Infi Chef knife!!

[Mike Fitz]

Aaaaaaarrrrgggggghhhhhhh!!!!!!! A real Busse chefs knife! Please tell me another run will happen one of these days!

 

[metaxasm]

I am having trouble finding a knife block that will hold three NMFBM's???

 

[Last Visible Canary]

Aaaaaaarrrrgggggghhhhhhh!!!!!!! A real Busse chefs knife! Please tell me another run will happen one of these days!

for those who don't know, both of the ones shown are third party modifications. If I had one to do over, I'd do it as a long slicing knife rather then a large chef knife, just because I find that I use those more then the full on large chefs knives. BUT, you could probably get one and have the custom shop modify it for you for less then 125$. of course, the current market price is highly prohibitive. wasn't back then :thumbup:

 

[David Brown]

Hi Bro.

Still one of my favorite Busse's

It has been to atlanta twice & carved every Turkey since I got her.

Love it.

You may have to tell them all the story so they all don't go nuts.

 

[verpus77]

I've used both a thick and thin NICK extensively in a restaurant kitchen and have to say that no other knife steel holds up to the abuse of a professional kitchen like INFI does. Hands down it is the winner compared to ALL other brands of cutlery, and I have used all of the major brands on the market. But alas I ended up selling my NICK set. The main reason I let these go is that the grind on the NICK set was just not practical. The thick NICK was great at primal butchery but not much else. The one sided grind of the thin NICK mad it very uncomfortable to cut anything other than fish for sushi. The blade kept turning in the product being cut resulting in slant cuts instead of a straight, controlled slice. If an INFI chef knife were to be released again it would HAVE TO BE A 2 SIDED GRIND! Blade length is negotiable, but a 10" traditional design would be ideal.

verpus77

 

[Lycosa]

Well, Jerry. Would you do a batch??
Folks, keep signing the petition!!

 

[Dennis in MA]

1. I never thought to ship my NICK to Ban or someone to have him change the shape of the edge. Duhhhhhh. I'm a dope.

2. Chisel ground NICK? It's so danged thin, I've never noticed. Now I'm gonna have to check. Just the edge or the entire full-height-grind is chisel-ground??

 

[rbmcmjr]

2. Chisel ground NICK? It's so danged thin, I've never noticed. Now I'm gonna have to check. Just the edge or the entire full-height-grind is chisel-ground??

Yup. Right hand full height chisel grind. It is the reason I stopped looking for one.

 

[Lycosa]

With 16 years in the kitchen experience, may I say, let's put a nice belly on this infi chef knife and a pointy point!
Don't let this Thread die!!

 

[Dennis in MA]

I've got a nice chef's belly. Does that count for something?

 

[Lycosa]

D in MA. Yes, that counts! I tink Jerry has one too. :O
Jerry---Will the Best chef knife in the World become a reality??
A smooth, contoured spine is a must, for comfort.

 

[buckman#10]

you guys dont have to worry
as usual amy-0 is on it

from this thread

http://www.bladeforums.com/forums/showthread.php?t=517634&page=2

 

[Lycosa]

Thanks, Buckmang!!
Jerry---Did you see this post?!
Jerry??

 

[din]

Jerry Busse to the white courtesy phone, Mr. Jerry Busse please report to the nearest white courtesy phone.

 

[Lycosa]

Jerry. I'm waiting for the phone to ring!!

 

[Mike Fitz]

Sweet! Fingers crossed on this to become a reality.....

 

[Lycosa]

Welp---we gave it our all. Thanks! Now it's up to Jerry.