Next INFI Knife

Lycosa

Lycosa

Joined
Aug 24, 2007
Messages
43,271
Jerry---When your head clears after the Knob, let's design a INFI chef knife. There is a Great demand for one. I will add my Sous Chef experience and help you design it. Here's how; We'll sit down at the drawing board and I'll keep your scotch glass filled until you Peg the design. Sound good? :D
Who would buy a INFI Chef Knife??
 
Lycosa said:
Jerry---When your head clears after the Knob, let's design a INFI chef knife. There is a Great demand for one. I will add my Sous Chef experience and help you design it. Here's how; We'll sit down at the drawing board and I'll keep your scotch glass filled until you Peg the design. Sound good? :D
Who would buy a INFI Chef Knife??
Click to expand...

Sounds like a plan Rolf, Id buy one as long as its not 2200 bucks!!:eek::D
 
+1 !!! Sign me up. I end up trying to use my BAD for every possible scenario in the kitchen. Sometimes, I could really use a proper chef knife.
 
I don't know. A chef's knife has to be thin, really thin, with a thin tip. Busse doesn't normally do thin.
 
Resinguy---I don't know about that. A FFG can be pretty thick at the top and thin at the edge. ;)
A convex strong thin.
 
Yeah. Never seen a thin Busse chef's knife. ROTFL!

Love my NICK.

Honestly, I need to find a retailer that sells the. . . oh fudge. . . I've forgotten what chef's knife it is. Victronox Fibrox 8" Chef's. Too many good reviews. Only costs $20. Gets AMAZING ratings.

It'd allow me to use my INFI budget on other knives. :)

I will say the BAD is a great kitchen knife. It was designed for that and performs great.
 
Granted I haven't seen any pictures of INFI rust and my knives don't suffer from that problem. However I remember reading that the INFI knives weren't immune to rust, just very resilient (I hope that the right word to use) to it. In the kitchen I would prefer something that doesn't rust. I have one knife, my dad made it from some saw, its very hard and brittle so it would make for a very crappy chopper, however as a slicer it works wonders. But its a real pain when you forget to wipe it down or it gets some water on it, or what ever, it rusts badly and easily.

I guess what I'm asking about is how would INFI stand up to rust as compared to the above mentioned $20 blade that is made for the kitchen.

I'm really hoping to hear that INFI is perfect and it would make for a great diver knives in salt waters of the ocean (fingers crossed).
 
Volk said:
Granted I haven't seen any pictures of INFI rust and my knives don't suffer from that problem. However I remember reading that the INFI knives weren't immune to rust, just very resilient (I hope that the right word to use) to it. In the kitchen I would prefer something that doesn't rust. I have one knife, my dad made it from some saw, its very hard and brittle so it would make for a very crappy chopper, however as a slicer it works wonders. But its a real pain when you forget to wipe it down or it gets some water on it, or what ever, it rusts badly and easily.

I guess what I'm asking about is how would INFI stand up to rust as compared to the above mentioned $20 blade that is made for the kitchen.

I'm really hoping to hear that INFI is perfect and it would make for a great diver knives in salt waters of the ocean (fingers crossed).
Click to expand...

I use INFI in the kitchen, a lot. I have a BAD, which is my favorite, a Banned Skinny Ash and a Cultellus I use. The only rusting I have experienced is inside the talon hole, occasionally. A have neglected them at times and let the rust sit in there for days. So far, all that was ever needed to clean it out was a couple passes with an oiled Q-tip.

I would love to see an INFI kitchen knife.:thumbup:
 
Dennis in MA said:
Honestly, I need to find a retailer that sells the. . . oh fudge. . . I've forgotten what chef's knife it is. Victronox Fibrox 8" Chef's. Too many good reviews. Only costs $20. Gets AMAZING ratings.
Click to expand...

I have the Forschner Fibrox Santoku,29 bucks.
Excellent kitchen knife.
Has these groove things (CBT? :) ) that prevent the food
from sticking to the blade.
I will be getting a Chefs knife soon as well.
Fibrox handle is suppose to be anti microbial in
case you only wash your knives once a week I guess.

I got mine at a good price on "the other place"


Oh,Busse content....
I would like to see a paring knife in infi,
a FOLDING Paring knife.
With a lockblade,and a more clip point than paring shape.
Maybe .175 thick
 
I think the one Jerry's teased us with for a week will be a Rescue/Kitchen knife:thumbup:



I'm kidding of course...don't think we'll see a kitchen knife anytime soon.
Maybe around the time the Folder is released!
 
I have several Henckels kitchen knives, they're the ones I regularly use. I also have some VERY old Old Hickory knives (My grandma gave them to my Mom who gave them to me) which I will occasionally use. I'd consider myself really lucky to have an Infi blade specifically designed for the kitchen. I'd echo the sentiments here that it'd have to be thin, though. VERY thin when compared to most Infi.
 
Congrats!
Now you have to go to New Zealand
to get the hide for the sheath for it.
I think thats the only place with XXXL Cows.
 
resinguy said:
True, but not a chef's knife. And still not as thin as I
think kitchen knives should be. I won't use the BAD in the kitchen, because even
0.10" is too thick.

I did use an SHBM in the kitchen once for grins...

http://www.bladeforums.com/forums/showthread.php?t=503905
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my printer paper is .002", and this knife is .007" . thats about the size of the lip of a penny.

IMG_6277.jpg


somehow, I don't think it's gonna happen with busse. I'm sure infi, especially at 62rc
will react better then this p.o.s. ontario field knife (wich I rippled just now by running
it over some micarta), but I have known infi to be kinda rolly when you hit hard stuff,
and at .005" thick, it would roll deep.

now, if busse was willing to maybe release a no-gaurentee set of kitchen knives, kinda
like the apprentice blanks are no-gaurentee, I'd be down for that.
 
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The design is simple---combine the time-proven Santoku and the traditional Chef knife. You'll have the very important sharp, "thick" point and the nice curved belly. INFI is the icing on the cheese cake. :cool:
 
Lycosa said:
The design is simple---combine the time-proven Santoku
and the traditional Chef knife. You'll have the very important sharp, "thick" point and
the nice curved belly. INFI is the icing on the cheese cake. :cool:
Click to expand...

it's worth noting that several of us on the forum have done just that. david brown
being the other notable NICK butcher. his looks so close to this one I'd almost think
they were the same knife, except I saw to the destruction of this one, grinding it
down to a sj sized blade.

DSC02981-1.jpg
 
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