@MrBladeDude The Edge Pro appeared a more difficult stuff than water stones or sand papers for me. It tended to straighten the belly and chip off the important tip. So I left all my recurve knives which needed the Edge Pro and also the Edge Pro itself about a month ago. Thanks.
the 120 is for changing the angle or coming of the grinder. I convex all my blades because it is easy to sharpen and lasts longer. I dont use these but i do use the coarse stones and 80-120 grit sand papers during the finishing process when i am modifing blades or making knives.
@iAmTheSurvivalist I agree with you. The convex edge is easy to sharpen and lasts longer. However there are many good V edge knives out there and for myself the total convexing is a pretty tough job. So I recently put micro convex edges on all of my V edge knives. The Edge Pro makes fairly shallow and wide edge. So its edges take my micro convexing very well. Thank you!
@za1565 I am sorry. My knowledge on kitchen knives is very little. I have no kowledge on the German knife company. I simply believed what my wife said "It's a common stuff and not expensive". Thank you for correcting my wrong message!
@torquefactory My wife was injured on her finger soon after the sharpening with the sharpest knife. So the sharpest angle is just dangerous. The convex ceramic sharpness is just good for her. Thank you!
The new 120 grit stones don't cut very well at all, its odd. I use to have the old one but it wore down to much so I replaced it and the new ones don't cut as well as the 220 grits. Many people are having these issues,
Great job sharpening the ceramic blade at the end. That says something about the Edge Pro and other sharpening devices. Sandpaper and a good strop are still as good. Similarly I hope they don't get better at manufacturing ceramic knives. I would hate to think that my beautiful steel blades were technologically defunct.
I have an Edge Pro as well, and I have sharpened my wife's Shun VG-10 Chef Knife many times. I have to say I have not been impressed at all with VG-10, it chips all the time, big and small chips. Right after I sharpen it, it's "crazy sharp" but it only lasts for a couple of weeks. I used the 17 degree edge recommended for medium duty use ( mostly vegetables and only rarely meat with bones) I'm going to try going with a shallower angle based on your experience. Thank you for the video.
@mortarish I can only ask what you are using the knife on AC?.. with the Shun, which has a much lower Angle than normal Western knives its important to only use it on a Bamboo, or other soft board, and the skill of the user is also important. Cuts should come to a rest on the board, rather than smacking into the board. The finest chef knives in the world are all typically destroyed by home use from the hard use they get. :)
@knivesandstuff I understand the sharpest angle on the Edge Pro is too sharp for regular kitchen jobs. Soon after sharpening I had my wife prepare the meat, and then she said she felt no difference between the two angles. And she cut her finger a little when just touching the sharpest KAI Shun knife. It's just dangerous. Thank you!
@knivesandstuff Excellent Points. We have used bamboo for many years. I don't do much of the cutting, so I can't really speak to technique. My wife is faster with a knife than anyone I've ever known, but the cutting doesn't sound forceful from the kitchen. I'm cautious about gentle hand cleaning and hand drying immediately after use, so it isn't a storage issue. I'm not sure what metal the Henckels is, but I put the same 17 deg. angle on it and it doesn't chip at all. Thicker though.
@mortarish Soon after the sharpening my wife cut her finger with the sharpest Shun knife. And she said she felt no difference between the two kinds of edge angle during her kitchen job, and the sharpest edge is just dangerous. The sharpest angled Shun will take micro chips soon as you say. You had better not do it. Thank you!
@virtuovice Please forgive my badly misspoken post. What I had intended to say, was that I will put a higher angle, such as 19-21 degrees or even higher in order to avoid the excessive chipping. Thank you.
Interesting results my friend. I've had my edge pro for a while now and really like it. I also have the dmt aligner, spyderco sharpmaker, diamond benchstones, and paper wheels. Out of all of those, I've gotten the best results with the edge pro. I have a kalamazoo 1sm 1x42 belt grinder coming and already have all the belts I've ordered except for the leather. We'll see what kind of results I get with this one - i have grits ranging from 80grit ceramic belts to 9 micron SiC belts + leather.
Wako, you make fantastic videos! I remember you convexed another kitchen knife a few months back. How has it performed since then? Kyrocera and KIA make great stuff, and Henkles is also decent quality in the USA.
@traderjoes The knife you say I convexed a few months back is the same knife as this Kyocera ceramic knife. It stays usably sharp with many micro chips for 2 months beeing used mainly everyday. It took a bit long time but it was possible to strop it with compound loaded leather. But the micro chips remained. This time I challenged Edge Pro sharpening and failed. Then I sanded it again. The result was very good. The ceramic takes sandpapers and compound loaded leather stropping surely. Thank you!
@stripymccatpuss I have to agree.. I had the same KAi Shun. Incredibly good chef knife. Also.. the Fallkniven A1 I now have also has that incredible Pure clean cut through paper. VG10 has extremely fine edge I think.
