Iceshiver

[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 be at 10 degrees, but I don’t have the additional range with the existing system. Mind you, I quite love my 12 degree edge. The consistency provided by the WES is better than a inconsistent “10 degree” edge.

But would I pay another $1000 for that extra range? With two single bevel knives in my collection. No. If I had to run a business and had a lot of clients with single bevel knives that require a high degree of sharpness? Sure.

[Iceshiver]

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 sure better results will come when my stones are broken in. The results I achieved with minimal break-in were fantastic! Don’t sweat the small stuff. 🙂

[Iceshiver]

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 grateful you brought up this video, MarcH. This video? Is 100% the only reason I bought the sharpening system. My attitude was “if this dude can figure out how to sharpen a shun, I can figure out how to sharpen my yoshihiro” — So that’s why I BOUGHT the system. There are not a ton of great posts that discuss these knives on this forum/reddit in combination with WickedEdge.

But what stops me short from recommending it to other mates who use similar knives (lots of Japanese knives are single bevel/chisel grind) is the deficit of official materials/FAQs to comfort prospective customers that this system can be leveraged effectively in those circumstances.

[Author]

Posts