Spyderco-Endura 4. VG-10, 61 Rockwell, 20dps. Sharp enough to slice a tomato paper thin or push cut a frozen bunker when the wife and I go crabbing at the Jersey shore. Love this knife and only paid $65 for it.
I’d like too add my 2 cents to the original question. I agree the angle is to steep for the steel. But if you are not a trained chef I suggest you do what I tell all my customers. Go to You Tube and watch some vids for Chef Knife Skills and retrain yourself to use a knife properly. It makes a big difference.
All of my knives are Tojiro, straight out of the box I resharpen to 1000 and call it day. No stropping. Plus for my wood cutting boards I only use bamboo. These knives are used on a regular basis and my oldest is 2 years old and has never needed to be resharpened. BTW the nakari is sharpened to 12 degrees per side.
I have an off subject question, but do not want to start a new thread…This is for every one who does a farmers market or any out door venue…..Are you required to have liability insurance?…What limits are you required to carry?…How much/year?…Company that you insure with?….Thanks to all who respond….Bill
I recommend, to my customers to watch a couple of U Tube vids on Chef Knife Skills. If they can learn to use their knives properly the knives should stay sharper longer and they will be safer when using them.
I do sharpen at farmers markets..All knives I return to customers after sharpening are wrapped for travel. They are warned as to the sharpness of the blade and what to do and NOT to do with sharp knives.
The only solution I have found for scissor sharpening was the ” Twice As Sharp”. I bought it from All Brands, and it cost about $300.00. It does an excellent job on all types of shears. except hair shears. Since I sharpen knives at farmers markets this is a service I needed to include…..Bill
Hello all, I got my WE about 1 year ago and my first try at one of my kitchen knives was a disaster. So I went to the dollar store and bought a knife, hit the edge with a file and started to practice and when that was sharp (after a few tries) then I went to work on my knives. There is a learning curve, be patient……Bill
Hello Alva, I think I might be able to help. Try adding a piece of foam tape to the top of each clamp, this will help stabilize the blade. Also use less force (side to side) when using your stones. Let the stones do the work. Hope this helps…… Bill
Clay, have you tried any other leather for the strops i.e. Elk, Deer, Buffalo, Pig, Shark, Stingray etc. What is the thickness of the hides that you use for the strops? Bill
I found this case at the container store ( $24.99). The foam insert is precut at 1/4 ” intervals so its easy to cut out with a serrated knife. I work farmers markets in the summer and this set up works great for me. I also use a smaller version for my stropping paddles.
I found this case at the container store ( $24.99). The foam insert is precut at 1/4 ” intervals so its easy to cut out with a serrated knife. I work farmers markets in the summer and this set up works great for me. I also use a smaller version for my stropping paddles.
Hello Leo, Herman here again, I have another backlit cube available and you might already have one in your pocket. If you own an IPhone, iHandy has a level app that works as well as the angle cube and is just as accurate. You can zero it to your WEPS sharpening base, then set the phone against the paddle, but don’t forget to put the phone high enough so the volume buttons do not sit on the paddle.
If you all think the angle cube is a must have (and I do) but you are short on funds. If you have a smart phone, i.e. mine is an i Phone, there is an app for that and its free. Its called iHandy Level, you can zero it to your sharpening mount and then measure your paddle angles. I compared it to my angle cube and the difference was 0.1 degree
