Organic

That’s funny, I did a lot of reading and researching earlier this year on the subject of barbecue. I think it would be another fun hobby to get into, but the doc said that I need to watch my cholesterol, so that kind of put the breaks on. There doesn’t seem to be much point in being able to make your own delicious meats if you can’t enjoy them for…[Read more]

That is almost the exact progression I use when I’m going all in; 100#-1500# on the diamond plates and then 6 micron, 3 micron, 1.5 micron, 4 micron / 2 micron on cow leather.

You will undoubtedly discover that the strops work quite differently than the diamond plates and diamond lapping films do. The diamond particles are not totally stationary…[Read more]

Knives that feature a flat area near the spine (such as sabre and hollow ground knives) tend to be easier to clamp. They don’t have a tendency to cant to one side of the jaws (requiring additional adjustments to the angle settings in order to get a symmetrical bevel) and they can be clamped firmly without slipping in the jaws. Knives that are…[Read more]

I’ll add my $0.02 to this thread. If you’re looking to sharpen Sabenzas, I’m guessing that you’re probably going to be concerned with how the finished edge looks as much as you are with how the knife cuts. For that reason, I would suggest that you avoid the belt sharpening systems. They will definitely get your blades sharp and they require very…[Read more]

Alan is totally correct. The angle guides are calibrated to a blade that sits 5/8″ above the clamp. If your blade sits higher or lower than that, the angle markings will not be accurate. This is totally normal. Using the angle cube is the best way to measure the sharpening angle and I also ignore the degree bar settings except when recording how I…[Read more]

Hi loremipsum!

Since you’re already into sharpening and know that it is a hobby that you want to invest in, I would definitely opt for the WE100 over the GO. It will offer a path for upgrades if you decide that you want to add the new self centering clamp, and you’ll get the tighter progression of grits straight out of the box. The GO is intended…[Read more]

I think you’re going to be pleased with your purchase decision. The single action clamp is a very nice feature and really makes it so you can set up a knife in a matter of seconds. I don’t own any FFG blades, so I can’t comment on how it handles them from personal experience, but the new clamp was designed with these blade attributes in mind, so I…[Read more]

Typically you do sear the meat at the end of the cook. I wasn’t aware of the different cool temps. That would complicate things a bit. Could you separate them prior to the cook?

I don’t think you actually need a vacuum bag. People regularly use standard zip style plastic bags for the technique.

I’d bet that turkey would make a good candidate for sous vide cooking. You’d just need a water bath large enough to accommodate the bird.

Mark, I think he’s having the problem because he’s dealing with fully flat ground blades. That said, Clay did demonstrate that the old clamp can be used on FFG blades if you add some foam to the upper part of the jaws.

I was kind of thinking the same thing. It wouldn’t be inconceivable to modify this setup to work on the Wicked Edge. I don’t have the tools to do it, but it would be pretty cool.

It’s an interesting concept. I’ve always done stropping at the end of the progression. If I’m bored one of these days I’ll give it a try.

I should add that Wicked Edge has never done a black Friday event to my knowledge. The few items that they have discounted in the past have been related to the discontinuation of a particular product and the attempt to clear out old stock before or after launching a revised model. Considering that they haven’t announced a sale and they haven’t…[Read more]

Hi Snowking47!

I’m not aware of a black Friday event on the Wicked Edge site. However, you will find that some sites still have the pre-2017 versions of the Wicked Edge products on clearance and you can get a very good deal. The Wicked Edge site has the pre-2017 field and sport sharpener on sale for $199! That comes with the 100 /200, and 400 /…[Read more]

The new scissor adapter is on my Christmas list. I’ve also tried to use the Spyderco on some kitchen shears and it didn’t work out. However, I was successful sharpening my kitchen peeler using the Spyderco stones.

Thanks for fixing this issue Chris! In the past I have resorted to exchanging emails with other forum members because the PM system has been frustrating to use.

We should probably add this topic to the FAQ section of the site. David gave you the same options that I would offer. The only way to get a lower angle on small knives is to get them higher up in the clamp. I find that for small knives the low angle adapter will only allow you to get down to about 18 to 20 degrees per side. It works much more…[Read more]

I just realized that I only answered part of your questions. The lapping films are meant to be attached to the glass or aluminum platens. Either are fine. Glass is flatter than the aluminum, but it can break and some people have reported that the sharp edges of the glass plates can scratch the finish of their knives.

The diamond lapping films are…[Read more]

Welcome to the forum Michael!

The correct order to use the strops would be 14 micron, 10 micron, 5 micron, 3.5 micron. Unlike the grit rating (where higher number corresponds to a finer abrasive) the stropping compounds are rated on the particle size of the diamonds themselves, so smaller particles correspond to a finer finish. You might find the…[Read more]