Iceshiver

I think MarcH did a fantastic breakdown. I’ll just add one more detail — that extra 3 degree range that the commercial series has may be of use to you if you use the wicked edge system (WES) to sharpen single bevel knives. I push the selector all the way to the 27th’ mark on a Gen 3 sharpener to achieve a 12 degree edge at the bevel. Ideally i’d…[Read more]

Hey Timm! I’m new to the wicked edge sharpening system too. I chose to, for fun, sharpen a butter knife into a steak knife to break in my stones. Turns out? My butter knife’s metal is super soft and it was not long before I had a functional steak knife.

I went straight from that to sharpening an HRC 64, 9.5 inch Japanese chefs knife.

While i’m…[Read more]

I confess I provided my feedback/suggestion, less towards the community asking for advice — Not that I don’t appreciate you chiming in Tcmeyer/MarcH! — But to whoever is selling this system. From my own experience, I’ve always wanted to know what drove someone to buy a system and what drove people to recommend it to others.

To that end, I’m…[Read more]