Advanced Search

Now what?

Recent › Forums › Main Forum › Now what?

Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
    Posts
  • 11/14/2018 at 9:52 pm #48084
    Steve
    Participant
    • Topics: 1
    • Replies: 0

    hi everyone!  I’m new here and looking towards learning my new system Gen3.  Before I get into that, let me tell you my stuff.  First I love cooking and can’t stand knives that won’t cut and therefore I get pissed if someone puts them in the dishwasher.  With that said I sharpen my knives continuously!

    I guess I didn’t read what was included in the box as it doesn’t include strops and the stones stop at 1000g. Which is ok as I’m just learning the new system.  But the question I have is past the 1000g stone….which others do I need to pick up and learn?  I’ve never used strops so I’m game for learning anything that will put an edge on a Japanese blade.

    What sayest thou?

     

    S

     

    11/14/2018 at 10:26 pm #48085
    Marc H
    Moderator
    • Topics: 74
    • Replies: 2735

    Welcome to the Wicked Edge Forum and Community Steve!

    Japanese Kitchen/Chef’s Knives rock!

    You already have everything you need right now to get you started,  into, and through the “learning curve”.  It will take you some time to get it down and learn how to use your Gen 3 (Pro?).  It’s not hard…but it’s not simple either.   At the same time you’ll need about 10 knives or so of use on your diamond stones to get them broken in so they start to show their stuff.  I suggest you start your journey with beater knives or cheap knives you don’t care much about.  The new stones and you, can and probably will, scratch your blades and knife sides as they get broken-in and while you’re figuring it out.  Save the good Japanese Knives for after you get the hang of it.

    Watch YouTube Videos on “Wicked Edge Sharpeners”.  No matter which system or model is shown in the video, the sharpening motion and technique is all the same.

    As you get the hang of it we’ll be glad to help you invest in your sharpening and polishing stones.  In the mean time figure out what you’re looking for…sharp durable working edges, or super sharp and super shiny bevels that look really pretty but don’t hold up as well, or something in between.

    Get settled in.  Take your time and enjoy the journey.  Welcome!

    Marc
    (MarcH's Rack-Its)

    2 users thanked author for this post.
    wickededge, dmsaez
    11/15/2018 at 10:49 am #48088
    Organic
    Participant
    • Topics: 17
    • Replies: 929

    Welcome Steve!

    I’m also a big fan of Japanese style kitchen knives. Their blades put all of the big European manufacturers to shame.

    Like Marc said, start on something that you won’t be bummed about messing up. You’ll want to get some practice in before you go for your favorite knives.

    After the 1000 I like to use the 1500 grit diamond stone and then various combinations of ceramic stones, strops, and lapping films depending on what I want to do with the knife. If you’ve got money burning a hole in your pocket then get the 1500 / glass stone and a set of the 4 / 2 micron strops. I don’t think you can go wrong with either purchase. Otherwise, the WE 1000 grit stone is a good working edge.

    2 users thanked author for this post.
    wickededge, Marc H
  • Author
    Posts
Viewing 3 posts - 1 through 3 (of 3 total)
  • You must be logged in to reply to this topic.