Sharpening....

B

bigretic

Joined
Apr 7, 2008
Messages
423
I sharpen freehand on the Work Sharp....I can consistently get my Swamprat /Scrapyard knives sharper than my Infi.Not that the Infi won't slice superbly but my SR 101 makes everything cringe in terror.

Does anyone else see this or is it just me?
 
I freehand all my knives on a 600 grit diamond stone, if it's really dull, followed by a strop on some leather and a polish on a butcher's polishing steel. They all sharpen up about the same. SR101 seems to hold a very fine scalpel edge longer than INFI, but it's marginal.
 
I've noticed this too. I can make most any quality steel plenty sharp, but SR101 just seems like a laser compared to everything else. Elmax is right up there too
 
Yes, SR-101 will take a finer edge than INFI (and hold it longer, for that matter). It's simply a by-product of their respective alloys.

52100 (SR-101) is well-known to take very fine edges. In general, high-carbon steels take finer edges than stainless steels do at a given hardness. I realize INFI is not technically stainless, but it follows the same principle. However, some of the new powdered "stainless" steels are changing this (like Elmax for example). It all has to do with carbide size and the grain structure of the alloy. Modern powdered steels exploit this a bit by being more homogenous due to the process used to make them.
 
gunfixrjoe said:
I can definitely get INFI VERY sharp, but its just never seems as sharp as SR101. Even actual 52100 doesn't seem as sharp.
Click to expand...

Same here. Closest thing to SR-101 I've handled was 3V. You're right, not even regular 52100 was as fine an edge.
 
The only knives I have ever been able to get as sharp as SR101 was my Spyderco folders (much thinner stock and amazing distal taper) and my fathers Ed Fowler custom in 52100.

I will give credit where its due Josh and crew are the ONLY people that even come close to doing 52100 as well as Ed Fowler.
 
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