Advanced Search

Hello from Indianapolis

Recent Forums Main Forum Welcome Mat Hello from Indianapolis

Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
    Posts
  • #20251
    David Olson
    Participant
    • Topics: 1
    • Replies: 0

    Finally took the plunge on a WE Pro1 and really like it. I got hooked on knives watching Nutnfancy and really like a nice edge. I never had the skill to do it by hand and really like the WE to help with the accurate angles. Have tried my hand at 2 kitchen knives and 1 pocket knife with mixed results. Hoping to get the hang of re-profiling the angles to a very usable 18 degrees. I have some skinning knives I use to dress out rabbits that I am waiting to work on to see if I can get the re-profiling down because I hate to have dull knifes for that task.

    Excited to learn the skill of knife sharpening and the WE is a great place to start.

    #20256
    Mark76
    Participant
    • Topics: 179
    • Replies: 2760

    Hi Dave,

    Welcome to the forum! Enjoy your WEPS! Nice to hear about Nutnfancy again. I also got hooked on knives, partly because of him. Back in the day I even took his advice seriously 🙂 . And even though he’s pretty over the top and I now have a very different taste of knives (and a lot more knowledge), I still enjoy watching his vids.

    Molecule Polishing: my blog about sharpening with the Wicked Edge

    #20277
    Leo James Mitchell
    Participant
    • Topics: 64
    • Replies: 687

    Hey Dave, good to have you with us here. Don’t worry about getting the hang of things my friend, just follow the instructions that came with the WEPS and remember…no burr on both sides along the whole edge of the blade, no razor sharp edge. I will also add here as I usually do, after you are satisfied you have a good burr, from then on use your stones gently. There is no need to use a lot of pressure on the stones. In fact too much pressure may be counterproductive.
    All the best
    Leo

Viewing 3 posts - 1 through 3 (of 3 total)
  • You must be logged in to reply to this topic.