It does sound like you understand Brian by saying "same edges", but just to clarify, Brian wasn't (only) referring to level of sharpness. He was referring to edge profiles which is mostly related to bevel angle but also height, thickness of edge bevel and even primary grind angles can be a factor - along with level of sharpness. There are multiple factors to consider for calling the edges the same. Brian is quite knowledgeable about knife edges and geometry. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />


Congrats on receiving two factory edges that are both razor sharp! <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

I have to be honest, in the many years I have been buying Busse and kin knives and probably over 40 knives, I have only received about 4-5 that were sharp enough to slice cut paper "moderately well". Two of those were fairly recent with my Chopweiler and DFLE both being able to slice cut "moderately well". And yet those were not "razor sharp" by my definition. Further more, "razor sharp" is a relative term. Some razors are much sharper than others. A great edge on a good quality knife can be sharper than many razors! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

None of my Busse and/or kin blades have ever been able to push cut.
With the exception of that small handful that could "slice" cut, most of the other Busse and kin blades I have received over the years would not "slice" cut (draw cut) through paper. They tore and shredded paper.... <img src="/ubbthreads/images/graemlins/frown.gif" alt="" /> ....Sorry - just stating the facts related to "my" knives on this one. <img src="/ubbthreads/images/graemlins/frown.gif" alt="" />

I have read other people stating: "Razor sharp" and "shaving sharp" and such. And I concede it is possible. But, I tend to assume there might be varying interpretations of the terms used. And/or I also concede that I might just have bad luck with Busse and kin factory sharpness. <img src="/ubbthreads/images/graemlins/confused.gif" alt="" />





Thanks. I appreciate that you might have found value in my post.

No worries on disagreeing about skelly knives/smaller knives. I like the disclaimer "to each his own". <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> I try to use it myself when appropriate. No doubt - design preferences are subject to opinion.

Hopefully, it was clear in my post that certain views are just my opinion. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />


I will "suggest" the possibility (and admit) that over time ones preferences in design "sometimes" change. There are (almost) as many possible reasons for an individuals preferences to change over time as there are reasons for different people to have different preferences. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

....... I won't try to make a list of possible reasons. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />



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In a possibly vain attempt to shorten and summarize my opinion of comparing INFI vs. SR-101:

If you use your knives to "cut", most people will not see many advantages in the actual function of INFI vs. SR-101.
"Most" people will find it hard to abuse smaller knives enough to notice edge performance advantages or toughness advantages between INFI and SR-101. However, some people beat the heck out of even their small knives .....

If you beat on your knives, do heavy duty chopping and/or abuse the heck out of them, over time , you might notice some value in INFI. But, you will not likely do "significant" damage to either. Neither is likely to "fail". Both hold great edges. Both sharpen well. And both are VERY tough compared to most knifes in the industry. If there is one thing Busse does best, it is provide industry leading knife "steel". SR-101 and SR-77 have industry leading qualities even if the qualities differ a little. Sometimes the given steels just need to be well matched with knife designs for intended purposes. But, many people here have multiple preferences and/or purposes for how they want steel and given knife designs to perform.

One thing is reasonably fair to say: INFI covers the broadest ranges of functional use and abuse. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

But, a fair questions to ask (IMO) are: What do you really need your knife to do? And what compromises are you willing to make?

If you beat the holy snot out of your knives for the fun of trying to destroy it like NOSS or because of some extreme situation, then you will likely appreciate the toughness of INFI. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />


Sometimes, (I think often around here) many people just want the mental assurance of owning the toughest knife possible. Even if other choices are actually tough enough. It seems to me that many people consider toughness as a single factor to outweigh any and all other factors - even compromises. However, I concede that making toughness a priority "might" be a justifiable priority for any given individual - to each their own. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />


Otherwise, the primary differences are corrosion resistance and price.


Price "IS" a factor..... and a compromise.
"Value" and "cost" are both relative terms. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

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