sksharp

Chefy, This video is worth watching.  I try to recommend it to all our new users.  It goes through some of the common W.E. sharpening strokes and explains well how to use these.  Ignore the title, it’s misleading.

Welcome to the Wicked Edge Forum, Chefy

Learn on beaters and take your time.  You’ll recognize when the stones are coming around.

Forum member “airscapes” makes and sells these covers that help prevent the damage you experienced.   Just keep the plates covered until you are using them.

Another solution is to replace the glass blanks with aluminum plates (3/4″ wide X 1/8 ” thick X 5-1/2″ long).  The aluminum plates work well as long as you don’t scratch or gouge the su…[Read more]

I read a thread from one of the knife sharpening forums today.  The  poster wrote that he saw a marked improvement to sharpness tests scores done with the Edge-On-Up PT50A when he went from stropping with very light applied pressure to stropping with more applied pressure.

I forgot to mention one thing.  It’s probably the most important aspect to create very sharp results with the Wicked Edge System is your consistency.  Not the accuracy.  Not the precision of your bevel angles.  But that each stone you use successively in your grit progression following the first coarsest grit stone you started with are used the…[Read more]

Actually for cubes in that price point, I did like the Wixey cube the best, of all the other cubes I used.  It locks in quickly and allows successive readings to be done quickly while doing a double or triple check that the angle is where you want it.  Where as the other similarly priced cubes, (like AccuRemote and Igaging) roll a lot on the r…[Read more]

Jason, first I’ll tell you that videos, in general, are helpful.  They give you a good starters knowledge.  They are no substitute for on-hand experience.

Don’t make too much out of what Clay did.  He’s simply suggesting to new users, in this introductory video, that if you matched the bevels at 19° with the marker, if you set the sharpening ang…[Read more]

Jason, maybe if you could post the link to that particular video your relating to it could help the forum to understand the context and allow us to better address your question.

Tom:
I check my angles with each and every grit change and make micro-angle adjustments as necessary, no matter which medium I’m working with. I do not use the VSTA.  It doesn’t afford the precision of the DXL360S cube.   Yes, lapping does affect the stone’s thickness so unless they are brand new, it’s hard to find used stones, that have been la…[Read more]

I share “airscape’s” reasoning.

Knives have been made and sharpened for a long long time.  If this method was helpful and an advantage, it wouldn’t be pretty much unknown and unpracticed.  Someone would have tried it intentionally ot observed the cutting improved cutting or slicing results.  I can’t even guess how many knife forums, sh…[Read more]

Actually my Shapton stone sets range from 220 up to 30K…I seldom need finer than 2000 to 4000.  If it’s a polish I’m after I may go up to 6K-8K.  I don’t think I’ve used the 16K/30K but a few times.  Those fine grits are very hard stones.  The grits also depend which particular Shapton stones I’m using.   I have a couple different kinds.

I have a full progression from coarsest  say 100-200 grit up to 2000 is fine enough,  I can’t tell you a progression. That depends on what you’re sharpening and what you want it to do.  I purchased several times from seller rainbow_sharpening_stones with never a problem.  He does top notch work.

I prefer this lapping stone except for the very…[Read more]

I prefer “Splash and Go” stones like Shapton Pro Stones.  IMO, they are simpler to use and less messy.  They just require a spritz with water, as needed, not soaking like the Choseras.

I have sharpened Shun VGMax with diamond stones and whetstones both.  R2/SG2 failed for me, with diamond stones. The only time I sharpened SV35 was with wh…[Read more]

Welcome to the Wicked Forum, Jason.

The Pro Pack 3 is a great system.  The issue you’re discussing is not a sharpening system issue or a sharpening technique issue.  It is a sharpening medium issue.

I too own and use Japanese Chef’s knives.  I have a variety of knives made of a variety of steels and steel hardness.  Both Stainless and Non…[Read more]

Depending on how tall the blades are, (spine to edge) you’ll may need an adapter and how low an angle profile you choose,

Understand that you don’t have to position a knife so it’s resting on the depth key pins.  You can clamp knives higher up just in the jaw tips.  All that matters is they’re held tightly, securely and that you can record the c…[Read more]

I strop at the end of sharpening as my last step with the W.E. while it’s still clamped.

Afterwards, I use a hand strop as a quick and simple edge touch up between when I actually clamp it back up again for a true W.E. touch-up.

I used to think that high carbon nss was simple to sharpen with the WE diamond stones but I learned that’s not the case.  Some of the low hardness high carbon nss like HRc 56-58 sharpened like butter.  I even found some hc nss harder steels like Aogami Super @HRc 63-64, which is much harder  even than VG10 ss, yet it still sharpened easily and be…[Read more]

I use a small rectangular patch cut from a real leather chamois towel.  I fold or wrap it up around the knife spine and sides so it lays between the knife steel and the W.E. clamp jaws. It’s just held in place by the jaws. I also use blue painters tape applied to any place on a knife when I believe steal dust or sharpening stone debris may fall…[Read more]

Sean, another option maybe to use Whetstones to sharpen knives with that issue.  Due to height and shape of the stone they stand up above the plastic lip on the W.E. paddle.  The whetstone profile, height and shape would allow you to get in closer to the sharp intersection between the blade and the choil, I believe without the need to p…[Read more]

Mike,  I like to think sharpening Japanese chef’s knives is my area of experience.  I like to collect them, I regularly use them and sharpen these types of knives.  The issue with them is there are so many different kinds of steels, both stainless and non stainless, and different steel hardness.  These steels can vary greatly in how well or eas…[Read more]