Sharpening Angle on Busse Knives?

[Anton41Beukes]

I am glad you picked Mora, because they do have excellent steel.


So, I have a ton of Moras because they are efficient tough and cheap. I also have the companion. The edge on the companion is 13.5dps. Still very thin. But there is a serious issue you are not taking into account. No matter how hard you try, you cannot develop the impact force with a mora than you can with a large heavy knife There is no comparison in terms of force exerted on the edge in a mora vs a heavy chopper or even a medium sized large blade. Batoning does put stress on the edge, but again, you are going through small wood with a small knife. Large wood batoning is much tougher with large knots etc.

As for axes, no felling axe has an angle of 7-8dps. On gransfors bruks own website, their sharpest angle is for carving and that is 25dps. For chopping they go more obtuse than that

1: For cutting hardwood or frozen wood
2: For cutting softwood
3: For carving. Angle 25º – 30º
4: Wrong grind

Tis tells you how hard chopping is on an edge. No comparison, you need a lot more edge toughness on a big blade, than you do on a small blade. INFI is literally overkill on a small blade.

so when I used the knife about at 8.8 dps, the blade grind being flat is much thinner than any mora. Less metal behind the edges shoulder than a mora. The stock was so thin it did ripple slightly. But never tore or chipped.

Have you compared the knife in the video to more recent INFI?

 

[Cobalt]

Have you compared the knife in the video to more recent INFI?

no, I haven't. I have used both separately but never compared them directly.

 

[Laurarium]

misinformation, removed

 

[Boss1911]

 

[cut it out]

So moral of the story. On a smaller knife go SR-101 and on larger knives go INFI

 

[Tim the Wizard]

I think an edge angle of approximately 23-25 degrees per side would be best suited for most Busse knives.

I recently took an SR77 Son of Dogfather down to 23 and it is really great now. Was a bit thicker from the shop.

I chopped a bunch of ice and ice blocks with it today and it was a lot of fun.

At this angle I can dig with it, but it will also slice well.

I have a Ratmandu in SR101 at 19 per side that is also great.

Here are the knives:

Son of Dogfather with a friend:

Ratmandu:

Here is a mean street at 21 degrees but a fine grit. Also SR101.

And here is an INFI Son of Badger with a zero convex edge by Ban Tang: