TommyGun56
Gold Member
- Joined
- Jul 29, 2014
- Messages
- 7,219
Mean Street Ergo-One of busse's finest IMHO!!!
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
As for INFI v SR101, I would definitely go INFI if it's in the budget. SR101 is excellent, especially in the hands of Jerry and crew. However IMO SR101 is like a nice New York Strip steak. If treated well, it can meet all your steak needs. Even surprise you with how good it is. However, there's always going to be something just a little more special about RibEye..
SR101 is great stuff,, but if I can,, I will always pay more for INFI. Just my taste..Not really feeling the NY strip vs Ribeye thing.
More like sliced pork vs. pulled pork, or pork ribs vs. bacon, etc.![]()
Different strokes.
I know this is akin to blasphemy in this subforum; but I don't see INFI as that much better than SR101 in a 3.5 inch blade...and the performance to value ratio takes a pretty big hit at that size.
If you love and want INFI, that's great...but, for my needs, I'm content with SR101 in that size range.
Not really feeling the NY strip vs Ribeye thing.
More like sliced pork vs. pulled pork, or pork ribs vs. bacon, etc. (Suidae family)![]()
SR101 is great stuff,, but if I can,, I will always pay more for INFI. Just my taste..
I prefer a little more toughness, corrosion resistance, and ease of sharpening over edge retention advantage of SR101
Again, just my opinion.
That being said,, I think SR101 is an amazing steel,, for choppers as well. I've yet to chip my 1111..
Not really feeling the NY strip vs Ribeye thing.
More like sliced pork vs. pulled pork, or pork ribs vs. bacon, etc. (Suidae family)![]()
I get it. cool.
For what it's worth in the analogy, I'm a crispy pork belly fan!