Anyone besides me like there WD better than there magnum basic 4?
I kept my anorexic basic 4 but sold my magnum.

I've never owned a B4, but I did have a War Dog and I let it go because it was too stout. An anorexic War Dog, now that's right up my alley.

I didn't get the Magnum, but I do have both the War Dog and the Anorexic Basic 4. I like both blades, but the Basic 4 gets more use from me. What can I say? I like em skinny. The balance of the Anorexic B4 is just so perfect, so I really have no desire to try the Magnum.

What is it that makes you prefer the War Dog over the Magnum B4?

+1 Sold my War Dog once the Basic 4 was announced. Only got an anorexic model...I like'em skinny too <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> The War Dog was good, but was awfully thick for such a short height blade...made for a good "wedge". The Basic 4 has insane balance.

Actually...I would love to see a hybrid. Same handle...cut 1" off the War Dog, and thin it out the same as my anorexic B-4, keep the short height.

Sounds like a Res-C CABS, or one of the variations of the ABS series. I like the sound of that! I think I'd still prefer the B4, but who knows... I do like a knife with a belly.

Well the WD And magnum basic 4 are so close in thickness. I guess the blade length is why I like the WD better. Same great handles. I love my anorexic 4!!!! I too would love to see a skinny war dog!!!

I find the WD to be very difficult to sharpen using my ceramic rods. I start looking at the thickness of the spine and then the blade and wonder if I will ever be able to get it shaven sharp again. I'm finding the WD to be disappointing as compared to my other thin blade Busse knives.

SF45, If you decrease the sharpening angle (go from say 20 to 17 or even 15 degrees) you will find it will slice a lot better and you will still have a lot of steel behind (above) the sharpened part. I have done this on a couple of my knives and it helps a lot.

I have a magnum Basic 4 and it is the same thickness as the War Dog , however with it's much taller blade and full flat grind the lower part of the blade is very thin and easy to keep razor sharp . Because if this you get a knife that cuts great AND a nice thick spine that makes the knife tough and able to even be battoned if needed .

Not sure how thin the skinny Basic 4 is but if it's around 3/16" then it's still plenty tough to batton. Most of my knives are 1/8" and I still batton them without any problems.

The Basic 4 Anorexic is .155" thick . I'm SURE tough enough to batton . But when you consider the height of the blade and that the Magnum is just .220" or about 1/16" thicker at the spine , the cutting edges are not too different really and you get a little extra spine and tang thickness for strength .

Yeah true ! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Although I would still use the same arguement that if 3/16" is so tough, why would you need to go any thicker given the height of that blade ?

I'll be honest I'm probably the worlds biggest fan of 3/16" stock steel for hard use blades, to me it's the perfect compromise of strength and slicing ability. I tried so hard to love my old Dumpster Mutt but in the end gave up and traded it off because while it was as tough as they come the edge failed me for my needs.

On a blade over 7" I can however see where 1/4" stock could pay off !