Organic

Clay has that exact knife. Hopefully he will respond.

I’ve never put that much thought into the theory aspect of finding the sweet spot on a knife (I’ve always been more concerned with actually doing it on the knife in hand), but this seems correct and the tool you’ve constructed could allow for a very fast way to find the sweet spot. If it works I could envision Clay producing them with the same…[Read more]

Welcome to the forum Jarrod!

With all clamped sharpening systems the positioning of the knife in the clamp is a crucial step in the process in order to get good results. You’ll find some information about clamping position towards the end of this thread. It also contains a variety of other useful information for beginners. If you haven’t already,…[Read more]

Welcome to the forum Joseph! If you run into any issues or have questions that you can’t find an answer to then we are here to help.

Nice job!

Marc is right; you don’t need much pressure to sharpen when using diamonds. Clay recommends using as little pressure as possible on the final strokes at each grit. The weight of the paddle is more than enough to remove metal.

If you really can’t get the blade clamped in a way that is going to work well for the whole blade you always have the option of working the blade in sections and changing the clamp position to fit each accordingly. The downside of this is that it takes longer and requires more work. It is by no means impossibly difficult. I did it with my Lansky…[Read more]

Jacob,

We did a thread a few months ago titled “What’s the most important thing you’ve learned (about sharpening with the Wicked Edge)?” I would suggest you read it. There are some great nuggets of sharpening wisdom in that thread and it will absolutely help you refine your technique.

Do you have a link to where you purchased it? It looks good. It has always kind of baffled me as to why WE didn’t use a similar screw as the factory standard.

Thanks for sharing! That edge looks pretty nice as well.

I haven’t owned a KME, but it looks like a great system and I know that there are many happy KME users. The KME system does have some advantages over the Wicked Edge. It is less expensive, more compact, more portable, and you only need one of each grit so the upgrades are less expensive as well.

I chose to go with the Wicked Edge for a number of…[Read more]

I think your progression is good. I don’t own the ceramics, but most people who do have them seem to substitute the 1500 for the 1200 / 1600 set and then proceed directly on to the lapping films skipping the ceramic stones all together. I would suggest trying different combinations and seeing what works best for your desired results. The ceramic…[Read more]

Graphite,

That would be really cool if you were able to document the break in progress of the stones. In my experience it was significantly fewer than 50 knives worth of sharpening to achieve results that were dramatically improved. I think it is possible that the stones continue to break in and even out well beyond the initial jump in refinement…[Read more]

I have also seen knives with the issue you are describing. I have a hunting knife that was given to me as a groomsmen gift that I have tried to sharpen at least 5 times over the years. The metal filings appear to have a magnetic property where they collect on the blade and I have never been able to put a respectable edge on it. I have tried free…[Read more]

That’s the first I’ve ever heard of that issue. When I watch the video I can hear the audio. I have no idea what could be causing the issue.

1. I honestly don’t think there was ever an issue with the gen. 3 clamping strength. The 2017 re-design of the generation 3 clamp offers adjustable clamping tension. This allows for solid clamping on a very wide variety of stock thicknesses. I did a youtube review of the new clamp where I show that I can clamp a chef knife and then lift the whole…

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This is amazing! Now you’ve got to update it with three of the generation 3 style clamps 🙂

Marc, those are some tasty looking preparations. The pork but looks amazing.

That slicer is a cool looking blade. Have you considered getting a sujihiki? I’ve read that they make excellent slicers for brisket and the like.

That’s a pretty good deal considering all of the extra accessories and that it’s in nearly perfect condition. Good luck with the sale.