Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
Fallkniven TK-1 4 inches .18 inches 3G laminated powder 62 21 degrees ceramics and strops with 5 and 3.5 micron pastes Top B.4 bushcraft
 
Authors Comments: LJM
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Fallkniven SK-1 3.88 inches .18 inches 3G laminated powder 62 16 degrees ceramics and strops with 5 and 3.5 micron pastes Top B.3 Bushcraft
 
Authors Comments:LJM
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Spyderco Paramilitary 2 CF 3.44 1.41 S90V 62 19 L - 20 R 3.5 um Bottom A.5
 
Authors Comments:Maintains the manufactures angle
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Spyderco Delica 4 2.88 0.093 ZDP-189 64 17, Mirco 20 3.5 um @19 Top A.5 EDC
 
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Spyderco Stretch 2 CF 3.5" .125" ZDP-189 64HRC 15 3.5um Bottom... B
 
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Kershaw Blur 3.3125" .125" ZDP-189 64HRC 17 1um Bottom. A.5 EDC (Every day carry)
 
Authors Comments:After several months of experimenting, I've settled on 17 degrees for this knife. It gives great performance and holds its edge well. I keep it pretty polished for show and sometimes it's a little too smooth for the work it does so I might put a slightly toothy, almost invisible micro-bevel on it.
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Peter Altenbach Chefs Knife 10" 3mm X45CrMoV15 ? 20 2k Chosera Bottom E Chopping and Slicing
 
Authors Comments:I've had this knife for over 24 years and have used it regularly. The steel isn't spectacular and really doesn't hold up well below 20 degrees. I like the shoulders polished and the edge just a little toothy. -Clay Allison
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J. A. Henckels Professional "S" 31020-100 Paring 4" 1.5mm X50CrMoV15 ? 20 3.5um Top B Paring
 
Authors Comments:The steel is not spectacular and while I'd like to go lower, it only really holds up at 20 degrees and up. I like to keep it fairly polished since I mostly push-cut with it. -Clay Allison
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J. A. Henckels Professional "S" 31021-160 Chef 6" 3mm X50CrMoV15 ? 20 2k Chosera Bottom C Chopping and Slicing
 
Authors Comments:Not the greatest steel, doesn't hold its edge well, especially below 20 degrees. -Clay Allison
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Tojiro YJFF-CH160 160mm ? ? ?
 
Authors Comments:this is all iknow and any help you guys might have would be great
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