All INFI is created equal... or is it???

if cost isn't a factor, why was modified infi used for the basic series?
 
Cobalt said:
Here is another issue that comes up with power sharpening. With steels, the higher the alloy content the lower the thermal conductivity. So for example, a stainless steel conducts heat at a lower rate than a plain carbon steel. This is good and bad. Higher alloy content does resist heat damage better. But because it is a lesser conductor of heat you may not notice the localized heating of the edge because of it. Of course blade design, thickness, width all come into play as well.

The rule has always been that if the blade is warm, you probably damaged the edge. If at no point the edge is warm you are probably fine. If you use power tools. I have never had a warm edge by hand sharpening.
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I don't care whether you buy the theory or not and I'm not trying to convince you, but you and others seem to be missing the point. According to the person that did the testing (Roman Landes, a German metallurgist), you won't be able to feel the heat. We are talking about at the apex where there's little "thermic mass" (to quote Roman Landes). The heat (which has been measured at 2000 degrees Celsius) only last a nano second and will come and go before you have a chance to feel it.
 
leozinho said:
I don't care whether you buy the theory or not and I'm not trying to convince you, but you and others seem to be missing the point. According to the person that did the testing (Roman Landes, a German metallurgist), you won't be able to feel the heat. We are talking about at the apex where there's little "thermic mass" (to quote Roman Landes). The heat (which has been measured at 2000 degrees Celsius) only last a nano second and will come and go before you have a chance to feel it.
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So basically, he is saying that every knife out there has a burned edge. Since there is two ways knives are sharpened. One is by machine and the other is by hand. Yes, there are water wheels and such, but 99% of the knife world dry sharpens knives. So I guess all of us have ruined edges. Let me roll my eyes.

Where is my waterstone set!!!! I need to get to work resharpening all my knives.

Roman Landes has a good rep. Maybe you should start a thread in the general forum or knife makers forum about this. I am betting many of them dry sharpen their knives.
 
Oh look Cliff stamp regrinding a well used SHBM. Damm, that whole knife is ruined. Send it to me Cliff

[video=youtube;Dv1sFySnmvw]https://www.youtube.com/watch?v=Dv1sFySnmvw[/video]
 
There have been long discussions over on the Makers forum regarding wet vs dry grinding. Nathan Carothers, among others, is a strong proponent of wet grinding/sharpening.

The phenomenom of factory edges being being weak and improved by a hand resharpening has been reported many times by many people over the years. IMHO, that elevates it beyond mere conjecture.
 
I would love to read that. So basically unless you are wet sharpening, you are ruining the edge you are making. Do you know if anyone has done a comparison of both with edge testing afterwards?
 
I will. I will do a search later on it. I remember him mentioning something about this before. Specifically he was talking only about 3v. Kinda surprised me.
 
I can see wet sharpening being better for fine edge as it reduces the cutting effect and provides a better finish to the edge. But heat should not be an issue unless you are hand sharpening on heroine. ;)
 
was this statement, in fact, posted on the busse website?

Busse Combat has stated that mod-INFI has 25% less performance than INFI in regards to knife related aspects.
 
If that is the case, then why would busse use m infi instead of original infi?

I suppose somewhat rhetorical, like my above question.

Thanks for the response cobalt. You have been here awhile. I did read the links.
 
to save cash on the tooling wear? steel cost can't be that much different, I would think.
 
Boring, in the last thread that got locked I answered basically what you read in those threads. As for reasoning. No one knows but the man himself and my educated guess is just my guess.

As for sharpening dry, I found the thread. I also read Roman Landes quote. That threads OP did a great test proving to me that HAND sharpening is not likely to cause any damage regardless of what Roman Landes indicated.

http://www.bladeforums.com/forums/s...sanding-initial-results?highlight=burned+edge

Here is part of what he said
Grinding generates energy (heat) and every step of sharpening is grinding even the strop.
This heat can be sucked away by the right coolant such as water.
If the grinding action lacks the coolant, the heat goes mostly into the torn out part and the body (blade/edge) it was torn off.
It becomes obvious to see the induced energy when you see the sparks fly (Burning steel!!).
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Sparks flying? On hand Sharpening? Maybe getting your head out of books and trying it yourself(speaking of ROMAN) like the op of that thread may be better. Roman Landes has a lot of knowledge, but this is one place where I find his theorem faulty and frankly do not agree with it one bit. My opinion of course. The op on that thread proved his point with an actual test vs Romans words with no actual test.

Busse has indicated in the past that INFI is very heat resistant to the order of 900 degrees. The op of that thread could not even generate 400 degrees. And he was being overly abusive with the belt grinder. A hand sharpen could never match belt grinder heat generation.

If anyone knows of actual empirical evidence of dry hand sharpening causing damage please post it. I would love to see that. Maybe there is a thread where Landes did do a test of hand sharpening and produced sparks. I would love to see that and would be impressed.
 
clampdaddy said:
I know it's about as unscientific as it gets but with my TGLB and my SOB, I can tell a difference in the sound and feel of the steel going over the sharpening rods. The SOB seems harder and so far it seems to hold an edge better.
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I have noticed this too but from my own experience it seems the different noise was made by different degree of polish to the edge being sharpened. If I looked at it with a loupe I could see coarser grooves in the steel sometimes more than others. Also sometimes depending on angle I think I was "grinding" more metal off with each stroke on one knife more than the other and that also changed the sound. If that makes sense.

IMO a lot of the sharpened versus factory difference is due to the coarse "grooves" being smoothed with sharpening and stropping. It is just a more polished edge than the way it came.....sometimes.
 
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