Randall 14 Vs Busse Sarsquatch

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MARSUS

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This test I have done her for an Italian forum where everybody thought that the knives of Randall were only from collection while the Busse were the only exceptional knives to be used-
The test has been equal for the two knives,with the Randall 14 have given more hits on the block of construction ,with the Busse I have broken the remained pieces-the construction block is mixed with very abrasive little balls-in the sixth photo the Randall has washed only with water-
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Very cool. I have several randalls and Many Busse's and think they are both fantastic knives. I was hoping for a closer pick of the edge on the randall much like the Sarsquatch. Would you have one? (as it seems like the edge on the Sarsquatch tore out in one or two places but I can only see one either chip or severe roll in the randall)

Some questions:

Which would you say held up better as far as impact and edge retention? (You mentioned hitting the block more with the randall, but after a equal # of respective hits....how do you feel they stacked up)

Which felt more comfortable in your hand to use?

Have you resharpened them? And if so which steel did you find easier to do so?

The two knives seem very different in feel and balance, which one chopped better for you? Did the guard on the randall hinder your ability during your testing in any ways?

I hope these questions dont come off as too aggresive sounding. You put some work into doing the test I was just wondering what conclusions you could draw from them.
 
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What made you choose these two to compare? (size, weight)

A better start might have been to have before and after pictures that clearly show the knives edges. Strike counts would be a bonus too.

I can not get a good look at the Randall edge and the Busse appears to already have edge damage in the first photo when I enlarge it.
 
Maybe if you'd tested a Randall "Sasquatch" versus the Busse Sasquatch!

Randall makes a protected design for Doug Kennefick in Massassachusetts called a Sasquatch also. Kind of interesting, and just kidding.

Glad to know my Randalls with forged 440B or 440C can hold up to some abuse. What steel is the Busse?
 
QUOTE=barrabas74
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Hi, also I have many Randalls and also Busse and many other knives custom-handmade,my website knives collection www.americanknives.it,I still have so many knives that I must post on my site-The test has been longer than the photos that have posted but for matter of space I have posted a summary-As I have told opening this test I have done her because the young people impassioned Italian they think that the Randalls are good for collection but built with inferior steels to the Busse especially in the extreme use,I otherwise thought her even if I love equally the Busse and I wanted to instruct all the young friends of the Italian forum www. mckf-forum.com-
I have used these two knives because I am more neighbors in the ransom and then they are proper to make different types of job-They grasp well both, the Busse it is more comfort in the cut of thewood however also the Randall is comfortable,the hits in the wood have peer penetration for both the knives,in the cut of the construction block I have used for first the Randall and with it I have thrown more hits without having the chipping problem,with the Blows I have had this problem however the knife could still be used-Perhaps for the different type of sharpening?I believe that he depend on the steel of Blows that is too much hard and not this is always good,in she must be them us an equilibrium of the whole beautiful qualities-In the cut of the hard wood, italian oak, the knives have not brought any damage,in the cut of the construction block he has gone out winning the Randall,yet the INFI had to be winning on 440 to forged.However I am liked the knives both,some point in more for the Randall -In the photos the knives have not been resharpned-In the first photo of the cut of the wood the Busse it has the dirty blade,the other photo of the cut of the wood has been made after the test of the block and with the ruined blade-after the test I have restored the blade of the Busse and I have done a sharpening as the Randall,not convexs-When I have sharpened the knives I have noticed that the steel of the Busse he easily consumes and ago so much dust and it is not easily sharpened,unlike the steel of Randall that is more elastic and it is sharpened well-as I have said both I like them however Randall has that charm in more besides holding head to the most modern knives,for me Randall as Colt,Winchester etc..,it is the American spirit-I am Italian and when I think about the American knives the first name that comes me to mind is Randall-
 
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Well,, those comp knives had very thin convex type edges,, very good for cutting wood,, but concrete,, not so much,, the edge on my hell razor from Blade 08 was so thin. It rolled some cutting wood,, I cannot imagine what a rock would do,, convex edges require more responsibility from the owner,, well all I can say it the Randall 14 really surprised me,,
 
I agree with Jeremy, I put a super thin convex edge on my ASH1 and got a couple of chips in the steel after taking it to town on a landscaping block in my backyard. While the convex edge is stronger in the overall sense, I dont think it helps as much when impacting hard materials. The convexed edge has nowhere to go, unlike a standard V-ground edge which can roll more easily.

I like a convex edge for chopping though, it seems to stay sharper longer, because it has more metal supporting the edge, and two intersecting curves have more lateral strength than two intersecting straight lines.

I am highly surprised by the results of this test though......I would have never guessed that the Randalls would have held up so darn well. That model uses the O1, correct? I dont have any experience with this steel, so its good to see that there is someone out there that is willing to put such a collectable, not to mention beautiful, knife to hard use!

Great, now I'm gonna have to start the quest to get a Randall! Thanks Marsus!!!!!!:D

Berkely
 
rangerover_95 said:
I am highly surprised by the results of this test though......I would have never guessed that the Randalls would have held up so darn well. That model uses the O1, correct? I dont have any experience with this steel, so its good to see that there is someone out there that is willing to put such a collectable, not to mention beautiful, knife to hard use! Berkely
Click to expand...

In the photo above you'll see an "S" stamped after the Randall logo. That indicates the knife steel is their forged "stainless". The pocket hone is indicative of the time that Randall used 440B for their stainless. Later they switched to 440C but some have indicated they have now switched back.
 
bruce said:
In the photo above you'll see an "S" stamped after the Randall logo. That indicates the knife steel is their forged "stainless". The pocket hone is indicative of the time that Randall used 440B for their stainless. Later they switched to 440C but some have indicated they have now switched back.
Click to expand...

Hi Bruce. If I am right, Randall has now switched back from 440A...
440C was forged for a short time in the past.
 
thefifth said:
What made you choose these two to compare? (size, weight)

A better start might have been to have before and after pictures that clearly show the knives edges. Strike counts would be a bonus too.

I can not get a good look at the Randall edge and the Busse appears to already have edge damage in the first photo when I enlarge it.
Click to expand...

In the first photo the blade of the Busse is dirty of wood ,you are right but in the period of the test made other tests and so many photos for my website knives collection,sets a photo of the Busse after having it sheltered and sharpened,tomorrow I put that of the Randall that I must do-
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bruce said:
Maybe if you'd tested a Randall "Sasquatch" versus the Busse Sasquatch!

Randall makes a protected design for Doug Kennefick in Massassachusetts called a Sasquatch also. Kind of interesting, and just kidding.

Glad to know my Randalls with forged 440B or 440C can hold up to some abuse. What steel is the Busse?
Click to expand...

I like a lot the Sasquatch of Randall but thin to I have arrived late now always in the American on-line shops,the last had seen it from mighiganknives -The Randall is in 440B,il Busse is INFI-
 
Horton_Knives said:
Well,, those comp knives had very thin convex type edges,, very good for cutting wood,, but concrete,, not so much,, the edge on my hell razor from Blade 08 was so thin. It rolled some cutting wood,, I cannot imagine what a rock would do,, convex edges require more responsibility from the owner,, well all I can say it the Randall 14 really surprised me,,
Click to expand...

in the wood the v edge and the convex edge has had the same penetration,on the block the v has won edge however I am sure that this depends above all on the steel type,the INFI is too much hard,and as I have previously said a blade of knife he must be the equilibrium of the whole good qualities-I have noticed that many modern builders of knives think about having discovered the miraculous recipe of the steel but in this art one more one are never two,to make a good recipe want us the good ingredients it is an exceptional cook-
 
rangerover_95 said:
I agree with Jeremy, I put a super thin convex edge on my ASH1 and got a couple of chips in the steel after taking it to town on a landscaping block in my backyard. While the convex edge is stronger in the overall sense, I dont think it helps as much when impacting hard materials. The convexed edge has nowhere to go, unlike a standard V-ground edge which can roll more easily.

I like a convex edge for chopping though, it seems to stay sharper longer, because it has more metal supporting the edge, and two intersecting curves have more lateral strength than two intersecting straight lines.

I am highly surprised by the results of this test though......I would have never guessed that the Randalls would have held up so darn well. That model uses the O1, correct? I dont have any experience with this steel, so its good to see that there is someone out there that is willing to put such a collectable, not to mention beautiful, knife to hard use!

Great, now I'm gonna have to start the quest to get a Randall! Thanks Marsus!!!!!!:D

Berkely
Click to expand...

in this test I have used a 14 in 440 but I have other three of it in O1 and I think that this last would have gone out better also of it,for me the steels to the carbon are still the best and from done tests-
 
"The Randall shop is currently using 440B and 440C stainless, on most knives, except the smaller stainless models in 3/16 blade stock, which are made of ATS34. Randall forges the 440 blades as always. A high carbon 440B is about the same as a low carbon 440C, so depending on the carbon content of the order analysis, it may be either one of them."

- Gary Randall, 2/09
 
trapper30 said:
Ottimo test MARSUS !!
Seguirò i commenti anche sul forum italiano...
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Hello Trapper,are you recorded in our Italian forum?In our Forum we are very active and we plan and we realize of the exceptional knives only for us affiliate connecting you can also see your tests of them a lot of they are also found on youtube-
 
MARSUS said:
in the wood the v edge and the convex edge has had the same penetration,on the block the v has won edge however I am sure that this depends above all on the steel type,the INFI is too much hard,and as I have previously said a blade of knife he must be the equilibrium of the whole good qualities-I have noticed that many modern builders of knives think about having discovered the miraculous recipe of the steel but in this art one more one are never two,to make a good recipe want us the good ingredients it is an exceptional cook-
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Cool,, your English is a little broken, but so is mine, I feel you, I use my A2. And when it comes to cookin,, them up.. I aint like Rachel Ray,, I don't make no 30 min meals,,, Mang,
 
Horton_Knives said:
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Cool,, your English is a little broken, but so is mine, I feel you, I use my A2. And when it comes to cookin,, them up.. I aint like Rachel Ray,, I don't make no 30 min meals,,, Mang,
Click to expand...

You are right but in italia I speak Italian rather a more ancient language of Italian,I hope that not places never anything of offensive:D
 
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