Manufacturer Model Blade Length Thickness Steel Hardness Recommended Angle Recommended Finish Depth AlignmentIntent
Buck# 223 6.375 .077 420J2 49-53 18 1000 Top C.5 Filet Knife
 
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Author: TPeters
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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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Knives of Alaska Steelheader 5.75 ? 440C 58-60 18 1000# Top D Fillet Knife
 
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Author: TPeters
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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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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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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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IKEA Chef knife 200 mm 2.2.mm Cheap stainless 54 22 0.6 um micro fine B D.0 Doing dirty work in the kitchen.
 
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Author: johpe
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Anders Petter Chef knife 200 mm 2 mm Molybdenum Stainless 57 22 0.6 um micro fine B D.0 Kitchen use
 
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Author: johpe
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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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Guy Fieri/ Ergo Chef Knuckle Sandwich Cleaver 6.5 .020-.025 X50CrMoV15 German HC 56 RC /-2 18 Degree 1600 bottom middle of c and d
 
Authors Comments:Made In China
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Author: guest
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