Hey, thanks for adding this sub forum! I enjoy the whole forum but feel more comfortable asking questions here.
Ok, have had the Pro Pack II for about two weeks and have sharpened 8 knives, all Henkels/Wustoff kitchen knives, all dull and in need of re-profiling and none of them being my “favorite” knives. I took the advice to start on old knives and work up to my better knives. I really can see a difference as the stones break in, my first two knives I re sharpened can cut hot butter, the last two, both Chef’s knives, have a decent polish and will shave hair, sharper than they have ever been. Learned a bit by doing and reading, particularly about reducing the strop angle by 2 degrees, big difference.
So my question. I have a lot of knifes that I will be re-profiling and bought the 50/80 stones to help on the advice of the folks at WE. Since I have not used these stones and they are extremely coarse, I assume I should find some more old knives, or perhaps an axe, machete or two, to break them in before using them on better knives. Once broken in, do you recommend starting a re-profiling of a decent knife with such a coarse stone or do you recommend starting with the 100 as I have done so far? And when would you use the 50 side, other than for blunt instruments like axes?
Again, new to the WE but not to knife sharpening. Appreciate your advice. I am very impressed with the WE system and wish I had found it 30 years ago, would have saved a lot of time and money!
T
Sent from my iPad using Tapatalk
.
