Hmm... LOL ???

He has vids of him using the different knives on deer. Here is the one where he uses the CABS. Starts using it at about 1:51. In those vids he would take 2-3 knives and use them and describe what he's experiencing.
[video=youtube;Ek9Z_3ZxgZ8]http://www.youtube.com/watch?v=Ek9Z_3ZxgZ8&feature=plcp[/video]
 
Further down in the comment section, he explains that the reason for not reprofiling the blade to something more appropriate for the job at hand is because he doesn't want to grind away at such an expensive knife.
 
resinguy said:
There was a guy that posted here about a month ago that was not happy with the edge retention on his Busse while dressing out a deer, relative to other knives he has used in the same role. I wonder if it was the guy from the video?

There are folks, including good people here, who have determined that INFI is not their favorite steel in a smaller blade. That may be why Jerrry has been experimenting with an new heat treat protocol to get INFI up to a consistent Rc of 62.
Click to expand...

I'm not sure virtuovice has a presence on BF, but I could be wrong. I agree with the assertion that jerry has mentioned and will possibly introduce the new INFI 62rc heat treat specifically for those who are looking for thing slicers and a higher degree of edge stability and retention at thin cross sections and angles.

Virtuovice is a very decent seeming guy who puts thought into his opinions about his knives. Just because he questions the edge holding of INFI does not disqualify his opinion as being valid. INFI is the best at being malleable at high hardness (with other high marks in things like corrosion resistance). It does exceptionally well and can be considered excellent in edge retention on soft media, or chopping soft woods, but it isn't going to be the best in maintaining hair splitting sharpness because it's core function (malleability at high hardness) precludes this quality. That thin 1 micron edge people like to think of as 'truly sharp' is going to mash down, roll or otherwise deform. Again, this opinion doesn't invalidate the knives as being excellent, it's just the nature of the physics involved.

His knives likely look new and unused because he mostly skins with them with little wood work, and he hand sharpenes everything which means he may be doing a light polish on flats to keep them nice looking. Despite not looking roughened up - he hunts *a lot* and is constantly using his knives for skinning and butchering.
 
2Dead said:
He has vids of him using the different knives on deer. Here is the one where he uses the CABS. Starts using it at about 1:51. In those vids he would take 2-3 knives and use them and describe what he's experiencing.
[video=youtube;Ek9Z_3ZxgZ8]http://www.youtube.com/watch?v=Ek9Z_3ZxgZ8&feature=plcp[/video]
Click to expand...

Regardless of his opinion of knives... Terrible technique on whitetail field processing. I hope no one watches this and emulates that.

Cutting the meat from the bone immediately will make the muscle tense up and give it the consistency of jerky... no matter how you cook it.

Gut the deer, let the meat cool down. Then let the meat age for several days at about 35 degrees so the enzymes can break down. For your effort you will be blessed with fantastic venison. Your in-laws won't even know their eating venison until you tell them. :D

Didn't mean to derail the thread... but I can't let bad information stand.

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What LVC and kdstrick said ^^^ :thumbup:

We keep saying on here that the factory edges come at around 25 degrees per side ... that Infi works better for cutting at 20 degrees per side and can be improved with a 15 degree per side back bevel on the thicker geometry blades ... do this and Infi won't roll on diagonal cuts ... take the whole edge to 15 degrees per side and you start needing to cut vertically with the spine above the edge because the maleability of the steel will mean the edge will roll if doing diagonal cuts ...

It's all about understanding the steel ... and how to work with it ... when Infi does'nt roll it's edge retention is excellent ...
 
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