Marc H

Greetings Dave!  It’s a great forum and you’ll have a short learning curve with all your experience.

I upgraded to the Wicked Edge from the Lansky over three years ago with no regrets.

The core steel on most modern Damascus style blades are a single steel type. The layers are wrapped around that core sheet of steel and do not become part of the cutting edge.

I restored an 8 inch Premier Shun a few months ago.  the tip was broken off, almost a half inch missing.

The blade was bent.  The owner said it got caught between the drawer front the the cabinet when he shoved the drawer shut.

It took a lot of slow pressure, some mallet hammering and a lot of patience to straighten the blade. Then I traced t…[Read more]

Lay, the Shun Premier line is very nice. I sharpened my sister-in-laws Shun Premier knives on my WE with no problems at all. Like Marc said, the are 16 DPS bevel angles.

I think 600 is a really good grit for a toothy edge, but anywhere from 200 to 1000 can fit that description in my opinion. You’re the only one who can decide what grit of finish is best for your preference. I would suggest stropping even if you want a toothy edge, but I would reduce the angles by at least 2 degrees and try not to hit the apex too…[Read more]

Welcome to the forum Frank and get sharpening!

Welcome Frank!

I agree with everything in Marc’s post. Modern Damascus style knives are made mostly for the beauty of the patterns and the bragging rights of having X number of layers. Ultimately, a three layer san mai constructed knife is not really much different to a 67 layer Damascus style knife.

If the inner core of your knife is a reactive steel then the…[Read more]

Hi All – Quick admin note, to try and avoid any confusion. While I think this is a great thread, I (the “Developer” profile) didn’t originally create it. As it was from 2015, and we’ve updated our forum a couple of times, migrating old posts as we go, many of the old posts got reassigned to my profile as the original user no longer had an…[Read more]

We’ve tried this and found that it didn’t work because the stones won’t reach the edge along the belly to the tip. The stones need to rotate a little to reach the tip.

Yep, disassembling it and cleaning makes a world of difference.  You wouldn’t think that it would hinder your ability to clamp down on the knife that much but it does and it’s easy to do.

I would think olive oil would be a poor choice to reconstitute the leather because it can go rancid.

Totally agree.  I wanted to point out also that as you look the second photo of the finished product, there should be no reflection of any light along that edge.  If there is any, you’ve got more work ahead of you.  In this example, there is none.

Well, I’ve never had an alcoholic beverage in my life, so I can’t blame that. My reading comprehension was just abysmal in this instance. I’m glad Marc was able to clarify the issue for you.

I like decreasing the angle by 1.5 degrees when I strop, but the key to good results that I have identified was to use heavy pressure. Light pressure doesn’t seem to do much good for my edges but using firm pressure yields a dramatic improvement in sharpness. I think there is an inverse relationship between angle reduction and pressure in order to…[Read more]

Wow, I totally missed his point. I thought he was talking about the pins on the depth key. Just now did I realize that he was asking about the guide rods.

Sometimes you want to angle a knife up or down in order to hit the sweet spot. See this thread How I find the Sweet Spot.

Most people who purchase a Wicked Edge end up eventually going whole hog with lots of stones, strops, upgrades, and accessories. I think it has something to do with the psychology of those who are drawn to the Wicked Edge products to begin with. We are not a representative sample of sharpeners world wide but rather are a self selected group of…[Read more]