multiple problems with wicked edge gen pro 3
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Hello Richard, thank you, glad to be here.
I am using Yinama USB Microscope and only the LED light provided from microscope, which is also adjustable. Also, it has Wifi feature which is for me must have.
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I suggest you spend more time, effort and pay closer attention to details, with each and every grit, before you move on to the next grit. With time and practice you will see the difference in the scratch patterns between not enough work done and done just right. It’s hard to do too much work on the edge. That is you can do not enough, but not really too much.
The results you’re seeing seems to me like your on the right track. Just work at it more with each grit before you move on to the next grit. Listen to the sound the stones make when crossing the knife edge. For me the sound gets smoother and more uniform sounding all across the knife edge when it’s time to move up a grit.
Your stones are probably still not well broken in yet. You’ll get there. It takes lots of practice. After you get the results you seek the first couple times, it’ll be easier from then on. You’ll have a good idea of what it takes to get it done.
Touch ups in the future are much easier and quicker because the edge has been profiled this first time. As long as you clamp the knife in the same position, the stones will match right up.
Marc
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Hmm yesterday I tried to sharpen smaller knives and it is easy as a walk in park.
No need special attention on anything and I got razor polished blade in matter of 10 minutes. Every mm of blade cutting evenly.
I must say wicked edge is the best tool device or contraption to sharpen your knives.
But I think the best combination for me is Wicked Edge for smaller knives and water stones for big and long blades.
You are making this assessment based on very limited experience. What, one larger chef’s knife and one smaller knife?
The shorter knives are easier to pull your sharpening stones across them. Often you can do that in one continuous sharpening stroke. The larger longer knives may require that you sharpen the length in two or three sections with several overlapping sharpening strokes. It’s up to you to develop a sharpening technique that produces the results you desire on all different size knives.
Keep practicing with the larger chef’s knives. I have a lot of them and they sharpen just as well, just as sharp, as smaller edged knives. It just is more work because they are more steel to sharpen and more to pay attention to. Keep practicing!
Marc
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My knives are a mix of many different stainless steels, high carbon steels and non-stainless steels. The steels are a variety of different hardnesses. I wanted to experience using different style knives meant for different purposes and uses. To experience how well they cut or slice, how well they hold an edge and how easy or difficult the different knives are to sharpen and maintain in the variety of steels they’re made from.
By utility knife do you mean petty knives? There are many Japanese Wa handle and Western or Yo handle knives, available. (I have purchased many knives in my collection from this web store linked, with never a problem). When you start to shop for knives you’ll find out there’s a lot more brands and different styles and types of knives than you could ever have imagined.
The Yu Kurasaki knives are probably my favorite performing knives, out of all the knife brands I own. Here’s another source for these Yu Kurasaki knives. I have many excellent knives that are very nice looking and great performing. Some of them still make me say “wow!” every time I use them. Even after years of using my knives, the Yu Kurasaki knives are still the standouts among the very bests of them.
Marc
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