Bryce Herbst

[Bryce Herbst]

Thanks for the good thoughts and advice, Richard.

I bought three sets of Naniwa Chosera WE paddles and am now learning how to use and care for them.  So far, so good.

I’ve sharpened about a dozen knives for my neighbors.  All came out razor sharp and they loved the results.  However, none was in the 61+ HRC range.  I bit the bullet and worked on our Shun Premier and MAC MTH-80; being very careful to use downward-outward strokes.  They came out beautifully

Next week I’m going to work on one of our SG2s.  You guys have been a great help in learning about this whole new world.

Your guidance, help and support are great and greatly appreciated.

 

2 users thanked author for this post.

Richard, Marc H

[Bryce Herbst]

I recently received my 36-post step tiered “Rack-It”.  Marc has designed an elegant, yet simple unit that solves my Wicked Edge paddle storage issues.  It meets all my expectations and needs.

His craftsmanship and attention to detail are evident in the unit’s design and manufacture. It can be wall mounted or/and taken down to sit on a table top. He even thought to add pads to prevent wall and table top damage.

Customer service is outstanding.  I couldn’t be more pleased with the product.

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1 user thanked author for this post.

000Robert

[Bryce Herbst]

Hi, Doug.

Thanks for your reply.

I wish to buy 2 ea. Non-magnetic stone angle cube adapters, 4 ea. Airscapes Stone Stops and 1 pair of finger guards.

Please advise current pricing and shipping charges.

As soon as we’ve confirmed I’ll go to Pay Pal to send you the purchase price.

Best regards,

Bryce

 

[Bryce Herbst]

Hi, Doug.  I sent an inquiry to you yesterday regarding buying adapter caps and other accessories.

I’m not sure if my attempt to reach you was successful.  Please advise.

Thanks and best regards.

[Bryce Herbst]

000Robert – That sure could be a reason.  And you are so right, it does take practice.  It took me a while to get it figured out.

 

Another thing I found out very quickly:  A Global santoku, when sharpened to 10º like “they” say, bends over like a fish hook the first time you use it!  So that’s when I learned to make a convex edge (20º to 15º).  Now they don’t fold over and stay quite sharp.

[Bryce Herbst]

Interesting thought.  Perhaps the super-hard steels are more brittle than the softer steels and the fine edges and grain structure tend to shatter?  I honestly haven’t a clue.

Perhaps someone reading knows the answer.

[Bryce Herbst]

Thanks Marc.

I went with the regular Twin Cermax.  Don’t recall why I didn’t go with the Damascus.  Price maybe?

[Bryce Herbst]

James wrote:

Henry, The secret to using the Wicked Edge sharpening system is knowing which grit to start with. Your high-end Japanese steel probably has a lot of carbon in it, making it very hard. If there is a lot of chromium, you need to be very careful. Start with 1000 grit; then you won’t tear up the blade, especially if it’s really thin. Welcome to the fold.

I’m a newbie.  My wife has several great chef knives (a Kramer, Zwilling Twin Cermax, a Shun, and several SG2 blades with Rockwells ranging from 61 to 63.

After hearing some horror stories about using diamond stones, I fear destroying these blades if I use my existing diamond stones.

What stones should I use?  What should be my sharpening sequence.  I have WE diamond stones ranging from 50 to 3,000 grit, plus glass platen handles from 0.1 to 3.o micron.

I don’t have any ceramic stones.

Appreciate all your help and advice.

Thanks.

 

• This reply was modified 3 years, 7 months ago by Bryce Herbst.

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