I have the same Henckel Santoku knife and it was broken it half....I agree its useless. For kitchen use I mainly use a 10inch Chef Knife by Cutco - very decent knife but a bit pricey or sometimes I use a cheap cleaver (made in Japan) which has been with me for 18 years now. I will have to learn how to sharpen my knives like you.
Cheers
Wow...your ceramic knife is sharp enough to dress a deer :)
@agglutination The ceramic kitchen knife stayed relatively sharp around 2 month with my convex edge regardless of lots of micro micro chipping. Yes, the chipping was very very tiny, so it stayed usable long I guess. And its lightness is the major reason why my wife has used the ceramic knife mainly. She says the scary sharpness is not needed but dangerous in case in her kitchen jobs. The convex ceramic knife is just good for her. Thank you!
sounds like this dude thinks more than he cooks
GingerGarlicOnion 2 weeks ago
a shun a henkles and a what
GingerGarlicOnion 2 weeks ago
what the hell do we need a rocket scientist to sharpen knives for
GingerGarlicOnion 2 weeks ago
Shwo Wooswess.
xXHeyScenePersonXx 3 weeks ago
Hey Wako, just to let you know, you have the arm on your edge pro set up the wrong way. The joint should be on the left side. :)
jdavis882 6 months ago
Glad to see you got the edge pro. How is it working out for your V edge blades?
MrBladeDude 9 months ago
@MrBladeDude The Edge Pro appeared a more difficult stuff than water stones or sand papers for me. It tended to straighten the belly and chip off the important tip. So I left all my recurve knives which needed the Edge Pro and also the Edge Pro itself about a month ago. Thanks.
virtuovice 9 months ago
私は思っていたハローどの角度は、これらのナイフで使用される？色のドットは限り角度設定としての意味。あなたは、私がGoogleの翻訳があるためご希望場合は、Japeneseで私に対応することができます。 どうもありがとう ジャスティン
prochargerfreak2005 1 year ago
the 120 is for changing the angle or coming of the grinder. I convex all my blades because it is easy to sharpen and lasts longer. I dont use these but i do use the coarse stones and 80-120 grit sand papers during the finishing process when i am modifing blades or making knives.
iAmTheSurvivalist 1 year ago
@iAmTheSurvivalist I agree with you. The convex edge is easy to sharpen and lasts longer. However there are many good V edge knives out there and for myself the total convexing is a pretty tough job. So I recently put micro convex edges on all of my V edge knives. The Edge Pro makes fairly shallow and wide edge. So its edges take my micro convexing very well. Thank you!
virtuovice 1 year ago
@heatgunMAX 私はプロハンターではありません。趣味でやっています。主に道北、オホーツク海沿岸でやっています。鹿が増えて、一年ごとに、獲るのが簡単になっています。
virtuovice 1 year ago
@za1565 I am sorry. My knowledge on kitchen knives is very little. I have no kowledge on the German knife company. I simply believed what my wife said "It's a common stuff and not expensive". Thank you for correcting my wrong message!
virtuovice 1 year ago
@wmdrtr My microscope has 20* magnification, and my video camera has 5* zoom lens. So the total magnification seems100*. Thank you!
virtuovice 1 year ago
HAHA... 00:24 I don't think this is very high quality stuff.... It's a zwiling German knife = what a LOT of the chef's in North America seem to use.
I agree with you... compared to laminated steel cores it is pretty weak.
Just goes to show about the quality of Japanese steel!
Thecarotidpulse 1 year ago
Great job ! I think your wife is happy with that sharpness!
Mike
torquefactory 1 year ago
@torquefactory My wife was injured on her finger soon after the sharpening with the sharpest knife. So the sharpest angle is just dangerous. The convex ceramic sharpness is just good for her. Thank you!
virtuovice 1 year ago
The new 120 grit stones don't cut very well at all, its odd. I use to have the old one but it wore down to much so I replaced it and the new ones don't cut as well as the 220 grits. Many people are having these issues,
xxmtgxx 1 year ago
hi, for your information the cheap germain compagny makes very good knife as well in my opinion but they are more pricey... peace
pikepeak1 1 year ago
@pikepeak1 I am sorry. My statement about the German company was wrong. Thank you for correcting me!
virtuovice 1 year ago
Great job sharpening the ceramic blade at the end. That says something about the Edge Pro and other sharpening devices. Sandpaper and a good strop are still as good. Similarly I hope they don't get better at manufacturing ceramic knives. I would hate to think that my beautiful steel blades were technologically defunct.
deceptivepanther 1 year ago
I have a Shun, same size as yours but European style blade. It is the sharpest knife I own, incredible slicing.
An0nEeMouse 1 year ago
the shunn is NOT Damascus its a clad(applied) Damascus,making it LOOK like Damascus.
mrbeligos 1 year ago
i think the 150 grit is meant to be used mainly for re-profiling the edge, not really for sharpening.
