Marc H

Welcome to the Wicked Edge Forum thmdrnsprtn.

First I want to say the highly mobile WEGO model although the least expensive and maybe the least accessorized model is as capable as any other model Wicked Edge sharpeners to achieve the same quality sharpening experience, in the hands of an experienced user.  The WEGO model uses the “standard vise”…[Read more]

Welcome to the Wicked Edge Forum, Tony.  Not to be making fun of you and all the rest of us Wicked Edge users, but we don’t need our Wicked Edge Sharpeners.  We ended up here together on this forum using Wicked Edge Sharpeners, in our search for the perfect sharp and beautifully polished knife edge. The basic stones that come with any of the s…[Read more]

Welcome to the Wicked Forum, UpSwepted.

For a blade of the shape and character of those you’ve pictured, I would attempt to clamp them centered across the jaws, handle rotated down, in a manner that arches the blade evenly over or across the vise. I’d try to clamp the knife as high up in the jaws as I could so it’s clamped by just the jaw…[Read more]

The Shapton Pro Stones in my experience work quite well.  I would not consider them soft stones.  They don’t seem to wear down fast.  I’m able to sharpen several knives with the most often used grits, before I need to lap them to level them out.  I’ve never worn any out.

Welcome to the Wicked Edge forum microsharp.

I have used Shapton’s “splash and go” whetstones for years.  Not these brands you mentioned.  I was in fact, just discussing purchasing a set of the Suehiro Brand Whetstones cut and mounted on W.E. paddles yesterday, from my Wicked Edge whetstone vendor.  I regularly use the Shapton Kuromaku Pro St…[Read more]

Realize the more acute the bevel angle your setting the more vertical and parallel to the knife you are setting the stones.  This means you’ll have a large, flat, and roughly parallel contact patch area between the sharpening stone and the blade.  At the start the steel/stone contact and the steel removal may be lower down on the knife below the e…[Read more]

I was afraid that there may be a bevel applied to the right side.  It looks as though the single side grind was respected.  I would sharpen this knife one side at a time.

Being the tanto style, I’d look to sharpen the left side first, doing that in two sections.  First the rear horizontal portion.  Then I’d reclamp the blade to sharpen the sla…[Read more]

Rich,  I’m sorry if I made you feel badly.

I use a window’s based laptop and desktop or an Android phone.  I am able to upload the saved photo files directly from these devices.  You may need to edit the photo file size smaller or format, though. Jpg and pdf work fine for me.  I have no experience with Apple, Mac or iOs devices.

I click on ” sel…[Read more]

Welcome to the Wicked Edge forum, Rich.

I did a quick on- line search and found several blade grind configurations for the BM Emerson knives.  It will help the forum to help you if you could post photos of your actual knife. If you could include close-ups of both blade sides, this would be very helpful.  Since it is an older knife seeing the c…[Read more]

Welcome to the Wicked Edge Forum Raul.   Scissors because of the variety of sizes, and shapes can present a sharpening challenge for any method of sharpening.  That small curved set I don’t think lends itself to sharpening with the W.E. even using the accessory curved stone set they offer at the website store.

I did a quick Google search and ov…[Read more]

Scott Miller, welcome to the Wicked Edge Forum.  I imagine you’re unhappy and disgusted right now, thinking this expensive knife sharpener is pretty useless.  I’m sorry to share the reality of this, with you.  All the different Wicked Edge models do have their limitations, specifications and ranges of use.  As you discovered the 1/4″ (wide jaw…[Read more]

Jon, my guess is you still need to wear in your stones some more before they yield truer results.  It takes at least 10 knives worth of use before they first break in.  Then they’ll continue to improve with use.  Realize you don’t always need to start with your coarsest grit, the 100 grit diamond stone.  Try to use the finest grit stone that get…[Read more]

Welcome to the Wicked Edge Forum, Jon.  I’ll try to help you with addressing each issue.

The indexing on the square bar are intended only to be an indicator of your gross angle settings.  Theses indicators were originally calibrated, I believe using a knife with it’s edge horizontally clamped 5/8″ above the vise’s jaws line.  Any difference in ho…[Read more]

Mark, 12.7º, or 10º is a very acute bevel angle and very uncommon for any knife.   That’s so narrow I’ve only heard of a bevel angle like that just once.  It was from a regular longtime forum member with a very special Japanese kitchen knife.  I rarely have seen anything lower than 14º on the finest, hardest steel, high-end, Japanese Chef’s knives…[Read more]

Sent you a private message.

Last “Black Friday Sale”, last year, was for the WEGO Deluxe and the WE100 models.  It was a 15%-20% savings.

Welcome to the W.E. Forum Mike.  The quality and the precision of the WE systems are what you’d expect to see, as an engineer, for a mechanical tooling device of this price point.

You are correct the WE120 will sharpen a knife just as well as the WE130 will, once you learn how to use it.  The micro-angle guide rod adjusters are exactly the same o…[Read more]

Welcome Wayne

Jacob, I’m not discounting the aesthetic aspect of knife sharpening.   You need to decide the purpose of your knife sharpening.   I sharpen my knives to use them.  That doesn’t mean it’s ok if they look like crap.  But the evenness of the appearance of the bevel heights from side to side and all down the edge length is not as important to me as th…[Read more]

airscapes is correct in the suggesting you should always inspect for stone-vise contact first when you experience that issue.  That should become a part of your sharpening regimen with any knife you’re working on.

14 degree angle settings are really at the lower range limit that you can sharpen a knife with the W.E. unless it is a large or a…[Read more]