Knife Database
   
⇔ Manufacturer ⇔ Model ⇔ Blade Length ⇔ Thickness ⇔ Steel ⇔ Hardness ⇔ Recommended Angle ⇔ Recommended Finish ⇔ Depth ⇔ Alignment⇔ Intent
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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CRKT M21-14SF 3.875 inches 0.14 inches AUS 8 58-59 18.5 5 micron Bottom A 0.5 Put a usable polished sharp edge in place.
 
Authors Comments:I will test the durability and usability of this edge in the coming weeks.
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 Author: JG
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Buck 119BKS-B 6 ? 440C ? 20 3.5um Bottom C Hunting
 
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 Author: wickededge
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Buck 119BKS-B 6 ? 440C ? 20 3.5um Bottom C Hunting
 
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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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CRKT M16-14T 3.875 inches 0.14 inches AUS 8 58-59 HRC 19 Bead-Blast Bottom A 0.5 EDC
 
Authors Comments:Chisel Ground Tanto. I focused on the primary side nocking the burr off the back side down to 400 grit. After 400 grit I sharpened all the way down to 3.5 micron leather strops. Holds a great edge for a long time under normal daily use.
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18 degree, stropped to 3.5 microns, Very effective
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 Author: JG
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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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Zero Tolerance 0560/0561 3.75 in 0.157 Elmax 60 left 25/right 26 3.5 micro leather bottom B.5 EDC
 
Authors Comments:Not the sharpest thing in the world but will keep that edge for quite some time.
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 Author: JosephMurray
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Global Santoku 4.72 ? Cromova 18 56-58 20 Chosera 10K Bottom B 0.75 .
 
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 Author: mark76
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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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