Baxsin

Glenn, first 170-180 BESS score is respectfully sharp and nothing to sneeze at.

Without knowing anything other then 20dps setting and your grit medium progressions all I can suggest, (and assuming your diamonds are well broken in), is to recommend more effort and attention to detail.  Simply put, make sure your angles are checked for…[Read more]

Reads to me that you’re assuming the angle applied by the Tormek, was the same on both sides.

Eric the beauty of the W.E. is the ease of (re)profiling the edge angles.  I wouldn’t want to punch label a my knives.  The sharpening angle is listed in my sharpening log along with the W.E. clamping position and other pertinent information I keep on each knife I sharpen.  After using knives for a while, to get a good feel for the edge’s du…[Read more]

Eric here’s some photos.  The concept and actual adapter are a collaborative effort between Doug, forum participant “airscapes” and myself.  The 3D printed mounts, designed, programmed and printed by Doug, secure a DMT Diamond Sharpener.  The adapters are then able to be mounted to W.E. handles.

To use these adapters you need to be able stay pe…[Read more]

Look through “Mods!!! let’s see them” thread,  see earlier pages.  There are Ram Mount uses to be seen.

Michael, a metal file like many of us have in our tool boxes is a simple way to remove damaged steel from an old knife.  I use the file length wise or longitudinally along the clamped knife’s edge.  Exercise care, use safe practice.  The file allows you to save the wear and tear on your Wicked Edge diamond stones for sharpening.

I find the chamois patch I use between the vise jaws and knives serves multiple functions.  It works similarly to the blue tape to limit steel debris from falling down the slot into the vise internal workings, while also improving the grip and hold of the vise jaws on the clamped knives. Thirdly, it also provides physical protection between the…[Read more]

The microadjusters are not available for a WE GO model.

This is a 36 post Step Tiered “Rack-It” model I just finished and shipped to forum member Dave M:

Thank you Dave.

Just shipped off two 24 Post Step Tiered “Rack-It” models, to forum members Roy Tyler, and BK :

,

Thank you guys, enjoy using them.

I think the very smooth edge you get with the stropping progression may remove the toothiness or the bite the edge needs to cut the hairs.  Instead you see the hair sliding across or bending around the super sharp polished knife edge.

The only way to know for sure if you’re reducing sharpness with the extended stropping and not just smoothing a…[Read more]

BK, learn on junk knives.  Hold off on your good stuff till after you have a better idea what you’re doing and after your sharpening stones have gotten broken-in.  This can take 8 to knives before the stones are yielding better sharpening results.

Many new W.E. sharpeners scour their local thrift stores for knives to sharpen to learn on.  You sh…[Read more]

Welcome to the forum BK.   I suggest you watch W.E. YouTube videos.  There’s plenty to gain there…some good some not so good.  Take what you like and leave the rest.

Here’s one of my favorite videos for sharpening technique.  There are a lot of good videos worth watching made by Clay Allison the owner of wicked edge.  Here’s his chann…[Read more]

Tom, I share the same confusion…born and raised on the FL SE coast, I grew up on the ocean fishing and cleaning fish with filet knives off Miami Beach, (just trying to keep this tied into the thread).

These days, many years later, I find myself living on the FL west coast near Clearwater Beach.  I still sharpen fish filet knives…now with my…[Read more]

I think it has more to do with I-95 on east coast FL goes to the NE USA and I-75 on W side FL goes N in US to the mid west.

That knife you’re inquiring about is a vintage carbon steel French Sabatier knife.  It belonged to my father.  It could be over 60 years old.

The bolster pommel, the tang and the blade are all forged from the same solid piece of steel.  The guard has always been square, like that.

The knife sharpens well and easily. I like the patina.  It kee…[Read more]

Realize thin, narrow, long  and flexible filet knives present clamping and sharpening issues with the W.E.  More so then stiffer bladed knives.

As a fisherman who has cleaned thousands of fish over the years, I never found a fish I couldn’t filet well with my preferred, stiffer boning style  fish cleaning knife, over the thinner, longer, more fl…[Read more]

I usually start with 6µ then progress down only to 0.5µ, (no finer). Be aware to only use edge trailing, that is up and off the knife edge strokes.  I find very light pressure works best for me.  Be sure to clean the bevel first with rubbing alchohol  on a clean towel, before starting the films and also between each grit.  It’ll help avoid some…[Read more]

Not intending to contradict any of tcmeyer’s suggestions I will hone in on this part of the statement and expand from here:

Sharpening knives while using our Wicked Edge Precision Sharpeners, (WEPS), is an individualized process. You will develop your personal sharpening technique after trying different suggestions you pick up here from…[Read more]

I agree with Organic… your new Gen 3 Pro looks just as it should.  The newest models have a short threaded guide rod end with no jam nut.  The angle variation you see from side to side is within the normal variances seen with the gross angle adjustment levers.  The micro-angle adjuster screws can easily fine adjust for that slight va…[Read more]