Not sure what happened to your post, Toast, but you had said something like "if an INFI knife has to be thicker to perform the same as another steel, then its not a superior steel", and when I tried to reply, the SY forums got mucked up.



I'm not saying INFI has to be thicker to perform the same as another steel - I'm saying INFI's kick butt properties show themselves best in thick-ish geometries. 3/16 and up is the land of INFI, and in that land, it rules.



I simply tried to refute the claim that a "superior" steel automatically means that it can be made thinner and perform the same.

An INFI blade at, say, 3/16" thickness will majorly outperform the same blade made from 1095 at 3/16, just like a 1/2 inch thick INFI blade will outperform a 1/2 inch thick 1095 blade.

BUT, the ability to perform well in a thin blade is only one of many different ways of judging the quality of a steel. By that standard, and that standard alone, INFI might not be the biggest winner. But if your judgement is a knife that can be bent to a 90 degree angle, chop concrete blocks, and still slice through a manila rope thousands of times, then a big fat INFI blade is a heck of a performer.



At the end of the day, Busse's selling point is extreme toughness. An INFI or SR77 knife doesn't just have to be able to cut as well as the same knife made from 1095, it also has to be able to chop the hinges off of a Jeep. That's the selling point of these knives, and that's what gets them the attention they get. That means that big, fat, beastly knives are here to stay.



Try taking a Cold Steel blade of similar size, but a "thinner, more efficient" thickness, and doing what a certain Camp Tramp did..... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />