hi, you all.
i use my knife chop into mild steel , and get chippings
i brought it from a local seller , and i was told that it was designed as a survival tool , i do not know the toughness of it , so i did some chopping into mild steel (L-bar for construction use), and i get what you see above.
my Q here are :
1. this is a good/bad sign ? i do not have any references to judge and get my own conculsion.
2. how about infi could react in this situation?
3.do you have expriences like this ? sharing will be appreciated.
1. I think it is good, if you look at the available photos, it is not really chipping you experienced, but rather deformation via bending or rolling. That is better IMO then a clean break in any knife.
However, there are some questions as to:
1. What steel is it?
2. Quality of the heat treat
3. Thickness/thinness of the primary grind, what type of grind is it, flat, hollow, convex etc. This has been mentioned in later posts in this thread:
This is pretty much just a test of edge geometry, I wouldn't bother roughing up a Busse just to see what happens since we already know what happens.
If the edge geometry on the Busse is similar to the first knife, it will perform similarly. If its edge is thicker, it will do better. Really all you'll be doing is removing a bunch of steel off the knife to set up the edge for cutting steel (which is a legitimate job that many tools must perform, e.g. bolt cutters), and then once you want to cut something else you'll want to adjust the geometry again (bolt cutters perform very poorly in the kitchen, or at making fuzz sticks, or chopping into wood).
If you want to test shock resistance go baton some logs for a campfire, that will put very little wear on the knife, but is well known to destroy knives that aren't designed to handle shock.
However you feel it is not valid.
that is nothing you have mentioned geometry , look at the wounds that all the way down from tip to guard , it tears out Seriously ,cause from repeating impact, and that is a classical sign of stainless steel wounds , man. i had chopping throgh a one inch iron tube , with cold steel gi tanto that made of 1055 carbon steel , and do not get big chipping like this . and the edge angle on gi tanto is very very thin.
The area you mentioned is difficult to see if the edge was disformed or chipped, better photos will tell a lot more.
My friend has a GI Tanto. If you feel that is thin...then it is your opinion, I believe it is still a damn thick knife and with 1055 being used it and they do pretty good heat treat it should perform better.
CS machetes and their Kukri is made by a South African Company Lasher Tools. Though their products can come with heavy burrs and low initial sharpness, they perform well once you remove those issues, however in the Agricultural areas they have proven that 1055 is a tough steel.
A quick search of the forums on 1055
1055-Carbon-quality
Toughness can be defined as:
Toughness
- Simple explanation: Ability to resist chipping or breakage.
In depth: Toughness is controlled by amount of carbon in solution, the hardness the steel is heat treated to, the carbide size and volume, and the other alloy in solution. High amounts of chromium weaken grain boundaries (though generally carbide size and volume is the limiting factor as far as toughness in stainless steels). Nickel and silicon in moderate amounts increase toughness without effecting strength. Carbide size and volume are probably the greatest controlling factor for toughness. (Auth. Larrin Thomas)
Source:
Z Knives
Toughness
Toughness is the resistance of the knife to cracking. Cracks always start at a weak point in the steel, such as an inclusion or a large primary carbide. So toughness is enhanced by a homogeneous structure that is free from impurities and large carbides. A fine-carbide steel grade will always have higher toughness than a coarse-carbide grade with a given hardness. Toughness is vital for professional and military knives.
SANDVIK knife-steel-knowledge/
Remember, you can have a though steel, but remember, heat treat and geometry is still important to the overall performance.
Not by Busse. Some crazy dudes working there!
I would expect Infi at similar grind angle and edge thickness to do better. Less chipping, more rolling. Infi will still take edge damage though. Normally you don't see as much edge tear out, or chipping.
Infi is not magical. It is simply a great steel for taking abuse.
Trust me, Infi would not be shaving sharp after that. Like I said, it is not magic.
Very wise words. INFI is not magic, but BUSSE does exceptional heat treat regardless of what steel seems to end up in their possession. Heat treat is key.
According to a counterfeit site it is a Kevin John brand knife.
Kevin John is a bogus brand used by knife counterfeiters, under the Kevin John brand I can buy -
So, in short this is made in the same factory by the same people ripping off knife makers over the globe but chiefly the US.
And with that post brings up the question again of the quality of heat treatment and if the mentioned steel is even being used.
)) was proven.
