Scrap Yard Knives Is Proud To Introduce The WS-1121. Coming This Thursday November 11, 2021

I need advice from Sr 101 owners. I know it can corrode quickly. I am interested in this for mostly kitchen use. I know the blade can have a patina put on it to protect it. My main concern is corrosion under the handle. Can a res-c handle be removed? I restore cars for a living and am VERY OCD about bare steel. If this had a coated option, I'd be all over it. Thanks.
 
Does this have the same belly and tip as the 621? It looks like a twin except the different spine?! 🤔
 
PatriotX said:
I would disagree that it’s not soft enough to tear. While grippy in all conditions I’ve tried, the material on my db-421 is starting to wear away from sheath insertion.
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Interesting I’m primarily a scrapyard guy so most of my heavy use is RES-C and I’ve not seen it tear yet. Some wear yeah but that’s to be expected and it certainly takes a lot to wear any away or to smooth it out.
 
It won’t rust if you wash it after use , dry off and wipe it down with coconut oil. Always use a food grade oil for kitchen use. And wash off the factory oil before use.
 
Don't drop it. said:
It won’t rust if you wash it after use , dry off and wipe it down with coconut oil. Always use a food grade oil for kitchen use. And wash off the factory oil before use.
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My personal go to is olive oil.

After processing game I wash my knives in soapy water, sharpen them, then I put rubbing alcohol on a rag and wipe them down.

Before storage I wipe them down with a rag covered in olive oil
 
PatriotX said:
I used to use olive oil, but it will eventually turn rancid.

Food-grade mineral oil is a longer-lasting choice, imo
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Lol. I use my knives often enough I'm not worried about olive oil turning rancid. Also a relatively cold environment in alaska.

If a blade is going for long term storage it usually gets gun oil for me. Or if I never plan on using it for food in general.
 
resinguy said:
You might be surprised at how many folks prefer SR-101 over INFI in small blades.
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I'm one of those guys... (Tho I won't turn down a nice small INFI either)

I got a couple 1121s but seriously wondering how similar it is to the 1020... Looks very much like the exact same knife but with two spine scallops... Can anyone else tell another difference?
I assumed they're practically the same, but I got a couple of stonewashed ones cuz I do like that finish.

Edit: I meat to say and compare to the 1020, not the 1021.
 
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