Anyone else have a 3V knife outperform their Busse?

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winmagfrog said:
I think it's a testament to this crew that you could post something like this here and not be immediately flamed. Another reason a lot of us choose Busse knives is because of the community that enjoys them.
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You beat me to it. Was planning to post a reply that I was glad to see we could have a rational discusion without it going all to hell.
 
Here's an example of the unfortunate way 3V rusts. Not a fan of pitting. Keep them oiled.

[video=youtube;IZe4T50nrog]http://www.youtube.com/watch?v=IZe4T50nrog[/video]
 
Between Infi , cpm3v, sr-101 doesn't matter what steel you use it comes down to heattreat, hardness, edge angle, edge thickness,geometry, balance etc. All three steels have chipped at some point be it chopping metal,concrete and so on!
 
Jerry Busse said:
Accelerated salt spray tests show a huge difference in corrosion resistance and pitting between the two steels. . . . INFI was the clear winner. :thumbup:

Under heavy impact on hard subtrates we found micro chipping along the edge of 3V blades as opposed to minor disallingment on INFI. :thumbup:

Lateral strength tests as well as ease of resharpening also went in favor of INFI.:thumbup:

We have done a LOT of in-house testing with 3V. We still use INFI. . . . there's a reason for that.

When we find a steel that out performs INFI across the board, you can rest assured that we will be using that steel instead of INFI.

Want a better comparison? Put 3V up against SR-101. They are much closer in performance with us giving the nod to SR-101 for superior toughness, impact strength, lateral strength, and edge-holding. 3V is, however, much more corrosion resistant than SR-101.

Our "LIVE" performance demonstration has stood the test of time since 1999. Any maker or manufacturer who wants to duplicate our "LIVE" demos with 3V or any other steel is more than welcome to do so. We only insist that these "LIVE" performance tests be performed by the maker or manufacturer themselves.

This offer has been extended to the entire industry for the past 14 years. . . . There have been no takers to this date.

That being said, it is important to note that there are many fine steels out there and there are many that excell at particular performance demands.

For the demands that our knives are designed to be put through, INFI is by far the clear winner. :thumbup:

Let's Drink! :thumbup:

Jerry :D
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There is a clear difference between steels, beyond heat treat edge angles etcetera. Where is the beating the dead horse emoji?
 
Originally Posted by winmagfrog
I think it's a testament to this crew that you could post something like this here and not be immediately flamed. Another reason a lot of us choose Busse knives is because of the community that enjoys them.
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resinguy said:
You beat me to it. Was planning to post a reply that I was glad to see we could have a rational discusion without it going all to hell.
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Quite true. It's a genuine, legitimate question. There's nothing wrong with considering the strengths and benefits of various steels. Had it begun with "INFI sucks, and this other steel is better" we'd have had a very different thread
 
There are "specialists" and there are "good at several tasks"

There are better slicers, but dont hit anything hard with them

There are better choppers, but dont rely on them to stay sharp long.

INFI has proven to be a great multi tasker. Not many at all out there can claim that. That is why I came to the bar.

But, I am sorry to see people getting defensive because there are better steels for a specific use out there, its not a slight on Busse at all. I'd much rather carry one or two knives at do well at multiple tasks instead of a dozen that are fantastic at one.
 
number41 said:
Between Infi , cpm3v, sr-101 doesn't matter what steel you use it comes down to heattreat, hardness, edge angle, edge thickness,geometry, balance etc. All three steels have chipped at some point be it chopping metal,concrete and so on!
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I don't think I've ever seen proof that INFI has actually chipped or fractured. Closest I've see was this thread: http://www.bladeforums.com/forums/s...ipped-my-Triple-Cut-Sterile-Steel-Heart-today DowntownDM decided a chain was in his way and wanted it removed. The blade was wedged in the chain while chopping through it and a piece was torn out removing it. INFI is excellent at deforming under impact rather than fracturing.
 
This was my NMFSH. Working a knot in seasoned hardwood, came out with this.... But Its still an excellent steel, that could be fixed without much problem. But it does happen.

c70e1512_o.jpeg
 
lsheldon said:
Looks like dirt, wipe it off.
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nerv102 said:
Yeah I was going to say it looks like dirt lol maybe dirt under a slight roll.
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Tried that, steel was missing from the tip, you could feel it was flat and no steel on the side, it didnt roll over, underneath there is a couple rolls but the tip is missing a VERY little bit of steel i think.

Unless INFI compresses when hit too hard :confused: otherwise it was a chip I think
 
Still, im not knocking it, its great stuff. Im no expert either so maybe it was a weird roll that i didnt see and worked the rolled edge off or something... I dont honestly know. But you could feel the missing area with your finger well. And a sharpening steel did nothing to help correct that part of the edge, i would have had to remove some steel to get it back the way it was.

I got the knife and wanted to put it to the test. I wasnt easy on it at all, i purposely took it to that knot and used only the tip to see how it would hold up, it was my fault i did it intentionally.

Still like i said im not knocking it, i love the steel and love the knives, just showing what I personally experienced is all.
 
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