Busse in the kitchen

How's the INFI on the NICKs and MUKs working in the kitchen? I'm hesitant. Maybe if they make a NICK with the new, harder INFI...
 
uyotg

Good :-)

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I used my Trailing Point Hog Muk Variant to cut up some chicken last night. :thumbup:
 
In addition to normal kitchen tasks, I use my NICK XXXL to chop garlic alot, and I use wood and plastic cutting boards. I cannot remeber the last time I had to sharpen it, but I would say I sharpen my other kitchen knives 3 to 4 times more often.
 
I don't cook much, but I do use the Cultie and a BAD for veg prep & steak knives...

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...And the best part? Dishwasher safe. ;):thumbup:

:D
 
sounds like INFI outperforms most kitchen knives
I wonder why that is... most hogs tend to prefer INFI on large knives and choppers. I guess INFI being soft is a problem for smaller, nonchopping knives for edge retention with things like wood, but still performs better than common kitchen knife steels on soft things like food
 
uyotg said:
sounds like INFI outperforms most kitchen knives
I wonder why that is... most hogs tend to prefer INFI on large knives and choppers. I guess INFI being soft is a problem for smaller, nonchopping knives for edge retention with things like wood, but still performs better than common kitchen knife steels on soft things like food
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Perhaps most kitchen knives are crappy stainless blades that don't take and hold an edge well. I don't think INFI out performs better grade kitchen cutlery, using my Wusthof stuff as a reference point. IMHO, geometry is key in the kitchen. The 10" Victorinox Chef Knife is probably the softest knife we have, based on edgeholding, but still a pleasure to use as it has a really THIN edge. No Busse is that thin.

The new HT which gives INFI higher hardness would be interesting, but only if the edge geometry works.
 
Are we chopping in our boxers there kurodrago?

Still wish I could get a SFNO or SAR 8

-Emt1581
 
kurodrago said:
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Something about the melon and the huge stainless steel surface... reminds me of Japan.

resinguy said:
Perhaps most kitchen knives are crappy stainless blades that don't take and hold an edge well. I don't think INFI out performs better grade kitchen cutlery, using my Wusthof stuff as a reference point. IMHO, geometry is key in the kitchen. The 10" Victorinox Chef Knife is probably the softest knife we have, based on edgeholding, but still a pleasure to use as it has a really THIN edge. No Busse is that thin.

The new HT which gives INFI higher hardness would be interesting, but only if the edge geometry works.
Click to expand...

I mainly use a Wusthof as well. I guess I should've asked for more numbers before jumping to that INFI > kitchen knife solution :foot: I make maybe a thousand cuts a week and have had mine for over four years and have yet to ever sharpen it. Just the thought of a knife that can do better than that has me excited I guess.

If the harder INFI ever comes out, I see its place in the kitchen immediately. It's supposed to be meant for slicing anyway, if I remember Jerry's post correctly. Can't wait :thumbup:
 
I love the Hog MUK LE for raw meat prep. Cleans the fat off a chicken like butter. GREAT for a boning knife and even filleting fish too. I zipped through a fresh atlantic salmon and a char the other night. The slight curve of the blade just pops fish bones like hairs.

Also my weiner dog has been in the kitchen lately for the same type of tasks. It has a crazy point to it.
 
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