sksharp

Welcome to the Wicked Edge forum, Rich.

I did a quick on- line search and found several blade grind configurations for the BM Emerson knives.  It will help the forum to help you if you could post photos of your actual knife. If you could include close-ups of both blade sides, this would be very helpful.  Since it is an older knife seeing the c…[Read more]

Welcome to the Wicked Edge Forum Raul.   Scissors because of the variety of sizes, and shapes can present a sharpening challenge for any method of sharpening.  That small curved set I don’t think lends itself to sharpening with the W.E. even using the accessory curved stone set they offer at the website store.

I did a quick Google search and ov…[Read more]

Scott Miller, welcome to the Wicked Edge Forum.  I imagine you’re unhappy and disgusted right now, thinking this expensive knife sharpener is pretty useless.  I’m sorry to share the reality of this, with you.  All the different Wicked Edge models do have their limitations, specifications and ranges of use.  As you discovered the 1/4″ (wide jaw…[Read more]

Jon, my guess is you still need to wear in your stones some more before they yield truer results.  It takes at least 10 knives worth of use before they first break in.  Then they’ll continue to improve with use.  Realize you don’t always need to start with your coarsest grit, the 100 grit diamond stone.  Try to use the finest grit stone that get…[Read more]

Welcome to the Wicked Edge Forum, Jon.  I’ll try to help you with addressing each issue.

The indexing on the square bar are intended only to be an indicator of your gross angle settings.  Theses indicators were originally calibrated, I believe using a knife with it’s edge horizontally clamped 5/8″ above the vise’s jaws line.  Any difference in ho…[Read more]

Mark, 12.7º, or 10º is a very acute bevel angle and very uncommon for any knife.   That’s so narrow I’ve only heard of a bevel angle like that just once.  It was from a regular longtime forum member with a very special Japanese kitchen knife.  I rarely have seen anything lower than 14º on the finest, hardest steel, high-end, Japanese Chef’s knives…[Read more]

Sent you a private message.

Last “Black Friday Sale”, last year, was for the WEGO Deluxe and the WE100 models.  It was a 15%-20% savings.

Welcome to the W.E. Forum Mike.  The quality and the precision of the WE systems are what you’d expect to see, as an engineer, for a mechanical tooling device of this price point.

You are correct the WE120 will sharpen a knife just as well as the WE130 will, once you learn how to use it.  The micro-angle guide rod adjusters are exactly the same o…[Read more]

Welcome Wayne

Jacob, I’m not discounting the aesthetic aspect of knife sharpening.   You need to decide the purpose of your knife sharpening.   I sharpen my knives to use them.  That doesn’t mean it’s ok if they look like crap.  But the evenness of the appearance of the bevel heights from side to side and all down the edge length is not as important to me as th…[Read more]

airscapes is correct in the suggesting you should always inspect for stone-vise contact first when you experience that issue.  That should become a part of your sharpening regimen with any knife you’re working on.

14 degree angle settings are really at the lower range limit that you can sharpen a knife with the W.E. unless it is a large or a…[Read more]

I should add…the W.E. systems are great knife sharpeners.   Even with adapters, accessories and sometimes, even modifications to the setup, the W.E. shouldn’t be expected to be able to sharpen every knife.  There are too many different knives in the marketplace.   Many knives are quite unconventional in design.  Some of them just can’t be clamp…[Read more]

Welcome to the Wicked Edfe forum, Mark.  After 10 knives I’d expect you have a basic understanding of what it takes to sharpen a knife.  Also your sharpening stones should be reasonably well broken in.

You wrote you could not get a bevel….I’m guessing your meaning you can’t form and feel a burr.  You probably just haven’t removed enough st…[Read more]

Welcome to the Wicked Edge Forum, -Kiku-,

Your assumption and conjecture is flawed.   Yes the Gen 3 Pro is more expensive.  The higher price point is not an indication that it is the better model.  It’s like comparing an automatic transmission model car with the standard transmission model.  The automatic transmission car like the automatic angl…[Read more]

Generally the knife is positioned so it rests on the depth key pins or maybe just one pin.  But this is not a requirement.   The only requirement is to clamp the knife securely so it can be sharpened.

Sometimes I have to clamp a knife so it’s just held by the tips of the jaw to avoid the stones impacting the vise or maybe an undesirable part of…[Read more]

When I use the AAG to get my reference points I look at it from the left side.

This left side view allows me to align the AAG’s position relative to the vise for my referencing position….horizontal to the jaws and vertical to the front of the vise.

An alignment guide is used as a position referencing tool.  So it’s used in a repeatable orientation.  To insure the guides orientation is the same each and every time I use it, I align a horizontal gridline so it is parallel to the horizontal top of the vise jaws.  I also align a vertical gridline so that too, is parallel to the vertical edge of…[Read more]

Jacob,  I’m glad you recognize that the appearance of uneven height bevels are sheerly aesthetic.  Sharpness is our primary goal, (I hope).

Generally the taller bevels you experienced are due to those knives having thicker steel profiles at the tips.  This is an intentional manufacturing characteristic to help lessen the chance of snapping off a…[Read more]

Welcome to the W.E. forum Patrick R.

Here’s a helpful link for sharpening accessories offered by W.E. forum members