Chazz

I would begin by removing the damaged steel to expose an edge of fresh steel.  This can be done using a coarse stone, hand held, used perpendicular to the knife by running it along the edge top and in line with the length of blade.  If the damage is severe, I have used a metal file in this method to spare the abuse on my W.E. sharpening s…[Read more]

I sent you a PM, (private message).  You can access it by clicking the “blue circle” near your screen name on the upper right of the forum browser window.

dmsaez, What’s your apprehension?  Share some of your concerns with us.  Maybe we can help you through it.  We have alot of practicle experience here.  No one will judge.  There is quite a learning curve, to using a Wicked Edge System.  I like to say using a WEPS it isn’t simple.  But it isn’t too hard either.

I place the cube in the same position relative to the stones, and hold the stones in the same position relative to the knife edge, on both knife sides, each time I measure and set any guide rod angles, for consistency.  For me the cube is usually even to the top of the stone.  Remember our angles we measure are relative angles of the knife’s b…[Read more]

Drew, just to add this, even though the tolerance of the stone paddle handles on the guide rods are pretty tight, by changing your finger placement and applied hand pressure along the paddle handle length, from holding it by the lower end to holding it by the upper end, while sharpening in each 1/2 º angle setting, this too will help blend your facets.

Welcome to the Wicked Edge Forum and W. E. Community “dmsaez”.  I too, have and sharpen predominantly kitchen/chef’s knives.  Also, I have a pellet grill and love to smoke meats.  Texas brisket at home, woo hoo!!

dmsaez which particular Pro Pack did you purchase.  It’ll help us to contour our helpful advice.

I suggest you read through the For…[Read more]

Chris there was another spam I don’t see on this list.  The first time I saw it posted was quite a while back and I let it stay not sure whether it was spam or not. It never got replies.  Then recently I saw the exactly same worded post again from the same member.  This recent time I marked it “spam”.

Not to be argumentative Josh, but I think it’s more like the Field & Sport combined with a KME or Edge Pro type stone.   I’m sorry to see it in the marketplace, but it is in the Czech Republic.  I don’t think it’ll effect WE sales, in it’s marketplace.  I’m sorry to say this but it does look’s like a decent concept.

PP3 now uses a aluminum base to fit in the case and for weight considerations for portability.

Welcome to the Wicked Edge Forum, Dave.   Your question is very subjective.  Lots of us users have our opinions.  I will share mine.  I have not used every model in the line up but I have used all the base mounted WEPS models made in the last 5-6 years.

For the variety of knife styles, shapes, sizes and blade grinds and bevel configurations, (inc…[Read more]

Michael a meat cleaver is used as you know for chopping so it is a brute force cutter not a slicer.  I would look to put a very obtuse angle on it.  I would consider 20º to 25º if I were sharpening it.  It’s hard say why the bevels are so uneven and narrow without knowing the history of how it was used and when it was sharpened.  I would apply…[Read more]

If I was to choose only one pair to use I’d go with the 4µ/2µ combination to follow my 1000 grit diamond stones.  There is nothing wrong with the 14µ/10µ, just a little coarse for my needs.  Someone else may have a different opinion.

Welcome to the Wicked Edge Forum Travis.  I suggest you watch all the YouTube videos can find on sharpening with the Wicked Edge.  Don’ be concerned with which model is showcased in the video.  Pay attention to the method and technique.  Clay Allison the owner and creator of the Wicked Edge Precision Systems (WEPS) has made quite a few videos him…[Read more]

This Forum as with all Forums are driven by several things: questions posted by new members seeking help, and written ideas, suggestions, helpful subject matter and other constructive contributions made by the older Forum members.  The Forum tone is dictated by what it’s presented with at the time.  I don’t think it “turns into” something.

Here’s a 24 Aluminum Post Medium Rack-It I just sent off the Steve:

“when we’re given lemons… make lemonade”.  Not all work-arounds are easy.  It’s not really as big a pain as you think.  The portions blend nicely when you have you’re technique down.

Sometimes you have to clamp the knife offset to the front or tip, or offset towards the heel or handle and sharpen it in stages.  Do only the part you can access then move the knife and do the other part later.  Then blend the two portions together at the end.

Reid, maybe the knife isn’t ground symmetrically from the maker.  It may not have been made the same from side to side.   Or possibly you didn’t apply the tape evenly from side to side to allow for it to clamp symmetrically.  It’s hard to say.

Sometimes you can swap the knife around and clamp it tip towards you for a better clamping outcome.

Welcome to the Wicked Edge Forum Reid,  Using the Wicked Edge Systems isn’t too difficult, but it is not easy, either.  Half the battle is clamping a knife for the first time.  There are so many different kinds, styles, sizes and shaped knives that it can be a real challenge at times to clamp some of these knives.  It will become easier and mor…[Read more]

Steve, I’ll send you a private message.  Thanks for your interest and more importantly, welcome to the Wicked Edge Forum.