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30 Degree Edge Angle on Hard Use INFI?

Discussion in 'Busse Combat Knives' started by BePrepared, Oct 26, 2012.

  1. BePrepared

    BePrepared

    Aug 26, 2010
    I just got myself a Wicked Edge, and i'm about to use it on my TGLB. I am wondering if anyone has an opinion on whether the 30 degree angle will be durable enough on this blade
     
  2. darkaether

    darkaether KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Dec 23, 2006
    LVC would be a geat person to ask. He has posted a few threads about INFI edge angles. My favorite was about his custom BOSS Jack edge and back bevel.

    It sounds too thin to me without a microbevel though
     
  3. shqxk

    shqxk

    Mar 26, 2012
    I really love the factory zero convex edge on my TGLB. Don't have idea about the angle but you should try sharpen it to be same as the factory would be a good idea.
     
  4. RobStanley

    RobStanley Platinum Member Platinum Member

    Dec 27, 2006
    Make it sharp and use it. It'll be fine. :)
     
  5. jball1125

    jball1125

    Aug 26, 2011
    You might need to do a whole lot of grinding on the wicked edge to bring it down to 30 degrees. That is if you mean inclusive. I sharpen all my infi on the wicked edge, even my B11. It might take some moving around and adjusting angles but its doable. For thick blades like a TGLB I would mark the edge with a sharpie, grind to where you are just barely reaching the apex and dont worry too much about what the number read.
     
  6. kdstrick

    kdstrick Gold Member Gold Member

    May 27, 2007
    Shoot an email or PM to Jerry or Beef. I'm sure they would be happy to answer the question.

    Personally, for hard use I'd go convex because it has more edge behind the edge. :D


    Wicked edge is good stuff, though... I prefer a V edge on my 6" and under blades. Convex is better for something that might be chopping methinks.

    .
     
  7. resinguy

    resinguy Gold Member Gold Member

    Feb 19, 2006
    Right, is that included or per side? Since there is no convention here, one must always be specific on this point.
     
  8. kakefat

    kakefat

    349
    Oct 28, 2011
    I sharpened my TGLB to a 22 degree edge. It's so tough it can take it just fine. And it cuts really well.
     
  9. Ken44

    Ken44 Gold Member Gold Member

    Jun 29, 2005
    I take it your talking about 30 inclusive(15 per side). I would only go that low on smaller pocket knives used for EDC, and I usually stay with 40 per side on those.
    40 with a 30 degree micro bevel works well for me on smaller knives.
    A 40 degree edge will be tougher, and also hold an edge longer.
     
  10. BePrepared

    BePrepared

    Aug 26, 2010
    Thanks for all the input folks. Yes i was referring to 30 inclusive.

    I currently have a convex edge on it, and it's shaving sharp, but nowhere near as sharp as i can get it with the WE

    maybe i'll stick with 40 degrees inclusive. I don't expect to do a lot of food slicing with this knife so maybe the more obtuse angle would be preferable
     
  11. richstag

    richstag

    Feb 22, 2007
    I took my FBMLE thinner and thinner years ago. On my belt grinder. I had a very notted 2x4 I would test the edge on next to my grinder. I don't know numbers but I know I ended up less than 30 degrees with a convex edge. When I figured out what was too thin I ground it back a little. I lost edge doing this, but since these trials a few years back my FBMLE has been used HEAVILY and handed around to be used on lots of hardwood clearing. The edge is good to go.

    I would not be afraid to go 30 but then again, I don't know the V vs Convex on this one.

    Here are a couple pics of the edge I ended up with:

    [​IMG]

    [​IMG]

    [​IMG]

    Some people may shy away and go more for strength, but IMO geometry cuts, not INFI. I want to take advantage of a steel and find the most aggressive geometry I can get out of it. This FBMLE was a dud with the factory edge, after I found its peak it is a chopping demon for a 10" blade.

    Kevin
     
  12. ChristoDart

    ChristoDart

    562
    Jun 29, 2011
    This is making me want to thin out my nmfbm
     
  13. joshiecole

    joshiecole

    507
    Apr 29, 2012
    You should check out Cliff Stamp's thoughts on this. He is one of the most relentless testers of blades and steels that I've seen. In fact I believe he is one of the very few people to take the time, energy and dedication to break a Busse knife. He happily thins his SHBM down to 10 degrees per side (20 inclusive) and also discusses its durability.

    http://www.cliffstamp.com/knives/reviews/bm_e.html

    Thin it down. Having had the BJ and TG with their thick edges, I soon got bored of the fact that while they were perfectly optimized for stabbing through bricks, they didn't really do knife things very well. ThINFI is the best
     
  14. Cobalt

    Cobalt Gold Member Gold Member

    Dec 23, 1998
    Based on lots of current testing it almost appears to me that current INFI is Rc'd lower than old INFI. Just because an old SHBM or BM-E can be taken down that far, doesn't mean the new stuff can. Considering the number of gorillas buying knives these days, maybe dropping Rc a few points gives it ridiculous toughness which is more of a priority.:D
     
  15. BePrepared

    BePrepared

    Aug 26, 2010
    i would really have liked it if my MUK was more like 62rc... edge retention is kind on a skinner

    On the TGLB, i think 58-60 is perfect. It hasn't gotten "dull" yet, and i've done some pretty gnarly stuff with it
     
  16. richstag

    richstag

    Feb 22, 2007
    Correct me if I'm wrong but didn't Jerry say INFI does not go over 60? That the idea of INFI 2.0 was to go over 60? Seriously, someone correct me if not, its been a while.
     
  17. Ken44

    Ken44 Gold Member Gold Member

    Jun 29, 2005
    I think thats right. The only ones I can think of that he went over 60 on were the BAD's(boney active duty).
     
  18. matilda

    matilda

    278
    Nov 18, 2008
    You should find the 30 degree inc angle to be plenty strong. I sharpen my fbmle at 13 degrees per side using a rod guided system made particularly for this knife.
     
  19. Brummie

    Brummie Gold Member Gold Member

    Jan 13, 2007
    How come your TGLB is factory convexed? Was is competition finished?

    I got a coated TGLB that was not convexed, and then a CF one that was. Wasn't sure if the convex edge came standard on all CF blades, or if it was just done as an extra on mine because I also paid for some factory customization of the blade. Perhaps someone can let me know if their standard CF TGLBs were convexed?
     
  20. richstag

    richstag

    Feb 22, 2007
    Thank you, Ken. I will take your word for it.
     

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