Busse Kitchen Knife set.......???

TBAUGH7

TBAUGH7

Joined
Dec 26, 2002
Messages
491
My EDC knife is my Mean st, and when camping and hunting I carry my Heavy Heart and Pork Belly Skinner.
But the knives I use the most often are my Kitchen knives ( NO there not Busse )
I know Busse made the NICK.
Do you think Busse will ever make a set of kitchen knives ???

Who wants a set of Busse kitchen knives ??????
 
Depends on the kitchen and exactly what you are cutting :)

Come to think of it - a KBM would be kind of cool (at the inlaws for Thanksgiving) :thumbup::D
 
I would dearly love to see the steak knives made a production item:

Fogo5steak_Busse.jpg


photo from Jaxx

Rick
 
I'm trying to get Ban to satin finish three more SS4's for me so that I'll have a full set of four INFI steak knives.

I think the NICK was a santoku style kitchen knife in Infi. Jerry also made a bunch of fillet knives in D2 which are sometimes used in a kitchen.
 
I have a Thin NICK and I use the snot out of it. I hate to admit it, but it gets the most USE of any of my knives.

I'd be all over another NICK type offering, but I'm not holding my breath on that one. A lot of stuff has been flying out of the shop lately though... You never know!
 
I would luv to have a thin NICK, but there like hens teeth. the XXL NICKS come up for sale every now and then, I don't think I have ever seen a thin NICK up for sale..
 
Jerry insists on making them too damned thick to be useful kitchen knives.

And besides, INFI's special properties would be wasted. It might be fun to have a set of Busse kitchen knives, but I doubt they'd significantly out-perform Wusthof or Henckels in the real world, and they'd cost a hell of a lot more.

Busse excels at indestructible choppers. Let the other guys have their niche.
 
BTW-- I cut the end of my finger off today with an extremely sharp Wusthof chef's knife. I've yet to lose any body parts to a Busse.
 
Thanks, Yager. Now yer making me think I should try and keep my XXXL NICK. ;)

I'll say it again - send a Scrufa to Ban or someone, cut the edge back to a straight edge and then re-full-height grind it into a nice ergonomically-fashioned small kitchen knife. It'd compliment my Thin NICK so well.

But dang. If I was hackin up meat-parts, I could see where the Thick NICK would work out great. That is one hefty knife. (Just no place in my block for it. :( )
 
I've got a Tiger AD off to Ban for full-height-grind right now. Gonna be my new paring knife. I can't wait. (Also sanded down teh scales - too thick for a paring knife. It's gonna look HAWT!
 
I wash off my muddy FBM to chop open coconuts and pry out the food. Compared to production high-end kitchen knives of similar size and quality, it's a bargain. A Nenox Yo-Deba goes for $510 versus the $440 of BCS Muddy FBM w/tan mags and the steel and handle material of the muddy FBM are more durable.
 
these make some of the best kitchen knives i have ever used. i have used some for 4 years and they have -0- staining. :thumbup:


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filet%20tan.jpg


filetlong.JPG


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