Lets see your sharpest knives.

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Full convex zero edge:eek: Yeah, it's a butter knife:p And its not sharp:D
 
Busse knives are never *dull* ,,,,, their shipped wiv a working edge,,,,,,,, something that won't get destroyed by beating the snot outa them ,,,,,,,,, ya want razor sharp...... ya hafta work @ it ...lol
 
Nice pics and some very shiny edges. Only pic I have handy is of this old machete...;)

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230grains said:
A polished edge will last longer than a rougher edge, and cut through materials better in my experience. It won't stay super polished for long, but it holds a workable edge.
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I love a polished edge on a knife I'm wanting to show out the sharpness of.
On media such as paper, splitting hairs, fine carving, skin,lol, etc.. it really shines and can do some amazing things.

Then again on other types of media, such as cutting meat all day, you want a bit more toothy edge. It tears into the meat a bit(kinda like micro serrations)which causes it to slice through with more ease. You can get through a good two days of meat cutting from a medium stoned edge, and hitting the smooth steel several times a day. The steel only puts the edge back align, but does smooth it a small amount through the day.
Whoops, starting to ramble,lol.


My sharpest Busse's are an AD that Ban did a mod on with his full convex, and a Cultie I put a wicked sharp edge on.
 
230grains said:
A polished edge will last longer than a rougher edge, and cut through materials better in my experience. It won't stay super polished for long, but it holds a workable edge.
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Ken44 said:
I love a polished edge on a knife I'm wanting to show out the sharpness of.
On media such as paper, splitting hairs, fine carving, skin,lol, etc.. it really shines and can do some amazing things.

Then again on other types of media, such as cutting meat all day, you want a bit more toothy edge. It tears into the meat a bit(kinda like micro serrations)which causes it to slice through with more ease. You can get through a good two days of meat cutting from a medium stoned edge, and hitting the smooth steel several times a day. The steel only puts the edge back align, but does smooth it a small amount through the day.
Whoops, starting to ramble,lol.


My sharpest Busse's are an AD that Ban did a mod on with his full convex, and a Cultie I put a wicked sharp edge on.
Click to expand...

From my experience... I'm in the same camp as 230. :)

I find that the micro serrations from a rougher sharpen, fold over and act to dull the edge more.

With a nice clean polished edge, the edge stays nice and sharp for a long time. :thumbup:

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Lil' Foo said:
From my experience... I'm in the same camp as 230. :)

I find that the micro serrations from a rougher sharpen, fold over and act to dull the edge more.

With a nice clean polished edge, the edge stays nice and sharp for a long time. :thumbup:

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Have you ever cut meat for a living:p Some ole crusty union meat cutters may know a thing or two,lol.


Not a job to be proud of, but you can bet you will know what type of edge cuts meat the best. You can also google it, its well known.



edit- sorry Foo, I realized I kinda sounded like a know it all type:o. Why I usually ALWAYS stay out of sharpening threads:p
 
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I'm with Ken44 on this one. I like sharpening with a coarser stone or coarser sand paper then jump right to a strop to polish off the burr, giving it a toothy edge, and since I suck at hitting it with steel, I use a leather strop with compound to realign the edge and keep it razor sharp. My Cultie is a little laser in the kitchen and slices things paper thin.
 
I have tried a lot of different combos for edges, but I am not a butcher:D

That said, my favorite combo is to go right from a 180 or 320 3M belt (can't remember what the batch I ordered is???) to a leather belt with white compound. The edge becomes polished and is "smooth" but if you were to run your finger along the edge with even the least bit of pressure it will bite....badly:eek:

You can cut up cardboard or chop wood and it does not seem to lose the bite or the polished qualities. Push cuts like a charm also:thumbup:

I do not like super polished edges that have no bite but to each their own:)
 
Ken44 said:
Have you ever cut meat for a living:p Some ole crusty union meat cutters may know a thing or two,lol.


Not a job to be proud of, but you can bet you will know what type of edge cuts meat the best. You can also google it, its well known.



edit- sorry Foo, I realized I kinda sounded like a know it all type:o. Why I usually ALWAYS stay out of sharpening threads:p
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It's all good Ken. :)

Maybe it has to do with only cutting fleshy material versus how I use my knife, which can be for anything and everything...

I'll try a toothy edged in the kitchen. :thumbup:


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I don't know, i've yet to have a problem with a knife being too polished. It bites into anything I cut just fine, I don't need a toothy edge. Even with meat, I don't need to slice, I can just push cut and it's in two pieces.

More polished = Less friction = Less resistance in the cut.

Not to say a toothy edge isn't good, they work just fine, I just prefer the fully polished edges.
 
Mike that Sarsquatch turned out smoken Bro!!! Looks like it is a real hell of a utility/kitchen knife...
 
230grains said:
I don't know, i've yet to have a problem with a knife being too polished. It bites into anything I cut just fine, I don't need a toothy edge. Even with meat, I don't need to slice, I can just push cut and it's in two pieces.

More polished = Less friction = Less resistance in the cut.

Not to say a toothy edge isn't good, they work just fine, I just prefer the fully polished edges.
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I hear what you are saying and like I said to each their own. But, I just don't see what a perfectly polished edge can do that the combo I am putting on my blades can't. I say this not to argue but to try to understand. Having gone through the process of making perfectly polished edges I just do not see the advantage. I do find an advantage in a lower grit polished on a leather belt though. It push cuts the same as a mirror polish in my experience.
 
Uncle, I think that is what I am trying to say:D It is still a smooth baby azz edge:eek:
 
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