Busse Kitchen Cutlery

Originally posted by Jerry Busse
Greg,

If I make it for turkeys, it would be the "BBB" instead of the "CCC"
(The Busse Butcher Blade)!!!!:eek: :cool: :D
Click to expand...

That way, Jerry, you can add the "hanging turkey test" to your cutting demo repertoire. :D Here's an idea: How about offering the CCC AND BBB as part of a carving set? :D
 
Hmmmm.......

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Thanks for the kind words, gents. Glad you like. Thanks and credit goes to PhilL here on BFC for his tutorial that recently got me dabbling in Photoshop again.

As for the knife, I envision a distal tapered blade that's about 3/32" at the ricasso (max thickness) and having a thickness of about 0.010-0.015" above the cutting edge. Or even go to a zero-edge grind. :eek: :D So when will we see these seriously skinny home-bound Busses hit the market?? Yeah, I know, "two weeks". :rolleyes:

We could call the domestic cutlery series the Busse "Bitchin' Kitchen Kutlery" or BBKK for short. Of course, with kitchen knives coming out of the Wauseon shop, that BBKK could also stand for "B*ll-Bustin' Kitchen Kutters" or "Ballistic Butt-Kickin' Kutlery". ;) Ah, the cooking chores would never be the same again.

Now Jerry, about that "Porkjok" comment.... ;) :D
 
THAT IS SO COOL!!!OK Jerry, you've been trying to shove skinny infi down our throats, here's your chance. That would rock! I had to teach her how to cook, I could teach her how to use a real knife! If you're skeert say so and hand off the project to the Queen Rat and we'll have it in D2. :eek: :eek: :eek: :cool:

My God, Rok Jok you have hit on the neatest thing since infi!!! I gotta deconstruct a 15lb Grouper with Old Hickory. It might be OK for perch and bass and stuff, but those larger saltwater kin need more blade. Rock on Rok.

Rob
 
Actually I was thinking of somethimg more like this.

bussesantoku3.jpg


So how 'bout it Jerry?!

Actually I have given some thought to making my own kitchen knives. I have looked over some of the tutorials on the net and bought the book $50.00 knife shop. It seems like a fairly straight forward process to make a knife using stock removal. Although I think it will require much practice to get it right. Once we move and I have a house with a garage to make into a workshop I am going to give this knife making thing a stab.

Nick
~Nuclear INFIdel and member of O.I.N.K.~
~Isn't this place a geographical oddity? TWO WEEKSfrom anywhere!~
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Can we at least wait until the new site is up and running and the new line is in-hand before we start giving "You-Know-Who" more awesome ideas?

Cheers,
BJB :D
 
Damn it Nick!!!!! What were you thinking???? :eek:

STOP IT! ! ! ! ! !


. . . Must grind THINFI. . . . . . 090" . . . . . High grinds. . . . thin edges. . . . . carrot cutters. . . . . friggin' Hogs. . . . pollutin' my mind!. . . . . must stop the voices!!!!

:D :cool:

That's it!. . . No more photo-shopping allowed!!!!!!! (at least until I learn how to do it myself!)

Man, I hate you guys! ;)
 
Jerry, Take these two knifes, add them to the Steak Knife Set idea we talked about a couple of years ago and you have a whole new line up:D

Just mix them into the new rotation of F style knifes and "Yee-Haa..."

And be sure to add that Machete' in the line up too...
I'm sure it will be a great seller with the 30 some variations it can be made into;)
 
Nick, That's a great looking santoku blade. I like it a lot!

Jerry, I'll make ya a deal: You make the real steel knives (which you do so well) and I'll stick to practicing at making virtual ones. "Must grind THINFI . . . 090" . . . High grinds . . . thin edges . . . carrot cutters . . ." Sounds great to me. THINFI -- The Steel Of The Future!!! :D :D And about those voices, I find it's easiest just to give in to them. It always makes yielding to temptation and compulsion so much simpler. ;)

1whoporks, How about this for a Busse steak knife set: 6 Jungle Buffalo Soldier knives in a presentation box??
 
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