Organic

The pro pack 3 is a great one and done package. Happy sharpening!

I do enjoy the ApostleP’s videos. He brings a wealth of knowledge and a critical eye to each knife he reviews. I also appreciate that he never tears anyone down with his opinions, he just gives it to you straight.

If you’re really budget conscious, you will still get very good results just by adding a strop pack and angle cube to the standard WE GO setup. A stropped 600 grit edge will cut very well.

The diamond films should be good to go straight off of the sheet and don’t have a break in period from what I understand. Twenty knives is quite a few for one set of films so replacing them might solve the issue, but it is strange that you don’t see any problems once you change stroke direction. I’m not quite sure how to explain that.

What stones do you currently have? Knowing the highest girt stone you have will help us suggest an appropriate stropping compound.

I don’t go after truly mirrored edges very often. While I like the look, I figure that it will no longer be scratch free after I use it for a few days, so why bother? That said, the best looking mirrored edge I have ever obtained was with this progression: diamonds from 400 up to 1500, then 1.4 / 0.6 micron ceramics, 14 / 10 diamond paste on cow…[Read more]

What you’ve observed has been previously documented by MarcH. See his thread from last year.

Man, you’ve got some super cool knives! I really like that Damascus one. I doubt I’d ever buy one like that myself because I’d be too worried about marring it during use and I’m not going to buy a knife I don’t intend to use.

tcmeyer made the bass platens himself and then attached them to the WE handles. One thing to note: if you go with custom brass platens for your lapping films you will probably need to flatten them prior to use to true the surface surface. Another option is to use the aluminium ones that WE sells. These might also benefit from leveling before use.

I would go with the 4 / 2 micron diamond emulsion set.

You can cover the blade with tape prior to sharpening, but there are risks associated with that as well. Josh at Razor Edge knives has reported that he can sometimes see a discoloration of the blade right at the line of where the tape was. Here’s the thread.

Those Chris Reeve knives are really nice blades. Like I said before, don’t start on something that expensive. Pull an old beater chef knife out of the drawer in the kitchen and get comfortable with the system before tackling a pricey knife. Seriously, you’ll be glad that you waited. Another forum member just did his large Sabenza 21 at 18…[Read more]

Hi Sam, welcome to the Wicked Edge forum! 15 degrees per side is a fine angle for many knives, but I would strongly suggest that you practice your sharpening skills on some inexpensive knives that you don’t care too much about before working on your good knives. If you don’t have any cheap blades laying around, your local second hand store is a…[Read more]

What a bummer! That doesn’t really look similar to the scratches that we’ve seen the diamonds leave in a blade surface. I don’t know what would have caused a mark like that.  As far as I am aware, Spyderco does not sell new blades. Benchmade and ZT both offer that service. I guess this one will be a user from here on out.

I know that I often point out to new users that the stones have a break in period. I do this to try and reign in their lofty expectations for those first few knives. Some people rush right into sharpening their first knife without investing any time to learn the tired and true techniques for sharpening on the WE. These new users are often…[Read more]

Need is a strong word. I would agree that you don’t NEED to sharpen a kitchen knife beyond 600 grit, but you may prefer the way a knife cuts when sharpened to a higher level of refinement depending on how the knife is going to be used. I prefer my kitchen knives finished similarly to how Marc does: 1500 grit or 6 micron diamond lapping film and…[Read more]

While well executed, it is my opinion that this edge is too acute. It may function without chipping (not sure on that, I just have no personal experience to say one way or the other), buy it ruins the proportions of an otherwise great looking knife. If the owner of that particular knife likes it then more power to him, but I would not want my…[Read more]

Welcome Matt!

I think 18 degrees should be no problem for that knife. I know for a fact that many people put 15 degrees per side with a 17 degree micro-bevel on Sabenza 21 knives with good results.

It didn’t look too good before. The person who put the KME edge on there must have been pretty sloppy. What was the progression that you used?

I’m not sure what…[Read more]