SR-101 started off in 2002 with a slightly modified 52100. We actually tweaked the Carbon and the Chromium content down a bit and increased the Manganese for added toughness.
This provided a much tougher steel than regular 52100 but with similar edge holding when treated the way we treat steel.
This set the benchmark for the performance we expected out of our steel labeled as SR-101.
Over the years we have consistently delivered performance that equals or exceeds those original benchmarks.
It cannot be stated strongly enough that the heat-treating protocol is, by far, the most determinant factor in steel performance.
The use of differential heat treating, martempering, super quenches, and deep, dry cryogenics, with alternating temper cycles can make certain steels perform far outside of the predetermined envelope and extremely unlike what you would normally expect.
Without going into the long involved history of our heat treating protocols, I can assure you that we continue to evolve and that minor changes in analysis combined with these protocols deliver the performance that has made these blades legendary.
I'm often entertained by the many drawn out debates over the analysis of knife steels. It's kinda like arguing over the ingredients of barbecue ribs or a cake and then deciding how that will make the cake or the barbecue taste when in fact the secret is in how it is prepared, and then baked or heated.
Ever had caveman grilled porkchops? You add nothing! You simply throw them directly onto the hot coals of the fire and then flip them once. Within a few minute, if you know what you're doing, tears will be flowing down your face because you are eating the greatest chunk of hog that you have ever had and you are convinced that the particular hog that these chops were cut from must have been weened on Johnnie Walker Blue and lived on a diet that was rich in bacon!!! Delicious!!!
My brother Dan and Beef are experts at this style of grilling. I am not. Whatever it is that they do is magical. Downright magical!
I'm a simple man who thinks that maybe the best way to find out how something is going to taste is to simply taste it! If it tastes better than any others that I have tried, then I really don't care what you put into it.
If I buy a rifle that consistently shoots sub-MOA at any distance, I guess I don't really care if it's made out of 416 SS or 4140 or some trade name steel that I have never heard of. I only care about the performance!
Wanna know why SR-101 and INFI kick ass? We know how to grill them!
The ingredients truly are the smallest part of the secret. . . . The heat-treating protocol is the majority.
Wanna know how our knives perform? Beat the living crap out of one! No worries. . . Our guarantee has you covered. The word OUR is very important here. Why? Because we actually make OUR own knives. We have for over 33 years. We don't farm our designs out and then discontinue our warranty when we change who manufactures our blades. We don't go overseas and try to get them made on the cheap. We put enormous amounts of unseen hours in grilling our blades to perfection.
To this day,we continue to stand as the ONLY manufacturer in over 16 years who has stood in front of a LIVE audience and proven our performance claims.
If you wanna have some fun, go ask any other knife manufacturer if they would like duplicate our tests and prove their steel's performance in front of a LIVE audience at a major gun and knife show. . . .Well, it's not actually fun unless you like the sounds of crickets chirping.
Let's Drink!
Jerry
