Brands comparable to busse

Insipid Moniker said:
If he doesn't want to share it, that's fine
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I think after 25 pages and plenty of posting from Jerry, it's pretty clear he doesn't want to or feel the need to put that information up, so how about everyone has a little respect towards the man, and STOP ASKING FOR THE F$&%ing data!!!
What would you think about someone who spend hours emailing KFC for their recipe,,, and every time KFC sent a response telling that it's a "secret recipe"? Do you think they OWE him the information??? No!
Like Spyderphreak said, if you want it so bad , go do it yourself.
Some of you are starting to sound like a guy that can't take a hint from a girl who isn't interested,,,
 
I've got a serious question, and I really don't know the answer at this point. Since Jerry is withholding this info, I'm assuming that other knife makers are producing Charpy values for their blades? Is this true? Or are we talking about Charpy values from steel distributors? Because If knife makers are presenting Charpy values from steel distributors data, and applying it to their knives, it's cool with me because it only shows why they chose to use that steel, but choosing not to do those tests or reveal the data is no more bogus. Maybe I'm wrong and there are many other knife makers putting their KNIVES through this test, and I've just really been overlooking that advertising point. This could be the case since I've really stopped shopping for knives since I've owned a few knives of INFI and SR101.
I made a cleaver that I still have from 3V. It's Bos treated to 61Rc. It has more meat behind the edge than any Busse ever made, it's ugly, and I really love it, but.....after many years of beating on it and the Busse's, I can say(to myself) that 3V at that hardness is definitely not as tough as INFI. And also from my experience that is the hardness that it starts to shine over INFI in edge retention.
 
But I do love 3V. It can be brought to a very high hardness, for phenomenal edge retention, and hold a good wire edge for a long time, and still be tougher than most knives made from tough lower alloy carbon steels.
 
Insipid Moniker said:
Why? It costs me nothing to ask and knowledge is always worth pursuing. More importantly, why does it bother you that I ask?
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it does not bother me , man.
you are welcome, we are all blade lover , that is the only reason that we chat here in this funy and informative thread.
 
metal0321 said:
But I do love 3V. It can be brought to a very high hardness, for phenomenal edge retention, and hold a good wire edge for a long time, and still be tougher than most knives made from tough lower alloy carbon steels.
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cold steel has some 3v knives , i am interested in ak field knife now. do you guys have any exprience on 3v from CS?:D
 
Cobalt said:
Yeah, I don't a test like that has been done before. IS there any production blade that is differentially HT'd besides swamp rats?

I just stripped a swamp rat SR101 blade that had been blued and used vinegar to do it. The temper line came out very clear. Very cool
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Pics or it didn't happen... ;):D

I regret getting rid of my chopweiler & ratweiler. :thumbdn::grumpy::(
 
metal0321 said:
[...] is something INFI haters still have to [...]
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metal0321 said:
But I do love 3V. It can be brought to a very high hardness, for phenomenal edge retention, and hold a good wire edge for a long time, and still be tougher than most knives made from tough lower alloy carbon steels.
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So you prefer INFI but admit to not hating 3V. When then, is it so hard for you to understand people who prefer 3V without "hating" INFI?
 
To whoever wants to test it.

Almost any size of Infy steel with a v notch should work for the test as long as you can compare it to the the same size of a v notched steel with known properties.

Getting a small Infi blade for the test should keep the cost down.
 
Jens Schuetz said:
Getting a small Infi blade for the test should keep the cost down.
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Found this one on the Busse site; gotta get one for the test I guess... ;):eek::D

