Dear Bryan,
My review of Svord knives (my second one) is due to appear in the March issue of Sporting Shooter magazine, March 1996 issue.
As soon as it comes out I will send you a few copies. If you want to quote or reprint this article for advertising purposes you have my permission to do so.
You can let everyone know that I recommend your knives without reservation to all hunters and outdoorsman.
I've been using Svord and nothing else ever since I first got hold of one of your knives. The steel is easily the best on the market. I am a great fan of high carbon steel which holds a good edge and is easy to sharpen when it does get dulled. I do not like all these high-tech high-stainless blades which are devilishly difficult to sharpen once they get blunted.
I also like your blades - the design and shape suite me just fine. I hunted in Alaska last year and loaned my Svord skinner to my guide Bob Fithian. He liked it so much that I ended up making him a present of it.
Bob is a professional hunter and guide who does a lot of skinning. Both he and his wife found they could flesh a cape quicker and easier with your Vanilla Skinner than any other knife they'd ever used.
Best Regards
(Nick Harvey) Gun Editor.
Yaffa Shooting Publications
Australia.
I was introduced to Svord knives by a friend and since then Svord has been the only knife for me.
As the shooter for a helicopter venison recorvery operation, it is important that I have a sharp knife that holds its edge. We shoot 15 to 25 deer for a days trip and my Svord knife has never let me down. Each deer needs to be gutted, and this needs to be done quickly as the helicopter hovers above clicking up valuable time. The Svord handles the job with ease and each deer is shot, gutted and stropped under the machine in under a minute. At the end of each trip I maintain the edge on my Svord by sharpening it on the stone wet with kerosene. When satisfied with the edge I add the finishing touch by stropping the Svord on the palm of my hand in the same fashion of the old cut-throat razor. I test the sharpness by shaving the hairs on my arm, go with the hairs though and be careful not to cut yourself.
I spent a year in Norway working in the freezing works and took a keen interest in knives and sharpening techniques. A keen eye can tell a perfect edge and any faults show up as fine white lines.
A keen deerstalker and pig hunter, I often spend up to a week walking aroung Fiordland in search of a fine Wapiti trophy or just some meat for the table. My Svord knife always accompanies me on these trips as I know it is reliable and will hold its edge for the full trip. Field dressing three or four deer is no trouble with my Svord.
I have recently acquired the latest knife in hte Svord range. I have found that the improvements make for easier sharpening and maintaining.
Adapted for SVORD Web from an excerpt of BLADE magazine.
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Bryan Baker stresses the importance of correct aerodynamics in regard
to edge shape and high carbon steel correctly heat treated. These are
principals taught him by his mentor, Bohemil Nebesky. Baker combines these
principals to make high performance knives. Like the name implies, Peasant
™ Knives are tools for a low price - no frills or bells. |
The Peasant Knife will cut 1/4-Inch soft steel bolts with no edge damage. |
The Test
First I pounded the Peasant Knife blade through ¼ inch soft galvanized bolts
(not high tensile). There was no damage to the edge or back of the blade. This
shows the toughness that can be achieved using excellent tempering procedures.
Baker gave the go ahead to flex the Peasant Knife 90°. I easily disassembled
the knife and went to the vise. (Author's note: This is a destructive test.)
Baker's friction folder is 8 1/4 inches long in the open position.
The Peasant Knife flexed 90° with no edge cracking as per the American Bladesmith Society journeyman smith test. It also survived a 90° bend in the opposite direction, still with no edge cracking. Excellent toughness! Upon restraightening the blade snapped, but the toughness was impressive.
Baker provided another knife for the cutting evaluation. I sharpened the edge with a worn 400-grit belt and stropped it with jeweler's rouge on leather. Even though this produced a hair-popping edge, it only lasted four cuts on 3/4 inch manila rope.
I switched to a new 320 belt. This produced seven cuts. Still not satisfied, I used a worn 150-grit belt. Bingo! This produced the best working edge. After 30 cuts, I had to put on gloves because the locking hump was digging into my palm. The Peasant Knife cut a total of 50 times! The edge would still cut hair. (Authors note: This working edge is also obtainable by using an India stone.)
Overall
Baker's knives sharpen extremely quick. Edge holding is in the upper 10 percent of the knives I've tested. In a Baker knife you get an excellent piece for a good price.
