I oredered a WE pro 2 a couple of days ago, cant wait for it to turn up!
This is my first post on here not sure if this the place for a quick intro but here goes.
Im Andy and im from the UK, I’m a pest controller for a living.
Ive always been interested in knives had a small collection until they got stolen! As for sharpening my experience is limited Ive just sharpened a knife until it cuts what I need it to cut and thats always been good enough for me………that is until I watched some of your youtube videos and I was amazed how sharp some of you get them hence the new purchase!
I’m sure Ill be asking some really dumb questions over the coming months so here’s the first of many!
I’ve gathered a few old folders, fixed blades and kitchen knives to practice on but looking at some they haven’t got a bevel they just seem to be straight blades. Is there a criteria to determin the bevel angle or does that come with experience?
thanks
Andy
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