Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
Kai Shun DM-0706 200mm 1mm VG-10 61 ± 1 HRC 16 0.5 um leather strop Bottom D.0 Misc kitchen use
 
Authors Comments:Refined the factory (16 degrees) edge, got scary sharp and passed HHT.
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 Author: johpe
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Kai Shun DM-0701 6 inch / 150 mm 1.5 mm VG-MAX 61 16 0.5 um leather strop T C.0 Kitchen utility knife
 
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 Author: johpe
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Shun DM-0516 Ken Onion Paring Knife 3" ? VG10 61 16 3.5um Top B Cooking, paring
 
Authors Comments:Set spine on the pin closest to me and then rotated the edge to horizontal.
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 Author: wickededge
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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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Spyderco Delica 4 2.875" 2.5mm VG-10 N/A 20 degrees 3.5 micron strop Top A.5 EDC
 
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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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 Author: TPeters
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Kershaw Cryo 1555TIX 2.75 inch ? 8Cr13MoV ? 22* per side Leather /c 0.5 mic diamond Upper A.5 Sons 1st interesting knives
 
Authors Comments:Diamond 800, 1000. Ceramic 1.4, 1200,1600. Naniwa 8k. Ceramic 0.6. Leather strops 1
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 Author: Mikedoh
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Emerson CQC-8 100 mm 3 mm 154CM? 57-59 23 1000# Diamond Bottom B Hard use survival / bushcraft
 
Authors Comments:This folder is from 2004 without wave. I have a V-grind on this one.
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 Author: jolut
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Wusthof Classic 10" Slicer 10" .110 X50CrMo14 56-57 RHC 20 1k-1.6k Top C General purpose kitchen utility, cuts lots of vegg
 
Authors Comments:I'd love to go more acute than 20 degrees but the edge just won't hold long enough. I keep it just a little toothy to compensate and it performs well. This is my wife's favorite knife and she uses and abuses constantly.
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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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