the bankon bolo is known as the Binakuko on our island (Panay Island) in the western Visayas region. it is very good for chopping wood and processing bamboo for shelter building, a very common useful blade. the chisel grind makes the bolo very safe for it bites deep into the wood, and almost all Filipinos cuts with a diagonal slash with a bolo, and also that is why there is a "lefty" and "righty" bolos.
I was just sharpening my Tramontina & Imacasa machetes yesterday. I like them too because they are very good utility knives. Yes, the Cold Steel did do well. I was a little surprised at how well it preformed at chopping, slitting, and lighter duty work. For a 23.40 oz blade it was not a waste of weight. Glad I picked it to use. Thanks for your comment.
I wish I had grabbed a Junglee years ago! Really nice blade. And the Sinuwak and Bankon bolos are just pure works of art! That Sinuwak needs to be in my collection! Excellent video man, enjoyed and learned as well.
Yes, the Junglee Military Bolo is a great blade leaning toward fighting of course but I think it's a nice light duty utility blade. My Bankon is great and has a nice hard blade. The Sinuwak I received from Kris Cutlery is a little soft on the edge. This is a common problem with some of the Philippine Bolos. Something to watch out for. Thanks for your kind comments MrLeonidas0001.
thats from my hometown sir. sinuwak and binakoko. there are four designs sinuwak, binakoko, pinandak and ginunting. they are made mostly from leaf spring steels. rat tail tang.
Great video mate..people who know me know I like my traditional machetes..but saying that that cold steel did alright...I really do like those Philo bolos.... Cheers
Sir put a finger choil near the blade and thumb grip at the back so it will give more use. Also add few teeth serrations at the back like my homemade bolo knife in my channel.
see the difference between a wire and a flat chisel-convex thread of the chisel and the tendency to get stuck .... the blade is very sharp there is no doubt, but it is tedious every shot gets stuck. mainly in the Philippine jungle vegetation is kind, soft stuff. for example, in Italy we have a kind of very hard wood, a knife like this, IMHO beautiful but unusable. I have the CS kukri machete ... enthusiasm is soon past. I think traditionally, are made chisel blades, because in an area where the use of the machete is necessary every day, but not all being sharpening experts better sharpened on one side so you do not have problems of asymmetries between the bevels. a smart choice. ... Greetings from italy, I follow with interest
The chisel grind of South East Asia (Japanese love this grind as many others) takes time to get use to. You have to adjust your technique if you are a Westerner. But it's pro's outweighs it's neg's. In my opinion.
Self Reliance Skills -outdoor- i own a bunch of semi and fullfledged machetes and i gotta say - the bolo cuts about everything below a diametre of roughly 30 cm with ease if handled right. You have to be experienced with machetes and big knifes, because the Bolo is made for softer woods like bamboo or sugarpipe . IF handled right, you can certainly chop european hardwood with it without loosing too much of the sharpness or blade - surface. Wouldnt recommend it for practical use in a survival - Situation in europe tho, "Down Under " or "SOG Jungle Primitive " are the better options here. I suggest you try out a few types, since you never just use one knife in every situation. For example , in my normal gear "for the field" i use the SOG Jungle Primitive for chopping, the KA-BAR BK7 for batoning and carving and other knifes for skinning and dismembering of small animals. For bigger prey like wild pigs or game like stags i like to use the "Down Under Mistress" (a large Bowie knife ). Just find the knifes Best suited for the task you need them for =)
I'm from the Philippines, and most of us especially those who grew up in the rural areas prefer chisel grinds on our big blades. It's not about the ease of sharpening but in the technique of handling the blade and the environment we are in. I've seen many Western CZcamsrs, even the popular ones, who handle big blades awkwardly, no wrist movement, stiff, robotic....cringey. and the angle of attack is very different from what we used to. It is in the angle of attack where the effectiveness of a chisel grind matters. Between an ax or a bolo, most people from the tropics will choose a bolo. me, with chisel grind, anytime.
jjdogbutte said: "What do you think of that cold steel machete versus a Kukri?" All things being equal especially their weight. The Kukri would win chopping and all round use (IMO).
Wow man! Another great vid and soon you'll have the most complete collection of chopping tools in Alaska! I was hoping my wife would get me a Kukri for my B-Day but got a Bear Grylls panga instead... Ah well! What do you think of that cold steel machete versus a Kukri? Cheers!
DixieRebel557 Yes, basically. The chisel grind is the most basic of grinds & is used by many countries of the world for centuries. An example besides our Bolos are the Japanese traditional knives: the kiridashi knife and the Japanese Nata (hatchet).
+RedneckViking yes that's true. the ones shown are for right handed people. it is very efficient in a filipino way using the blade, we always hit at an angle that's why. i wish more western blade makers make knives, especially big blades, with chisel grind. not just filipinos, but most of southeast asia share the same big blade philosophy.
the bankon bolo is known as the Binakuko on our island (Panay Island) in the western Visayas region. it is very good for chopping wood and processing bamboo for shelter building, a very common useful blade. the chisel grind makes the bolo very safe for it bites deep into the wood, and almost all Filipinos cuts with a diagonal slash with a bolo, and also that is why there is a "lefty" and "righty" bolos.
I was just sharpening my Tramontina & Imacasa machetes yesterday. I like them too because they are very good utility knives.
Yes, the Cold Steel did do well. I was a little surprised at how well it preformed at chopping, slitting, and lighter duty work. For a 23.40 oz blade it was not a waste of weight. Glad I picked it to use.
