I found this in the Knife Test Forum ...

L

lostclusters

Joined
Nov 30, 2012
Messages
40
... and am having a hard time getting my head around it. This test ranks INFI in category 6, lower than what I thought were lesser steels. I thought INFI was one of the best steels for edge retention. According to this test my CS Natchez Bowie holds an edge better but I am pretty sure that is BS. I dulled my CS Natchez bowie by letting the edge rub on the leather sheath too many times. Can anyone shed some light on this?




http://www.bladeforums.com/forums/s...based-on-Edge-Retention-cutting-5-8-quot-rope
 
Infi isn't A one "catagory" steel. It isn't the BEST at toughness, nor the BEST at edge retention, or hardness or any other catagory. What infi IS, is the BEST blend of everything you want in a knife.
 
There is a big difference in toughness and edge retention. Many of the steels tested would snap easily compared to infi but will hold a edge longer. Its a balancing act according to the use you put the knife to.
 
Most of those steels above it would break under the pressure INFI can be put under. It really is the best all around steel you can ask for.
 
Well they can say what they want, but i saw what noss did to all those knifes and what held an edge the longest? BUSSE, which knife refused to chip? BUSSE, what knife lasted the longest with him? Busse. People can say what they want but when it comes down to it INFI is just the best all around steel and im just a young hog and i dont know much, but i know that.:cool:
 
that is a very nice read! i enjoy how much it was bringing people from all over the forum together. even when they did not agree on how well there steel preformed or the sharpening of a knife.
 
The results are the results...like them or not. Ankerson does a great job, not all INFI knives are made for slicing rope. Some would be better or worse.
 
if you want THE BEST edge retention, you need a knife hardened to 68RC... of course, the edge will chip at the first good impact, but it'll hold a heck of an edge

Edge retention is VITAL in a small skinning knife, less so in a large chopper (though still important)

it's all about what you want the knife to do. INFI will take a beating that most won't, but you do give up a bit of edge retention there
 
page #4, post #73 should make us feel better.

this was a pull cutting test, not hack your way into the coke a cola recipe vault. don't get me wrong, i have destroyed more auto's, appliance's, rv's, etc's then most people have owned with my busse's. would i ever give them up, no. all in all nice thread, and 51 page's without a lock down. kudos for being a melting pot of opinion's.
 
It would be interesting to see say, a SAR6 or whatever, made with the exact same heat treat and exact same grind with all the different steels all subjected to the exact same test. I guess then you would really know who's who in the zoo. :)
 
Jody, Rob and I should start our own knife testing brain trust or think tank, we will be millionaires :)
 
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