Your test insights about thickness and knife angle are very interesting to me. I have a couple comments. I’ve also noticed the importance of the angle or squareness of the blade to the material. To test sharpness I try to push cut computer paper. Only the very sharpest knife will push cut paper at 90 degrees. As soon as you tilt the blade a little, a duller blade (still sharp) will push cut. This agrees with your observation. Secondly, I’m fascinated by the behind-the-edge thickness (TBE) issue. For cutting wood or thick cardboard I’ve found TBE outweighs sharpness. Yet it’s never specified and rarely given in reviews. I’ve found the difference between 0.025” and 0.020” is enormous. A knife under 0.020” is a precious thing. For example, my Caribbean, my GBF 2, my Tenacious. Spyderco’s from Taichung are typically better in TBE than from Golden. But it’s inconsistent by model and doesn’t correlate with price. I don’t understand this. My Tenacious is 0.017-0.020 but pm2’s are around 0.022-0.024. I paid $240 dollars for a Chinook 4 that’s 0.030”. That’s disgraceful. Two things I’d like to see manufacturers work on: 1) Better TBE, 2) stop ruining temper during sharpening. How hard can it be to cool the blade during sharpening? Anybody can do it at home with a Tormac.