INFI and S7?

[these_nutzz]

I had a BAD that was recomended to me on here as the perfect EDC.I thinned the edge out to much and have problems with the edge rolling.
I tryd to convex it with sandpaer but it wasnt happening.Need far to much sandpaper and hours.
I also bought a DMDC about a month before and i took the edge way down to 10 deg per side but again its rolling too easy when its worked hard.
Im not bashing INFI i like the steel but ive found it far from the only steel i will ever need.
I rember having the cheek to ask how S30v compares to INFI in edge holding i was laughed at and slaughtered on hear for daring compare it to such a steel and was told about a test about 10 years back when hemp rope was cut and cut till none more rope remained and the blade still shaved.
Well im not seeing this with INFI that has a slightly higher hardness than normal infi.And the same with S7 in the mutt.
Although i would say i am happy with the Mutt apart from the small handle and my taking the edge down to much i cant say the same about the BAD which is the knife i was more exicted about than any i ever bought.
I thought INFI was the super steel to beat them all my dream steel but im no more happy with a floppy edge than one that micro chips.
So what degree would you recomend for the BAD?.
And i found the Mutt a terrible knife untill i put a thin edge on it so i can live with steeling it back as its a monster now but i want my EDC to do me a week of genral use.
At the moment ive just got a Lil Canadian in 3v my first in this steel and i cant praise it enough.
Would it help to send the knife out to be convexed or what degree should i put on it?.
And for all those that laughed at me when i asked the simple question how INFI compares to S30v in edge holding S30v beats it end of story in my experience.
Also i started that thread by saying how it held up in edge holding as i was in know doubt it beat it strength wise in every way yet i was still laughed at.

 

[PeterPHWS]

10 degrees either side or 20 inclusive is like a scalpel...they are sharpened to 17 degrees inclusive...Spyderco who researched the optimum edge angle for the majority of their steels including S30V determined that the best edge angle is 20 degrees either side or 40 degrees inclusive for hard use knives and hence their Sharpmaker has 40 degree slots for the ceramic rods and 30 degree slots for a secondary bevel...they do say in the demo video with the Sharpmaker that 15 degrees either side or 30 degree inclusive can be used for straight razors or craft knives...so if you have taken the edge down to 20 degree inclusive you can understand you have gone WAY TOO THIN on the edge...

Buy a Sharpmaker...they are'nt too expensive...and re-profile your knife...you may need to buy a magic marker and run it along the edge to assist in showing you how much material you have taken off the edge to return it to a less acute edge...a desk lamp and magnifying glass also help to show up "light spots" on the edge where the "rolls" might be.

40 degrees inclusive is plenty able to give a razor sharp edge and it will last a week from normal use...if you use your knives a lot...buy a leather stropping paddle from companies like "knivesshipfree.com" and the green chrome compound...a couple of swipes either side at the end of the day saves a lot of work at the end of the week as it restores the edge quickly for no effort...:thumbup:

 

[Helle]

The thinner the edge the sharper, don't expect it to last long though.
10 degrees per side is what I put on my fillet knives.

You need to re-profile them to be around 20 to 25 degrees per side. I've found that angel works well for me in about any cutting situation and is still a good strong edge.

Just my 2 pennies of course.

Good luck

 

[these_nutzz]

Ive got a sharpmaker and a dmt alinger.
I guess i just heard so much about this super steel i thought it could handle the angle.
I dont have a problem getting it back too about 20deg per side.
Would a micro bevel help?.
I just found the grind it came with is to abtuse so i went a bit mental with the 10deg per side.
My spyderco mule 52100 must be about 15 deg per side and it cuts like a laser and ive only had slight micro chipping and very slight rolling that sharpens out very easy they even act as smal serrations till i sharpen again.
I want to love INFI like ive been told i will but i guess i should have asked a few more questions about angles etc before i jumped straight in.
Im not bashing INFI in any way but ive still to find that perfect steel for me.
12c27 has been the best to me as an overall steel for a small blade but ive never tried it in a big chopper were im sure INFI would slaughter it and more.

 

[MustardMan]

INFI is heat treated for toughness, so it's at a low enough RC to not be brittle. As others have said, 10 degrees is well into surgical scalpel territory, and scalpels are at a WAY high RC compared to hard use knives like Busse's. A scalpel will also snap like a twig if you apply any lateral force to it.


Reprofile your edges and put a more reasonable angle on them. Very few normal use knives should be anywhere near 10 degrees per side

 

[MustardMan]

I guess i just heard so much about this super steel i thought it could handle the angle.

"super steel" or not, INFI still obeys the laws of physics. Busse knives are heat treated for toughness, which means somewhat lower RC values. A high RC value stainless steel will certainly both hold an edge longer than INFI (barring chipping from cutting tough materials), and be able to go down to a thinner edge...


That high RC knife will also be a lot more likely to shatter if you try to baton it through a steel pipe, and a lot more likely to chip heavily during chopping. Busse's aint surgical scalpels, and they ain't straight razors. They are beastly monsters that don't so much cut material as make it split itself in fear.

The statement "I thought this super steel could handle it" shows a gross misunderstanding of even the most basic ideas of how steel works. INFI is a pretty amazing steel, and I like the stuff, but it's not magical.

 

[these_nutzz]

I found my CPM m4 mule and the 52100 to handle reasonable abuse.
These are real thin knives meant more for slicing.Higher hardness than INFI.
From what i was told on hear i could expect INFI in every way to out perform that.
I thought it could handle an angle like that as it has a higher hardness than normal INFI blades.Harder than thge s30v blades or at least the same so i dont se how hardness would make much diffrence to wear resistance in this case.
I have other blades at real low angles and while they require more maintaince than normal i think the cutting power really makes up for this.
As i said that lil canadian is gonna be intresting to compare to that BAD.So far as a small blade goes its slaughtering the bad in every way.
I wish i bought a BM when ebay were selling knives over hear could have had one knew sheathed for$300 posted.
Then i think i would have found out why INFI is so highly regarded.

 

[Eric Isaacson]

User is a returning Troll that has been banned in the past. Locking this thread down.