2 Jerry - What is INFI not recommended edge angles.

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They are not letter openers, shaving razors or scalpels. (although some of you probably use them for that too) :D
They are very hard use knives that are designed to take a real beating.
I personally couldn't see any reason to thin out a big Busse blade to "hair whittling sharp" for any reason.
Unless of course you just slice away at paper all day.


**Yikes, my 2800th post and it was in the Busse forum.**

mike
 
Keep replies to the question at hand.

Personal attacks/jabs/comments will not be tolerated.

Mike
 
I think the edge you put on your Busse isn't an appropriate edge for digging into hardened chunks of wood. What you've got is an expensive set of letter openers now.

As far as I can tell the factory edge Busse provides, and minor alterations to it is whats best for INFI's all around use (including abuse taking).

The extreme edges you've applied, as you have already proven, are not the best geometry for taking abuse.

I know you're stubborn and insist that all your other knives hold up just fine with such a super thin edge. In anticipation of this, i suggest you take one of your other knives, dig around in that stump of wood with it and show us what the edge looks like when you're done.
 
Brother Vassili---You know edge geometry!! And you know the limits of steel. you know this stuff. That's all that needs to be said. ;)
 
I bet my NMSFNO could have put a hole in that lizard's wooden home! Proper tool for any given job. Keep it simple my friend.

Pete
 
i for one always wanted to know what the diff was between 30 degrees and 30 degrees included was? :confused:


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idahoskunk said:
i for one always wanted to know what the diff was between 30 degrees and 30 degrees included was? :confused:


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Either would be a great weiner slicer :thumbup: :cool:

In fact if you want to slice a weiner that's the way to have them sharpened. I saw that in the weine forum.

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From that other thread - a few minutes with a steel will take care of the damage done by that wood. None of the other "super steels" will do that as easily - if at all.

I also challenge that you would probably experience the same edge damage on other steels.

Have you tried to replicate the result with another knife? (maybe that Fehrman? I'd like to see some pics of one being used)
 
careful, the mods are thicker than ticks on a hogs back around here. ok... whats the angle of the dangle?


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It's proportionate to the heat of the.... given that the mass of the..... is constant. But seriously the appropriate edge angle I think is dependent upon what it will be used for.
 
RoNNiE said:
so you hafta trash yer knife to slice weiners ????????
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Well no... if you talking about average to large weiners. But if you have a very small weiner well you might need a blade like that.

These weiners slice fine with a XXXL NICK.

3130001492_da1e4d036a_o.jpg
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hmm NM finish on the knife tony just shows above would rock!

what knife is that? busse XXXXXXXX?
 
Ken44 said:
+1 on that Tony, but I feel like we may be the only one's that feel that way:foot:
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Or have big enough weiners.:p


So you were a meat cutter. What are your thoughts one edge angle and weiner size?

And hurry up... I want to go play darts.:cool: :thumbup:

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What do you not like about the melt down?
I have not handled one yet but I thought it looked good.
 
u812 said:
What do you not like about the melt down?
I have not handled one yet but I thought it looked good.
Click to expand...

It is OK. I liked it on the NMFBM but it wasn't my thing in the SFNO.

There is something nice about a clean top edge.

It is a personal thing, you may love it... it is not my thing but I don't hate it. Just that EVERYTHING doesn't need it. Might be good for an EDC though.:thumbup: :cool:
 
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