axe, they would not carry a hatchet in addition. Batoning with a hatchet makes no sense. A Knife is far lighter and maneuverable than a hatchet.
This is the best table top review for the CS Outdoorsman! I have the Lite that I really like using as a dedicated steak knife. But you have just made a great argument extolling the positives of this knife. I also never got it because I have 20+ other Coldsteel knives and almost half are CPM-3V. Perhaps I was waiting for the Outdoorsman to come out in 3V. Anyways your review especially the spine characteristic is spot on! The jimping for light work like feather sticking, the bone breaker for-bones, ferro rods, and especially for fatwood scraping. I may not wait for a 3V version and pick one up now!
Excellent review of this fantastic knife. On a side note, your voice is so relaxing and pleasant. 😄
Beautiful blade. I just ordered one. Got a killer deal. I love my Cold Steel knives. So much quality for the price.❤
What price do they go for
Absolutely great blade. It's a 9/10 in my mind. It's just missing a lanyard hole imo.
As a hunter and fisherman… I love my CS outdoorsman. Nice video.
finally someone who knows what a classic Tanto is - appreciated ! i like the Japanese VG10, and the Taiwan 3-Layer San Mai is not too bad either. the added layers for toughness may come in handy with hard outdoor use.
VG-10 as good as it is are already super seated. 3V or VG-1 now used on many blades. Things change very fast on metals and improve. Not saying VG-10 sandwich is bad but time has caught up on it. Now even replica has 3V or VG-1. Better blade but overall Cold Steel still has it. But the price you pay the difference is huge. I think the original also has changed and upgraded their steel.
I don't own either of those but I hope to because they are phenomenal
quality knives and I'm not really much of a Outdoorsman but I like the tip on that knife and the Bone Breaker ,
the Master Tanto a is equally fantastic knife and good for the same type use except maybe for hunting wild game.
Combat is where I see them excelling to the extreme . 😊
Sweet... Love your view... Thanks for watching 🤝🍻
Solid review👍🏻
Definitely an under-appreciated blade.
Great knife forsure
You cannot baton with this knife, and should not with any knife. You do it with this and you will break it!
JM, I don't think you really know what you are talking about. Batoning with knives has been done for centuries if not longer. Unless you talking about using very very light folders or soft metal thin Chinese knives, that statement is just plain wrong. Batoning is fun as hell and damn Therapeutic! If you spend time outdoors and have ever used a rocket stove or a hobo stove, batoning is imperative and required because you will wear yourself out with a hatchet. For example, every couple of years, I do a months long trip up the Atlantic coast, camping, fishing, hiking, hunting, I stop just about everywhere between Florida and Maine. I find that using a rocket stove is most convenient and economical. I use my folding saw to cut 5 inch 6 diameter rounds of wood to baton 3/4" thick wedges of sticks to feed my stove. Cooking over such a stove with an iron skillet making bacon, eggs, steaks, fried trout id just damn so satisfying.
Now back to the knives. Batoning with knives is as acceptable as using it for kitchen duties. Outdoor Knives are designed for outdoor uses. Coldsteel, Fallkniven, even Bark River Knives are designed thicker with premium steel to facilitate chopping and batoning. I have used an SK5 Recon Tanto dedicated to chopping, batoning, and fire making exclusively that requires nothing more than stroping to maintain it's shaving sharpness. In conclusion, stop babying your knives and start using it and enjoying!
@@samthai818 Americans used hatchets from colonial times through WWII. Batoning is largely a post-WWII phenomenon. If you can provide a literary source for pre-WWII batoning, I would be interested to see it.
Hahahahaha.....why don't you post proof that no one has ever batoned with a knife! Bowie knives were used for batoning. Settlers that carried a bowie also carried an axe, they would not carry a hatchet in addition. Batoning with a hatchet makes no sense. A Knife is far lighter and maneuverable than a hatchet.
This is the best table top review for the CS Outdoorsman! I have the Lite that I really like using as a dedicated steak knife. But you have just made a great argument extolling the positives of this knife. I also never got it because I have 20+ other Coldsteel knives and almost half are CPM-3V. Perhaps I was waiting for the Outdoorsman to come out in 3V. Anyways your review especially the spine characteristic is spot on! The jimping for light work like feather sticking, the bone breaker for-bones, ferro rods, and especially for fatwood scraping. I may not wait for a 3V version and pick one up now!