Ribstabsheart

Spent a good amount of time getting familiar with my WE, and got the 1500/2200 grit stones yesterday. Still breaking them in (the one knife I used them on didn’t seem much different), so I’m withholding judgement on those for now Overall, spending lots of time learning the different strokes, inspecting my work with a microscope, and being more…[Read more]

I know I’ve already said it a hundred times, but thank you once again! I felt like I was going crazy noticing a slight variation between the sides, and your explanation makes it all make much more sense. I put that knife aside to wait for your response, and noticed about a 1-degree difference when working on another, smaller blade. I’m sure that…[Read more]

Makes a lot of sense, thank you! My scope is similar, but seems to be “fixed” instead of able to zoom, so I may have to get another.

What is an indication you might need to angle the tip of the knife upwards/downwards? I’m working on a large chef knife currently, and the positioning of each side seems different. I can move the blade forward and…[Read more]

Thank you! I spent a good amount of time working on a few more of those steak knives, and took time to look at the edge to better understand what I feel. My scope can’t get much closer than that, but I have a pair of magnification goggles that I tried using and that let me get a little closer. It’s a little perilous putting my face so close to the…[Read more]

Thank you for the tips! Going to try out a few different ways to find the sweet spot when it comes to those bigger knives. I’ll send you a PM as well!

Went back to the basic steak knives I started with when I got my WE and tried to apply some of your tips. Started with 400 grit to get the burr going (since I already sharpened it once at…[Read more]

Thank you kindly! There’s so much good information here, need to keep digging for gold

Thank you so much for the offer! Having a way to securely lock the arms into place beyond the notches would be very handy; once I figure out how to PM I will do just that. Sounds like it just helps it “grip” from both sides? I’m definitely still working out how to find the sweet spot but am getting a little better at finding it with every knife…[Read more]

Wow! Thank you so much for taking the time to respond in such detail! I really appreciate it, and will do my best to go over everything and learn as much as possible

It is a relief to hear I’m not stuck with the depth key holes or the individual notches on the WE120.  I didn’t know that I could go outside of the 30-degree notch and still keep…[Read more]