muddy meaner edge

Not a troll, I'm a fan, and since nobody else has this problem I have a sneaking suspicion my 12-year old stepson found the key to my locker and did some torture-testing of his own. Couldn 't blame him-I've shown him the videos and such.

The surprising thing is what appears to be some chips, not rollovers, because in my opionion INFI's big strength is the rollover and not chipping. I will get a magnifiyng glass tonight and make sure, however, that is isn't small rolls in places.
 
If you are having an issue with your meaner just send it in to Busse. They will sharpen it for free and take care of any other warranty issues you may have. I also had a meaner, all the rolls and dents on that blade were justified from the abuse I put it through.
Some folks around here take their blades too seriously , best just ignore some of their offensive comments.
good luck!
 
This thread is worthless without pics. It is incredibly unlikely that an actual INFI knife used to "cut squat" would have this problem. The only time I've seen an ugly edge on any of my Busses is while learning to sharpen them. Frightening. I hope my FBM forgives me.

northern1 said:
hmmmmm.......i would think that if i posted something like that i would want a pic to protect myself.

tomthebaker said:
gotta be the coating flaking off.

Pantie bunching alert!!

Someone please tell me what happened to the helpful and easy going Busse forum??? :confused: This is not the Busse way folks! If we dont have anything constructive to say, please please please dont say anything at all. :(
 
Someone please tell me what happened to the helpful and easy going Busse forum??? :confused: This is not the Busse way folks! If we dont have anything constructive to say, please please please dont say anything at all. :(

You're right Dwayne. I am wandering from the path that I have grown to respect around here. Thanks for pulling it back into line.
cwdotson, best of luck, and I wish you well. I really would like a chance to see what that edge looks like though. It always amazes me to see what these blades can take.
 
Someone please tell me what happened to the helpful and easy going Busse forum??? :confused: This is not the Busse way folks! If we dont have anything constructive to say, please please please dont say anything at all. :(


+1 :thumbup: :thumbup:


.
 
Someone please tell me what happened to the helpful and easy going Busse forum??? :confused: This is not the Busse way folks! If we dont have anything constructive to say, please please please dont say anything at all. :(
Well put sir... :thumbup:
 
Yo cwdotson,

Did any of the blade damage on your meaner look like this?... Poor Euro4:(

DSC04108.jpg
 
I've no clue how what I said would be taken as offensive. Oh well. Maybe the holidays have people more sensitive than normal.
 
the edge is so nicked up it looks like a saw.

After cutting meat and vegetables (assuming you cut on plates and/or cutting boards, not on your concrete driveway :eek:) I would be quite surprised to see any edge damage, especially if we're talking about a factory edge. Have you changed the edge profile?

I have found several knives from the factory to have some wire edge remaining on parts or all of the edge (on one of my FBMLEs, a Sus Scrofa, and an ASH1 SE in particular). Could what you're seeing perhaps be dents in a wire edge that needs to be removed? I know you mentioned you know the difference between a roll and a chip; I just can't imagine how an edge would chip from cutting food. :confused:

It'll be good to hear more on this one if you can get pictures. P.S. if you live anywhere near me let me know as I'm always happy to come take pictures of it for ya! :thumbup:
 
CW, it just dawned on me what the problem might be! :) Mikeymoto's post reminded me about some issues brought up fairly recently. A person posted that he had a fragile edge with a bunch of micro chipping. After an initial sharpening the new edge was much tougher and took abuse much better. For some reason there is a layer of very brittle material a couple of microns thick at the edge of some Busse's. Not sure of the cause, but a good sharpening makes it so much better. Might be worth a try. This matches a wire edge issue very closely as well, either one may be your trouble. I have had wire edges on a few of mine as they came to me, and a few that had the brittle edge phenomenon. But the aformentioned sharpening took care of them all. One of my Straight Handle Steel Hearts had a mega wire edge from the factory, darn thing must have been 1/8" thick. But the darn thing was like a razor blade while the wire edge survived. :eek:

b-square said:
I've no clue how what I said would be taken as offensive. Oh well. Maybe the holidays have people more sensitive than normal.
Not so much offensive as abrasive, I know it wasnt intended but you made it sound like you thought that he is lying or trying to cause trouble. The issue of "brittle edge" has been brought up before so its nothing new or "highly unlikely" Again, I realize you didnt intend to be that way, I just want to explain how I saw it. No hard feelings here, I hope they arent there either. :D
 
Thanks, leatherman, I will look hard at that and see if I can strop it back in shape. Before that, I am trying to get a good digital camera and make some up-close photos of what appear to be small nicks in the blade edge. Again, I am just surprised,as is a friend of mine who I hooked on INFI and examined the blade, also, so I bet this explains the observations. Guess til then my JAC can move up to everyday carry, though the local Barney Fifes would probably have a cow.cwd
 
Someone please tell me what happened to the helpful and easy going Busse forum??? :confused: This is not the Busse way folks! If we dont have anything constructive to say, please please please dont say anything at all. :(

Thanks for speaking up, I was wondering about that myself lately. :confused:
 
Out of the many knives that get made, a few from time to time either chip or to easily deform and or will not take an edge or may not hild an edge up to the normal Busse standard.

Jerry will gladly fix or replace any such knife and will likely trace any such knife back through the manufacture and heat treat to see what may have possibly gone wrong.

Wire edge is much more common than any flaw in the metal or heat treat in any knife that makes it out of the factory.

Not to say that a wire edge from the factory is common, just that metal or heat treat issues are rare.

Call the factory.
 
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