Cold steel knifes

Dittos, who wants to be a Bushman anyway?

"The bigger the knife, the bigger the tool..."


Oops, I meant to write "fool.." !

Or, maybe it could still be "tool.." ?

Or... Oh, well..

;-p

The only Cold steel product I have used is one of their training katanas, or Bokken. They are super fun!

Back when I collected no-name Chinese knives found at gas stations and flea markets, I used to think that Cold Steel was top of the line, and when I finally bought a Recon 1, I practically treated it as though it was a precious gem. Now, I EDC Benchmades and Emersons, and I'm looking into getting a CRK Sebenza.

I worked for a few years for a kinfe distribution company. The cold steel knives were pretty good at one time, but their new designs are made to save money. There are only a few models that I would still spend money on. The video you posted is part of the "Proof" and "More Proof" advertisement videos that Cold Steel distributes with their product. I was literally subjected to that video thousands of times, as it was played on a tv on a loop at my work. The video is more or less bogus. Like a magician is bogus. Neat tricks, but no one is really getting sawed in half. Sorry kids, steel simply cannot be honed sharp enough to do miracles. Like cutting a piece of silk dropped on a samurai sword. Anyhow... the cold steel bushman is made from their signature Carbon V (thats carbon five for all you roman numeral haters out there). They claim that it has amazing edge retaining properties and a whold bunch of other crap. Again, steel is steel, it cant preform miracles. Carbon V Pros: Being high in carbon and low in hardening additives like nickle and molybendium, the knife will be very easy to resharpen. The lack of nickle and molybendium means that the metal is much more malleable (softer) and will not chip as easily, though it will still ding! Quite easily infact. Cons: nickle and molybendium make the steel "Stainless" Carbon V must be kept oiled and maintained at all times. This nife metal will rust if you simply think about moisture. Seriously, if you live anywhere where the humidity is over 25% on a regular basis I would skip this brand. Also since the steel is soft, it will dull quickly. Cold steel is a good brand in a few instances, but if you are going to spend money on one of their knives get one of the san mai III blades. Or skip cold steel and go with a benchmade. since they are of a higher quality, and their function follows. PS. stay away from buying any knife that has a blade made from 440 stainless... good god I cant believe how many people insisted to me that this was the best knife steel. Now is where you get all whiny and say im wrong... do what you want... im never going to read it... and you will just be spreading nonsense... blah, blah, metals are like fine wines... blah blah... everyone has their favorite... blah blah...

I love knives, I collect them, and I have four Cold Steel Knives in my collection: Master Tanto San Mai 3; Kobun; Roach Belly; and Super Edge. Cold Steel knives are among the best in the world and these knives, especially the Master Tanto, have never failed me. However, if you're looking for a knife that is great for chopping, good for trusting and an excellent fighting weapon then I would recommend Kukri Style Knives. If you're willing to invest your money for a good kukri then go for the Cold Steel Kukri. :-)

I don't really care much about knives, but I do like my leatherman. If I were you, I'd get the bowie, and call it David.

My dad has this same knife.

That looks sooooooo durable.

Amazon has a large Coldsteel selection.

indeed, leathermen are hard to beat in terms of usefulness

. The main advantages of a Bowie blade are extra weight and a stiffer blade - great for chopping. It looks to me that calling that knife a Bowie is stretching things a bit. Judging by the pictures, the only real difference in these knives is cosmetic, but it's impossible to be sure.