BSfullpic__34386.1444791262.498.374.PNG
 
sodak said:
So you prefer INFI but admit to not hating 3V. When then, is it so hard for you to understand people who prefer 3V without "hating" INFI?
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I actually love 3V. If there were no INFI, I'de stop at 3V. Jerry might do the same, since I'm sure he has every means to use it if he wanted. And I can understand someone preferring 3V without hating INFI. But you are worked up over the idea that someone might have the notion that INFI is "superior". You want "superior" defined. That's understandable to me as well. I know of a tactical backpack company that is top tier and every thread you read about is how their construction is a notch above everyone else's and they have a rabid fan base that will hunt you down at your home if you suggest that their build quality is lacking and I've owned it along with every thing else, and it JUST ISN'T SO, and I want like hell to get this through people's heads. But in the end, it's pointless. Maybe Busse is this company to you. But, you will not get your point across to the INFI fanatics. I might not have worded myself well, and don't mean to put you in a class of INFI haters, but for what they are, and for what Busse knives stand for, to me, and many others, are simply the best.
 
sodak said:
So you prefer INFI but admit to not hating 3V. When then, is it so hard for you to understand people who prefer 3V without "hating" INFI?
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Not hating and repeatedly asking for charpy tests are two very different things.
The difference is that he is OK just buying a knife, using it, and making his own opinions. He doesn't need a bunch of lab test to be able to enjoy the product,,
 
metal0321 said:
I've got a serious question, and I really don't know the answer at this point. Since Jerry is withholding this info, I'm assuming that other knife makers are producing Charpy values for their blades? Is this true? Or are we talking about Charpy values from steel distributors? Because If knife makers are presenting Charpy values from steel distributors data, and applying it to their knives, it's cool with me because it only shows why they chose to use that steel, but choosing not to do those tests or reveal the data is no more bogus. Maybe I'm wrong and there are many other knife makers putting their KNIVES through this test, and I've just really been overlooking that advertising point. This could be the case since I've really stopped shopping for knives since I've owned a few knives of INFI and SR101.
I made a cleaver that I still have from 3V. It's Bos treated to 61Rc. It has more meat behind the edge than any Busse ever made, it's ugly, and I really love it, but.....after many years of beating on it and the Busse's, I can say(to myself) that 3V at that hardness is definitely not as tough as INFI. And also from my experience that is the hardness that it starts to shine over INFI in edge retention.
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No, other knife makers do not. They are just using the steel makers numbers. These numbers may be correct if the knife maker uses the exact protocol that the steel maker recommends for HT. If the knife maker uses his own, it will be different and no one knows what that is.
 
Cobalt said:
No, other knife makers do not. They are just using the steel makers numbers. These numbers may be correct if the knife maker uses the exact protocol that the steel maker recommends for HT. If the knife maker uses his own, it will be different and no one knows what that is.
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....and we continue splitting hairs from there. :)
 
metal0321 said:
....and we continue splitting hairs from there. :)
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lol, yes we do....For example, Fehrman has their own proprietary HT, they do not use the suggested HT protocol. Because of this the Charpy values provided for cpm3V will not be the same
 
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metal0321 said:
[...] I know of a tactical backpack company that is top tier and every thread you read about is how their construction is a notch above everyone else's and they have a rabid fan base that will hunt you down at your home if you suggest that their build quality is lacking [...]
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Interesting. That happened here on BF several years ago also, if the threads referencing it are still around...

metal0321 said:
[...] t for what they are, and for what Busse knives stand for, to me, and many others, are simply the best.
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Fair enough.
 
sodak said:
Fair enough.
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Well said! In all honesty I hope everyone here realizes this is all in good fun, no offenses intended.
We are all here for a love of knives, and clearly are all very passionate and opinionated.
In the words of someone much smarter than myself, let's drink! 🍻
 
rcb2000 said:
I think after 25 pages and plenty of posting from Jerry, it's pretty clear he doesn't want to or feel the need to put that information up, so how about everyone has a little respect towards the man, and STOP ASKING FOR THE F$&%ing data!!!
What would you think about someone who spend hours emailing KFC for their recipe,,, and every time KFC sent a response telling that it's a "secret recipe"? Do you think they OWE him the information??? No!
Like Spyderphreak said, if you want it so bad , go do it yourself.
Some of you are starting to sound like a guy that can't take a hint from a girl who isn't interested,,,
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If he asks me to stop, I'll stop, until then I'll keep asking. And if someone other than Mr. Busse proclaims that INFI is much tougher than X I'll still ask them. Why does it bother you so much?
 
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