Busse in the kitchen

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emt1581

Joined
Dec 28, 2011
Messages
910
Anyone else use theirs in food prep?

I just used my BJ to dice up 5lbs of potatoes. MAN that went faster and easier than with my Henckels!!

What Busse's do you use in the kitchen/for food prep?

Thanks

-Emt1581
 
Faster? That's surprising. One would not have guessed that a thick edged thick knife like the BJ could out slice a thin kitchen knife, especially on a something firm like potatoes. None of my Busse are used in the kitchen, because the thinnest Busse is still far too thick edged to be efficient, IMHO.

YMMV. Glad it's working for you.
 
I use my B4 in the kitchen because its fun and my kitchen knives lose their edges extremely rapidly.

One day I want to get a set of kitchen knives made out of M390. Ive never used a really high performance kitchen knife. Outside of the custom world they just don't seem to exist.
 
Nope can't say that I have. Do you have any pics of your new knife or did I miss it somewhere? How do you like it?
 
resinguy said:
Faster? That's surprising. One would not have guessed that a thick edged thick knife like the BJ could out slice a thin kitchen knife, especially on a something firm like potatoes. None of my Busse are used in the kitchen, because the thinnest Busse is still far too thick edged to be efficient, IMHO.

YMMV. Glad it's working for you.
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Yes, the thickness did impede things more than with the Henckels when chopping directly down. However, the thickness also made slicing MUCH easier because it acted like a wedge/maul in wood chopping terms. Plus the weight and sharpness meant less effort. The grip was more ergonomic and comfortable as well.

Again, this is just my personal experience. I'm using this knife to do everything I can on a daily basis because I want to see what it can and cannot do beyond wood work.

-Emt1581
 
richstag said:
Nope can't say that I have. Do you have any pics of your new knife or did I miss it somewhere? How do you like it?
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Nope, no pics. Could be because it is my first Busse and it could be because it is THAT nice looking but this knife is amazing in the looks dept. It's got looks, comfort, and is pretty versatile so far. So I'm impressed. Still have the original edge on it to. That's another thing. I didn't want anyone pissing and moaning that I screwed it up if I couldn't cut butter with it because I'd sharpened it myself.

Sometime soon I WILL put a sharper edge on it. But for right now I'm putting the factory edge through it's paces.

Also, as far as comfort, I've been wearing it (around and out) all weekend. Not bad at all in my Mashed Cat w/ older Tek-Lok. I'm not sure I'll even order the extension for it to drop it below belt level.

-Emt1581
 
richstag said:
Sounds like you like it. I'm glad to hear that. Enjoy it!
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Oh I LOVE this thing so far. Just gotta figure out which other INFI blade would be as practical other than the SFNO of some variant. Anything over 9" and I'd probably just use my CS Kukri because that thing is a beast...so I'm talking about </=9" blades.

Thanks

-Emt1581
 
emt1581 said:
Yes, the thickness did impede things more than with the Henckels when chopping directly down. However, the thickness also made slicing MUCH easier because it acted like a wedge/maul in wood chopping terms. Plus the weight and sharpness meant less effort. The grip was more ergonomic and comfortable as well.

Again, this is just my personal experience. I'm using this knife to do everything I can on a daily basis because I want to see what it can and cannot do beyond wood work.

-Emt1581
Click to expand...

I'm with resinguy on this one. I wouldn't have thought the thickness to make it easier slicing, especially potatoes... I imagine the BOSS Jack wedging itself into the potato and the potato breaking apart. It's, what, .22" thick? That's a lot of flex the potato would have to make without snapping. Combat knives have never worked well for me in the kitchen, but I'm just like you--I really want them to :p
 
uyotg said:
I'm with resinguy on this one. I wouldn't have thought the thickness to make it easier slicing, especially potatoes... I imagine the BOSS Jack wedging itself into the potato and the potato breaking apart. It's, what, .22" thick? That's a lot of flex the potato would have to make without snapping. Combat knives have never worked well for me in the kitchen, but I'm just like you--I really want them to :p
Click to expand...

Like I said, with slow downward chopping...no...it was not easier. But yes, slicing was easier. Could be like you said I just wanted it to be so it was. Either way it did the job beautifully.

EDIT: Also, I had the skinned potatoes in a hot bath which did soften them up. Otherwise they probably would have snapped apart.

-Emt1581
 
SU1HLTIwMTIwMzA0LTAwODgwLmpwZw.jpg


I just took this for you with my cell phone.

A Henckels chef knife next to my ASHLE.

I like the ASHLE. Its very ergonomic. I like the drop point style blade because it gives you a decent tip. It is full flat grind making it a decent cutter and an even better cutter after I put my own edge on it.

Another one that comes to mind is the Tank buster but the ASHLE is a better cutter period.

BTW, the ASHLE has a nice pointy sharp tip, the cell phone just goes a little nuts when blown out highlights start coming into the picture.
 
I use a BAD as my paring knife. It's a bit thicker than my old Chicago Cutlery paring, but I manage. :D


...
 
I've used my SAR 3 to prepare fajitas. I recently got a Skinny B4 and plan to use it in the kitchen when I get a chance. I think the SAR 3 would make a pretty good paring knife but I've a Gentleman Jim (Emerson) that fills that bill quite nicely.
 
emt1581 said:
Like I said, with slow downward chopping...no...it was not easier. But yes, slicing was easier. Could be like you said I just wanted it to be so it was. Either way it did the job beautifully.

EDIT: Also, I had the skinned potatoes in a hot bath which did soften them up. Otherwise they probably would have snapped apart.

-Emt1581
Click to expand...

Yeah, but downward chopping or slicing, the BOSS Jack is still gonna be .22" thick. It's gonna wedge itself in there! If it doesn't end up breaking the potato first, well at least the convex grind is better to avoid sticking than most kitchen knives, which are full flat.

Have you tried using it on a cutting board? It seems tough with a relatively small belly, long straight edge, narrow blade, and the front talon in the way.
 
I used my basic 10 le for the sushi rolls i made a few weeks ago, worked great! For Potatos and onions i sometimes use my Gränsfors Wildlife hatchet.
 
Nicks work well in the kitchen:D. Aba3 gets lots of use. The duccified cultellus is the best parer, lean mean street is my favorite steak knife.
 
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