Which Busse? (coated or uncoated?)

scotchleaf

scotchleaf

Joined
Oct 23, 2006
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I'm looking for a 4-5 inch uncoated blade for general use/edc. Any suggestions as to which Busse to look for?

Also, I like the look of the uncoated blades better - what does the coating due for the knife?

I Love look of the SAR4 LE, but it may be a little more than I can afford.
 
Maybe a Batac would fit the bill. as for the coating, it's a matter of choice. Some don't like coating if your using it for food prep. Satin blades are awesome! I might have a SAR4 LE for you. PM me if you want to.
 
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scotchleaf said:
I'm looking for a 4-5 inch uncoated blade for general use/edc. Any suggestions as to which Busse to look for?

Also, I like the look of the uncoated blades better - what does the coating due for the knife?

I Love look of the SAR4 LE, but it may be a little more than I can afford.
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Unfinished INFI is very coarse and covered with dimples, and the machining leaves unsightly grind marks (except on some of the newer blades, the NMSFNO and NMFBM are pretty smooth on the primary bevels), coating basically hides it and makes the blade presentable for a lot less.
 
The coating keeps the rust off the decarb layer, but in my view it just obscures the steel's character and creates more friction when chopping and batoning. Like dyeing and texturing a piece of leather in my view, I'd rather see the real thing. One thing I do like the coating for though is color-matching sometimes. Wouldn't want it on a user as it looks worse as it scratches and wears away, but on some drawer knives the color can match the handle nicely.
 
I too really like the look of the SAR 4 LE however I just Bought a SAR5 last week, and I love it !! you can pick the SAR 5 up for about 220 to 250. A little easier on the wallet.
 
OK - my question is:

Which one to use for red meat cutting. Blood is very acidic. Will it not mess up the finish on a satin blade? Or perhaps its just more noticeable on one. Would not the coated version be better for say - butchering a deer than a satin? Or not?

Anyone have some experience with this? - Thanks:thumbup::D
 
It will not stain infi, my A2 blades will patina up if you use them to cut limes, I used that DCBB. Annorexic Culti for some Tex Mex prep the other night,, she didn't even stain at all,,
 
I use a Culteleus in the kitchen as well....a lot. Which means its usually always damp or is being used ....has something on it etc. There are no stains on this knife after a year of use....and I cut limes almost daily:D


THe Culteleus is also my favorite small bushcraft style knife......the only real one that Busse makes period...IMO

I have one as a companion to all my choppers.

It has a straight handle, which to me, is the only way to go. I dont much care for curved handles except on a chopper, but especially on small knives.
 
knife hunter said:
I use a Culteleus in the kitchen as well....a lot. Which means its usually always damp or is being used ....has something on it etc. There are no stains on this knife after a year of use....and I cut limes almost daily:D


THe Culteleus is also my favorite small bushcraft style knife......the only real one that Busse makes period...IMO

I have one as a companion to all my choppers.

It has a straight handle, which to me, is the only way to go. I dont much care for curved handles except on a chopper, but especially on small knives.
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You own a Cultellus?!! :eek: :confused:
 
I used a FBMLE to chop the head off a deer, and a Cult and a BAD to skin it, not stains at all, but I cleaned after I was done.

TurnerIII said:
OK - my question is:

Which one to use for red meat cutting. Blood is very acidic. Will it not mess up the finish on a satin blade? Or perhaps its just more noticeable on one. Would not the coated version be better for say - butchering a deer than a satin? Or not?

Anyone have some experience with this? - Thanks:thumbup::D
Click to expand...
 
since nobody seems to have given a more complete answer yet, coating will protect the steel better, although the satin finish makes INFI very corrosion resistant, not to mention visually appealing.
if you're going to be doing something where the knife is going to stay wet for longer periods of time, i suggest getting a coated one. otherwise, sounds like satin would do great for you.
 
I stripped and mirror polished my meaner user approx. 5 months ago........ still a mirror,,,,,,,,,, not a hint of rust or discoloration
 
Cool - sounds like INFI is the ticket for sure! (coated or uncoated):thumbup::D

(I knew this but thanks for the extra info!)
 
Bet if ya melted down infi and made bullets out of it,,,,,,,would act like the teflon coated ones and penetrate tank armor ,,,, never mind flimsy kevlar body armor,,,,,,,,,,,, only thing that would stop it would be if it got tired.........lol :D :D :D
 
I gotta give infi another big thumbs-up for kitchen duty, including blood. Like T, I've been using and abusing a Cultie in the kitchen for everything, and I have no stains, rust or patina. And i do not always attend to cleaning the blade as quickly as I should.

Coated or uncoated? Your choice. I like them all!
 
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