Major Problem? Aurora 3 Bark River Knives!!! Review!!!

The Aurora 3 might have a big problem. Or are we making too much out of it? Can a $300 knife have flaws and still be OK?
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[@PinkG10]

Hey! Thank you for making this video! It's always very exciting watching someone make a video review of a knife you designed yourself. I'm glad you like, but less happy that it wasn't up to par in terms of QC. I'm currently making my own video-review, which will be a bit different from my usual full review-videos (a lot of different segments, some with comments, some without etc.). I really do like the Aurora III a lot, especially the look and feel of it. It's, imho, simply a fun knife to use, for whatever tasks you want to put it to use at. I, too, did experience some grinding issues on some of mine, and much like you, I can and will take care of it myself (but the video review will showcase the knives as is and non-altered in any way). Btw. all the knives I got were scary sharp too, but the edge did hold up for batoning, carving, feathersticking etc. Regardless, most of my fixed blades tend to end up on the strop sooner or later. Once again, thank you for supporting "my knife" and for making this video! I really do like the look of the BCM-scales with red liners and mosaic pins - beautiful AND functional! Keep it up!

[@scrick7112]

Hi. Just got a Fin and Bone from BRK. It was perfect. But I’ve cut back on BRK.

[@mrc2205]

Hi I’m still a fan of Barkriver.

[@stuartdavenport2952]

I just came across your channel on my YT feed. I am a custom knife maker, focusing on kitchen and hunting knives. I don't even know what that knife is for. It is clearly a chef's knife profile, but it has super thick blade stock and a convex saber grind. Nothing about that knife makes any sense at all. I know BRK love their convex grinds, but that grind is way too thick for a kitchen knife, but again, that profile IS IN FACT a chef's knife profile. I would never even think of taking a knife profile like that into the bush, as apparently BRK is claiming that is the purpose. I saw the DBK video, and if this was meant as a bushcraft knife, why such a low edge angle? The low edge angle was because it is clearly a kitchen knife. And as far as convex grinds go, 95%+ of people who want a decent chef's knife don't want a convex grind, because most don't know how to maintain it. I just go back to the overall look of the finish on that blade, and there is absolutely no way a knife would leave my shop with a finish like that. That is a machine finish, and clearly a bad one at that. I know 3V is a difficult steel to hand rub, due to the vanadium carbide, but for crying out loud, that thing looks trashy. I can, and routinely do, put a decent hand rubbed finish on 65HRC CPM 10V, so I don't see why BRK can't do the same. The height of the saber grind doesn't even look even, much less the edge geometry issue. In closing, this is not an attack on YOU by any means at all. As a custom maker, that knife just doesn't make sense, and looks horrible. YMMV.

[@sharpends4279]

@@stuartdavenport2952 thanks for the feedback! I love it. Great points. It's a weird one for sure. I'll look up your designs. Thanks for the comment.

[@Theoutdooranalyst]

This is a bad year for Bark River… I keep getting ones with pretty big issues. Love the designs, but QC is frustrating!