My question for the original poster (And anyone who's expectations would of mirrored his own), is what real world experience has led you to expect such low performance from your cutlery steel? Is it normal for your knives to lose their edge that quickly under these conditions, or have you broken lesser knives doing the same thing?
Thanks
Mike
Mike,
Welcome to the Busse forum! I hope you stay and learn a little about this corner of the knifeworld!
In the past, I have had cheap big blades which easily dulled, chipped or even snapped. I live east of you in Pennsylvania, so once I was batoning through some firewood in the winter, the blade was cold and it snapped right where the blade tang entered the handle. Then the company wouldn't replace the knife because it "Wasn't a manufactures defect"
And you're right, I do expect a lot out of my knives. 700 dollars is a lot to spend on a knife. But I know this one wont break, and if it does I know Jerry will stand behind his product.
These pictures were only the first day that I had it out. But it sure will recieve proper use when I take it out for real. :thumbup:
And if you're in the field, a survival situation for example, there are many tasks that may need to be tackled. A hatchet can do some of them. A small knife can do some of them. A saw can do probably even less. But a big, quality blade can do almost every task you can think up. So that is why I choose to carry an expensive large survival knife.
I guess the idea of it still shaving after chopping tells you how HARD the steel is. But usually HARDNESS means BRITTLENESS which means snapped tips, chipped edges, or broken blades. I have yet to see a chipped Busse, or a tip snapped off. (Disregarding the Cinderblock-Skeleton Key incident). And if INFI was a softer steel, so it wouldn't chip or snap, then it wouldnt hold a razor edge after chopping either.
I hope this answers your question..
