FHFG Elmax RMD someone?

A FHFG RatMaxDu? Between 1/8"-3/16" (like around 0.15")?
I'm totally in!
Run that sucker hard and sharp!
I've got the INFI version for the toughness... I want this one to hold an edge forever!
 
Yes please, thin with a nice convex edge
I don't want to buy a TRC knives but i'm not sure i can resist (i don't doubt about their quality, just would prefer a RMD)
 
I’d be in :-)

Maybe a BAD infidu ? Like the BAD Active duty of years ago.
 
This is actually something I would have an easy time saying I'd pass on it. I used to be firmly in the 'thin is in' side of things, where I pretty much wanted everything thinner.... it certainly has it's place of course. Let's face it though, the thicker the spine... the more abuse it takes period. Busse & company have built their reputation on making knives that take abuse, I think they should just stay in their lane and keep going with what they do best. To boot, I am not fond of the modern 'super steels' as the name itself is utterly meaningless as no steel is actually designed for cutlery uses (that I know of) to be superior.

Wear resistance is certainly nice in the instance of say an elk hunting guide who goes out into the boonies with a sharp knife and expects to not have to sharpen it after 2 weeks. This is actually one of the very first sort of roles these sorts of steels were called for, I believe Phil Wilson had a hand in this idea of such a thing. For somebody who knows how to sharpen knives and does not mind sharpening, the wear resistance ends up being a double edged sword and you lose much more time regrinding in sharpening than you save by reducing the number of sharpening needed.

There are many who will not understand this concept well who have not done significant work around dirty materials or hard materials (both of which cause rapid blunting in real use). In a survival situation certainly nothing will be clean that you find for the most part, that leaves this sort of a knife only being good with clean and soft materials to cut. So, I guess if you intend to just use it solely in the kitchen... then why not... but it will still be much harder to grind in sharpening while having perhaps only moderate increases in edge retention (when cutting to virtually complete blunting).

Now, I know how to sharpen pretty well and while I don't mind it... I don't always feel like it either. I much prefer a simple carbon steel in the kitchen which I use daily to chop pounds of vegetables per day... it may blunt a bit quicker but it sharpens lightning fast once I get annoyed enough with the extra cutting resistance as my knife blunts more heavily. So, in short if you prefer a knife to keep a very low level of sharpness for a very long time (relatively speaking) you may prefer high carbide Elmax... but if you like high sharpness as I do... most steels lose that high level sharpness at a similar rate.

So for me.... Infi, SR-101 or SR-77 are much more ideal with my approach to cutlery. I don't perceive any real value to myself having a knife that is much more difficult to grind, in fact I find much LESS value in it. Especially for survival uses, where one may have to make due with whatever sharpening media they can salvage... say a handful of beach or river sand loaded on a piece of flat split wood and used as a makeshift strop type sharpener. Sand will have a very hard time cutting this steel, whereas it should cut all the others I mention just fine (not being incredibly hard or wear resistant). As always, YMMV and I'm sure some here will disagree.
 
Busse makes excellent thin blades! Look at the new ws 1020. It’s super thin. Also Busse has been making excellent elmax blades for a long time. My scrapmax 460 is my go to little super slicer. We have so many Ratmandu variants. Why not another.
 
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