Thanks for your comment.
Bolos have different shapes. The most common similarity is the weight forward design.
I wish I had grabbed a Junglee years ago! Really nice blade. And the Sinuwak and Bankon bolos are just pure works of art! That Sinuwak needs to be in my collection! Excellent video man, enjoyed and learned as well.
Yes, the Junglee Military Bolo is a great blade leaning toward fighting of course but I think it's a nice light duty utility blade.
My Bankon is great and has a nice hard blade. The Sinuwak I received from Kris Cutlery is a little soft on the edge. This is a common problem with some of the Philippine Bolos. Something to watch out for.
Thanks for your kind comments MrLeonidas0001.
thats from my hometown sir. sinuwak and binakoko. there are four designs sinuwak, binakoko, pinandak and ginunting. they are made mostly from leaf spring steels. rat tail tang.
thnx very much. i hope they will ship them to germany - this traditional finish is beautiful
The name of the importer for traditional bolos that I used is "Kris Cutlery".
They have very good products and are well known for quality.
Those are awesome, especially the Junglee and the Sinuwak! Very good video! You sure know your stuff and present ideas very well! Subbed!
always love your videos. keep them comming
TueriNatura thanks for the comment.
Great video mate..people who know me know I like my traditional machetes..but saying that that cold steel did alright...I really do like those Philo bolos.... Cheers
That was Kris Cutlery. They make great products & import local traditional knives.
Thank you very much okieheadhunter.
Sir put a finger choil near the blade and thumb grip at the back so it will give more use. Also add few teeth serrations at the back like my homemade bolo knife in my channel.
It's called sinuwak and binakuko.come and visit Brgy Bingauan Badiangan Iloilo famous of making different kinds of bolo.ginunting , pinandak.
see the difference between a wire and a flat chisel-convex thread of the chisel and the tendency to get stuck ....
the blade is very sharp there is no doubt, but it is tedious every shot gets stuck.
mainly in the Philippine jungle vegetation is kind, soft stuff. for example, in Italy we have a kind of very hard wood, a knife like this, IMHO beautiful but unusable.
I have the CS kukri machete ... enthusiasm is soon past.
I think traditionally, are made chisel blades, because in an area where the use of the machete is necessary every day, but not all being sharpening experts better sharpened on one side so you do not have problems of asymmetries between the bevels. a smart choice. ... Greetings from italy, I follow with interest
The chisel grind of South East Asia (Japanese love this grind as many others) takes time to get use to.
You have to adjust your technique if you are a Westerner. But it's pro's outweighs it's neg's. In my opinion.
damned translate...i mean edge not wire,a difference between a flat-convex edge,and chisel edge.
Self Reliance Skills -outdoor- i own a bunch of semi and fullfledged machetes and i gotta say - the bolo cuts about everything below a diametre of roughly 30 cm with ease if handled right. You have to be experienced with machetes and big knifes, because the Bolo is made for softer woods like bamboo or sugarpipe . IF handled right, you can certainly chop european hardwood with it without loosing too much of the sharpness or blade - surface. Wouldnt recommend it for practical use in a survival - Situation in europe tho, "Down Under " or "SOG Jungle Primitive " are the better options here. I suggest you try out a few types, since you never just use one knife in every situation. For example , in my normal gear "for the field" i use the SOG Jungle Primitive for chopping, the KA-BAR BK7 for batoning and carving and other knifes for skinning and dismembering of small animals. For bigger prey like wild pigs or game like stags i like to use the "Down Under Mistress" (a large Bowie knife ). Just find the knifes Best suited for the task you need them for =)
I'm from the Philippines, and most of us especially those who grew up in the rural areas prefer chisel grinds on our big blades. It's not about the ease of sharpening but in the technique of handling the blade and the environment we are in. I've seen many Western CZcamsrs, even the popular ones, who handle big blades awkwardly, no wrist movement, stiff, robotic....cringey. and the angle of attack is very different from what we used to. It is in the angle of attack where the effectiveness of a chisel grind matters. Between an ax or a bolo, most people from the tropics will choose a bolo. me, with chisel grind, anytime.
You got some beautiful machetes there, my friend. Make my wallet shake...
To Germany - vielleicht.
But you are right these blade really look good. Wish I did a better job showing their full potential.
jjdogbutte said:
"What do you think of that cold steel machete versus a Kukri?"
All things being equal especially their weight. The Kukri would win chopping and all round use (IMO).
didn´t understand the name of the importer for traditional bolos. Thanx for the upload agian :-)
Wow man! Another great vid and soon you'll have the most complete collection of chopping tools in Alaska! I was hoping my wife would get me a Kukri for my B-Day but got a Bear Grylls panga instead... Ah well! What do you think of that cold steel machete versus a Kukri? Cheers!
i want this sinuwak bolo
With the sinuwak and the other being chisel ground mean that they only cut well in one direction?
DixieRebel557 Yes, basically. The chisel grind is the most basic of grinds & is used by many countries of the world for centuries.
An example besides our Bolos are the Japanese traditional knives: the kiridashi knife and the Japanese Nata (hatchet).
+RedneckViking yes that's true. the ones shown are for right handed people. it is very efficient in a filipino way using the blade, we always hit at an angle that's why. i wish more western blade makers make knives, especially big blades, with chisel grind. not just filipinos, but most of southeast asia share the same big blade philosophy.
Meant parang!
where i can buy this sinuwak bolo?
Kris Cutlery
rat tail tang?
Traditional hidden-tang.
It annoys me to watch amateurs