What Happened to SR-77?

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Cobalt said:
Again, how do you know that? You have seen the grain size of SR101? has he?

Also, it isn't just grains, but elements within the steel that add to strength and toughness. Grain size alone doesn't do it. You also have carbide size. You have elements that add or take away from toughness etc. Saying that 52100 is better than SR101 by grain size alone is like saying that Car A is better than Car B because it has a bigger engine, totally ignoring the suspension, frame and tires, which add equal amounts into the performance aspect.
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Elements within the steel? They are the same steel. Unless you have some proof otherwise???
 
It was meant to be a commercial for some other comparable steel. If you read between the lines that is. It's happens a bit recently. But.


Those vids were nice dude.
 
Blain said:
Elements within the steel? They are the same steel. Unless you have some proof otherwise???
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for someone who asks for proof, you seem to provide none when I challenge your assertions and you just state that it is better grain refinement due to better HT than Busse SR101. Show me the proof.

But to answer your question, no conclusive proof but what I have been told by trustworthy sources, including the man himself:

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
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THAT^^^^My Friends is why I purchase and use my BusseKins....Thanx Dennis.....:thumbup:
 
Cobalt, thanks for the timely post :thumbup:

BTW, when was that statement from Jerry originally posted?
 
Cobalt - it's got to be said. You da man. I'm always impressed by your posts. :thumbup:
 
AntDog said:
Cobalt - it's got to be said. You da man. I'm always impressed by your posts. :thumbup:
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I said in the beginning, I'll just let my metallurgical genius answer your questions. He also has a gaggle of mistresses to die for
 
Ok, who here is willing to give up one of their precious rats to Bodog for a grain analysis? I bet you that it will not have close to as fine of a grain. We can also do a comparative toughness test if anyone is willing to let their expensive knives take the abuse.
 
Blain said:
Ok, who here is willing to give up one of their precious rats to Bodog for a grain analysis? I bet you that it will not have close to as fine of a grain. We can also do a comparative toughness test if anyone is willing to let their expensive knives take the abuse.
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Apparently you have not browsed the Busse forum much. If you did you would know that Busse fans abuse their knives more than any other group, including yourself. You can thumb through countless threads of severe use of Busse/kin knives. Yet here you are making assumptions. But Blain, I will be your huckleberry. You want to do a toughness test? How about we both send a knife to Noss for destruction. I will send him my Sycko 911 made of SR101 and you send him your favorite 80crv2 or 52100 9" blade. Lets see how long each lasts with Noss(if he still is out there doing tests) or someone neutral that we all know does this. It has to be your knife, not one you pilfered from someone for this test. Since you asked who was willing to let their expensive knives take abuse, I am ponying up and so should you. I actually sent my sycko911 for one guy who LOVES cpm3V to compare the two. That obviously has been a failure since the guy apparently does not have time. He needs to send my knife back to me now. I can easily have him divert it to someone who will test it hard. But, again, since you expect others to feel some monetary pain, it is only fair you feel some to. Because people should not challenge others if they are not willing to back it up. So let me know your answer. We can finally put to rest if SR101 is as tough or tougher than 80crv2 and 52100.

This is the SR101 you are up against:
[video=youtube;4ky7SX6_RWw]https://www.youtube.com/watch?v=4ky7SX6_RWw[/video]


Of course SR77 was already tested by noss and below is that test.

http://www.bladeforums.com/forums/s...d-Scrapper-6-Video-Destruction-Test-Completed
 
I'm sure that test is going swimmingly :rolleyes:

Brandon:

That set of videos is one of the coolest things I have ever seen. I'm glad that you found it to post.
 
dingy said:
Is everything well with the test by gsx-rboy750? Cobalt?
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Nope. 2 weeks ago, I emailed him about that and he stated he had a lot of personal work issues and could not do it. I said that if he could not get it done in two weeks to send my knife back to me. No word yet.
 
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