Following on from my previous post where I demonstrated the kinds of effects the KA-BAR Zombie Killer knives have on a selection of beef and pig parts, today I compare and contrast The Dead-On Annihilator SuperHammer with the Stanley FUBAR.
For the two hammers, I did static tests with the the beef sides, leg bone and pig head on stacked logs. This was my first attempt at target cutting on meat, but was a very rewarding experience.
Again, I tried to limit myself to the, strikes and thrusts that I would use in a fighting situation, rather than what I might use in a demolition or handy-man type situation, in that I wanted to avoid over extension, and sufficient commitment to each strike to complete it satisfactorily whilst being in a follow-up position as well.
As I mentioned in the original post, and in the clips, all the meat was retrieved and used to make some really delightful stocks, the fat rendered for lard and the remnants fed to my chickens to supplement their pellet, grain and vegetable scrap diet.
So, on to the mayhem...
1 Dead-On Annihilator & Stanley FUBAR test vs prone sides of beef
1 Dead-On Annihilator & Stanley FUBAR vs beef leg-bone
Whilst being (presumably) off-purpose for these tools it was a very valuable set of tests for me personally, in that they demonstrated what kinds of effects these tools would have in the event of their being used in combat. Namely; messy and very unpleasant. I've had ribs and fingers broken from blunt-force trauma from weapons (accidentally during the course of kendo training) so can attest to how debilitating it can be, even with something as innocuous as the wooden bokken let alone a hammer. War-hammers were employed for centuries with devastating effect