Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
CRKT Folts Minimalist 127mm 2.1mm 5Cr15MoV 57 RC 19 5u Lap Top 30mm Tip to CL/Vise EDC
 
Authors Comments:
Angle/Finish Tried with Ratings
Setting 1:
reprofile to 19, finish 1000 diamond
Setting 2:
reprofile to 19, then finish at 0.3u
Setting 3:
0.3 lap then fine strop .5u on leather
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 Author: BassLakeDan
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Cold Steel Finn Bear 4" 2.5 mm Krupp 4116 Stainless HRC 56-57 19.5 (39 inclusive) .5um Top B Hunting
 
Authors Comments:
Angle/Finish Tried with Ratings
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 Author: MartinL1
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Anders Petter Fillet knife 150 mm 1.6 mm Molybdenum stainless 57 21 0.6 um micro fine T C.0 Filleting of fish in kitchen
 
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 Author: johpe
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Fontignac Fillet knife 8.07 0.079 X50CrMoV15 52-54 20 10K Chosera Bottom C 0.5
 
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 Author: mark76
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SOG Field Pup 4" .125" AUS-8 57-58HRC 20 1600# Top A.5 Field Dressing, Skinning
 
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Angle/Finish Tried with Ratings
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Gerber EZ Out 3 .1 high carbon stainles n/a 17.5 1000# then 5-3.5 leather strops Top A.5 EDC
 
Authors Comments:
Angle/Finish Tried with Ratings
Setting 1:
1000# 17.5 deg., stop @ 16.5
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 Author: Geocyclist
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Hogue EX04 drop point, aluminium handle 4 0.115 154CM 57-59 23 Chosera 5K Bottom B 0.5
 
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 Author: mark76
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Hogue EX01 Tanto 4" 0.15" 154CM 57-59 22 1k diamond, any diamond paste strop for personal taste. Handles micro-bevels very well! Top B.5 Heavy duty utility/carry
 
Authors Comments:The cosmetic jimping on the spine makes a great reference point on the depth key pins
Angle/Finish Tried with Ratings
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 Author: ApexGS
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Kershaw ET 3.25" 0.120" Sandvik 14C28N Not listed 20 1000 grit diamond, 5um paste on leather optional Top A.5 General light utility
 
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 Author: ApexGS
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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.
Angle/Finish Tried with Ratings
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