Organic

Matt H, welcome to the W.E. forum.

In general, yes a gouge on a 1500 grit diamond stone is not good.  It’s hard to see what we’re being shown in your close-up magnified phot.  Could you send another photo?  Just a regular closeup photo with a wider view.

A “gouge” is a low spot that created when the flat surface is scooped out.  I’d think tha…[Read more]

Welcome to the W. El forum Griller.

This may help:

When I was new like you, I too tried to follow the logical grit or abrasive progressions.  I bought everything W.E. had to offer then; diamond stones, ceramics, diamond lapping films and stropping mediums.  I wanted to try everything I could’ve, then and now.  I still do this.   I have followed all the logical progressions and each expe…[Read more]

Welcome to the forum Jeffrey.

I prefer to use a results driven method for knife sharpening.  Like “NorCalQ” wrote,  it all depends.

I visually inspect the edge I’m starting with.  This helps me to determine my starting grit based on the condition of the edge or level of damage there may be. Then, I continually spot check the edge as I work it wi…[Read more]

Thomas, send Clay, “wickededge” a private message.  He’ll be glad to tell what he’s learned. His guiding was the impetus for designing the fixed angle sharpener he created with the W.E.  The forum post I was really looking for is more recent than the one found and linked.

I remember Clay writing he was guiding and dressing multiple kills, q…[Read more]

Welcome to the Wicked Edge Forum Thomas Brannan,

“Sharp” can be quantified with sharpness testers like a “BESS Edge-On-up Tester”.  This I guess is the “absolute” sharpness.  Knives of the  various types and styles there are, are often purpose made for a focused use or choir.

This sharpness your describing is a more subjective sharpness where yo…[Read more]

rummels,  long time…I was thinking this just last week.

I wouldn’t presume to know what’s the best way to achieve your goal, nor that how I do it is the best way.  Especially when I’m weighing in with another well experienced W.E. user.  This method I find seems to work well for me.  It yields a good, very sharp working edge, that seems to be…[Read more]

-Kiku-

Did you compare the prices of this individual breakdown vs the better equipped pretty much all inclusive PP3, item by item (and with anything extra, you still want?)

Questions to consider: do you need the case right now?  Anything else you maybe don’t really need right now?

I read above, “I want, I want, I want”   How do you really kn…[Read more]

IMO based on sharpening many different style chef’s knives made of many steels different steels including ZDP189 the WE130 model will do the job. It takes some time, maybe a long time, and practice to get the hang of the WE130, or any of the other models, for that matter.

I like my WE setups and they work well for me.  I do have a lot of time…[Read more]

Wicked Edge is constantly working to maintain and improve product function and efficiency.  Some is based on user feedback: suggestions as well as complaints.  This is in no way to say they’re always making changes and upgrades upgrades because of issues.  Just that they are looking towards future product improvements and innovations.  (This I d…[Read more]

-Kiku-

Based on my experiences with W.E. brand products, W.E. does not delineate “versions” for their various models.  There are indeed differences that may been seen by experienced users.  Some of these difference may be with internal parts though and not determined without disassembling.

I’m suspecting your issue is an eBay nomenclature.  If…[Read more]

sold

sent you private message

Regis, this is simply a “concept design” project. An idea to overcome difficulties sharpening long or large knives with my I experienced with my W.E. setups.  It is simply two WE130 models used in tandem, one behind the other so both vises can clamp the same knife and be used on that same knife.

How it’s actually engineered or constructed is not…[Read more]

My voice of reason says always sharpen a knife, for the first time, to emulate the maker’s edge profile.  Experience for yourself how the maker’s design behaves with a well applied and well sharpened Wicked Edge.  Then use it, enjoy it and scrutinize it.  Put some thought into it with future plans to reprofile the knife edge.  Don’t just rep…[Read more]

An angle cube stores the last or most recent zeroed-out value or reading, whether it’s on or powered off.  It will hold that value until it’s zeroed out again.  The proper way for using the angle cube is to set all your angles relative to the same zeroed-out meter value, start to finish, for that knife.  Then each stone/grit in your sharpening pr…[Read more]

I work with the USB scope on high power so I look at a very small portion of the bevel, maybe only a 1/4″ width section and usually the full height of the bevel.  I prefer to view the bevel from the side, 90° to it.  Others users prefer to look straight down onto the edge or apex from above it

I also work at a low resolution setting.  Only 800…[Read more]

I will add…a lighted, magnified, visual aide, (I prefer a USB Microscope) will allow you to inspect the consistency of your stone work, (that word again), to see exactly where the resulting scratch patterns are being laid down across the full height of your bevels.  An application/reapplication of a sharpie marker across the bevels, also helps…[Read more]

Wicked Now.

There are many factors that may contribute to the relatively small (0.1-0.2°) angle change (increase). First consideration is your consistency.  Every thing has to be the same and stay the same. Are you measuring the angles consistently?  I assume you’re using a digital angle cube.  Are you using a properly zeroed cubed?  Only zero…[Read more]

I just completed this small rectangular, 16 post “Table-Top Rack-It” model for a new W.E. user and forum member.  It’s packed for mailing this week.