Gentlemen, everything is fine, everyone's comments are fully appreciated, we're talking about the small differences between superior steels, all opinions are welcome and we're all on the same team <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

All this nonsense about a little rust or staining seems silly to me. The darned things come with coated blades in most cases anyway. Look at one of my favorite kitchen knives, a Russel Green River. So it's a little gray. Its 1095. The new Mountain Man next to it is shiny 52-100 (like SR101).

Now look at the mountain man after slicing pickles, lemons, and God knows what in my kitchen. So it's a little gray now. Who cares?

Now here is a well used Swamp Rat Chopweiler. I used Tuf Cloth on it. I live and use this knife on a salt water marsh. Still nice and shiny. No big deal if it wasn't.

Great pics and insight HD - a lil bit of rust never hurt anyone.

I've used a lot of 1095 blades, which are NOTORIOUS for rusting like crazy, and never had any problems with it - and certainly never had it affect blade performance.

Thanks for a little HD wisdom from experience. He may be horned, dangerous and off his medication, but that man is kicking knowledge <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Yeah,

Recon I'm sorry dude. I didn't know the chemical properties of the two. I always thought they were about the same.

THat said, I don't have experience with either steel, so I shouldn't even have said anything about them..

But yeah, I just saw that video that Sharp posted and thought it showed the strength of Sr101 really well. Even though he only weighs like 160.

HD, I'm digging those patinas.

Thanks, just slice a lot of acidic foods (which most are). Or just put some vinegar on a paper towel and wrap the blade and leave it a few hours. I just love the edge holding of 52-100 whether it's from BRKT, Swamp Rat, or now Scrap Yard. It's a great steel and I don't care if it rusts easily. Besides, as you say, the patina looks pretty good, too.

I've seen people use a shoelace to wrap it and get some neat patterns.

Great point HD!

I've seen some nice looking forced patinas, but I love a natural patina from kitchen use, etc.

That's the easist way of all. You can watch 52-100 stain after slicing most friuts and vegetables. But for those who like shiny, there is tuf cloth and other rust inhibitors. But for kitchen knives, I just let them go. Nearly all Busse-made knives come coated with a very durable coating anyway, so I just don't get the big thing about SR101 rusting easier than SR77. Yes, it does. So what?

I agree. Dogs I appreciate conviction, there is nothing better.

The unique opportunity we have at the Yard is that I bring you the best possible choices. Remember what sets ScrapYard apart from all others, its ability to deliver on the highest performance to price ratio in the industry...period.

At the end of the day, what we love and why we love it comes down to personal choice. But recognize that if you own a ScrapYard knife you have the highest/toughest performance knife for the lowest possible price. They are concieved, built, made and assembled in the U.S. by proud and honorable American workers.

Long live the Brotherhood of the Yard...you Dogs rock

Dan