Which is a better edge for slicing?

DowntownDM said:
a skinny ASH, super duper sharp, full convex.
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My Banned Skinny Ash is one heck of a slicer.:thumbup:
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Lycosa said:
I would think a FFG would be the ideal geometry. The sharpest chef knife knife ever, is my Ryback, with a FFG.
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Real Talk.:thumbup::D
 
din said:
dude, what do you intend to slice? because really, something like a BAD or culti would be the best slicer you could lay hands on, but if that's too short then I don't know what to tell you. which is to say, I don't know what to tell you other than SARSQUATCH!!!
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Well like I said, I'm considering an HG55 because I like the size and shape. I just didnt know if I should go with a FFG or Convex.
 
For a kitchen knife I think 0.125 is just thin enough. Thinner would be better. Full flat grind with a very thin convexed edge. That's my recommendation at least.
Steel choice: infi :thumbup:
PS A 7 inch Boney Active Duty would be an ideal kitchen slicer
 
Unless you are looking for a replacement to a cleaver a 6.5" and very wide blade on the ASH seems a bit unreasonable. A BA Tac LE might more the ticket or even a cg.
 
adrock1978 said:
Pictures? Where can I see it?



Ok, well I guess convex ASH has come up a few times. I have a skinny already. Were they factory convexed? I think mine is convex with a V edge.

SKUNK - what busse's are those? Guess I'll browse the HCult.
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The Old School filet knives. They are marvellous.:thumbup:
 
Wow, that Banned Skinny Ash is sick! I would have to agree with most everyone here, the thinner the blade the better, BADs are really good, but depends on what you are going to use it for, it may be too small.
 
I guess I'll be the contrarian, again. :rolleyes:

IMO, no Busse knife is ideally suited for kitchen duty (with the exception of those D2 filet knives and the Thin NICK) because they are all too FAT. You can use a Busse in the kitchen, just like you could paint a wall with a broom; but those tools are clearly not designed/optimized for that task. We have a drawer and a knife blck full of real kitchen knives, and none of them is over 0.10" thick.

OK, back to your Kool Aid bowl. :D
 
resinguy said:
I guess I'll be the contrarian, again. :rolleyes:

IMO, no Busse knife is ideally suited for kitchen duty (with the exception of those D2 filet knives and the Thin NICK) because they are all too FAT. You can use a Busse in the kitchen, just like you could paint a wall with a broom; but those tools are clearly not designed/optimized for that task. We have a drawer and a knife blck full of real kitchen knives, and none of them is over 0.10" thick.

OK, back to your Kool Aid bowl. :D
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...Yeah but if it was a $500 broom and I had the option to let it collect dust, or paint a wall with it, i'd paint a wall. :)

My question was a simple one. If I used a busse in the kitchen, what edge geometry would be best. I like to use all my knives. The only way I can justify owning 6 $500 knives, is to use em all... for something. Is a two handed Waki the best tool to use to clear brush? No, but we all beat the piss out of them to justify the purchase.
 
adrock1978 said:
...Yeah but if it was a $500 broom and I had the option to let it collect dust, or paint a wall with it, i'd paint a wall. :)

My question was a simple one. If I used a busse in the kitchen, what edge geometry would be best. I like to use all my knives. The only way I can justify owning 6 $500 knives, is to use em all... for something. Is a two handed Waki the best tool to use to clear brush? No, but we all beat the piss out of them to justify the purchase.
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Point taken. :thumbup:
 
adrock1978 said:
Is a two handed Waki the best tool to use to clear brush? No, but we all beat the piss out of them to justify the purchase.
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What...Its not???? I mounted mine to my weedwacker and it works just fine. I have to stand a little farther back but thats ok.
 
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