Best Busse for Food Prep

[rcb2000]

Although this is not a Busse, it is a pretty thick knife (3/16") with an asymmetrical edge. The other day at work I needed to split about 20 pounds of chicken wings. I borrowed this girls Deba, that she told me she paid 30 bucks for from an ace hardware in Las Vegas! As I started cutting through the chicken wings (which were partially frozen) I couldn't believe how clean and effortlessly it was cutting! To be honest I thought for sure I was going to chip the blade. After I switched my grip to the rear of the knife as I would with a chopper it was even easier going through the wings, almost just the weight of the knife was enough.

The crazy thing is, look how thin that bevel is it almost is a zero grind!

https://vimeo.com/194976425

No visible damage whatsoever, maybe a very very very small micro fold.

Literally 10 swipes on each side with the ceramic rod, also hers and it was back into original sharpness
https://vimeo.com/194976518

 

[JohnTheTexican]

I have certainly drunk my share of Kool-Aid, but there are no Bussekin in my kitchen. Geometry cuts. I prefer really thin knives with really thin edges for optimal cutting of vegetables and meat.

YMMV.

Take a Thin Nick, give it a 15 degree chisel edge and bump it up to RC 62, and you might have a passable kitchen knife. Can you do that with INFI?

 

[resinguy]

Take a Thin Nick, give it a 15 degree chisel edge and bump it up to RC 62, and you might have a passable kitchen knife. Can you do that with INFI?

Put a little rocker in the edge, makes for a better kitchen knife than that straight edge on the NICK. INFI can be Hted up to 60 - 62.