Thick or Thin blade? thoughts please

There is not much performance difference between thin and thick while cutting soft materials like meat because the soft material just parts away. Wedging is not yet a factor.

The thinner knives will become nearly 2-3 times more efficient when you start getting into medium hard stuff like carrots, potatoes, apples, rubber, and plastics.
 
Ban said:
There is not much performance difference between thin and thick while cutting soft materials like meat because the soft material just parts away. Wedging is not yet a factor.

The thinner knives will become nearly 2-3 times more efficient when you start getting into medium hard stuff like carrots, potatoes, apples, rubber, and plastics.
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I agree there, except for the fiddly bits around joints and the like. It has a lot to do with the height of the blade as well as the thickness.

I have shown I can do the job with something literally 4 times thicker (just measured) but I am also used to doing the best job possible with the least amount of time used.

Uncle Jarvis said:
Wow. looks like a xxxl nick would be perfect for you.
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Yeah but my wife won't replace any of her knives with mine :(
 
I do not own a busse knife. I do have much interest in them though.

I do not understand myself how such a thick knife is an advantage.

I say this with my reasoning being: I walk in the woods all the time since I was a little boy. I have had my machete since about 12 years old. It is one of these http://www.eknifeworks.com/webapp/e...rio mac&Mode=Text&PriceStart=&Brand=&SKU=OCT5

It has always worked well for me. Sicnce I have put a convex edge on it with belt sander and polished the blade to a nice finish it will chop through anything thick and knotted to thin stickers and brush with ease without noticeably dulling.

I have wanted to buy one of the large busse choppers since I first saw them. I just think they are awesome.

I just simply do not understand how they could compete with my twenty dollar machete as far as performance.

Please enlighten me!

Kevin
 
:confused::confused::confused::confused::confused:

Send me your machete so I can test the durability.. . U may be right, That blade will probably destroy the Busse in a performance test. I will do a detailed comparison against my SH-e... :thumbup:[FONT=Helvetica,Arial,Geneva,Swiss,SunSans-Regular][/FONT]



richstag said:
I do not own a busse knife. I do have much interest in them though.

I do not understand myself how such a thick knife is an advantage.

I say this with my reasoning being: I walk in the woods all the time since I was a little boy. I have had my machete since about 12 years old. It is one of these http://www.eknifeworks.com/webapp/e...rio mac&Mode=Text&PriceStart=&Brand=&SKU=OCT5

It has always worked well for me. Sicnce I have put a convex edge on it with belt sander and polished the blade to a nice finish it will chop through anything thick and knotted to thin stickers and brush with ease without noticeably dulling.

I have wanted to buy one of the large busse choppers since I first saw them. I just think they are awesome.

I just simply do not understand how they could compete with my twenty dollar machete as far as performance.

Please enlighten me!

Kevin
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richstag said:
I do not own a busse knife. I do have much interest in them though.

I do not understand myself how such a thick knife is an advantage.

I say this with my reasoning being: I walk in the woods all the time since I was a little boy. I have had my machete since about 12 years old. It is one of these http://www.eknifeworks.com/webapp/e...rio mac&Mode=Text&PriceStart=&Brand=&SKU=OCT5

It has always worked well for me. Sicnce I have put a convex edge on it with belt sander and polished the blade to a nice finish it will chop through anything thick and knotted to thin stickers and brush with ease without noticeably dulling.

I have wanted to buy one of the large busse choppers since I first saw them. I just think they are awesome.

I just simply do not understand how they could compete with my twenty dollar machete as far as performance.

Please enlighten me!

Kevin
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I agree that those machetes are hard workers for the money. However, they will not hold an edge nearly as well as INFI. Nor will they be as tough. Even if they are the same thickness. A machete is a great tool to have around when dealing with lighter brush and saplings. However, the FBM will easily out chop a machete in larger hard woods with little to no damage.
 
Ban

I guess the real hard and dried out wood is where the extra weight helps?

I am really being serious

I just don't understand.

I have chopped just about anything I could find.

Is it like my machete vs a really good sharp axe?
 
richstag said:
Ban

I guess the real hard and dried out wood is where the extra weight helps?

I am really being serious

I just don't understand.

I have chopped just about anything I could find.

Is it like my machete vs a really good sharp axe?
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A FBM will never be able to compete with a 20 dollar machete from a cost perspective. Especially if that machete is already doing everything you ask of it.

Have you tried chopping dried and knotty 2X4s with your machete? I am sure there will be lots of vibration and rolled edges. BTW, I highly double that a machete will be able to compete with a good axe in a chopping contest.
 
Ban said:
A FBM will never be able to compete with a 20 dollar machete from a cost perspective. Especially if that machete is already doing everything you ask of it.

Have you tried chopping dried and knotty 2X4s with your machete? I am sure there will be lots of vibration and rolled edges. BTW, I highly double that a machete will be able to compete with a good axe in a chopping contest.
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I was not really thinking price but thanks for that perspective.

No I have never had a reason to chop 2x4's or had any extra laying around so I can not comment on that. I have chopped on huge trees sometimes three or so feet in diameter that have been laying down for a good while (super hard.) That is usually pretty tough for my old machete to be honest.

It will make easy work of any type of live tree I have found but I only do that with a purpose in mind for the wood.

I have a Gränsfors Bruks large splitting axe that puts my machete to shame for the big hard and brittle stuff. Thats why I kinda thought that might be a good comparison as far as busse to machete?

Anyhow, I am probably not even posting this in the correct thread so sorry about that.

Thanks

Kevin

I guess I was just thinking how its a real thin blade?
 
Thin will cut meat better than a thicker blade...years as a union meatcutter and you'll find this out pretty quick.

Razor is the sharpest on soft tissue at only 30 nanometers thick.

