How to choose from all the different chopper steels now ?

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Mike-The-Knife

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Dec 6, 2011
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I mean we KNOW that the Battle Mistress and Basic 10 & 11 made from INFI are great choppers . But now we have Scrap Yards Dogfather made from SR-77 , the new Swamp Rat Rodent 9 made from SR-101 which is NOT through hardened and Scrap Yard will be releasing it's 911 made from SR-101 that IS through hardened . I'm not aware , but does Swamp Rat also make another large chopper like the Dogfather ?

Anyway what are your opinions of what would be the best all around chopper while still being very tough ? This is sort of like the "if you could only have one knife" theards , but this one is , if you could only have one chopper lol . Lets hear it from some of the long time large blade users here .


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HOLD MY BEER AND WATCH THIS !
 
I have chopped tons of firewood with Hogs, Rats, and Dogs, and I really think you would be hard pressed to find a better chopping steel than INFI. SR-77 is tough as hell and great if you just want to beat the hell out of a knife, but doesn't hold an edge all that well in my experience and is rust prone. When sharpened correctly, SR-101 takes a WONDERFUL edge and holds it very well...but it very prone to rust. SR-101 can also chip if the edge is too thin. INFI takes a great edge (not as good as SR-101 IMHO), holds that edge extremely well, and it very resistant to corrosion and edge damage such as chipping. These generalizations are based on my experience so take them with a grain of salt. I still prefer to use my Rats on a daily basis, but if I need to chop the hell out of something...out comes the FFBM :cool:
 
As far as the large choppers, it would have to be the CGFBM for me. A little lighter than the fat girls (not that there is anything wrong with that;)) and a total chopping machine. The INFI takes a beating from everything and will steel back out if dinged, it has great flexibility as well. For a camp chopper, I prefer the HHFSH.
 
snwbrdr pretty much covered it.

In reality any of the Busse-kin steels and heat treat are better than most production knives.
 
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Mike-The-Knife said:
, the new Swamp Rat Rodent 9 made from SR-101 which is NOT through hardened and Scrap Yard will be releasing it's 911 made from SR-101 that IS through hardened .
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So, one of them is differentially hardened and one is not? I wouldn't worry about it; not likely that anyone can tell the difference in practice. The early run of SR Wakis had the diff HT, and all the later ones were standard through-hardened. AKAIK there were no reports of problems.
 
I think Snwbrdr more or less has it ... but I have'nt found SR77 to be a problem edge wise for chopping wood ... the edge on my DFLE lasted a "long time" ( I did'nt sharpen the blade for 12 months and just used the factory edge it came with ... which was excellent ) and I used it to split a lot of wood.

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The thing with SR 77 from using my DFLE is to remember that it likes a very robust bevel angle ... I checked mine and it came with 25 degrees either side or 50 degrees inclusive ... it makes for a good hard use chopping steel and the DFLE is like a SHBM with a Res C handle ... it feels a very fast well balanced knife.

If you wanted to "baton" a load of logs to prep firewood this steel is hard to beat ...

SR101 does take a better edge though ... it can handle a shallower bevel angle too without "rolling" when used for "cutting" or whittling wood. For this reason the SR101 blade I wanted to get was a medium sized blade. I think it works best in knives the size of a Ratweiler or Camp Tramp ( 7-8 inch blades ). It is a good size to still be manageable for cleaning game or food prep to make the most of the edge retention. I went for the Camp Tramp because I like Res C grips and lighter knives. My Camp Tramp though is still a good chopper ...

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The blade heavy aspect of the knife increases the ability beyond what you would expect for it's size. You don't want to put this steel away "wet" though. It is'nt as rust resistant as Infi or SR77. However, if you are used to O1 steel in bushcrafters or any other "tool steel" the cleaning regime is just the same. SR101 is Jerry's proprietary name for 52100 steel with their special heat treatment.

