I took my new Gen 3 pro for it’s first outing today. I ended up with it sitting on a railing to my deck, with me standing on the ground so I could see more closely what I was doing. I used an ancient old hickory knife for the first try and although I had sharpened it freehand a few weeks back got it much better, but nowhere near perfect. My wife keeps it in a drawer with a lot of other things so the edge will get beat up, so no need to achieve perfection there. The next try was a set of six Henckles chef’s knives we bought in the BX when I was stationed in Izmir, Turkey back in 1972-74. They had been freehand sharpened for the last 45 years so the edges did not have a perfect or consistant profile. I did not try to completely reprofile, but just to get a good kitchen sharp and I did that with about 15-20 minutes per knife. I can still see some low spots in the new flat I am forming, but since they are now at the point where they will easily slice newspaper, I will let future sharpenings even out the profiles as I sharpen them. Bottom line is that I did not want to remove more metal than necessary considering their age, and want them to last a lot longer which should not be a problem. These are stored in a block so the edges are protected and I repeated a request to the wife not to throw them in the sink, but to wipe them off and replace in the block immediately after use.
I was getting a bit tired after that so called it a day. I did try to fit a small to med size, about 3 1/2″ closed pocket knife, but it was so close that I would be grinding on the vise, so will await the low angle jaws, or a tormek small knife holder for them. I have some new pocket knives so want to get a consistant bevel, and a very sharp edge on them.
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