Excellent suggestions! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I guess as long as they test the blade thoroughly that would be cool!Is it going to be as tough as sr-77 though?

In a New York minute! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

I love Stainless for the anti-stain and rust feature. I own loads of ATS-34,S-30V,154CM,and all 440 series in Stainless. I use them for everything around the house and yard as well.

A Turkey cutter about 7 inches in 154CM would be a welcome addition to my home. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

SR-77 will ALWAYS be my first choice when we leave to go "Woodsing" for the day. That will NEVER change,but for a myriad of chores the Stainless in always on my belt and in my pocket every day. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Peace.

No. But as we have seen from Dan's destruction tests, it will be tough enough for most of us, and with better edge retention and corrosion resistance than SR77.

[color:"yellow"]I'LL TAKE IT!!![/color] <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Sure why not! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> I've got several 154CM blades, I'm cool with it!

I still like SR77 and SR101 too though. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I would. I don't have a problem with stainless.

I voted yes to option 3 on this. BUT...

1/ spear point not Bowie
2/ differential temper (if do-able, or don't make the knife)

With a Bowie point (S6 style) and 59Rc all the way through, a 154CM stainless S7 would have all the tensile strength of a dry twig.

Mike Stewart (Bark River) did hint pretty strongly on KF his 154CM '1855 hunter' Bowie was for stabbing things NOT camp chores.

Well, it would depend more on what the knife was designed for than what material it was made out of. I am more of a match the steel to the blade style kind of guy than I am a Stainless vs. Carbon steel guy.

Example: I wouldn't have any use for a .275" thick Scrapper-6 or Scrapper-7 that was made out of 154CM. In my opinion it just isn't the right steel for that kind of knife. Would it work, sure it would. Would it be ideal, absolutely not! A knife with that kind of grind in that thickness is going to be a knife that people are going to want to be a do it all sharpened pry bar kind of tool and a steel like SR-77, 5160, 52100 would be MUCH better choice.

Now, a knife like the RatManDu is closer to being compatible with 154CM in my opinion, and I might even buy one if it were to be made. I do however think that the Busse kin should take advantage of the 154CMs qualities if they were to make a knife the size of the RatManDu, or even a smaller knife with 154CM again, and go ahead and make it thinner stock. They do not all have to be super thick. My Mudpuppy is .190" thick right at the handle and about .140"-.150" an inch or so back from the tip. I would love to have a Mudpuppy with a thinner blade profile. Or, a series of slicers that all had thinner profiles. They wouldn't have to be kitchen knives, but maybe an all around camper/caper knife for food prep as well as gutting and skinning. Something with a drop point and about a four inch blade length with plenty of belly to it and a mudder handle.

Another thing, that pile of 154CM is screaming for somebody to make a necker out of it! What better time could there ever be for the ScrapYard to introduce a nice necker along the lines of the Swamp Warden in 154CM. If ever there was a knife design that calls for the use of a good stainless it's a necker.

Tolly I completely agree with the match the steel to the knife. A 154 Necker is something I have been wanting for a while now. A 154 /res c version of the thin
Busse kitchen knife(I think it was called a "cliff" or something similar) would not only be awesome it would be dishwasher safe. Most good quality knives are not so that would make it popular outside of the Busse community. I found a nice dishwasher safe chefs knife for my grandparents and it took so me work and was pricey.

Looks like the poll is allowing votes now and so far, about 2/3 of those responding would buy a large Scrapper or Swamp Rat in 154 CM. I think the Swamp Rat HRLM and Ratmandu would be nice in the Busse 154CM.

I am loving the Mod0Mark3 knife you sent me Vic but I bet a RES-C/154 diving knife
would be excellent. I would like to see the 154 steel used in knives it would be more suited to than simply a different steel in the same knives as the Sr77 knives.

The Busse kitchen knife is called a "NICK". There was a fat one and a skinny one.