steel is Z50Cr14 (similar to 12C27M, Krupp 4116, 420 HC, etc.)
weight is 540 grams
balance is 1 3/4" in front of the handle
edge is 0.015" thick, 13-14 degrees per side
convex primary grind
To clarify, there is not really a distinct secondary edge bevel, it is one
bevel from spine to edge, there is just a fairly obvious point at which the
curvature changes dramatically to form the cutting edge.
Initial Impressions
Initial impressions :
high performance cutting profile
strongly penetrating tip
lighter than expected due to the tapered tang
nice discreet makers mark, classy/elegant
handle is ergonomic, a little slick - may have security concerns
On carving wood
compared to the #1260 Mora
it is immediately obvious :
the Hudson Bay is functional and comfortable in a forward grip
the knife bites in well and easily makes deep cuts
there is no issue with control for shallow slices if desired
concerns about security when wet
In extended use, making 1000 slices, the only real ergonomic concern was that
the heel of the blade was fairly squarish and thus made a high pressure point
against the side of the index finger. But even after that cutting it was just
starting to be uncomfortable, no blistering or anything that dramatic, as the
knife was cutting so well only light force was required to cut well.
Through ten points on on some 1x0.5" pine making 2" points :
the Hudson Bay took 28 (1) slices per point
the 1260 took 27 (1) slices per point
No real difference in performance as :
no leverage disadvantage in cutting
edge has only a slightly higher angle than the Mora
edge is thinner due to the primary grind
Working alongside the reground
Fiskar's Hatchet a few things
were immediately obvious about the Hudson Bay Camp
cut very well
had the necessary weight and heft for power on the swing
comfortable in hand, no real concerns with abrasion or shock
grip was fairly slick
With that small pile of wood cut, the Camp knife easily stood its own against
the Fiskars and started to show very competent performance over a wide range
of tasks.
In a little more detail :
no significance seen through 95 sections of wood cut
smooth distribution, no difference seen through wood type or swing
Most of the wood cut was 2x4 sized or less and both could cut through with
about ten swing. That is the reason why so many of the points were exactly one
as the blades were so close together in performance that it would take a large
piece of wood so that the small difference in performance, about 5%, would be
able to be seen. In general there was more variability in the wood than in the
performance of the blades.
Food
In the kitchen the blade cuts very well due to the thin and acute edge and
high convex grind :
While it can't match the cutting ability of the Everyday Essentials Chef's
(exceptionally thin blade and thin edge profile)
it actually outperforms the Chicago
Cutlery Chef's knife as the Hudson Bay Camp will tend to push food apart
while it will bind onto the Chicago Cutlery.
However the blade width does make some tasks difficult such as :
peeling potatoes
coring apples
separating the watermelon fruit from the rind
Basically if the knife has to turn in the cut it becomes difficult/awkward as
the blade is so wide (2.5" at maximum) and thus it does not turn well. It is
basically a heavy chef's knife and for that it works well though is heavier
and will require more force than the ultra-thin high performance blades.
However if compared to chopping class blades like the Junglas it readily outperforms them for
such work, mainly as the edge has a much slimmer profile.
It works very well on meats :
rabbits
chicken
pheasant
The extra weight is nice to cut through the joints as a much thinner blade
like the Everyday Essentials Chef's can flex in the thicker joints and this
can cause the edge to twist which is hard on the knife. The Hudson Bay Camp is
perfectly rigid and had enough weight to even cut through the joints with
light chops. The point can poke through skin a little easy though so requires
a bit more care than a knife with a much deeper belly.
The only concern that stands out in the kitchen is working on fish and
other foods which can make the handle greasy as the grip is a little slick and
the only guard is the dropped blade. However in general grips for working on
such foods tends to be fairly specialized as they need a very pronounced guard
and an aggressive handle texture.
Field
Grip
Ergonomics :
Security :
Durability :
Miscellaneous :
Edge Retention
As a very basic check on edge retention, the Hudson Bay Camp went through
1000 slices through pine with no :
deformation
chipping
It also had no significant loss of edge sharpness on slicing newsprint and
appeared to have little wear. Of course this is a fairly low standard for edge
retention, but works well as a very fast check to ensure nothing is seriously
wrong.
On carving wood
compared to the #1260 Mora
it is immediately obvious :
Working alongside the reground
Fiskar's Hatchet a few things
were immediately obvious about the Hudson Bay Camp
In a little more detail :
In the kitchen the blade cuts very well due to the thin and acute edge and
high convex grind :
However the blade width does make some tasks difficult such as :
It works very well on meats :