Hey, there telling why thin cuts better on Modern Marvals right now(History channel):thumbup:
 
I just watched it! Still, I put my faith and money in THICK blades. One of the best slicers I had was an Off Duty:eek: Deep hollow grind and a thin edge....and the fattest spine, best of both worlds! WHY DID I LET HER GO!!!:grumpy::grumpy::grumpy:
 
Ken44 said:
Thin will cut meat better than a thicker blade...years as a union meatcutter and you'll find this out pretty quick.
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+1. I was thinking the same thing regarding field dressing game.
 
thin blades will always be better slicers providing you get them sharp.

with regards to the machete/BM debate, I think that the BM could chop a machete in half, but I'm not willing to test that one myself, maybe we get Noss onto it :D
 
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Waldganger said:
As a butcher I get to see first hand what thin, sharp knives do to meat products, and I've also had a chance to use my AD at work, which is not that fat.

For my applications, the AD did a reasonable job of boning out a pork loin, but my thin butcher knife would have done the job in half the time, with a better product in the end as well. I find that thick blades have a lot less agility when you are half way through something.

I also used the AD in the kitchen a couple of times, carrots cut a little then just split. most veggies just split. Even used my butcher knives at home and they are a little thick for hard items such as carrots etc.

For non food items I don't care what it is, the AD works great, and has got to be my favorite small fixed blade. Saying that I only own one small Busse so it may change with my collection. I have no hangups about fat, I just want thin for food/meat prep.

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+1
As a cook I prefer a thin sharp blade with a little flexability in the kitchen.There is a HUGE performance differance. i dont have a set of calipers but id say my paring knife of equivlent size to a FAt gw is about 1/5 of the thickness. If I can find a Busse this thin, Im in. I LOVE Fatty for just about anything else though.
 
Gravelface said:
I just watched it! Still, I put my faith and money in THICK blades. One of the best slicers I had was an Off Duty:eek: Deep hollow grind and a thin edge....and the fattest spine, best of both worlds! WHY DID I LET HER GO!!!:grumpy::grumpy::grumpy:
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That deep hollow grind with thin edge will cut like a thinner knife to a point.
If you cut through anything deeper than the heigth of the balde the spine must pass through causing much drag.

But I'm only talking about slicing with the whole blade, not just the edge.

I never talk about this subject much since I was the First Man in a Major Chain's busiest meat market. I cut about $20,000(retail)a week myself as fast as I could go(never lost a race)week after week, year after year. I just feel I know more than alot on this subject since I lived it every day:o

I won't tell my views agian...I was always afraid I would sound like a know it all...and I think I just did...sorry. Not really a job to be proud of either, but it did pay well back in the strong union days which are long gone.

And Jason you need a thick blade anyway with what you put em through:eek:...that Off Duty sounded right up your alley, bet you do miss it.

BTW-satin will always slice better than DC or coated, but I'm sure most know that. Again, less drag.

Sorry, no one will have to here me state my point on this again:o
 
Im not a Butcher(Im a Sous Chef) but Ive cut my fair share over the years. Waldanger and Ken44 are right on here. They would know best. I do cut alot of produce and the spine does make a big differance there.
 
Ken....speak what you know, everyone brings their knowledge to everyone here. Just don't pull a cliff and get yourself banned:eek:;)

But then what do you know? You're not even reliable!:D:D I am still laughing about that one!
 
Waldganger said:
thin blades will always be better slicers providing you get them sharp.

with regards to the machete/BM debate, I think that the BM could chop a machete in half, but I'm not willing to test that one myself, maybe we get Noss onto it :D
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I think my problem is I can not see being able to swing around a thick heavy blade as quickly and controlled as a light thin blade, no matter how strong the person.

If someone told me that a BM is light enough to easily go from chopping down small trees in a few whacks and go right through a hanging vine and then slice through a thin sticker bush (easily) I would probably replace my machete with one.

For instance would the limited edition BM be able to do this (that is the one I really like)?

Thanks for the comparison of thickness and useability.

Kevin
 
Ken44 said:
That deep hollow grind with thin edge will cut like a thinner knife to a point.
If you cut through anything deeper than the heigth of the balde the spine must pass through causing much drag.

But I'm only talking about slicing with the whole blade, not just the edge.

I never talk about this subject much since I was the First Man in a Major Chain's busiest meat market. I cut about $20,000(retail)a week myself as fast as I could go(never lost a race)week after week, year after year. I just feel I know more than alot on this subject since I lived it every day:o

I won't tell my views agian...I was always afraid I would sound like a know it all...and I think I just did...sorry. Not really a job to be proud of either, but it did pay well back in the strong union days which are long gone.

And Jason you need a thick blade anyway with what you put em through:eek:...that Off Duty sounded right up your alley, bet you do miss it.

BTW-satin will always slice better than DC or coated, but I'm sure most know that. Again, less drag.

Sorry, no one will have to here me state my point on this again:o
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You Big Hairy Dog!,

I"ll say it for you..just see above:D:thumbup:

Sorry I am late to the show tonight fellas. Thank you very much for all the input.

I do see both sides much more clearly now.

I didn't ever really think about using it in the kitchen much when asking so I totally agree in my kitchen I like my little paring knives and thin wins. Can't wait on my Culteleus.

I was just thinking I am hunting and I want the least amount of gear possible-give me the FATTY GW for one maybe two deer tops...which is all I am allowed to report a day anyway:D.

Then I can gut em and drag back to closet point for p/u.

THat where I keep my larger gransfors to quarter and done.

Then work begins. I would then definitely opt for a longer thinner blade for cleaning and deboning.

So the concensus is overwhelmingly......


Have Many!

thanks again guys:thumbup:

Die hard Hog:cool:
 
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