2 Jerry - What is INFI not recommended edge angles.

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I was going to jump on and say that that angle looked less than 17 degrees which is razor angle on my fixed angle sharpening system. I have sharpened a knife at that angle, but went back up, as it was too thin for anything but slicing.

Jerry beat me to it, which is very impressive of him considering he is probably three sheets to the wind right now, or should I say three sheets to the Sleigh................




Ho Ho Ho!
 
nozh2002 said:
OK, My angle which is bit over 30 degree total (because it is convexed) or 15 degree per side

edge-for-Busse.jpg


is considered as paper thin and should not be used on knives with INFI.
So damage I have - expected on this angle and I should not sharpen it this way.

Thanks Vassili.

I guess I was talking about this angle in terms of Spyderco Sharpmaker - they have two settings one 40 degrre (20 per side) and another 30 degree (15 pre side). I was using Sharpmaker a lot at the beginning and this is why I use this angle as a standard for all my knives as well as using this term.
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I grew up in a house like that
 
Ah thanks for clarifying Jerry.


I honestly don't think Vasilli has any malicious intent, almost a year ago before I owned any INFI I had a private dicussion with him and it was he who recommended Busse's over the other options I was considering. In fact it was his critical way of looking at things that convinced me it wasnt just hype, as a skeptic it was hard to take everything the zealous supporters claimed without a grain of salt.

I agree it would help if he unblocked certain people, but at the same time I can sympathize because some folk take these discussions very personally and can get kind of vicious, which isnt to anyones benefit.

The way I see it is INFI's merits alone are enough to defend against critics, and personal attacks just seem to betray a lack of confidence.
 
This is where I'm confused though. My AD pictured, is a 30 degree reprofile on a Sharpmaker and the edge is more obtuse than his GW. I also believe my AD is thicker behind said edge which would give my blade the appearance of a more acute angle.

Here we go, let's take a BAD and do rope cuts with a few other knives until each knife fails. How's that?

I do agree there's a slight language/ego barrier though.
 
Don't be confused Vaisil, has no clue what hes talking about. Look at my post on the other General thread. Vaisil measured the edge where it was thinnest. He measured it to be 0.12 inches. If that is in fact true, then where the damage poccured the edge is easily 50-70% wider, which means it;s even more acute than what he measured, by over 50%. so by his own funny calculations, his edge is closer to 9 degrees, which is edge RIPPLE territory....
 
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Cobalt said:
Don't be confused Vaisil, has no clue what hes talking about. Look at my post on the other General thread. Vaisil measured the edge where it was thinnest. He measured it to be 0.12 inches. If that is in fact true, then where the damage poccured the edge is easily 50-70% wider, which means it;s even more acute than what he measured, by over 50%. so by his own funny calculations, his edge is closer to 9 degrees, which is edge RIPPLE territory....
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Reading your posts in that thread made me feel better. I was feeling foolish after doing the math (with Nozh's numbers) and finding that my earlier assumption in this thread was incorrect. I hadn't realized that he'd measured the height of the bevel so far from where the damage occured. The discrepancy of bevel height between ricasso and where the damage occured is quite significant, making me think that my earlier assumption was not entirely wrong (error in initial measurements being the part I got right). Which made me feel a bit better. You da man Cobalt! :thumbup:

One other thing I came away with after reading pages 3 and 4 of the other thread: how in the world could anyone say that knife has not been reprofiled? :confused:
 
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it's gotta be eating Vagi up to see you post about me and him not be able to see my postings:D
 
Cobalt said:
it's gotta be eating Vagi up to see you post about me and him not be able to see my postings:D
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I genuinely wonder how he sharpened that knife. The more I look at it the less I have any real clue. It looks like it starts out near factory at the ricasso and then, as it gets closer and closer to the point, becomes confused as to whether its a scandi or convex grind. I wouldn't mind getting proper bevel height and thickness measurements taken from the damaged area of the knife. Just as you said, the bevel looks at least 50% wider in that area with, I'd expect, corresponding decrease in edge angle.
 
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