Sharpening SR-101

Brendan

Brendan

Joined
Feb 13, 2002
Messages
3,679
how does this stuff take and hold an edge compared to INFI ??

I'm about to sharpen my Scrapper 5 and want to go pretty thin !!
 
SR-101 generally holds a fine edge somewhat better than INFI, in my opinion. This makes it a great steel for smaller blades made for slicing. It acts like any other good steel, however, in that once it starts getting dull, it needs sharpening.

INFI, though, may seem to lose it's fine edge a little quicker, even though it's still sharp. And that's when INFI amazes people. It seems to stop getting any duller at that point, and can seem to last forever. This is dependant on what you're cutting and how, of course, but it certainly seems true for wood, either slicing or chopping.

SR-101 is awesome for EDC-type blades, but with Jerry's heat treat, it's plenty tough for chopping, also. I've thinned the edges on most of the SR-101 blades I've sharpened and never had a problem. Even my Battle Rat and Ratweiler that I chop with are thinned, just not too much.
 
I'm embarrased to say that I have a howling rat and a howling rat lil mischief... both fine hunting blades and I have not used either for that purpose (yet).

I have, however, put my Chopweiler through its paces and can find little difference between it and INFI with regard to the wear-resistance of the edge. Both are absolutely fantastic.

The biggest difference between the two seems to be that INFI is much more rust resistant. Not that big of a deal really, just wipe it down with some oil after use... especially if it is stripped.
 
Greg45 said:
SR-101 generally holds a fine edge somewhat better than INFI, in my opinion. This makes it a great steel for smaller blades made for slicing. It acts like any other good steel, however, in that once it starts getting dull, it needs sharpening.

INFI, though, may seem to lose it's fine edge a little quicker, even though it's still sharp. And that's when INFI amazes people. It seems to stop getting any duller at that point, and can seem to last forever. This is dependant on what you're cutting and how, of course, but it certainly seems true for wood, either slicing or chopping.

SR-101 is awesome for EDC-type blades, but with Jerry's heat treat, it's plenty tough for chopping, also. I've thinned the edges on most of the SR-101 blades I've sharpened and never had a problem. Even my Battle Rat and Ratweiler that I chop with are thinned, just not too much.
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Completly agree with you Greg.

And I would compare SR-101 with 1075 or 1095 steel about sharpness.
 
I have one in SR101 as well. Great steel IMO. Seems to hold the edge really well.
 
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