What type of edge do Busses come with?

[Stripe1]

I am new to Busse knives and INFI and I keep reading threads where someone has modified their blade for one reason or another. I can understand lots of reasons you might want to change the way it looks. Someone posted a thread with one they had digi camo to match the sheath - cool! What I don't understand is changing the edge. Can someone explain why this would be advantageous or why I might want to do that to my own Busse - which is coming in a couple of weeks!?! Yeah!

 

[J. Rosa]

If the edge suits the intended tasks and your preferences then don't touch it. If it doesn't and you might want to thin it out, convex it, or take it back to thicken it, or want it polished, then why not? Changing the edge can help with some intended uses you have for the knife and may be better than the edge the blade comes with.

 

[norcalblacktail]

Convexing the edge increases performance for chopping and slicing by a minimum of 100%.

 

[MRpink]

Most common edges are the V grind ones. It's pretty easy to maintain and easier to manufacture. Like norcalblacktail said, convexing increases chopping and slicing ability by a HUGE amount. Imagine a missile, bullet, submarine, they are all shaped convexed to reduce resistance.

 

[Stripe1]

Thanks all for the input. Do they typically come with a V edge then? I would assume that is the easiest edge to make in production. Thanks again to all the help and MRpink, the graphic was great.

 

[Last Visible Canary]

in the past, nearly every single busse edge was over built. on my edge pro, I marked off quite a few older busse's at around 35-45 degree's per side. they were convexed from being don't on a belt and most of their edge was around 22-25 degree's, but the actual cutting edge was that steep. when I say overbuilt, I mean that in order to bring it down to 24 degree's per side, you have to remove a great deal of metal, and the visible edge (where theres no coating) may double in size or more (in the case of the some of the super overbuilt tips).

thats becoming less and less the case, especially with the advent of the competition grade edges and finishes.

for the most part, I think that a lot of people have a prefered sharpening method they use for all of their knives, so trying to use one type of sharpening method for one individual blade out of their collection is inconvenient. so they go all 24 degree's v edge, or all convex, or whatever they like best and know how to do well.