Manufacturer Model Blade Length Thickness Steel Hardness Recommended Angle Recommended Finish Depth AlignmentIntent
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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Global GS-5 140 mm 2 mm CROMOVA 18 SS 56-58 20 1000# diamond Top B .5 Kitchen
 
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Author: jolut
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Heckles Professional S paring 4 inches ? "High carb stainless ? 17.8 ? Above upper holes B Kitchen
 
Authors Comments:Diamond: 600 to 1000. Ceramic:1200 to 0.6 mic. Final: naniwa 8k
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Author: Mikedoh
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Furi Gustogrip FUR812 paring 4" 0.075 CrMoV 56 23 diamonds to 1000/strop to .05 top B Kitchen
 
Authors Comments:This finish leaves a refined but toothy edge that seems to work better.
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Author: xuzme720
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Furi Lil Edgy Santoku 5" .105 CrMoV 56 23 diamonds to 1000/strop to .05 top B Kitchen
 
Authors Comments:This finish leaves a refined but toothy edge that seems to work well for kitchen duty..
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Furi Lil Edgy Santoku 7" .105 CrMoV 56 23 diamonds to 1000/strop to .05 top C Kitchen
 
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Author: xuzme720
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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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Browning Kodiak FDT 3 Blade 3.25" .125" AUS-8 56-57 Skinner=20 Hide Blade=17 Skinner=3.5um Hide Blade=.25um Top A.5 Hunting, Field Dressing
 
Authors Comments:I've used this knife for over a decade to field dress hundreds of elk and have tinkered with a myriad of angles and finish levels. I finally settled on 20 degrees for the skinner with a moderately toothy finish of 3.5um and for a final bevel of 17 degrees for the hide blade with a polished finish of .25um. I relieved the shoulders on the hide blade down to 13 degrees and the added the micro-bevel. With continued stropping at 15 degrees, the edge is now nicely convex.
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Author: wickededge
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Wicked Edge Hunting Knife 4 in. .125 in. AUS-8 Unk. 18 deg. 14m Leather Bottom B.5 Hunting / Camping
 
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Buck Protege 450T 3" .1 420HC 58-61 18, 20 Micro 3.5 um@18, 1000@20 Top B Hunting
 
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Author: TPeters
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