.220 too thick ??

Brendan

Brendan

Joined
Feb 13, 2002
Messages
3,679
I pulled the trigger on a BWM recently and am thinking about ordering a Boss Street too. Is .220 too thick for it to be a good everyday carry - not talking about an EDC crowbar either !!
 
No, it won't be too thick, I am going to thin the edge out on mine when I get it, it will be perfect. :thumbup:
 
HAHA! That didn't take much! :D

I don't think you can go wrong with it. I got my order in a couple weeks ago too :cool:
 
eslam98 said:
HAHA! That didn't take much! :D

I don't think you can go wrong with it. I got my order in a couple weeks ago too :cool:
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Yeah really. LOL :D

I will have mine on my Edge Pro the day it gets here putting a nice atom splitting sharp mirror polished 30 (15 degrees each side) degree edge on it. :thumbup:
 
sounds good - never ended up getting an edge pro but with INFI I can actually manage to get it very nicely sharpened
 
Brendan said:
sounds good - never ended up getting an edge pro but with INFI I can actually manage to get it very nicely sharpened
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It can take an air bleeding, atom splitting edge that's for sure. :D

The great thing is once the edge is set just a few strokes on a ceramic stick brings it right back. :D
 
Brendan said:
I pulled the trigger on a BWM recently and am thinking about ordering a Boss Street too. Is .220 too thick for it to be a good everyday carry - not talking about an EDC crowbar either !!
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In my opinion, yes it's too thick. That's one of the reasons I'll be sitting this one out.



The other reason is that I've already got a double cut prototype version :D


4200850344_b7340609f8_b.jpg




Seriously though, I haven't decided whether I will keep the proto - it's too thick for me to consider it seriously for an EDC. If they release an anorexic version someday down the line, I will DEFINITELY jump on that one.
 
Too thick depends on what you want to use it for. And I don't mean "EDC", what do you plan on doing with it?

If you want to slice transparent slices of cheese, then yes, it's too thick. If you want something you can cut most things that would cut with a knife on a daily basis, no. Cutting ability depends more on edge geometry than spine thickness.

Of course, you may be able to convince Ban or Horn Dog to do a full convex and burn it down to .187" thick, it will do fine slicing better, and be easy to touch up with a strop.
 
For me it is far too thick for an edc. I would look at the Culti, BAD, or Leaner Meaner if you are looking for an edc. Just MHO, but .22 will not work well for slicing things, especially with the coating on it. If you strip it and put a nice edge on it, then you may be able to make it work. But I think there are better Busse blades out their for edc. But everyone has different needs and opinions, so that is why the huge Busse selection appeals to so many people.
 
There are pros and cons on both sides of the thickness debate. To me, thickness is a bit of a strange beast. I have never found really thick INFI or A2 to be a great cutter, but my SRKW SAR Rat (.25" thick SR-101) is a great slicer. One could remove a bit of metal at the edge and achieve better cutting results, but then are you compromising then intended use/design of the knife?
 
on_the_edge said:
There are pros and cons on both sides of the thickness debate. To me, thickness is a bit of a strange beast. I have never found really thick INFI or A2 to be a great cutter, but my SRKW SAR Rat (.25" thick SR-101) is a great slicer. One could remove a bit of metal at the edge and achieve better cutting results, but then are you compromising then intended use/design of the knife?
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Not really, if you put a nice 30 degree edge on it it will greatly improve the slicing ability and the edge will still be super strong because it's INFI. :thumbup:
 
Sure you can cut...you can cut things with anything that is relatively sharp.

Will it be as efficient or slice as well as a thinner knife? Probably not.

Also, I imagine it must be fairly heavy for a knife that size - maybe not an issue for you though.

I'm holding out for a thinner version - it's coming, I know it! :D
 
Raining said:
Sure you can cut...you can cut things with anything that is relatively sharp.

Will it be as efficient or slice as well as a thinner knife? Probably not.

Also, I imagine it must be fairly heavy for a knife that size - maybe not an issue for you though.

I'm holding out for a thinner version - it's coming, I know it! :D
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It depends on if you want to slice tomatoes wafer thin or not.... LOL :)

Other than that it will be great. :D
 
Cpl Punishment said:
Too thick depends on what you want to use it for. //

If you want to slice transparent slices of cheese, then yes, it's too thick. If you want something you can cut most things that would cut with a knife on a daily basis, no. Cutting ability depends more on edge geometry than spine thickness.
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That's it in a nutshell. I don't mind thicker knives for "EDC" because an edge can be put on most any knife that works well for my general needs. In fact, a stout knife feels better to me.
 
It's much easier to thin out an edge on the thicker knife than make a thin knife thicker. ;)
 
Most of you are ignoring one of the more obvious advantages of a thinner knife - lighter weight.

Especially for an EDC knife, I want something that I don't notice until I need it.


Once I make a sheath for it, I expect the BWBM to replace my NMSFNO as my favorite weekend hiking blade - basically the same weight, but much more utility due to the increased length.


I would like to see anorexic versions of MORE knives offered. Imagine an NMSFNO that's the same thickness as the BWBM - what an outstanding camp knife THAT would be.



Plus, for fine bushcraft type tasks, no matter how sharp your edge, thinner knives will give you more precision. Sure, I can make fuzz sticks with my FSH, because I've gotten it good and sharp, but the BWBM does a better job at it, because it doesn't wedge so badly and allows finer shavings.

Unless you plan to pry open a car door or chop concrete blocks, a thin knife wins in almost every category, in my opinion.
 
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