Learning alot from you guys.. Keep it coming. I don't know enough yet to make a decision,,
I don't know if this helps but if you want some further insight on steel choices I would say that Infi probably gives of it's best in larger knives where the resistance to chipping on the edge gives a good advantage for a real work horse chopper size knife. My NMFBM sees a lot of use as a bush clearing/chopping knife and if I hit a stone or a nail the edge stands up to this very well on a full convex grind...you can usually steel the dink back into shape without needing to re-profile the edge due to a chip.
For a smaller blade where slicing and cutting are the order of the day...you can save some money on a none infi steel...SR101 is every bit as good IMO in this size range...and the stainless blades also make great cutters/slicers as well. A S5 or RMD is a good choice and for an alternative style I would like a BDLE in stainless...I must get one of those one day.