Then ofcourse there is "Infi" ... which is the best chopping steel of all .... but more expensive.
 
resinguy said:
... The early run of SR Wakis had the diff HT, and all the later ones were standard through-hardened. AKAIK there were no reports of problems.
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Wow, I didn't know that - even an old guy like me learns something new occasionally. ;):D
I think it would take some SERIOUS bending to notice a difference.

Gene
 
INFI is the best steel for a chopper. Ive found that it holds its edge longer than SR 101 and SR 77 for chopping.

SR 101 is great and holds its edge longer than INFI for non chopping but rusts easily and is damaged more easily than INFI. Its tough as can be but if you hit a nail with identical knives, one in INFI and one in SR 101, INFI will take less damage and have less chipping.

SR 77 is great but doesn't hold its edge as long as INFI or SR 101. Its tough to the point where it almost never chips.
 
Chopping/splitting wood over the years I haven't noticed any premature wear with Infi, 01, 1095, 1084, 1075, L6/O1 damascus, or 440c with Cryo.

All steels should be touched up regularly for honing and smoothing out chips, so I'd suggest you pick whatever fits your hand best and is the most comfortable to chop with. Blisters will ruin your day faster than anything, so get something you can use all day. :thumbup:

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So do I have this right now ? SR-101 can keep a better edge than SR-77 of even INFI but is not as tough as a chopper or to batton ? If a big INFI chopper is out of the question , would a Dogfather be the next best thing or might the Swamp Rat's rodent 9 or Scrap Yards 911 (when it's released) in Sr-101 be as good or better as they are 9 1/2" ?

I know many of you have several of every size , but I really only need and can only afford ONE big chopper , so I'd like to make the right buy the first time .


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HOLD MY BEER AND WATCH THIS !
 
Buy a Basic 10/11 IMO. You can use them all day w/ no hot spots and INFI is the only way to go if you are looking for a steel you can beat on in the wilderness, not have to worry about rust, and will withstand anything.
 
Mike-The-Knife said:
So do I have this right now ? SR-101 can keep a better edge than SR-77 of even INFI but is not as tough as a chopper or to batton ? If a big INFI chopper is out of the question , would a Dogfather be the next best thing or might the Swamp Rat's rodent 9 or Scrap Yards 911 (when it's released) in Sr-101 be as good or better as they are 9 1/2" ?

I know many of you have several of every size , but I really only need and can only afford ONE big chopper , so I'd like to make the right buy the first time.


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HOLD MY BEER AND WATCH THIS !
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Yes, SR-101 does keep a better edge than SR-77 and if "cutting" fine material such as meat or loads of paper will hold the edge longer than Infi or as long as Infi ... chopping wood however does'nt seperate the two on the cutting front ... whittling wood would show a difference but that depends on the blade's "edge profile" ... in my experience Infi if taken thin to give a cutting edge is more likely to roll at the edge compared to SR101 if at a similar thin profile ... however that "rolling" attribute to Infi is an advantage when chopping because if you are chopping near the ground and clip a stone the edge is more likely to roll and be able to be steeled back into place ... than chip out and have a permanent ding in the blade until the whole edge was re-profiled.

SR 77 is more like Infi in that it too is less likely to chip out ...

Chipping out the blade therefore is more of a possibility for SR101 but even then the heat treatment on the SR101 is so good that the brittleness you can aquire in steel if you go for a harder steel is minimised. Harder steels hold edges longer as they don't roll as easily but a ding in the edge can be a problem when "cutting". If chopping wood it is more likely to be just a "cosmetic" blemish.

Allowing for guys who have processed huge amounts of wood with Chopweilers/Ratweilers/Battle Rats/Camp Tramps without any issue ... if it were me I would be happy going with SR101 for my one chopping blade. I would prefer it to SR77.

However, what is your budget ? Check out ASM Basic 9's on the exchange for $400 and Basic 11's for around the same money.

