INFI for EXTREME slicers?

I don't know the physical make up and chemistry of steels like Cobalt so this is my own personal experience. Unlike the majority of people have answered in this post, Infi is my favorite slicer. I would not say that with a factory edge on most Busse knives, but after putting a 19 degree bevel on the Muk, or Park Ranger, they slice like crazy. As far as edge retention, Infi does not "micro chip" like so many other steals. When I'm done with the 1600 ceramic on the wicked edge,then a few passes on leather strop, I can cut forever. I've never even needed to go back to the diamond stones, either the strop or the ceramic brings it back to cutting paper with a razor like edge. I won't claim to have any data on this, just my own experience, but I would suggest giving infi a try at its true potential with a real cutting bevel and at least 1600 grit polished edge and I don't think you will be disappointed.
 
I wish Busse would take INFI up two points in Rc for the smaller knives. It would still be tougher than anything else and hold a crazy edge.

This is why my Busse BAD is one of my favorite EDC's

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I would suggest giving infi a try at its true potential with a real cutting bevel and at least 1600 grit polished edge and I don't think you will be disappointed.

I usually put a shallow convex edge on my knives going up to 3000 or sometimes 12000 grit.
I can definitely assure you that my experience with SR-101 is similar to your INFI experience, just keeping it sharp with a leather strop.
Even keeping some 1095 user sharp with leather only since a few years! But I always take care not to roll or chip the edge.

I also cannot really provide exact data but there are other people out there who did a lot of testing with INFI and other steels already (for example cliff stamp or that zknives.com guy) and they also came to the conclusion that INFI is best for big, hard use blades.
 
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I also cannot really provide exact data but there are other people out there who did a lot of testing with INFI and other steels already (for example cliff stamp or that zknives.com guy) and they also came to the conclusion that INFI is best for big, hard use blades.

I think Ankerson Ankerson has done some very extensive testing on INFI also...so...

what say ye Jim? If ya got a couple min. wade in, please...thank you :)
 
Nitro V looks very interesting inkynate inkynate , it is a somewhat refined AEB-L.

Very cool, thanks. I don't remember looking at Nitro-V before.

Reading the description at Zknives reminded me of an observation I forgot to mention earlier, which is that I've seen AEB-L compared to a stainless 52100 many times, so I was a little surprised it hadn't come up already (unless I missed it).
 
I think Ankerson Ankerson has done some very extensive testing on INFI also...so...

what say ye Jim? If ya got a couple min. wade in, please...thank you :)


I did some testing on INFI, it's a great steel, works all around in different types of blades from what I experienced.

All depends on what you need and what Jerry can come up with.:thumbsup::D
 
I own a few Busse...more than some members, a lot less than a few HOGS. ;)

Love em all for different reasons...some for using, others for admiring. :)

But, hands down...my most USED knife is not pork, it's K-9! :eek:

My ScrapMax 460 is the slicing-est sumbitch I've ever held.:cool:

It is Elmax and I love it!:D

Now my question:

If it were INFI would I love it MORE?

... in other words would INFI bring <noticeable> better qualities vs. Elmax to this model-- lets assume we keep all other things equal on the ScrapMax model platform such as: blade shape, grind, stock thickness etc.

Or would INFI just add cost? Maybe ONLY SYKCO could make THAT blade THAT well...

What do you think?

Here's my thoughts:

When it comes to slicers.....dedicated light cutting but sharp as hell.....

The hardest steel you can get your mitts on is what I would prefer.

I'm not going to be chopping, I'm not going to be pushing that steel to the max. What I want is for it to never dull.

Harder steel gives me that. INFI is damn good for mid-large blades because it gives you a good lot of all the worlds....tough, not chippy, not easy to rust.....

But on a slicer....it's not run hard enuf.
 
I'm kind of curious about Cobalt steel bladed knives myself. I know that Fallkniven uses it in their new Modern Bowie.o_O
 
For a pure slicer as in kitchen use the ******** blades are tough to beat.;):thumbsup:
Stop telling people. I still need a 460, and they are hard enough to find as it is...

I have a 340, and found some 375s but I would prefer the 460 over the other two.
 
The Busse Steak Knife is a purebred slicer and you will have an extremely hard time finding a better option.
 
The Busse Steak Knife is a purebred slicer and you will have an extremely hard time finding a better option.

I've held off on this because...well...because it looks like a steak knife.:rolleyes:

I don't know why I'm so judgmental about that fact because the 460 looks like a paring knife and that didn't hold me off from owning and loving it. So this is a case where I need to step out a little from my comfort zone and broaden my experience base because, evidentially, I'm missing out on a great blade because of a personal, superficial hang-up.:oops:

And so many Hogs are pretty unanimous in their praise of the Steak Knife I'm gonna have to grab one when the occasion arises just to see what all the squealin is about with this model.

Yet another, perhaps more substantial concern of mine is that some hollow ground blades, especially those that are somewhat thick at the spine, tend to bind more than a pure FFG when you cut deeply into rigid material like cardboard.
 
Yet another, perhaps more substantial concern of mine is that some hollow ground blades, especially those that are somewhat thick at the spine, tend to bind more than a pure FFG when you cut deeply into rigid material like cardboard.
easy fix with cardboard... cut on a bais. Holding the knife diagonally will reduce binding on the spine and will aid in cutting theribs, making it easier on your edge. This will also maximize edge retention. Unless you cut with the ribs, in that case, edge retention wouldn't increase noticeably, though binding will still decrease.
 
Anyone have a steak knife, BAD, Culti, and Muskrat? Would be cool to see a review
 
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