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Lets see your sharpest knives.
- Thread starter 230grains
- Start date
- Joined
- Dec 9, 2005
- Messages
- 2,405
It's b/c of all the reflection.
- Joined
- Dec 10, 2006
- Messages
- 829
... same or similar shown before, but this is mine, thanks Jeremy.
RaaazooooorSharp and edge pings making the flesh shiver ....
RaaazooooorSharp and edge pings making the flesh shiver ....
Bigfattyt
Gold Member
- Joined
- Jun 23, 2007
- Messages
- 19,256
I have used all types of edges. Fixed sharpening systems, with mirror polish = sharp enough to pop hairs, and whittle/split free hair.
Rough grit edges, really toothy.
Convex with high polish. Convex from a worn 120 belt straight to strop.
I think they all cut. Each excels at certain tasks.
I do think that for extended meat cutting/processing my toothy edge lasted longer without having to touch up.
I had the opportunity to butcher an elk the season before last. The three knives I had with me were a polished convex edge GW
A polished convex edge SS (although covered in sap in this pic).
and a straight from the factory toothy steep, obtuse beveled Ash1CG. It would not push cut paper, and would only scrape a bit of arm hair off with pressure. Bit even as thick as that sucker was, and with the coating and all, it cut the meat with the least resistance and effort. Like the blade edge being toothy seemed to break the surface tension or something of the wet meat.
The one that made it the longest with out sharpening and still having the easiest time slicing was the ASH1CG with that toothy edge (even after the knuckle head I let use it kept making careless contact with the concrete table we were using-- he kept slicing through the meat and through the butcher paper to the concrete, and I would wince every time I heard and felt "Thunk" through the table).
The GW and the Modded SS with convex edges I had to strop once or twice to get them back to tip top slicing. (maybe this was because I did a lot of fat removal with both....????? I found, on dressing out a deer and skinning it that the fat seemed to dull and edge pretty fast, in comparison to actual meat slicing???)
The Ash1 went the whole 4 hours without any touch ups. It had multiple nicks and dings in the edge from the rough concrete, but was still making clean slices.
It should be noted that all the other knives we were using had to be sharpened 10+ times (I shuddered every time the other guy sharpened his knives with a pull through carbide v sharpener making nice metal shaving piles off his knife edges).
Cheese, Meat, and other soft food items slice easier for me with a toothier edge than with a full polish. Not that my convex edges won't slice up some nice meat for dinner, but on that 4 hour elk job, I did notice that the toothy factory edge held up the longest. It did not make as nice of fuzz sticks, or chop as well as convex edges.
All that said, I convex all my users because they are the quickest and easiest, and sharpest method for me.
BUT, my sharpest edge............
Not a Busse. It is my ghetto home made knife (my first ever completed knife, made it with files, and sand paper. No power tools. I even drilled the handles and tang holes with an old hand crank drill). My power drill crapped out. I did the heat treat in old synthetic racing oil from my dirt bike.
Sharpened it on a belt sander (first attempt). Went from a 120 grit (albeit a bit worn) straight to the loaded strop. The edge has become polished from stropping.
top knife.
It is also a thinner convex than any of my infi, and a thinner flat grind, along with the taller blade profile.
Steel is 5160, so edge retention is not as long as with INFI. But......
it slices meat no problem. To the bone with just a tiny bump.
By By right hand thumb nerve, I did not need you anyway!
Rough grit edges, really toothy.
Convex with high polish. Convex from a worn 120 belt straight to strop.
I think they all cut. Each excels at certain tasks.
I do think that for extended meat cutting/processing my toothy edge lasted longer without having to touch up.
I had the opportunity to butcher an elk the season before last. The three knives I had with me were a polished convex edge GW
A polished convex edge SS (although covered in sap in this pic).
and a straight from the factory toothy steep, obtuse beveled Ash1CG. It would not push cut paper, and would only scrape a bit of arm hair off with pressure. Bit even as thick as that sucker was, and with the coating and all, it cut the meat with the least resistance and effort. Like the blade edge being toothy seemed to break the surface tension or something of the wet meat.
