FFBM Gets Simonized

theonew

theonew

Joined
May 16, 2006
Messages
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I bought an FFBM over a year ago. Up until several months ago, I didn't even have a pack that could comfortably carry it, so it basically stayed in the closet. I bought it used here on the exchange and it had been carefully sharpened with a convex edge by the PO. The only problem was that the final edge was a bit too thick for my taste and the thickness of the blade behind the bevel was just too fat for good slicing. Now I sharpen and reprofile all of my knives but this baby was just too daunting to do by hand. So off it went to Simon (Siguy) for a little attitude adjustment.

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What a slicer this is now :thumbup::thumbup::thumbup:

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I intend to get it out this weekend and if the edge holds up to serious chopping then honestly I really could imagine this as the proverbial one knife only knife :D

Thanks Simon.
 
That's a sharpened pry bar alright. Now get out and beat her.

The FFBM is a great knife for most tasks so you'll get a great deal of satisfaction out of using her.
 
Wow, that thing looks like it could shave a nats ass now!

Theo, we are gonna have to have another competition again. My folding saw may not win this time..
 
Dang, now that's a reprofile job. The FFBM is a great knife- it'll never let you down. One of those was my first Busse, and it's still one of my favorites. That one looks like she needs a workout! :thumbup:
 
Sweet knife, I have an older BM and love it. They always look best when they are well loved too.

Simon does great work. I sent him a giant, antique cleaver for a regrind and rehandle (osage). It came back sweet. I used it a few weeks back when I got tired of hearing my roosters. It cut like a lightsaber. It just made me a little nervous working it close to my hands. I may have to invest in some cut resistent gloves. It would be cheap insurance. He also reprofiled my C.S. boar spear, again it frightens me.
Josh
 
What a slicer! Never thought I would see a BM be able to slice a tomato that thin! Now, I need to see some damaged wood please :D
 
Holly Batman that thing is sharp. Thats the test i always like to do. See how well it slices the tomatoes.
Now Where is Siguy havent seen him on here for a long time now. The man sure knows how to put an edge.

Sasha
 
Damaged wood is going to have to wait for the weekend :grumpy:

I asked Simon to keep the final edge above 15 degrees per side and as far as I can tell this one is +/- 17 degrees per side. Not the kind of edge you would use to chop concrete and metal, but from my experience with INFI it should be fine for hard use in wood and even if I do ding a rock, we all know it won't chip :thumbup: But what I really love about Simon's work here is the transition of the edge bevel into the primary grind, it is expertly done, just slightly convex and seemlessly blending into the sabre grind, which is what really makes it such an amazing slicer, well that and the fact that it's hair-popping sharp ;)

Tonym, I'm ready for you, and fully expect that in certain types and diameters of wood, this knife will kick your saw's butt :D
 
Simon showed me your blade when I stopped by to drop off a blade and a hatchet.
First time I ever held a Busse. That FFBM is one healthy piece of steel!
I KNOW Simon made it even better!
 
Les said:
Simon showed me your blade when I stopped by to drop off a blade and a hatchet.
First time I ever held a Busse. That FFBM is one healthy piece of steel!
I KNOW Simon made it even better!
Click to expand...

Dang, you fondled my mistress, good thing I'm not the jealous type :D

Simon's work is really top notch :thumbup:
 
I have reprofiled my FFBM, CGFBM and NMFBM almost exactly like that. They have held up fine, actually I think they work better. Since the edge is narrower and convex it cuts deeper. Takes less chops and I think makes it safer and easier to use. I also can strop them easily on my leather belt that I wear everywhere. most of my choppers have been convexed because of this.

I noticed also on many blades made of INFI that when you remove a tiny bit of steel from the edge they actually last longer (dont know if its cuz of the heat treat or whatever) and are less prone to dinging.

Have fun with it, its a heck of a knife and works great.
 
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