Marc H

Professionals have been using belt sanders, wheels, or the like in one form or another for hundreds of years. with the right material and in the right hands, so you don’t ruin the heat treat, you can make edges very, very sharp with convex edge and no limitation on blade width. You can also polish the daylights out of the knife if you want it…[Read more]

I also own a WE60, pre purchased when it first came out for $150.00. With the deluxe case and an extra set of stones(800/1000) and 14/10 leather strop, it’s a pretty complete system for personal use on certain knives, but it has limitations. For portability and ease of set up there’s nothing close though. Perfect for hunting and vacation trips.…[Read more]

There is a lot in your post. Providing your stones are all broke in, I find the higher(or finer) grits like 1500 take longer to break in than lower grit stones, diamond stones always have a “toothy” edge. The strops are a great way to get rid of the “tooth” on your edge. The edges I’ve made with expensive wet stones are the only ones that don’t…[Read more]

Can’t help with IT problems, but welcome.

What has worked for me on very chip prone material, in my case ceramic blades, use finer stones than you normally would and very light pressure. To much grit and they chip, to much pressure they chip. I like the idea of the whetstones, the softer stones will help prevent chipping. Take your time because it will take longer to sharpen than normal knives.

I have the case for the pro-pack 3, purchased together six years ago or so. I have a complete set of stones in the case and a newer set on March’s rack its. I just cover the extra rack-it just to keep dust off. I’m not sure I would even consider a smaller case though. I can take that case on the road and have everything I need, and then some most…[Read more]

I have run into a similar problem sharpening knives with what I was told was a Swedish grind. Some people around here use them for hunting knives. Because of the amount of metal to be removed I put a 15 degree standard edge on them and the hunters loved it. I know that doesn’t help you but my experience with that particular grind is they are not…[Read more]

While I trust and have talked to staff at WE, keep in mind this is their new sharpener and it is what they will push. I am not saying that the person you talked to is incorrect. I do not own or have not ever used the 66 but I have sharpened over 1000 knives with my 130 and I love it. It does sound to me that the new sharpener is easier to use…[Read more]

I have not been on this forum for some time now…so how is everyone? I have owned my WE130 for 6 or so years now and I added to it for the first year or 2. I now have all strops, all lapping films, almost all stropping compounds, scissor att. ect ect ect. Even have a set of expensive wet stones and I can say without reservation that I love all of…[Read more]

So the 9.5-13 dps is a range at which the knife might be sharpened to? That’s crazy. LOL

I wanted to agree with you about the 20 dps bevel. Unless otherwise specified by a customer, I do mine all at 20 with the exception on my Sandoku which is 10. I bought a Spyderco Gauntlet which includes a ceramic stick system fixed at 20 dps and my idea really words great. I sharpened all my kitchen knives at 20 and stopped at 1000 grit during…[Read more]

Two questions. I’m looking to take on a Miyabi Kaizen II Chef’s Knife and the specs say the blade angle is 9.5-13 dps. What does that actually mean? Is that a convex bevel where it’s 13 degrees at the apex and then it gradually rolls inward resulting in 9.5 at the bottom of the bevel? The other questions is that I cannot create any less than a…[Read more]

I forgot you were in the Tampa area, hope you weren’t affected too much.

Ok, got mine yesterday and it makes sense now. So it works the same way as others where the USB cable connects to the desktop or laptop computer and then you use a viewer like Plugable Digital Viewer (www.plugable.com) to display the images.

Now on your phone, the instructions have a QR code for the website where you can find the ‘WiFi Check’ app…[Read more]

But in the specification, I also see

WiFi Implementation Standard 2.4 Ghz (EEE 802.11 b/g/n)

which makes me think it contains the components necessary to connect to a network, otherwise, it wouldn’t be mentioned. I ordered one so I’ll be able to confirm in a couple of days.

Thanks for the great find TC. What makes you think that the network isn’t recognizing it? Can you manage your router or does your ISP have control of it? If you do, I can walk you through getting it on your network. In the meantime, find your new device’s MAC address. It’s a hexadecimal set of numbers and looks something like this:…[Read more]

Victorinox are very popular in the restaurant business. Watch some of the ‘Bearded Butchers’ videos, they sharpen them thousands of times to the point where they’re down to like a 6″ blade before tossing them.