Hope I'm in the right part of the forum. New to the Busse forum....
I am sending a Busse Combet into Busse for a resharpen. Funny, I'm a knife collector and almost always sharpen my own blades on my Edge Pro Prfessional, great sharpener. There has always been something about INFI steel that throws me for a loop though when I put a stone to it, it seems to feel both hard and soft at the same time...
Anyways,,, the blade that I am sending into Busse is a Combat that is almost .3" wide at the spine and tang, 13" overall with a blade that's 6.5" long. It is at the 'standard' busse flat bevel angle (I've herd they usually do 40 degrees, 20+20). I don't think of it as a chopper though, I have longer knives and real chopping tools for chopping.
What do you guys think the most acute angle is that I should ask for.
It's such a great knife (this is it's first sharpening besides burr fixing on a steel and stropping, which has kept it shaving sharp till now, but is now in need of some attention. I want an acute edge on it. I used it for skinning once on a hunting trip (deer, white tail), and it was a little big but worked quite well. At the time though, I was wishing the blade was a little thinner.
Thanks for any advise from you Busse vets. I've been laid off, so I don't think a Busse at a more appropriate skinning length and thickness is in the works at the moment, so for now, it would be great if I can take this blade to my next hunting trip and skin at the speed of sound!, unless any of you guys out there have a short Busse blade that you just want to get rid of, to a good cause (I usually hit and kill what I aim at!).
Thanks,
Dan
I am sending a Busse Combet into Busse for a resharpen. Funny, I'm a knife collector and almost always sharpen my own blades on my Edge Pro Prfessional, great sharpener. There has always been something about INFI steel that throws me for a loop though when I put a stone to it, it seems to feel both hard and soft at the same time...
Anyways,,, the blade that I am sending into Busse is a Combat that is almost .3" wide at the spine and tang, 13" overall with a blade that's 6.5" long. It is at the 'standard' busse flat bevel angle (I've herd they usually do 40 degrees, 20+20). I don't think of it as a chopper though, I have longer knives and real chopping tools for chopping.
What do you guys think the most acute angle is that I should ask for.
It's such a great knife (this is it's first sharpening besides burr fixing on a steel and stropping, which has kept it shaving sharp till now, but is now in need of some attention. I want an acute edge on it. I used it for skinning once on a hunting trip (deer, white tail), and it was a little big but worked quite well. At the time though, I was wishing the blade was a little thinner.
Thanks for any advise from you Busse vets. I've been laid off, so I don't think a Busse at a more appropriate skinning length and thickness is in the works at the moment, so for now, it would be great if I can take this blade to my next hunting trip and skin at the speed of sound!, unless any of you guys out there have a short Busse blade that you just want to get rid of, to a good cause (I usually hit and kill what I aim at!).
Thanks,
Dan
But, while you're waiting to get there ...