I've been really enjoying your output. Keep making these detailed sharpening vids - if you have time, give us some input about recurve blades & serrated edge sharpening using the edge pro or free-hand. I also love goinggear - I'll mention your name, next orders.
From watching JDavis' videos my sharpening skill has increased like really significantly. Like (out of 10) I used to be a... 3, now I give myself a 6, still cant get that wicked edge but I can get a very nice one, looks incredible, cuts ehhhh (compared to this guys gig)
Think Ive finally decided to go with an Edge Pro rather than a Wicked Edge. Mainly because of the the Chosera package Chef Knives to Go has. Really great deal for all those Chosera stones.
And do you have any advice for maintaining an even bevel without it being to wide especially at the tip? Great vid, keep em coming.
@johnwoodz1220 Especially on a knife with a straight blade profile coming out of the ricasso which stays straight for 80% of the edge toward the tip, than curves up. Maybe something similar to a Ka-Bar. And The RTAK2. The bigger knives. I wasn't going to ask but I can only guess that the answer lies withing what you touchecd on(I think)near the start of your vid. The positioning of the blade....maybe?
@johnwoodz1220 As in maybe doing in it sections or positioning the blade so the change in angles is minimal as they show up more on a big knife I'm guessing. Remeber -I don't have an Edgepro.
@1snowreaper There is no way to keep the bevel the same throughout the length of the blade. Almost EVERY single knife gets thicker towards the tip, which will make the bevel get wider. It isn't that noticeable though.
Hi, I'm thinking on buying the edge pro... Can it be use to sharpen a katana or a sword? thanks a lot for the video, it was very clear!
jmvicuna1 1 month ago
Thank you Mr. Davis and my knives thank you! lol Great stuff
flraptor07 2 months ago
cant find that dam collar online =(... anyway great vid thanks alot!
callofduty60 2 months ago
@callofduty60 Sent you a PM with the link to the collar. :)
jdavis882 2 months ago
good tips there, man! :)
Where do you buy the chosera stones from?
NorwegianKnifeDude 4 months ago
@NorwegianKnifeDude Chefknivestogo. :)
They also carry a lot of free hand stones too.
jdavis882 4 months ago
@jdavis882 thanks, man :)
NorwegianKnifeDude 4 months ago
Great vid!
canadianknifekid 4 months ago
I've been really enjoying your output. Keep making these detailed sharpening vids - if you have time, give us some input about recurve blades & serrated edge sharpening using the edge pro or free-hand. I also love goinggear - I'll mention your name, next orders.
pelahale 4 months ago in playlist More videos from jdavis882
great info!
gundude73 4 months ago
It's a good video even though I dont have an Edgepro.Nice one
johnwoodz1220 4 months ago
What do you recommend to get small chips and nicks out of the edge before you get to the sharpening? or do you do that during the actual stoning...
huh huh "stoning"
MPSecare 4 months ago
@MPSecare Just work on the lower grit stones until the damage is removed, then progress up through the grits. :)
jdavis882 4 months ago
From watching JDavis' videos my sharpening skill has increased like really significantly. Like (out of 10) I used to be a... 3, now I give myself a 6, still cant get that wicked edge but I can get a very nice one, looks incredible, cuts ehhhh (compared to this guys gig)
MPSecare 4 months ago
Holy cow...you are very wise...thx so much
fredde90210 4 months ago
@fredde90210 You're very welcome. :)
jdavis882 4 months ago
Thanks for the tips!
jonjonnu 4 months ago
Think Ive finally decided to go with an Edge Pro rather than a Wicked Edge. Mainly because of the the Chosera package Chef Knives to Go has. Really great deal for all those Chosera stones.
And do you have any advice for maintaining an even bevel without it being to wide especially at the tip? Great vid, keep em coming.
1snowreaper 4 months ago
@1snowreaper Ok, this is what I don't understand properly about the Edgepro John aswell.
johnwoodz1220 4 months ago
@johnwoodz1220 Especially on a knife with a straight blade profile coming out of the ricasso which stays straight for 80% of the edge toward the tip, than curves up. Maybe something similar to a Ka-Bar. And The RTAK2. The bigger knives. I wasn't going to ask but I can only guess that the answer lies withing what you touchecd on(I think)near the start of your vid. The positioning of the blade....maybe?
johnwoodz1220 4 months ago
@johnwoodz1220 As in maybe doing in it sections or positioning the blade so the change in angles is minimal as they show up more on a big knife I'm guessing. Remeber -I don't have an Edgepro.
johnwoodz1220 4 months ago
@1snowreaper There is no way to keep the bevel the same throughout the length of the blade. Almost EVERY single knife gets thicker towards the tip, which will make the bevel get wider. It isn't that noticeable though.
jdavis882 4 months ago
Favorited, thanks for the tips. I'm going to try the ricasso technique on my Sage2
I appreciate it. : )
5x56mm 4 months ago