Chef's Knife - Help with Bevel, width, edge angle

Here's that knife with a mahogany scabbard. The blade is 8 inches long from 1/8 inch 1095 with a full distal taper. It's aprox., 2 inches wide at the widest part. The leading edge is slightly convex. The overall geometry is designed for slicing. I have one that I use everyday. It's tempered at 425-450 for ease of sharpening and toughness, but the ratio of edge holding vs. ease of sharpening is very good. It'll go a month or so without re-honing, just stropping to touch it up. When it needs honing I go to a soft Arkansas, then hard, then black hard in just a matter of a few minutes by hand. It's also light weight and well balanced for performance. The wrappings are woven cotton cord. The entire handle is sealed with shellac for waterproofing, making it easy to wash and clean. I don't recommend putting it in an automatic dishwasher though.





Here's a 5 phone book paper tube cut I made with mine,... with one clean swoop.