SalisburySam

Welcome to this forum and good luck with your purchase decision.

I agree with Marc’s advice and add a thought: before purchasing, think about your sharpening goals.  All WE systems will give you a pretty sharp knife in a relatively short time.  But if you want something beyond that you might consider something more than a basic system.  For exam…[Read more]

Thanks for showing the results of your work here.   This is quite inspirational for us new WEPS sharpeners.  Like to see more.

I admit that, upon first reading of this thread, my eyes glazed over and I saw little applicability for my own limited sharpening experience with WE.  I’ve gotten to the point where I can get a very sharp edge on my kitchen knives and that was my goal when I bought my WEPS.  But then I see other threads as well as this one that could be very use…[Read more]

The many helpful replies to Clay’s original question are dead on IMO, and I won’t repeat them again.  Interestingly to me, I learned two things not mentioned yet:

1- my stable of kitchen knives, even those professionally sharpened, were just incredibly dull by WE standards.  Since acquiring and using my PP2, food prep is very much easier, more…[Read more]

Hello Jacob, and welcome to the forum!

Disclaimer: I’m one of the more inexperienced newbies out here having purchased my sharpening system March 2017.  So if you get responses from the many users with far more expertise, weigh their input much more heavily.

Before going into details, I suggest you have some specific goals as to what you want fr…[Read more]

What a beautiful knife indeed!  I’ve known no one who is in any way dissatisfied with their Hattori’s.  Merry Christmas!  And another dilemma: a new knife, or food for two weeks?  Knife?  Food?  Knife?  Food?  Tough call.

TL;DR version: I suggest acquiring the 2017 ProPack2 with case, and after using it for awhile, add whatever you feel you need.  This is a great balance of cost and comprehensive sharpening equipment.

Deets:
I’m not sure how you feel at this point, but you’ve gotten some great guidance from the more experienced folks who thankfully are acti…[Read more]

Bill, this is amazing in its extension of the basic WE mount.  I have only 2-3 long knives for slicing and your clamping system would help tremendously.  Hats off to a great design and effective execution.   And welcome to the forum…you clearly have a great deal to contribute for all of our benefit!

One option for big birds or narrow ovens is to spatchcock, then divide into two halves at the breastbone.  Put each half onto its own baking pan and onto two different racks in the oven.  Even with a  convection oven you’ll want to rotate the pans occasionally, but should cook up beautifully.

Wonderful thread!  I’ve roasted chickens this way (spatchcocking/butterflying) for years since I learned of the technique from a cooking show.  Love the way all the meat is done perfectly at once.  But I never thought to use a knife to cut out the backbone; instead I’ve always used my Shun kitchen shears for two reasons: first, they are sturdy…[Read more]

Yes, Bob Oldawan does indeed sell WE today and it is from him that I got my ProPack2, case, angle measuring device, loupe, longer rods, and most recently the 1500-grit/glass handles and 6-micron diamond lapping films.  Bob has been a delight to do business with both in sharing his experience and counsel, and in quickly and accurately fulfilling…[Read more]

What a great forum!  I too wanted to try the 1500-grit stones but have not yet used any lapping film, so this was a good chance to try this out.  Thanks to the recommendations here, I bought and received my stones and 6-micron diamond films recently and tried them out on a Shun Santoku that was due for re-sharpening.  My previous technique took me…[Read more]