When people say SR101 holds an edge longer than Infi in my opinion this is often because their Infi blades are taken to 30 degree inclusive edges ... i.e. thin enough to "roll" ... however with a 40 degree primary bevel and a 30 degree secondary bevel to thin the shoulder of the edge for less cutting resistance ... then Infi stays with SR101 as it is less likely to roll and simply blunt's by wear on the edge. Infi has remarkable longevity on the edge if it is just down to wear and tear. Ankerson uses this on his NMFBM and I put this on and then covex the secondary to the primary ... so nye on identical but smoother ... and we both reckon that this type of edge works best. Ankerson does loads of chopping and cutting ... check out his video's ... and I have done a good few write ups too.

IMO Infi is a better all round steel once you get to know it ... if SR101 were I would have sold my Infi a long time back. :thumbup:
 
gak said:
Chopping/splitting wood over the years I haven't noticed any premature wear with Infi, 01, 1095, 1084, 1075, L6/O1 damascus, or 440c with Cryo.

All steels should be touched up regularly for honing and smoothing out chips, so I'd suggest you pick whatever fits your hand best and is the most comfortable to chop with. Blisters will ruin your day faster than anything, so get something you can use all day. :thumbup:

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I reckon this is quite true for "chopping" wood if the edges are set right. Chopping does'nt seem to wear an edge out very much at all in any steel.

"Dinks" from catching stones etc do vary with the different steels though. As does "flex" when batoning and the ability to withstand "torque" on the edge when the grain of the wood twists ... such as with knots or where limbs meet the main trunk. This sort of performance difference is what distinguishes Infi from other steels ... but I agree that you can get by with many different steels .... the differences will very rarely come to light ... it's just that when choosing a knife you might as well go for the best steel for the task if you can afford it ...
 
With all due respect, I hiave noticed that SR77 doesn't keep its edge as well as I would like when chopping hardwoods. Infi and SR101 have my vote, with a nod going to SR101 in the cutting, skinning and slicing arenas.
 
Also with all due respect, I have noticed that SR-77 can't handle too thin edges. The critical level I found was around 17 degrees V edge (not microbevel). At that point chipping/breaking/tearing of the edge was very common.
 
tomthebaker said:
With all due respect, I hiave noticed that SR77 doesn't keep its edge as well as I would like when chopping hardwoods. Infi and SR101 have my vote, with a nod going to SR101 in the cutting, skinning and slicing arenas.
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Jenslkl said:
Also with all due respect, I have noticed that SR-77 can't handle too thin edges. The critical level I found was around 17 degrees V edge (not microbevel). At that point chipping/breaking/tearing of the edge was very common.
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Hardwoods are thin on the ground in the UK ... but I have had a go at a few of them in the past ... they don't compare with concrete ... SR77 or S7 is used for the neumatic drill bits on road drills ... they tackle tarmac and concrete no problem ... but they do so with a very robust obtuse edge angle ... my point being that if you had a go at hardwoods with a 50 degree inclusive edge on a DFLE you are likely to see better edge retention than if doing the same with an edge at a thiner angle in the 30 degree to 40 degree range.

People's experiences with a steel and it's edge holding atributes need to factor in whether the edge was done to maximise the performance of the steel ....

If you hang out here long enough the same questions often re-occur over time ... this one concerning the comparison of SR77 - SR101 and Infi has come up before .... when last done from memory Jerry chimed in and made the point of the "edge angles" ... it also cross referenced with queries as to why the knives were coming with such obtuse edges.

If you like a thin edge then SR101 is likely to be the best performing steel ... if you take each steel and work with it's best edge angle for optimum performance ... the pecking order is likely to reflect the price ratio ... in order they will be SR77 then SR101 then Infi ...

There is an old test that some may have archived ... it compares a Basic 9 with a CS Trailmaster San Mai Bowie in cardboard cutting ... the Basic beat the San Mai ... it had Jerry's factory ASM edge ... take the same knife and give it the ever popular 30 degree inclusive V or convex edge and I am pretty sure it would be a different story.
 
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