Always Experimenting With INFI . . . .

This is very good. I have almost always prefered swamp rat due to higher edge retention. Maybe I'll come back to INFI now.
 
Great news. I am also guessing this will apply to some very nice THINFI coming in the future.
 
jerry, i would love to see what kind of results i can get putting an edge on some infi with a higher rc :D.
 
Yes, perfect for a kitchen Busse:cool::thumbup:.


gormandu said:
The classic application for this would be a kitchen knife.
Who wouldn't like see harder INFI on a kitchen blade?
I hope that's what Jerry's intention is (at least one of them, anyway)
........
I wonder if this will effect the guarantee?
but I don't really care if it does, since I know it will hold up
Click to expand...
 
Choppers that resist chipping and small knives that retain an edge longer under dirty or gritty conditions?

That sound's like a big Bucket of Win.
 
Two different names for the tough INFI (choppers) and hard INFI (slicers) would be nice so we know what we are getting.
As a side note I see that alot of super-high-tech steels have nitrogen in their mix (higher corosion resistance). Does INFI have nitrogen ? Some reports say yes others say no.
What is the truth ?
 
Revolverrodger said:
Two different names for the tough INFI (choppers) and hard INFI (slicers) would be nice so we know what we are getting.
As a side note I see that alot of super-high-tech steels have nitrogen in their mix (higher corosion resistance). Does INFI have nitrogen ? Some reports say yes others say no.
What is the truth ?
Click to expand...

INFI has been confirmed as being:
V 0.36% Vanadium
Cr 8.25% Chromium
Fe 87.79% Iron
Co 0.95% Cobalt
Ni 0.74% Nickel
Mo 1.3% Molybdenum
C 0.5% Carbon
N 0.11% Nitrogen
Which adds up to be 100%

I'm no expert but have read that it's the nitrogen that gives INFI its uncanny corrosion resistance.
 
the SANMAI structure for the high hardness blade is a cool way , which can give the blade both good retention and toughness .jerry think about it .
 
Trent Rock said:
Why not call it INFI Plus or INFI LITE or INFI II or INFI 2.0????
That way you retain some of the brand loyalty/branding elements of the name....
Just my Joe Schmoe knife consumer 2 cents worth...:)
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I don't think jerry means that he's changing the name of INFI to "CNQ", I think he means the heat treating protocol is being dubbed CNQ. The old heat treating protocol was at least partly termed 'Transverse Wave Tempering'.

It's certainly an option to title the different heat treat 'INFI II' or something similar, another route might be to attach a nomenclature to it like the BAD's "Boney", which indicates a thinner edge and higher hardness. I think the new heat treat would call for a re-release of the CABS, or a similar type of blade for the skinners/hunters.
 
Sounds good to me.....certainly will be great to have this in the Busse folder.:)
 
Last Visible Canary said:
I don't think jerry means that he's changing the name of INFI to "CNQ", I think he means the heat treating protocol is being dubbed CNQ. The old heat treating protocol was at least partly termed 'Transverse Wave Tempering'.

It's certainly an option to title the different heat treat 'INFI II' or something similar, another route might be to attach a nomenclature to it like the BAD's "Boney", which indicates a thinner edge and higher hardness. I think the new heat treat would call for a re-release of the CABS, or a similar type of blade for the skinners/hunters.
Click to expand...

I like how you think. :cool:

Is this new process similar to what was done to the BADs to raise their RC?
 
Last Visible Canary said:
I don't think jerry means that he's changing the name of INFI to "CNQ", I think he means the heat treating protocol is being dubbed CNQ. The old heat treating protocol was at least partly termed 'Transverse Wave Tempering'.

It's certainly an option to title the different heat treat 'INFI II' or something similar, another route might be to attach a nomenclature to it like the BAD's "Boney", which indicates a thinner edge and higher hardness. I think the new heat treat would call for a re-release of the CABS, or a similar type of blade for the skinners/hunters.
Click to expand...

Yep, I think your on the money here LVC. I wouldn't be suprised to now see a folder or some kitchen types show up. I do know I'd like to see some thin users myself, so would the wife.
 
I must admit I admire Busse manufacturing practices, and I really cant wait to see what the future of the company and what new steels will be produced in the coming years. But I find that is the fun of it, creating newer metals and alloys for blades that render older blades into retirement while putting the newer steels into the forefront of abuse and practical use.
 
Revolverrodger said:
Two different names for the tough INFI (choppers) and hard INFI (slicers) would be nice so we know what we are getting.
As a side note I see that alot of super-high-tech steels have nitrogen in their mix (higher corosion resistance). Does INFI have nitrogen ? Some reports say yes others say no.
What is the truth ?
Click to expand...

+1
I have to agree here. Even if it is something simple like someone else suggested as INFI 2.0 or a var. A nice simple way to differentiate.
 
Intriguing new announcement. First thing I thought of when I read Jerry's post was FOLDER. I guess a lot of us are thinking the same way. I can't wait to see what comes out of Wauseon with this new HT protocol. I have no doubt that whatever comes out will be best in class, just like everything else Jerry puts out.
 
This sounds really good. For a small, thin slicer like the Culti it will be perfect.

I love the fact that you guys don't rest on your laurels, always trying to improve.
 
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