Eric Draven's KD-4K &KD-4F Meat Tests Results


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Dr. Snubnose
July 20, 2008, 03:19 AM
In Meat test #1 I use a seamed eye round roast that measured 10.5 " long that was 5 " round, left in it's original packaging and wrapped with additional saran wrap, 4 layers, (to simulate the resistance of skin) and stuffed it inside a Denim Jeans Pant leg. A quick downward slash cut was made using the knives mentioned to measure the depth of the cut. In Meat Test#2 I thrust into the roast with each knife and pulled forcefully downwards quickly until resistance was encountered. I measured the depth and length of the stab/cut.Then in the third test I made a Hard and Fast Horizontal slash across the belly of the roast and measured the depth of the cut. The results are as follows:




Draven Industries

KD-4K: (1.75 inch Blade) Meat Test #1) 1.75” Depth, Meat Test #2) 10.5” Length/1.75” Depth

Meat test #3) 1.75” Depth




KD-4F: (1.0 inch Blade) Meat Test #1) 1.0” Depth, Meat Test #2) 0.5” Length/1.0” Depth

Meat Test #3) 1.0” Depth




Comments and Observations: The larger bladed KD-4K with its Double Ground/ Zero Ground, S30V outperformed the Chisel Ground/Zero Ground CPM3V KD-4F in these Meat Tests. It is interesting to note that each of these blades slashed to the depth of the blade length and no further unlike some of the wharncliffe and recurved blades I have tested in the past. I believe this is because of the style and angle of the Kiridashi blade in general.Where both of these knives really excelled was in their penetration power. Both knives penetrated the denim, plastic wrap, meat and 1.0” of fat with ease and no felt resistance. Another interesting note is if I held the knives further back with my finger in the second finger choil they penetrated 3.75” which is impressive. However once thrust to these depths it was impossible to cut deep inside the meat. The KD-4K when thrust into the meat to only the blade length depth was able to slice the meat from top to bottom (10.5”) with no felt resistance, which is simply amazing and probably would have cut longer if it didn’t run out of meat. The KD-4F got caught up on the meat while attempting the same feat; this is probably because the bottom on the knife is a bit square in shape. That being said both knives were able to comma cut there way out of the index finger size hole they made during the thrust. While looking back at some of my other testing results with other knives of similar blade length, I was surprised to find that the KD-4K outperformed many of them in its slicing ability. For comparison sake I made a short list of some of those knives and their performance in Meat Test #1 and Meat Test #3.

Draven Industries KD-4K Test #1- 1.75” depth Test#3- 1.75” depth

Spyderco “S” PE (2” blade) Test #1- 1.0” depth Test #3- 1.25” depth

Spyderco LAVA Test #1- 1.5” depth Test #3- 1.5” depth

Spyderco KIWI Test #1- 1.0” depth Test #3- 1.25” depth

Spyderco LADYBUG CE Test #1- 1.5” depth Test #3- 1.5” depth

Spyderco SPIN Test #1-1.5” depth Test #3 -1.25” depth

Boker SUBCOM F PE (1 ”) blade Test #1- 1.0” Test #3- 0.5” depth

Kabar LAST DITCH Test #1- 1.5” depth Test #3- 1.5” depth




As a side note the KD-4K even scored better results that a larger blade knife:

Spyderco DELICA (2 ” blade) Test #1- 1.5” depth Test #3 1.5” depth

And out performed or matched the results of some CE and PE blades that were even larger

Spyderco NATIVE CE Test#1- 1.75”depth Test#3- 1.75”depth

Spyderco CIVILIAN PE Test #1-1.75” depth Test #3- 1.75” depth

SpydercoByrd CROSSBILL CE (3” blade) Test #1- 1.75” depth Test #3- 1.75” depth

Cold Steel THE SPIKE PE (3.5” blade) Test #1- 1.75” depth Test #3- 175” depth

CRKT M-16 PE (3” blade) Test #1 1.5” depth Test #3 1.5” depth

Kershaw SCALLION PE (2.5” blade) Test #1 1.75” depth Test #3- 1.5” depth




All in all I’d say the KD-4K did pretty well for a 1.75” cutting surface, and I believe it makes for an excellent back-up knife for SD purposes. I will be doing a more in depth review on these Draven Dashi neck knives in the very near future, since I completed the meat testing segment I thought some would be interested in the results…..Doc:D


"Always Judge a man by the way he treats someone who could be of no possible use to him"

Sifu Dr. Jan L. Miller
www.DragonTigerKungFuCenter.com

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JShirley
July 20, 2008, 03:22 AM
Interesting first post. I'm a big Spyderco fan, and I'd like to get some stuff from Eric in the future.

Welcome to THR!

John

Valkman
July 20, 2008, 05:21 AM
I think I know this guy! Welcome Dr. Snubnose!

Hey how do you think my 6" fighter would do on a "terrorist roast"? :D

Stainz
July 20, 2008, 08:17 AM
I've had no problem dissecting and re-slicing strips from similar sized brisket - and chickens, using only the breasts, of course. I used a $34 (Wally-world) US-made Buck 119. Washed, easily as it is 420HC, I attacked tomatoes, bell & jalepeno peppers, onions, garlic, etc. The fajitas were great.

I no longer fear attacks by marauding roasts or headless plucked fowl - or even veggies. Seriously, interesting first post!

Stainz

Dr. Snubnose
July 20, 2008, 09:46 PM
Thanks for the warm welcome guys! Valkman...Yes I do believe we know each other, and I recognize quite a few names here on the forum...Glad to be on board!, Thanks once again....Doc:D

Eric Draven
July 23, 2008, 06:17 PM
Thanx Doc...man those results scare me and excite the heck outta me each time I see them. I guess when you simulate living tissue its not suprising what a good knife can really do.
Doc....I have a test in mind I wanna try out,but the results could throw things sideways. I'll call you.

Thanx again bro for doing this...after hearing about how respected and well liked your testing is, now I see why. :)

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