"RUSTIC" Basic #3 - Pics.

Santi

Santi

Joined
Sep 12, 2000
Messages
2,483
Few minutes dipped in Acetone.
A piece of "rough" Scotch Brite.
And coupla of 800 and 1000 grit sand-papers.

Tadah! . . . ;)

4tawrl



4tawsk



4taww3



4tawx1


:D :D :D
 
ooooooooooooh!! Nice work! Shiney! :)
 
Thanks, guys! ;)

Now, I'm wondering if I could you the same method on the "desert-coat" of the INFI-Coot?? :confused: :rolleyes: :confused:
 
Santi,

You shore got that #3 prurdy.

I will however not show my wife, she likes Shiny Busse knives.

She owns most of the shiny Busse's I have brought home.

So I will spare myself the pain of having her learn that is can be done at home.
 
Nice work Santi! What will you show us next??? How many others are you hidding there :D

Cerberus
 
frogfish said:
Very nice, how did you protect the handle or did you need to :confused:
Click to expand...
Not sure if the acetone will hurt the handle, but I wrap it with 3M duct tape, just in case. ;)


papathud said:
. . . my wife, she likes Shiny Busse knives.
She owns most of the shiny Busse's I have brought home.
So I will spare myself the pain of having her learn that is can be done at home.
Click to expand...
In fact, the reason I did this, is because my Master and Commander says she feel more comfy using a satin-finished knife cutting food and vegie in the kitchen . . . :D
But the black coat is not so bad as the BROWN coat, she also said.
"I won't let me kids eat stuffs cutting with that!" :rolleyes: :eek: :rolleyes:
 
Those dimples on the blade near the gaurd....I thought I heard that only INFI had those dimples, not modified INFI??

Anyone else remember something like that?
 
Santi,

Under the heading of kitchen knives I recently got a Nick in Trade.

My wife likes the way it looks,,,,all shiny,,,Custom shop Logo.

I am in the process of comparing it directly with some Murray Carter
kitchen knives I have had for a year or two.

Looks like I will need to thin the edge out to make it compare well.

I am hoping for a knife that cuts as well as the Murray Carter of similar
back thickness with an edge that is less brittle than that of the Carter
knife.

I am in no hurry, I will keep it shaving sharp and use it for a few months like it is, then I will thin the edge out and see how it does.
 
papathud said:
Under the heading of kitchen knives I recently got a Nick in Trade.
My wife likes the way it looks,,,,all shiny,,,Custom shop Logo.
Click to expand...
Nick is NICE!! . . . Chopping with style. :D
 
I think the basic three is going to become my first Busse, can someone give me the specs or direct me to a spot whwer I can find them. Also what did these sell for?

Thanks
 
man... i miss the basics....

basic 3 on left hip, basic 5 on right hip, basic 9 in bag at all times.... it was a hell of a set...
 
Well I got my brand spanking new basic three. Ok well brand spanking new except for the few years been sittin' on a shelf. I gotta say its an awesome knife. I love small sturdy fbs and this one fills the bill, nicely rounded edges, great handle and a seriously stout and sharp friggin blade. There will be another Busse in my future for sure.
Nice work and maybe all you gusy aren't completely nuts
;-)L>
 
SethMurdoc said:
basic 3 on left hip, basic 5 on right hip, basic 9 in bag at all times.... it was a hell of a set...
Click to expand...
#3 on left, #5 on right is already hell of a set for me. ;)
 
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