sksharp

Thank you for producing and posting this video.

For the new W.E. users, Tom did zero his angle cube to start, to the outer right vertical side of his Standard Vise.  This is in order to measure the angle of the knife he has finger pinched in the vise jaws.

Don’t forget to zero your cube again, to the horizontal surface of your W.E. base, before…[Read more]

Welcome to the Wicked Edge Forum and our sharpening community, Jacob Barlow.

While breaking in your new diamond stone set they will shed diamonds.  I believe what your experiencing leading to the noise and rough feel in the clamping mechanism is more due to these lost diamonds then due to steel dust.  But both, steel and diamonds, will c…[Read more]

I just finished and mailed this off to forum member Kenny Fey.  It’s a 20 post “Table Top Rack-It”.  This is the original design I started this hobby with. This “Rack-It” is $40 + postage.

Welcome to the Wicked Edge Forum and sharpening Community, Jason.

Keith, another tip I forgot to say:

Don’t try to strop the entire knife edge in one continuous stroke.  Even for a short bladed folding knife.  Break the knife edge length up into portions and stroke a shorter portion at a time.  Do overlapping strop strokes, blending one over the other short strop stroke.

Do the tip portion separately.  Ofte…[Read more]

To help avoid gouging/slashing strops, start your up and off motion, first, before you strop making contact between the strop leather with the knife steel.  Don’t stop the strop motion when in contact with the knife.  Follow through.  With your stroke motion, up, and off, lift the strop away from contact with the knife.

Don’t ever employ upper st…[Read more]

I use Safety Shields always.  I haven’t had any issues with the shields contacting the knife inhibiting my ability to sharpen the knife at the heel, right up against the handle or bolster.  If you choose to go the route to remove the plastic from the W.E. stones, you can still mount and use safety shields without any issue.

If this pasta knife were properly sharpened @ 20dps with a stone progression through 1000 grit. Then stropped to smooth the bevel shoulder and the edge.  It’ll  certainly ribbon newspaper.  That’s sharp enough to cut your pasta clean with the knife action you describe.

Greg Roddy, welcome to the Wicked Edge Forum.

I have never seen or sharpened a pasta knife.  My guess for it, based on a bit of sharpening experience and some cooking experience is, it’s not intended to be a very sharp knife.  It’s made to press down through cut and not for slicing.  I’m guessing a straight flat level obtuse angle knife edge is…[Read more]

Here’s a “Step Tiered Rack-It” with latching accessory box.  I just completed this for forum member Roblin Thegoblin.  This modular Rack-It accommodates 30 stones/15 stone pairs.  It can either sit on the table top or hang on the wall from integral hanger brackets, to get it up and out of the way.  The removable storage box holds all of the nec…[Read more]

000Robert, when I finding the “sweet spot”, (i.e., the best or most efficient position to clamp the knife for sharpening), using a sharpie, I use a very fine stone or often even lapping films, with a very wide or obtuse stone angle setting.  All I’m trying to do is remove the sharpie ink while adjusting the clamping position without removing any…[Read more]

If you feel it’s prudent to always wear a dust mask, while you are sharpening, I wouldn’t argue that point.  Better safe then sorry.

I measure the angle after I match it as determined by removing the sharpie ink, so I know what this bevel angle actually is.  Then I can record that angle in my sharpening log, along with the knives positions det…[Read more]

000Robert, there are really not any definite do’s or definite don’ts when sharpening with theWicked Edge.  Other then…don’t let your fingers dangle across a sharp exposed knife edge!  Find what you like and what gives you the results you seek and put those practices together to develop you’re own, individual “sharpening technique”.  Be open to…[Read more]

You can buy the indicators, (they’re called “stone stops”)  from forum member “airscapes”. Just click his screen name in blue a few posts up in this thread to private message him.

JayGrin, I can’t speak for that particular knife.  I can share, in general, you don’t have to position and clamp a knife so it always rests down on both pins or even just one of the pins of the depth key.  The depth key is simply used as a positioning guide.  What matters is simply that the knife is held securely.  Sometimes I make use, all…[Read more]

rummels, most of the digital microscopes that are iOS compatible are wireless connected.  Some have a wireless receiver or adapter box that plugs into the USB port of the iOS device.  Other scopes connect to your home wireless network then you use them through your home network wireless connection. Most of these iOS compatible scopes I’ve seen d…[Read more]

This 24 post, 12 stone pair, “Step Tier Rack-It” was just shipped off to our new forum member and recent WE130 model buyer, Steve.

Enjoy using it! Thanks.

Here is a link to another thread listing “Custom Accessories” that can be purchased for your Wicked Edge Sharpeners.

There are also the old version stones with black centered handles and the newer style bi-colored handles.  The newer bi-colored stones have a better/tighter fit on the guide rods for better precision and less slop.

CSB, We never did get any answer from Wusthof we trusted.  I learned to use the sharpie marker method to match the existing bevels…if they are still original. (See post pasted at the top of this page for help doing that). If the bevels have been changed, (i.e., re-profiled), with some sharpening method or an attempt to, then I would recommend…[Read more]