I sharpen mostly Japanese kitchen knives and acurate grind angles are the main reason I picked the WE. Every blade I have is asymmetrical and I note the angles the manufacture put on the blade when new, even if I am thinning the blade. What I don’t have is the original angles on my older knives.
My question is- Has anyone compiled a list of original factory specs for kitchen knives?
I have been waiting for my back order for the ceramic paddles to be filled since the end of Jan. Kay and Kyle responded to my email in mid May and said to expect my backorder to be filled within 4 days. It is almost a month and now I am getting no responses to my emails. I am very frustrated.
Just patiently waiting for my WE to ship. I have recently replaced my heavy German SS kitchen knives and replaced them with French and Japanese Carbon steel. Even the factory edges are a big improvement but still looking forward to upgrading them with the WE.
