• knife types [ discoidal ; hoko; fillet ; paring ; cleaver ; kukri ; crafts; crooked; chef 's knife ]
• cutting techniques [ stab ; slash ; chop ; carve ; dice ; batonnet; notch ; saw]
• survival knife criteria [3/16 in. thickness; full tang ; fixed blade ; 90* spine for firesteelstriking & de-barking; pointed end for fine cuts (feathersticks, filleting , skinning ); carbonsteel; single-sided]
• essential knife techniques [batoning: hit knife w/ baton to make a hatchet or splitkindling; feathersticks]
• sharpening materials [ sandpaper ; rocks ; pre-made sharpeners (e.g. rod, file)]
• sharpening process [fix: dings , edge roll , chips, profiling ; de bur or stropping]