VIDEOS - Busse NorCal Get Together Action Vids!!!!!!!!!!!

Those are great clips. It looks like all you guys did really well. Your set up is excellent. I am going to build one of those tables soon and put the FFBM and AK to the test.

So how did the edges of the "Banned" blades hold up. Did they seem to experience more rolls, dings, etc... -vs- the factory edge or was there no noticeable difference?

Soooooooo. When is the next gathering huh? :D
 
Tyrkon Lawson said:
So how did the edges of the "Banned" blades hold up. Did they seem to experience more rolls, dings, etc... -vs- the factory edge or was there no noticeable difference?
Click to expand...

Well my FFBM re-done by BRK&T and then thinned further by me and polished.
Cut really well. But just like when you had it, it developed some little rolls.

Bottom line is I still have this one a little thin. I am going to stone the edge just a little thicker and polish it back out. I am trying to get the edge just as thin as I can to be able to chop wood but not one bit thicker.

My goal is the state of the art Busse chopper.

Now my Browning competition knife took ZERO edge damage but it was not even in the same league as the Modded FFBM for wood eating.

I noticed all the best chops seemed to come from Banned (convexed, Polished edges)Blades. Norcal with his polished convexed CGFBM destroyed 2x4s. That kind of combination, athleticism, technique, and Equipment is hard to beat.
 
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Great videos! :thumbup: That 2x4 splitting with the AK was definitely my favourite one. Nice. :thumbup:
 
Tyrkon Lawson said:
Those are great clips. It looks like all you guys did really well. Your set up is excellent. I am going to build one of those tables soon and put the FFBM and AK to the test.

So how did the edges of the "Banned" blades hold up. Did they seem to experience more rolls, dings, etc... -vs- the factory edge or was there no noticeable difference?

Soooooooo. When is the next gathering huh? :D
Click to expand...
The edge on my two Ban customs are fine, but the blade on my AK is bent!

It's not bad but if you look down the spine you can see it.

Ban and the other guys did plenty of chopping with it after the bend and when I picked it up later, all I could see was one tiny mark on the edge and 2x4 residue on the side of the blade.

I saw the bend happen in person, Ban was chopping and tried to angle the cuts too much, the edge followed the grain and suddenly it's sideways with the full force of a chop applied latterally. Ban might be small in stature but he's strong from moving around all of the granite and cabinets and as you can see in the videos he's a strong chopper.

With all of that abuse, it only had one tiny little mark that's not big enough to even worry about. The blade is not stupid sharp any more but it's still sharp.

I didn't do so much chopping with my Ban'dcutter but after a few 2x4's I washed it off and you couldn't tell that it had ever been used.

In my opinion a Ban convex edge is damn near perfect, they probably wouldn't be as strong as a factory edge for chopping concrete or sheet metal, but I'm sure it would be able to do all of that, the edge will just get beat up.
 
Justabuyer said:
Well my FFBM re-done by BRK&T and then thinned further by me and polished.
Cut really well. But just like when you had it, it developed some little rolls.

Bottom line is I still have this one a little thin. I am going to stone the edge just a little thicker and polish it back out. I am trying to get the edge just as thin as I can to be able to chop wood but not one bit thicker.

My goal is the state of the art Busse chopper.

Now my Browning competition knife took ZERO edge damage but it was not even in the same league as the Modded FFBM for wood eating.

I noticed all the best chops seemed to come from Banned (convexed, Polished edges)Blades. Norcal with his polished convexed CGFBM destroyed 2x4s. That kind of combination, athleticism, technique, and Equipment is hard to beat.
Click to expand...


Jim,

The edges that I put on are not much different than yours. As a matter of fact your convexed edges are what inspired me to put them on my knives.

Here is a little hint ;) Take your edge down to roughly about .032-.028 before doing the final convexing to zero. The ideal thickness will vary depending on the angle and thickness of the primary bevel. Through trial and error on multiple large choppers I have found that this is about perfect for all around heavy duty wood chopping. Concrete and metal is another story and I won't comment on that as thicker would be better in those cases.

I have gone down to .025 and got crazy deep bites. But that edge would sometimes take rolls if I use full power strokes and connect with knots in the wood.

I have taken it even thinner than .020 and got multiple large ripples when I hit the knots really hard. This happened when I tried to push the limits of my FABM. That is the reason why it is constantly evolving :D

Note that I am only referring to edges on large choppers that are capable of serious momemtum and power. Smaller knives that cannot generate that sort of force can probably benefit more from a thinner edge.
 
Ban said:
Jim,

The edges that I put on are not much different than yours. As a matter of fact your convexed edges are what inspired me to put them on my knives.

Here is a little hint ;) Take your edge down to roughly about .032-.028 before doing the final convexing to zero. The ideal thickness will vary depending on the angle and thickness of the primary bevel. Through trial and error on multiple large choppers I have found that this is about perfect for all around heavy duty wood chopping. Concrete and metal is another story and I won't comment on that as thicker would be better in those cases.

I have gone down to .025 and got crazy deep bites. But that edge would sometimes take rolls if I use full power strokes and connect with knots in the wood.

I have taken it even thinner than .020 and got multiple large ripples when I hit the knots really hard. This happened when I tried to push the limits of my FABM. That is the reason why it is constantly evolving :D

Note that I am only referring to edges on large choppers that are capable of serious momemtum and power. Smaller knives that cannot generate that sort of force can probably benefit more from a thinner edge.
Click to expand...


Everybody read this. This kind of post is the entire reason we cut wood for fun. Its all about refining and defining what we can do with INFI. My Blade edge was just a pubic hair to thin. I will fix that. Once Done I will KNOW I have a Infi Blade optimized PERFECTLY for chopping.


OOOOHHHHHHHRRRAAAAAHHHHHH!!! What kind of training is that MAGGOT!

ARMY TRAINING!!!! Drill Sgt!!!!!!!!!!!!!

EDIT TO ADD I was drinking when I wrote that one. LOL
 
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