One Busse Debate With Buddy

NMFBM. Because if need be. I could alway make it into a smaller knife. But never the other way around.
 
Just one Busse? Does that mean no other brands?

If I could have a mora or something as a small knife, ASHBMLE.

If it's just one knife to do absolutely everything, Boss Jack CG with no choil. Stripped if I felt like it, but I like the full height convex over the LE's saber grind.
 
You Hogs rock!

This thread came out wrong though because I hate "one knife" threads. Didn't mean to do that!

I was more curious between the two, and basically looking for an excuse to buy a TGLB. I thought my ASH-1 would be the only Busse I needed, but man do I want a TGLB! So that's what I was getting at. Trying to see if the herd thought the same as me.... That the ASH-1 was good enough.... Or if I really need to pick up that TGLB as well? Because then I got to sell of some Striders or Emerson's. Because a new Busse means buying a new custom leather sheath, because I carry and use my blades!
 
The TGLB totally wins out over the ASH.
The ASH has always been at the bottom of my list.
My NMSFNO would be my choice for all-around best user, but if I could only have one it would be my NMFBM.
 
Having clarified things as to the two blades and asking for opinions ... the ASH-1 is definitely what I would choose.

It is a "tank" when it comes to toughness ... short enough to work inside a carcass ... it has a straight spine with no upper quillion for a choked grip for fine work ... you could baton it through anything and it will shrug it off ... small enough length wise for food prep of all kinds ... thick enough grip to enable you to work with the knife all day and feel comfortable ( excellent point on the ASH-1 - the grip just feels fantastic - like your holding a knife you could carve with all day long ).

Food prep - the blade is thick - so carrots need to be split length ways before chopping unless you can control where they "ping" to ... but the knife's thickness is a bonus when it comes to preparing meat ... great knife for splitting a sternum or batoning down a spine to half a carcass ...

It's also a knife you can stick on your belt and get in and out of vehicles without feeling your wearing a sword ... for a heavy duty knife it is easier to wear all the time than many. You need a thick belt to carry the weight ... but it is nice and compact.

If it is sharp enough you can still make thin cuts ... on fish I always fillet them eskimo style ... so just use my thumbs ( see the Ray Mears DVD's for the technique ) but the blade can still cut strips thin enough to smoke them or salt and dry them ...

It also has the weight to make it a decent chopping blade for it's length. Enough certainly to do all the fire prep you need and it is thick enough to baton a "v" cut into some pretty thick limbs. Using this and "break" techniques and you will be surprised at the size of task the ASH can do on making a shelter. :thumbup:
 
PeterPHWS said:
Having clarified things as to the two blades and asking for opinions ... the ASH-1 is definitely what I would choose.

It is a "tank" when it comes to toughness ... short enough to work inside a carcass ... it has a straight spine with no upper quillion for a choked grip for fine work ... you could baton it through anything and it will shrug it off ... small enough length wise for food prep of all kinds ... thick enough grip to enable you to work with the knife all day and feel comfortable ( excellent point on the ASH-1 - the grip just feels fantastic - like your holding a knife you could carve with all day long ).

Food prep - the blade is thick - so carrots need to be split length ways before chopping unless you can control where they "ping" to ... but the knife's thickness is a bonus when it comes to preparing meat ... great knife for splitting a sternum or batoning down a spine to half a carcass ...

It's also a knife you can stick on your belt and get in and out of vehicles without feeling your wearing a sword ... for a heavy duty knife it is easier to wear all the time than many. You need a thick belt to carry the weight ... but it is nice and compact.

If it is sharp enough you can still make thin cuts ... on fish I always fillet them eskimo style ... so just use my thumbs ( see the Ray Mears DVD's for the technique ) but the blade can still cut strips thin enough to smoke them or salt and dry them ...

It also has the weight to make it a decent chopping blade for it's length. Enough certainly to do all the fire prep you need and it is thick enough to baton a "v" cut into some pretty thick limbs. Using this and "break" techniques and you will be surprised at the size of task the ASH can do on making a shelter. :thumbup:
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....... I do like the way you think mate... ;)
 
Mulder said:
The best of the best of the best of the best is the SHSH II.
I'd probably take one of these.



"Precious"
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+1 This man speaks the truth. Carries like a SFNO, chops like a Mistress. But they are awful, awful knives. They should all be sent to me for proper disposal :D
 
mmmmmmm.......... ergo.........

OTOH, Mulder, I just want to thank you again for the generosity you showed by passing that baby around.
sweet handling knife!
 
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