To be fair, at this point I might just buy any knife SY released just from withdrawal.

Now that right there is funny!

I would pick one up.

i would like a s7 in 154cm. spear point please. i believe a busse version could chop and baton

I was admiring those on the BF exchange as well especially the thin one.
I thought it was a sort of fair price. It is rare ,unique and very usable custom shop knife. The problem with his set is the thin nick is worth way more than the other one and he did not want to split up the set. I believe it was the thinnest ever Busse.

If Scrapyard made the thin one in 154 with res-c handles it would be a huge hit not just as a kitchen knife but as a camp knife.

I think the fact it would be dishwasher safe would also rock.

I have fallen in love with the 154 steel as well now that I got my HCLE sorted.
It would be fantastic on a kitchen knife.

Congrats Tyger!!! on the 154 Scrappers!!! Way to keep operational secrecy as well<img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Thanks Unsub, I've really taken to them, especially the BDLE. Like Horn Dog said in another thread, the BDLE comes with a real rough edge to it; I'll have to smooth that out with some careful honing.

The edges on the two MPLEs are good; I'll have to pick out some sheaths from Jeff and get them made up for them all.

Nope. Why when one can be had in SR101, or SR77?

I’ve always been under the impression that high carbon knives had a fairly significant advantages in ease of sharpening, degree of sharpness and edge retention over stainless. Somewhere I read that high carbon blades can achieve as much as a 10% sharpness advantage over a like stainless blade. I’ve been able to get a pretty good edge on my S30V stainless blades, but I get the sharpest edges on my small D2 blades.

That being said, I would jump at the chance to buy a SY stainless big blade that could be sharpened as sharp as a similar high carbon blade.

I will admit that I am new to working with 154CM fixed blades. It is harder to sharpen than A2, 1095, or even SR101. But it will get very scary sharp. I think my sharpest Busse-made knife is my new Bird Dog.

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

Some folks just don't like any stainless steel, but 154CM is a very good one. So if you are not going to do a total Noss-style destruction test, and desire a blade with very good edge retention, good corrosion resistance, and good toughness with the Busse heat treat, I think it makes sense to consider a large knife in 154CM. Just my opinion.

ooooo.
those kitchen knives in 154cm with mudder handles would be awesome!
<img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />
Bring it dan!