27dcx 1 year ago
I have an Edge Pro as well, and I have sharpened my wife's Shun VG-10 Chef Knife many times. I have to say I have not been impressed at all with VG-10, it chips all the time, big and small chips. Right after I sharpen it, it's "crazy sharp" but it only lasts for a couple of weeks. I used the 17 degree edge recommended for medium duty use ( mostly vegetables and only rarely meat with bones) I'm going to try going with a shallower angle based on your experience. Thank you for the video.
mortarish 1 year ago
@mortarish I can only ask what you are using the knife on AC?.. with the Shun, which has a much lower Angle than normal Western knives its important to only use it on a Bamboo, or other soft board, and the skill of the user is also important. Cuts should come to a rest on the board, rather than smacking into the board. The finest chef knives in the world are all typically destroyed by home use from the hard use they get. :)
knivesandstuff 1 year ago
@knivesandstuff I understand the sharpest angle on the Edge Pro is too sharp for regular kitchen jobs. Soon after sharpening I had my wife prepare the meat, and then she said she felt no difference between the two angles. And she cut her finger a little when just touching the sharpest KAI Shun knife. It's just dangerous. Thank you!
virtuovice 1 year ago
@knivesandstuff Excellent Points. We have used bamboo for many years. I don't do much of the cutting, so I can't really speak to technique. My wife is faster with a knife than anyone I've ever known, but the cutting doesn't sound forceful from the kitchen. I'm cautious about gentle hand cleaning and hand drying immediately after use, so it isn't a storage issue. I'm not sure what metal the Henckels is, but I put the same 17 deg. angle on it and it doesn't chip at all. Thicker though.
mortarish 1 year ago
@mortarish Soon after the sharpening my wife cut her finger with the sharpest Shun knife. And she said she felt no difference between the two kinds of edge angle during her kitchen job, and the sharpest edge is just dangerous. The sharpest angled Shun will take micro chips soon as you say. You had better not do it. Thank you!
virtuovice 1 year ago
@virtuovice Please forgive my badly misspoken post. What I had intended to say, was that I will put a higher angle, such as 19-21 degrees or even higher in order to avoid the excessive chipping. Thank you.
mortarish 1 year ago
Interesting results my friend. I've had my edge pro for a while now and really like it. I also have the dmt aligner, spyderco sharpmaker, diamond benchstones, and paper wheels. Out of all of those, I've gotten the best results with the edge pro. I have a kalamazoo 1sm 1x42 belt grinder coming and already have all the belts I've ordered except for the leather. We'll see what kind of results I get with this one - i have grits ranging from 80grit ceramic belts to 9 micron SiC belts + leather.
heiheit 1 year ago
Wako, you make fantastic videos! I remember you convexed another kitchen knife a few months back. How has it performed since then? Kyrocera and KIA make great stuff, and Henkles is also decent quality in the USA.
traderjoes 1 year ago
@traderjoes The knife you say I convexed a few months back is the same knife as this Kyocera ceramic knife. It stays usably sharp with many micro chips for 2 months beeing used mainly everyday. It took a bit long time but it was possible to strop it with compound loaded leather. But the micro chips remained. This time I challenged Edge Pro sharpening and failed. Then I sanded it again. The result was very good. The ceramic takes sandpapers and compound loaded leather stropping surely. Thank you!
virtuovice 1 year ago
VG10 knife...
The sound it made ( or didn't...depending how you look at it ) when you cut the paper....
WOW !!
stripymccatpuss 1 year ago
@stripymccatpuss I have to agree.. I had the same KAi Shun. Incredibly good chef knife. Also.. the Fallkniven A1 I now have also has that incredible Pure clean cut through paper. VG10 has extremely fine edge I think.
knivesandstuff 1 year ago
I have the same Henckel Santoku knife and it was broken it half....I agree its useless. For kitchen use I mainly use a 10inch Chef Knife by Cutco - very decent knife but a bit pricey or sometimes I use a cheap cleaver (made in Japan) which has been with me for 18 years now. I will have to learn how to sharpen my knives like you.
Cheers
Wow...your ceramic knife is sharp enough to dress a deer :)
TheBladebuster 1 year ago
Comment removed
TheBladebuster 1 year ago
@wmdrtr He uses a microscope, he has a video on it, look through his page.
ndawgtkd 1 year ago
I've always wondered about cyramic knives. They seemed like a gimmick to me.
agglutination 1 year ago
@agglutination The ceramic kitchen knife stayed relatively sharp around 2 month with my convex edge regardless of lots of micro micro chipping. Yes, the chipping was very very tiny, so it stayed usable long I guess. And its lightness is the major reason why my wife has used the ceramic knife mainly. She says the scary sharpness is not needed but dangerous in case in her kitchen jobs. The convex ceramic knife is just good for her. Thank you!
virtuovice 1 year ago