Bigfattyt
Gold Member
- Joined
- Jun 23, 2007
- Messages
- 19,251
I know mom sure likes them!
Even in thinner, higher hardness infi, I am very impressed.
I once chopped a pea sized stone in half by accident (it was in the dirt and mud on the chopping block). Took a screw driver a few minutes to steel the tiny mar/roll on the edge out. Did not have to remove any steel to fix it.
I can tell you, that even in thinner knives, you can put a lot of lateral stress and flex the blade without it taking a set. I won't try that with my other blades in the the same thickness class, or at all with some event though they are thicker.
Just this weekend, I dropped my BAD (Bony AD. Very thin, very very thin point, taken t a slightly higher hardness than standard Infi).
Dropped it from 4 feet on to the concrete. I expected the tip to be gone. It powdered some concrete. Just made the tip a tiny bit dull. No real rolling even. Just a few minutes per side on a ceramic stick to align, then a few strokes per side on a small diamond hone, then another couple passes on each side of the ceramic and it was shaving again.
You might say that this proves nothing, because I have nothing to compare it to........Oh, not true........
I am a clumsy schmuck. I have dropped many knives on the concrete. I have had to do a lot of tip repair, and edge repair, on quite a few different steels. Basic stainless, High performance laminated stainless, High carbon tool steel, spring steel.
There are a handful of top end steels I have yet to use.
But so far, Infi does well in every category.
I have used a few steels that edge out in outright edge retention.....but that advantage disappears the second you smack anything hard and have to do edge re-profiling.
The thing is, it is not an either or thing.
There are excellent knives from any number of manufacturers in various steels I love. There are even more from custom makers I love, and want, some in traditional basic steels, and don't even get me started on customs with laminated stainless/carbon that are dead sexy.
But, that said, I only buy users. No safe queens here, because I don't have the extra scratch. But some how, I seem to find the money to spend on Busse users.
There are designs I love, and ones I will pass on.
I buy what I like, and I like what I buy. If I don't I move it along, and get another one.
Busse has so much variety to choose from. That is what makes them so great. More diversity!
As to some one buying a Busse, and having to ask Jerry which steel it is, that only means he really scored!!!! The older versions in A2 are awesome, and command a real premium!
Even in thinner, higher hardness infi, I am very impressed.
I once chopped a pea sized stone in half by accident (it was in the dirt and mud on the chopping block). Took a screw driver a few minutes to steel the tiny mar/roll on the edge out. Did not have to remove any steel to fix it.
I can tell you, that even in thinner knives, you can put a lot of lateral stress and flex the blade without it taking a set. I won't try that with my other blades in the the same thickness class, or at all with some event though they are thicker.
Just this weekend, I dropped my BAD (Bony AD. Very thin, very very thin point, taken t a slightly higher hardness than standard Infi).
Dropped it from 4 feet on to the concrete. I expected the tip to be gone. It powdered some concrete. Just made the tip a tiny bit dull. No real rolling even. Just a few minutes per side on a ceramic stick to align, then a few strokes per side on a small diamond hone, then another couple passes on each side of the ceramic and it was shaving again.
You might say that this proves nothing, because I have nothing to compare it to........Oh, not true........
I am a clumsy schmuck. I have dropped many knives on the concrete. I have had to do a lot of tip repair, and edge repair, on quite a few different steels. Basic stainless, High performance laminated stainless, High carbon tool steel, spring steel.
There are a handful of top end steels I have yet to use.
But so far, Infi does well in every category.
I have used a few steels that edge out in outright edge retention.....but that advantage disappears the second you smack anything hard and have to do edge re-profiling.
The thing is, it is not an either or thing.
There are excellent knives from any number of manufacturers in various steels I love. There are even more from custom makers I love, and want, some in traditional basic steels, and don't even get me started on customs with laminated stainless/carbon that are dead sexy.
But, that said, I only buy users. No safe queens here, because I don't have the extra scratch. But some how, I seem to find the money to spend on Busse users.
There are designs I love, and ones I will pass on.
I buy what I like, and I like what I buy. If I don't I move it along, and get another one.
Busse has so much variety to choose from. That is what makes them so great. More diversity!
As to some one buying a Busse, and having to ask Jerry which steel it is, that only means he really scored!!!! The older versions in A2 are awesome, and command a real premium!