45srbest

Welcome! Unbelievable amount of great information on this forum. Great people with a lot of knowledge that they are more than happy to share.

I generally don’t work on other people’s knives, but I always have 91% isopropyl alcohol in a spray. I’m not an expert, but I would think giving them a spray with that and wiping them down would be a good disinfectant.

I second Terry’s thank you to Marc. He’s been extremely helpful to me personally with trying to better my technique. Thanks Marc!

I use 91 percent Isopropyl Alcohol.

I also had the problem you are experiencing with my WE130. As airscapes has pointed out, there are several items offered by forum members that make the sharpening both safer and more enjoyable. Check out the link he suggested and I’m sure you will find useful information.

If you know what angle you want to set at, and your sure your knife is set correctly in the WE clamp I would utilize an angle cube to verify my settings. You didn’t mention which model wicked edge you were using or if you used an angle cube.

That is whats called extreme engineering! Love the concept Marc and it would indeed make it easier and more precise on my kitchen knives.

I did use bicycle dry lube on the “cam”. Doesn’t seem to make any great difference. In lieu on the small piece of foam, I use a piece of the blue tape, folded back on itself and trimmed to fit between the jaws. Works great! Better than the foam.

I share you folks direction issue. I grew up on the Jersey shore. My dad had a boat in 1957 and I stayed until I sold my last boat in 1988. I moved to Utah in 2015 and figuring direction is tough without my bearings on the ocean! (Maybe I need my old LORAN!). It seems to me we use to use the Rapala filet knives and a Gerber Musky. They served the…[Read more]

I’m going to try what you said Marc. Should be interesting. I just have to put my wide blade clamp in and give it a shot. Gives me something to do on what looks like a rainy Monday coming up.

The magnetic one we use is made by Holtz.  It’s wood so there is no problem with it scratching the knives. The magnets are strong enough to hold 8” chefs knife (wustoff ikon)no problem.

I share your concern about grandchildren. Not sure about over the stove. It would certainly seem likely they would get some kind of buildup on them if not used. But I’m sure they’re used often enough to make this a non issue. Would long term it affect the handles? I do think the strips are the best way to protect the knives.

Welcome to the forum Mark. I purchased my 1st Wicked Edge a few months ago. I got the WE130 and believe it was the best choice for me. Extremely flexible and if you add some of the items folks on the forum make, it’s even more enjoyable.

I’ve been sharpening my paramilitary 2 (cpm s30v) at right on lower line 6 with tip right in the left lower corner of C with the AAG. This is using the lower holes of the AAG and the wE130. Interested to hear what settings other people are using with this knife. I also have a new m390 Para 2 sitting in the box looking at me. It’s probably ask…[Read more]

I purchased my WE130 about 2 months ago. No regrets, MarcH is right on all he said about easy to use. I’ve added most of the items offered by the good folks on this forum, and don’t regret any of them. They have made it more enjoyable and easier to use. I suggest you also purchase an angle cube, very helpful.

Thank you Marc. Information was very helpful!

It seems that I need to clarify what I’m trying  to understand. I see references where one way to verify that you have removed the previous grit marks is by utilizing a cross hatch pattern with the next grit. I understand what a cross hatch pattern is, just unsure what you use for example after an edge trailing stroke to obtain a cross hatch. Cr…[Read more]