Chazz

To bring it back to a knife centered, forum.  I cut the finished ribs with a Hattori FH Western Deba VG10 knife 165mm.

Drew I believe there are enough fields on the form to allow for you to add your impressions and any thing else you want to.  Go to Knowledge Base, (very top right of browser window) , then click “home” then “knife sharpening settings” submitted by customers, then “add your own sharpening settings”.  If you look over the submission form you’ll s…[Read more]

Thanks for bringing this back, Chris.  I just looked at what information is requested for user input.  I’m not really sure what’s being requested in the fields: Setting 1 >>>Setting 5 and the fields: Setting 1 Text >>>Setting 5 Text.  Could you please expound on these?

DaveG and Karl, kitchen knives are definitely easier to learn with.  They are for the most part less curved and more straight forward shaped for the given length.  Also I believe many consider them utilitarian and therefore they’re considered less important.  Many new WEPS users are all too willing to sacrifice the integrity of a factory pr…[Read more]

Just a suggestion, maybe turn down or turn off the music so you can concentrate on what you’re doing.  Then as you learn what this is all about and develop the fundamentals and good basic sharpening technique you may not need the list to keep you on track and centered.

Drew I believe you have a Pro Pack 3 so your knife should be clamped centered.  You might check the angle of the flat side of the knife from side to side to see if it is indeed sitting and clamping square in your vice.  Are you using anything between the knife steel and jaws to help with protecting or clamping the knife that might be pushing the k…[Read more]

Sounds like you may need to position your knife better.  Finding the proper balance between the flat portions of the knife edge and curved portions is “the sweet spot”.  From how you describe it, (“seems to hang up on the belly”) it sounds like you may need to rotate your tip down some or move your knife back some, or both.   I agree with you, mor…[Read more]

Welcome to the Wicked Edge Forum and Community GeekMedic.  If you’re still using the Pro-Pack 1 in it’s original configuration, you may like to upgrade to the micro-angle adjustable “L” Brackets.  This will help you fine tune your angle selection when used in conjunction with a digital angle cube like the DXL360S or a Wixey Brand.  I have used bo…[Read more]

Welcome to the Wicked Edge Forum and Community, Ron.  You should invest in the 12″ arms.  Especially for sharpening wider blade style Kitchen Knives while employing the Low Angle Adapter, (LAA).   You’ll need the longer rods to efficiently utilize the length of the stones up and across the knife’s edge.  The longer rods can be a bit clunky to get…[Read more]

You may be able to clamp with the rear most spine point between the two pins while resting on both pins.  Like Organic said, you really don’t need to use any of the pins.  Resting on just one pin gives you a good repeatable position when you measure the knifes clamping orientation in the jaws relative to the pin.  Use your alignment guide or ad…[Read more]

You were right Tom, I stand corrected. Simply unscrew it.

A felt block is used to accomplish the same task.

I think you’ll see the most practical benefits using the 800/1000

I agree.  That’s pretty much everything without the clamping position and orientation.

It would be a large list.  There are lots of different knives.

Drew let me help complicate this idea and introduce a reality check.  The settings I determined and recorded to achieve a sharp edge at a particular setting may not be the same settings another Wicked Edge user with the same model knife determines and uses to accomplish the same measured bevel angle.  The positions and angle I determine or c…[Read more]

Welcome to the Wicked Edge Forum and Community MStarmer.  There’s no arguing, with the Wicked Edge set-ups you get what you pay for.  I prefer the Vice System incorporated with the WE130 and the Pro Pack 3.

The more variety of knives you want to sharpen and the finer, sharper, more polished edges, are easier achieved with more tools and a…[Read more]

Drew at one time there was a Sharpening Log of sorts in the “Knowledge Base” for this exact purpose.  It was accessible and updatable by Forum Members.  I did a review of what’s now included and offered in the “Knowledge Base” and I no longer see it included.

I personally make use of a spread sheet for exactly the reasons you mention above.  My…[Read more]

Welcome to the Wicked Edge Forum, Blaino.  Nice first job!!!  Thanks for sharing that.

Tom you may be correct, but…the picture that is illustrated for upgrade part: WE100UP4 is only the threaded guide rod end ball joints screws for $35.  Every other upgrade kit pictures all the included parts in the upgrades.  I believe your inference is correct, it will work, but it doesn’t include all the needed parts for the desired u…[Read more]