My wife has some very nice kitchen knives I am hoping to get back up to par ... I plan to start with one of my personal knives first then when I know how to use this system her knives. I also have an axe I use when camping and around the yard that needs sharpening too. Thank you for this video, I will watch it again just to get a better mind set into the process.
You are showing great technique by making good use of the ski ramp and using long, steady strokes. I also have a pro model. I added a magnet to it. All their models now come with a removable magnet. Edge Pro will retrofit older models with a removable magnet for a fee. The magnet is a worthwhile addition. It makes it less tiresome to hold the knife and will help with keeping the bevel at a steady angle.
To sharpen Japanese knives in ok shape what are the grits you'd advise? I mean like an absolute have to have? 220-600 Higher grits too? If you could let me know please cheers.
Nothing wrong with a 1x30 belt sander if you know what you are doing. I can make a chef knife extremely sharp in about 2 minutes with mine. I also have the Edge Pro Apex 4 and use it more for Japanese chef knives and more precise things. You would have to be pretty ignorant to heat a knife with a 1x30 enough to effect its temper as it takes about 400° to do that.
When it comes to my commercial account, I use a Worksharp Ken Onion with knife grinding attachment. It does a fantastic job. I have not ruined any knives on it. I am able to get sharper edges on edge pro hands down.
I am looking at buying the Edge Pro Pro. The base is a suction cup. Yours has tabs screwed to the bench. Are those available somewhere? Thanks for the video!
Face Wizard13 kind of looks like it, but it’s not. It’s a Stropman Strop...his strops were all custom made by him. Unfortunately he is no longer with us.
This particular blade was very dull and damaged. The angle did end up being around 19.5 degrees, not 17. I'm not sure how you came to that conclusion. The angle cube does not lie. You can't always go by the markings on the Edge Pro, they are for reference purposes. As far as the life of the blade, the removal of the steal was necessary do to it's condition. The only thing I should have done differently is I should have sharpened the knife at 21 degrees first, and then thinned the bevel. I also should have slowed down using the stones. I have found the aluminum oxide stones cut more efficiently when slow strokes are used. Hindsight is 20/20.
