Competition Cutting with a Busse? What is the best choice?

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Now this is what the Sus Scrofa should have looked like! If only the spine curved down to the point, from about halfway along, and was sharpened then that'd be a complete badass fighter.
 
I have had a VERY difficult week at work. Fighting the federal government ... while fighting FOR the federal government.

Yes, even I'm confused.:eek::eek::confused::confused:

This video just relieved over 50% of my residual stress. My personal thanks to Jerry Busse and the Busse Crew (great chops, Beef!!).;)
 
Lycosa said:
OP--- You need to chop stuff---NOW!!
Stress relief. :)
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Good advice.:thumbup:

I just pounded on 3-6" trees this week and beat my NMSFNO like a red-headed step child and now I feel GOOOOOOOOD . . .aaahhhh. . .:cool:
 
OldPhysics said:
I have had a VERY difficult week at work. Fighting the federal government ... while fighting FOR the federal government.

Yes, even I'm confused.:eek::eek::confused::confused:

This video just relieved over 50% of my residual stress. My personal thanks to Jerry Busse and the Busse Crew (great chops, Beef!!).;)
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Hey...Chopping things with a big chunk of INFI has been proven to be a great stress reliever:thumbup:

Works for me EVERYDAY:D
 
Yikes!!!:eek::eek:
You guys need some practice!!!!! ;):D


Jerry, Myself and a few of the Norcal hogs are really interested in an INFI comp knife. What would it take for you to make a few protos for us??

No wait!!! leme guess,,,, JWB.

did i get it?
 
I still have'nt found the ideal knife .... I just don't want to grind the hilt off my FBM to meet the OAL spec's .... the blade is now the right size and the edge is done ....but it works fine as a normal "chopper" ....

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Good deep bites ....

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And the convex edge is taken about as high as I think it can go on Infi without suffering from the edge rolling .....you can see how high the grind is comparing it to the others here ....

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I was batoning it through some very hard "knotty" wood though and the edge took a bit of a pounding .... even broke a brick I was using as a base to bring the log down onto ....

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The edge needs a little " TLC" now to bring it back to where it was .... but grinding off the rear pommel and going into the handle to meet the 15 inch OAL criteria just "wigs me out" .... it does'nt seem "right" ..... if I had Jerry's Sanktou specialised cutter :thumbup: .... I would be "in like Flynn" on doing the comps :D
 
I love cutting free-standing rope. You wouldn't believe how well a Chopweiler does for its size (and thickness). 1.5" rope doesn't stand a chance!

For 2" rope (really a monster when you see it in person) a BM is just the trick, especially the NMFBM.
 
PeterPHWS said:
I spoke to one of the premier makers Gayle Bradley and he said that the edge if distorted but not damaged...usually form torque on a chopping stroke that was a bit off... can be annealed and straightened and then re-hardened. He has done this on his practise knife after loaning it out.

I would love to try one of these and compare them to say my FBM....which aside from the rear pommel is very close to specification....not as thick in the spine but close...the knife by Randucci above which is an excellent spec for chopping would be even better having been a FFBM and now being fully convexed would be my preference on the way to go with a Busse...with his skills taking the pommel down to the grip so it came in at 15 inches would be a cracking way to kick off with a Busse....:thumbup:
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Actually, you might want to take that length off the nose. Make it closer to a straight tip, which seems to be the way the comp knives have gone. Upward curved tip takes away inches from the over all cutting edge when using it for cutting free hanging rope etc. Having a straight edge to spine also makes for an even more forward weight. They are really dedicated knives. No belly for normal use.
 
So Peter, does the lighter weight of the BWM take it out of the running? From that last review you did, I would have thought it at least as effective as the Basic 9?
 
I think the perfect knife would be either an FBM shortened to length or even a NMFBM or LE cut down and reshaped, you could cut 1.5" off the blade and square it up.
 
Yes , most of the Busse's which are meant to be 10 inch blades actually come in at 10.5 .... I had to take a little off the FBM to get it to measure exactly 10 inches .... in factory spec only the Basic 9 qualifies .... and it is a little light to be "competitive" on the 2x4 chopping .... the rest of it .... it does well.

If I had the time and cash I would ask Garth to make me one just like Jerry's .... that design is really well thought through .... :thumbup: I would need to know the exact dimensions .... if it has a 10 inch blade and 5 inch grip that is "ideal" ....
 
A recurve wouldn't work for the current BladeSports events, as you have to chop a ball rolling across the table.
 
to TS regarding the optimal angle
from what i have read Infi needs thicker edge (30-35 deg would probably be the minimum sensible angle for a hard use blade) to perform optimally. I keep my busse choppers at 40 deg.
 
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