Rough Ryder Barlow RR198 - Something different from Rough Ryder

[@Hammockrider]

The Barlow was the first knife I ever bought. Had to after reading about them in two of my favorite books, Tom Sawyer and Huck Finn. Thanks for the cool Barlow history lesson.

[@2ndchancegeorge]

Lol...me too. Got 2 old ones I cleaned up....video out today. Be safe

[@IchibanOyabun]

Got mine last week. 2/20/2024. They’ve changed it up a little. It’s now of the “Case” style Barlow. The large clip point is now in the front. And the pen blade is in the rear. They put the “Match Strike” nail nicks on opposite sides now. My first Rough Rider. A beautiful knife! Thinking of getting another for a carry knife and relegate the other to my collection. Great quality inexpensive knife.

[@2ndchancegeorge]

Oh, wow. Did not know they changed it. Nice. Cannot beat the RR value for money. Be safe out there

[@IchibanOyabun]

Will do! You too! Keep up the great work! “Tight Lines!” 🎣🎣🎣

[@westbsa7424]

[@stevehuffman7453]

were you surprised about the history of the pattern, and how many centuries it goes back?

[@2ndchancegeorge]

I like to read up about all the traditional styles always surprised. Thanks again for the support

[@skcamerican]

Love that horseshoe bolster! Just got my first barlow - not real comfortable in my hand, though. Kinda bummed about that, as they are good-looking classic knives. Was all set to collect them. You can find them with spear and sheepfoot blades sometimes. Thanks for the review!

[@2ndchancegeorge]

It's a great little knife. First horse shoe I got,thanks for the support as always.

[@brianboccuzzi7300]

Hi! I'm new to your channel. I really enjoyed your review. You also have a great personality! 👍

[@2ndchancegeorge]

Thankyou. Appreciate the support. Be safe

[@davidoerman2413]

Really nice knife I just got one but I got mine in the black cherry bar low

[@2ndchancegeorge]

Nice

[@ROE1300]

👍 Nice review. I like Rough Rider knives, but have become a bit of a snob as I now own 2 Rough Rider Reserve knives. 😀

[@2ndchancegeorge]

Yes. Been looking at them. Very nice indeed. Thanks for watching

[@WawanJazz]

Good information 👍

[@2ndchancegeorge]

Thanks for watching

[@JackBlack-gh5yf]

Nice George :) I got that RR model 5 or 6 years ago, (smooth white bone), it's one of their nicest I think. I've bought a few for pals. If you really want to learn about Barlow history, check out the July 2018 issue of Knife Magazine ;)

[@2ndchancegeorge]

I will look that up. I like to read about history. Thanks for watching

[@EDCandLace]

Only companies out there that do truly razor sharp factory edges is Spyderco and Cold steel... hogue knives is doing good edges now to other then that factory edges from pretty much every company leave a whole lot to be desired.

[@2ndchancegeorge]

Yep and some of the blades are really bad. There is a reason those guys knives cost more because they Finnish them correctly. Seems they all going for quantity and not price. I'm one of many that encourage them because we on a budget. Still no excuse for poorly sharpened knives. It seems to be getting even worse. I like the RR and marbles knives they are generally nice and clean,price it right but blades are so so. I'm just a chump for pretty shiny and almost sharp. Getting ready to pack up camp and head home and edit movies joy. I used that new work sharp and finally feel like I am getting some where sharpening. Stay tuned. You get the mention on "If you need it done right I know a peep who can take care of it"....lol. trying to get you some subs and followers so I'll have a link to your INSTAGRAM and youtube. Hopefully it will help. 😆

[@stevehuffman7453]

but how long does that quote-unquote "razor edge" last? Considering they put an edge of 30 to 40+ degrees inclusive on, how can you even say they are "sharp"? Thick behind the edge = not worth a darn for slicing. A 30 to 40 degrees or greater inclusive edge angle is not sharp to begin with. When I was taught to sharpen 62 years ago, 30 degrees inclusive (15 degrees per side) is what an axe and hatchet was taken to. A KNIFE was 10 to 12~12.5 degrees per side/ 20 to 25 degrees inclusive. The finer edge angle also holds a WORKING EDGE longer than the higher angles. Think 30, 40, or 60 degrees inclusive is sharper than 20 to 25 degrees inclusive? Draw the angles out using a protractor. Which do you believe will take less effort to go trough a material? Ever notice the bow on racing row boats and sailboats? The angle of the bow where it meets the water and to the bottom of the keel (if applicable), is as fine/sharp as possible. Less resistance to slice through the water. 20 degrees goes through the water easier than 30 degrees. It has to move less water. Out of the 60 odd Rough Rider/Ryder knives I have, they have always been among the sharpest knives out of the box I have. They beat Case, Buck, and even the lower cost Cold Steel, like the Kudu, Eland, and Finn Bear. To be honest, the DULLEST knives I have ever had are Cold Steel Machetes. Five out of Five were unusable with the factory "edge". (2 Heavy Machete, and two Kukri of different sizes.) Uneven Grinds, Burrs, Wire Edges, even portions were the edge was unsharpened completely. I figured any cold steel machete I bought needed sharpened when I bought it. Why did I buy more than two? Simple: I liked the design for the work I was doing. I still want to get the CS Chinese War Sword machete. I know if I ever do, it will need an edge put on it, using a 🤬🤬🤬🤬🤬🤬 despicable nasty draw-through sharpener first to even the bevels and get rid of most of the burrs, before moving on to the stones. I swear a 5 year old with a grinder "sharpens" (note quotes) the CS Machetes at the factory.

[@2ndchancegeorge]

Good info and from what I have read all true. Me I am terrible with blade sharpening so I tend screw ut up....what to do. I have learnt to strop ever blade I get. Which kinda helps. Thanks for the support . Be safe