Any negative reviews on wicked edge??

Rephrase my previous post - for the same bevel angle, the affect on bevel face for the thicker part of the blade (belly to tip) will be larger/longer/taller. Blades with x,y distal grind are not affected by this wider bevel face affect.
 
Thanks. I did spend more time on the middle since that picture was taken. The knife slices like a brick sh** house.

I'll try some type of cloth, or leather for the hold. Do you see what I mean about the wide bevel though? I've got the sharpie trick down, but there is just no way around certain knives. Other knives that I've sharpened come out fine.
 
duro said:
Thanks. I did spend more time on the middle since that picture was taken. The knife slices like a brick sh** house.

I'll try some type of cloth, or leather for the hold. Do you see what I mean about the wide bevel though? I've got the sharpie trick down, but there is just no way around certain knives. Other knives that I've sharpened come out fine.
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Yes, you are right it's simply because you aren't able to clamp on further up in the 'sweet spot'. This can also be exaggerated by some blade shapes that have no distal taper and very fat tips. If you can clamp them close to the tip it really does help. I'm assuming your knife was just too large to clamp near the swedge. My Tuff ended up with a pretty fat bevel up there and uneven side to side because I didn't use an angle cube to compensate for the thickness off centering it. I ended up fixing it by convexing it by hand and it's working out nicely.

You can kind of tell in this pic that the bevel is thicker at the tip. It's only cosmetic and doesn't affect performance and cuts like a demon just like you said yours does.

IMG_0860.jpg
 
Grab a heap of crappy old kitchen knives for practice, they'll break in quite rapidly as you get the feel of it down, and that way you can make your newbie blunders on cheap knives that you don't care so much about. THEN go on to the good stuff with broken-in plates and a feel for what you need to do to get a real edge. :)
 
Komitadjie said:
Grab a heap of crappy old kitchen knives for practice, they'll break in quite rapidly as you get the feel of it down, and that way you can make your newbie blunders on cheap knives that you don't care so much about. THEN go on to the good stuff with broken-in plates and a feel for what you need to do to get a real edge. :)
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This is very good advice. Practice on your beaters and all your wife's cheap kitchen knives. Your wife will love your new toy when she slices veggies with those razor sharp knives too.
 
Ok so the wife talk killed this thread!! So I wont mention mine. Three and a half years later what does anyone have to say about the Wicked Edge? I'm about to pull the trigger on one, What say you?
 
I'm trying to decide which model. For $499 the Wicked Edge Field and Sport Pro - WE210 seems like the best deal. Am I wrong?
 
I am looking at getting one now as well. I have the WSKO, and I like it, but I want to get my knives as sharp as I possibly can. Thoughts???
 
Jrunr619 said:
I am looking at getting one now as well. I have the WSKO, and I like it, but I want to get my knives as sharp as I possibly can. Thoughts???
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Seeing as how I'm the last person to post in this thread over a year ago...

Wicked edge is a lot more work for sure. I have both and mostly use the WS for my kitchen knives that see a lot of abuse from other users because it's so damn quick and effective. The WE has been amazing for reprofiling jobs, which is truly where it shines for me. After putting a near perfect 15-17dps edge on it, I can just do touch ups on the Sharpmaker. The Gen III 2017 clamp is a must IMO, and is dead simple to get a perfectly secure and vertical clamp everytime, even with FFG distal tapered knives.

I ended up with the base model, then the pro pack II, then the Gen III 2017 clamp. All my concerns/regrets were gone after getting the new clamp.
 
I am definitely considering getting one. I really want to be able to put that perfect “slicer” edge on my knives and I have established an affinity for the better steels (M4, Elmax, 20CV, etc...) My new favorite knife is a custom 20CV Grip that I ordered straight from BM. Now I’m waiting on my Bugout so I can really get into that as well. Unfortunately it takes forever to get things sent over to Germany, where I’m stationed, so I have to be patient...
 
Jrunr619 said:
it takes forever to get things sent over to Germany, where I’m stationed,
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There is a geman seller for the WickedEdge who also runs the one and only geman knife forum. I am not sure if he has the latest product releases, it depends on the model i guess. Of course buying it in the U.S. at USD pricing is much cheaper than buying it here in gemani at EUR pricing. To say it mildly I am by far no friends nor customer with that guy, so i guess we'll leave it like that. No hookup.

Was just saying. WickedEdge is a strong product and can be had from international vendors no problem. I am an end customer at Knivesandtools, prolly the biggest EU retailer in our scene, they carry WickedEdge product line too. Their prices are higher because of the overhead but they have professionally friendly:D trained obliging service staff which reminds me of the renowned top notch service quality stateside. Other than them, shopping can be a pita over here. There is even a popular word for it, so true:confused:

Good luck with getting a WickedEdge. I'd want to own one too:thumbsup:
 
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Well that is good news. I’ll have to give the folks at Wicked Edge a call and see what they say...

Now, where is a good place to find a nice knife here in Western Germany?
 
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