TESTING PROCEEDURE EXPLAINED
Each knife that made it past the "first round elimination" phase was subjected to the following standardized testing procedure (the order knives were tested in was completely random for each test):

1) Paper Cut - each knife was tasked with slicing, curling, and directional change detail cuts on a single piece of 20# copy paper. This is to establish a base line edge for comparison to the end of testing edge retention.

2) Fuzzy stick - each knife was tasked with skinning equally seasoned wood to produce feather or fuzzy sticks.

3) Firebow divot drill - each knife was tasked with stabbing equally seasoned hardwood, and drilling a divot for use as a firebow divot.

4) Notch cut - each knife was tasked with cutting an equal sized "figure 4 notch" in equally seasoned wood.

5) Mild chopping - each knife was tasked with chopping a small branch of equally seasoned wood.

6) Cable cut - each knife was tasked with cutting an equal number of sections of 0.95 triangular trimmer line. The belly and upswept edge was used for this test.

7) Green trim - each knife was tasked with trimming a sections of green foliage for use as outer debris hut material. One large single branch was used for the evaluation.

8) Wet use test - each knife was soaked in water and then I evaluated the handle's safety while being used with equally wet hands.

9) Peel apple - each knife was tasked with thin peeling an apple. I had a request to fillet fish, but do to cost I was unable to answer this request. I used Gala apples which have a surprisingly similar consistency so this could be construed (LOOSELY) as a "fillet" test.

10) Potato & carrot cut - each knife was tasked with slicing a potato and cold carrots.

11) Squash slice - each knife was tasked with slicing as thinly as possible fresh picked squash.

12) Paper cut - each knife was tasked with slicing, curling, and directional change detail cuts on a single piece of 20# copy paper. This was to serve as a basis of comparison for edge retention.