Richard

Don’t rule out buying the 50/80 WE stones either, they do a great job.  I used mine a lot since purchasing my sharpener.

Thanks, I’ve seen that.  Believe me, I’ve rotated the adapter as many ways as possible and still can’t get the angle I need.

I’ve got the Gen 3 Pro and the scissor adapter.  I’m trying to figure out what factory bar you’re talking about.

Welcome to forum BK!  One point I’d like to make after Marc’s comment about YouTube videos is to be careful in implementing some of the techniques used by those posting.  Some of them seem like they’re trying to set some kind of land speed record when sharpening their knives which can be extremely dangerous when someone is new to the WEPS.  Ju…[Read more]

The only time I use the angle guide on the WEPS is when I’ve used a Sharpie on the edge and am trying to find the angle of the blade, I can adjust the angle back and forth at 0.5 degree increments until I find it.  The rest of the time, I’m using my angle cube, not a big deal.

It definitely is fun but don’t become impatient.  Take it slow around the knives, otherwise, it can get ugly (no reaching over the knife to grab something, bring it around the back).  And always go for the burr, you can’t go wrong.

Am I seeing this right?  Looks to me like the DPI are identical, it’s just that more material has been removed from one side.

Do you think they’d be suspect to scratches from the magnets?  That would be my primary concern as you pulled them off and on the fixture.

Welcome Mark!

I can certainly see how a knife sharpened at those low angles can be incredibly sharp, what is the HRH on those?  Seems like they’d have to be really hard in preventing chipping.

Works now.  I ordered a can of Ballistol Multipurpose Oil and bought three grades of wet sandpaper at Lowes yesterday and practiced on a paring knife I have that’s full of scratches.  Worked great, took about an hour.

Looked to me like it had never been resolved so that’s why I opened the topic back up.

Pretty impressive setup for sure, did you get the Work Sharp or a bench mounted system?

That’s a nice set of knives.

There are quite a few YouTube videos available on removing scratches and they’re all different from each other so I guess take your pick.

Great video, thanks.

Is there a video that you know of that instructs on how to grind that heel down in order to begin removing that curve?

What is everyone’s take on the Sandoku 22 degree inclusive that was suggested years back.  Was there ever a conclusive decision made?  Seems to me that the edge would be  extremely effective when cutting fish and vegetables but you’d have to refrain from most anything else.