The one that made it the longest with out sharpening and still having the easiest time slicing was the ASH1CG with that toothy edge (even after the knuckle head I let use it kept making careless contact with the concrete table we were using-- he kept slicing through the meat and through the butcher paper to the concrete, and I would wince every time I heard and felt "Thunk" through the table).
The GW and the Modded SS with convex edges I had to strop once or twice to get them back to tip top slicing. (maybe this was because I did a lot of fat removal with both....????? I found, on dressing out a deer and skinning it that the fat seemed to dull and edge pretty fast, in comparison to actual meat slicing???)
The Ash1 went the whole 4 hours without any touch ups. It had multiple nicks and dings in the edge from the rough concrete, but was still making clean slices.
It should be noted that all the other knives we were using had to be sharpened 10+ times (I shuddered every time the other guy sharpened his knives with a pull through carbide v sharpener making nice metal shaving piles off his knife edges).
Cheese, Meat, and other soft food items slice easier for me with a toothier edge than with a full polish. Not that my convex edges won't slice up some nice meat for dinner, but on that 4 hour elk job, I did notice that the toothy factory edge held up the longest. It did not make as nice of fuzz sticks, or chop as well as convex edges.
All that said, I convex all my users because they are the quickest and easiest, and sharpest method for me.
BUT, my sharpest edge............
Not a Busse. It is my ghetto home made knife (my first ever completed knife, made it with files, and sand paper. No power tools. I even drilled the handles and tang holes with an old hand crank drill). My power drill crapped out. I did the heat treat in old synthetic racing oil from my dirt bike.
Sharpened it on a belt sander (first attempt). Went from a 120 grit (albeit a bit worn) straight to the loaded strop. The edge has become polished from stropping.
top knife.
It is also a thinner convex than any of my infi, and a thinner flat grind, along with the taller blade profile.
Steel is 5160, so edge retention is not as long as with INFI. But......
it slices meat no problem. To the bone with just a tiny bump.
By By right hand thumb nerve, I did not need you anyway!
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Bigfattyt
Gold Member
- Joined
- Jun 23, 2007
- Messages
- 19,256
This SJTAC variant has one of the sharpest edges I've seen yet... And it came this way from Busse. Convex ground blade with a V ground edge.:thumbup:
That makes me happy and sad at the same time.
I love a nice looking convex grind. If you are going to go to the trouble of doing the convex primary grind, jut take it all the way to the edge.
On the other hand, I think aesthetically, the saber looks better, or full flat.
Convex grinds, especially full convex grinds to zero edge, you have to use one before the grind starts looking less boring.
But looking at that knife, it looks very good. I think giving a v grind on that knife makes the edge pop more. It looks more distinct, especially the pointy tip.
- Joined
- Jul 20, 2009
- Messages
- 283
That's a beauty Jaxx!
In my experience a mirror polished edge is great for an arm shaving demo. I use a closed cell 10" 80 grit on a classic baldor for primary grind, For secondary i use 8" pressed cardboard with 600 grit glued onto it, And finally an 8" pressed cardboard wheel with white rouge for the deburing/polishing. This method takes some serious time to learn but it beats the hell out of manual honing.
- Joined
- Nov 7, 2013
- Messages
- 49
So far, it's the sharpest busse I have. SAR3 is a nice edc knife.
Pretty impressing what some have done to their blades:thumbup: I`m into freehand sharpening, but there`s no doubt that i gotta get me one of those Edge Pros.....
Don't drop it.
Gold Member
- Joined
- Jan 10, 2014
- Messages
- 1,752
Busse Nuclear Muskrat 
- Joined
- Sep 7, 2011
- Messages
- 3,822
,,,,,,,,,,This thing is so sharp it makes the air bleed,,,,,,,,,,
Courtesy of Ban an Horton ,,,,
...heu!!!, Ronnie...... What in the heavens is that gorgeous knife?
Oops....just noticed how old this thread is!
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