sksharp

I’ve had a GO since it came out and I use it 30% of the time or so(also have a 130). I check the tension on the screws on every stone just like I’m setting it up for the first stone. I use an angle cube and re-adjust the angle to the desired degree. Doing this I don’t have any issue with the screw loosening since I’m checking the tension on every stone.

We’ll look forward to hearing from you in a month or so when you can pull away from your sharpener long enough.   lol

Welcome Blaino , your scale for sharpness is going to change very quickly Sir.

Hello Joe! Organic, MarcH, and TCMeyers are your go to’s for kitchen knives. I know MarcH has a lot of experience with high end kitchen knifes and is always willing to help. Look forward to your experiences and advise.

Amen brother!!!

What’s up Two Dogs! WE 130 yes yes yes! My weapon of choice as well and I think the most versatile of the lot. Best of luck man and don’t forget to share.

I’m not to sure the writing coming off the handles of the stones is a concern of mine in the least. After you’ve used them a bit they are colored coded, and that hasn’t changed, so mixing them up isn’t an issue to me at least.

However the blank handles and strops are not color coded and do need to be identifiable.

Shelley I’ve had a few things that needed attention and WE has went the extra mile to make it right.

The first time I noticed the issue that you had was a year or so ago when they changed the rod sizes. I had purchased the longer (12″) with my original machine and they were a larger diameter rendering 4 or 5 sets of my stones and strops useless.…[Read more]

Been away a while myself. I’ve had similar experience with the WE team and the sharpeners, from the GO to the commercial units, they are capable of better edges than any other option. I might be bias but that’s my opinion. Thanks NotVerySharp!

The GO is a great machine! For experienced or new sharpeners I believe this is all most people are looking for, and for the ones that want to go further making the move to a more expensive model much easier and less confusing at the start. Nice BBBYpsi!

I have a dozen sets of strops and they all have some “spots” in them. If you think you have damaged your strops then take a butter knife and scrape the surface of the leather. I rough up all my strops to make the compound set into the strop better but it also seems to make the whole surface of the strop more uniform. This is also how I clean my…[Read more]

If you have the money and you want the best, buy the 130! I have both the GO and the 130. The GO is great and for people on a budget may be the best option. I would buy the GO over either the 100 or the 120 but the 130 is a more versatile and more accurate machine. You made the right choice I think, but with those options I don’t think you would…[Read more]

The poly is more uniform in the shape of the diamonds so less stray scratching. The emulsions don’t have to be re-applied as often and the small bottle will last a long long time. Sprays have to be applied more often. The emulsions are a superior product for me at least.

While you may not be happy with your result, the difference will not hurt the function of the knife. Get a couple cheapo knives and play with different things in your setup. I think you find what you need to do to even things up a bit quicker than you might think. A cheap thick blade can be a big help with learning how to setup and adjust your placement.

I have to agree that 15 degs. is to acute for most folders. 18 to 22 degrees seems to work quite well on most all of them.

I have to take a lot of the folders I do down to sharpen properly. Pain in the butt however it is necessary for quite a few folders and makes sharpening much easier both in time and in results. Way less damage as well.

When an edge is taken to .1 mic. edge trailing strokes then just stropping with bare leather or something like denim will de-burr and smooth out the cutting edge. It’s a technique that a lot of people use on straight razors. Push cuts require toothless or smooth cutting edges like straight razors. This will make the edge “feel” less sharp…[Read more]

I have been a proponent of “purpose sharpening” which does mean some of the knives I do are done only to 600 grit. I have not heard anyone say that all kitchen knives should be done to 600 grit only though. My kitchen knives are all 1000 or higher with the exception of 2, large knife for melons and such and a carving/utility knife mainly used for…[Read more]

Sometimes sharpening the same as the manufacturer is not the best for the knife, or in this case scissors. I have not personally seen an convex edge that will perform the way a straight edge will. I do however understand your desire to retain the integrity the way the scissors were designed. Good luck

That’s what I figured. The 120 is a good system and you will like it. I wish I could be on here more but…