Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
Blackfield R.P.K. Crossfire 90mm 2.5mm 440B HRC 58 21 Micro fine ceramics (0.6 um) T B.0 Rescue knife
 
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 Author: johpe
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Cutco 9 1/4" Chef Knife, Item # 1725 9.25 - 440A - 17 1000# Bottom D kitchen
 
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1000# 17 deg.
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 Author: Geocyclist
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Reinhard Müller MSP Linerlock 85 mm 3,7 mm CPMS90V HRC 58 18 0.5 um paste on leather strop Top A.5 EDC
 
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 Author: johpe
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Renaud Laguiole 8.47 0.108 12C27 54-56 20 Chosera10K Top B .
 
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 Author: mark76
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Strider GW/AR152 8" .250 S30V unknown 25 3.5 micron Bottom C OCONUS deployment
 
Authors Comments:I'll check the hardness when I see the knife again
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Shun DM-0500 8" ? VG10 61 16 3.5um Bottom D Chopping, slicing, general cooking
 
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 Author: wickededge
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Global Chef knife 7.87 . Cromova 18 56-58 20 Chosera 10K Bottom C 0.5 .
 
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 Author: mark76
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Furi Lil Edgy Santoku 7" .105 CrMoV 56 23 diamonds to 1000/strop to .05 top C Kitchen
 
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 Author: xuzme720
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Wusthof Santoku 4176 Classic Ikon 6.5" - X50CrMoV15 - 15 1600 Ceramic Bottom C.5 Cooking
 
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 Author: Geocyclist
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ESEE ESEE-6 6.5 inches 3/16th inch 1095 cabon steel 57 20 degrees- frighteningly sharp ceramics and strops with 5 and 3.5 micron pastes, I do a lot of stropping with green paste day to day and so I get a convexing to this edge over time Top C survival/bushcraft, a good slicer in the kitchen
 
Authors Comments: all the ESEE knives are full flat-ground and the blades vary in thickness from the spine to the edge, so they are good slicers but hard to mount in the vise.
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