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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Any reviews on the wicked edge Gen III sharpener?
- Thread starter SethO
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- Feb 12, 2015
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I received an email that they should be shipping them out right around June 18th. I am incredibly stoked to get mine and get to sharpening! I'll definitely provide some feedback once I get some time on it.
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- Apr 3, 2011
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You are right... Its a convenience thing 😊 I would wait to order though... They are having qc issues right now with them
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- Feb 12, 2015
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Fortunately they are not shipping any out until they get this resolved. It's frustrating, yes, but I'd rather receive one that passes all of their QC checks than a sub-par model.
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That's not my understanding, I know someone who just got one in and had several issues. However, we all know that Wicked Edge's customer service is jam up and will take care of you no matter the problem - hard to find companies like that today!
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- Feb 12, 2015
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Interesting and good to know! I guess all I truly know is that mine is delayed and I'm excited to get it! I'm sure they will make everything right regardless.
What is or is not "normal" is relative and has nothing to do with it. Yes, you can achieve the same or nearly the same results with cheaper systems but some of us just buy them as they collect, or like to play with sharpening systems just like other people like to collect and play with knives or any other collectible for that matter. I personally have never understood why people collect stamps for example, I just stick them on my mail 
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FYI just saw there is a new video on Youtube showing the new Gen III Pro.
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Forgive my ignorance, I'm not trolling you, but what other systems are you referring to? I don't know of any other system that lets you work both sides of the knife at the same time. That's my main draw to this system.
I have a SharpMaker, DMT Aligner and the Ken Onion WorkSharp. Yet I'm still looking at Wicked Edge.
I have all of the systems you mention. I don't think being able to work both sides at the same time is important- you can only contact the blade on one side at a time anyway. I don't use my Wicked Edge as much as I expected because of the setup time. I can get the Edgepro Apex set up and angles found before I could even begin to set the WE up. Then I can quickly flip the blade from side to side.
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- Jan 15, 2015
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To be fair, a normal person buys a complete set of knives at Walmart for $30 and "sharpens" them with the included knife steel.
Interesting, my biggest concern with it is the clamping force. In the video, it seemed like it didn't really hold the griptillian all that solid, and the very thin blade that was only contacted at the very edge also seemed like it could shift unless the clamping pressure is very high. It also looked like the blade was twisting on the two spyderco's if you watch the light on the edge, but it's possible he was twisting the whole sharpening unit and the blade stayed in position.
That was one thing the lansky clamp has going for it you can vary the "pivot width" to make the clamp follow either blades with flats, or follow the grind angles on a full grind. It still had issues with a full grind that tapered in thickness to the front. It's downside was that you could never get much clamping force out of it, and of course had very limited angle selections.
It would greatly slow the setup process, but putting the two jaw pins into slotted interfaces with 4 set screws for adjustments (2 each pin, one front one back) would allow the user not only to vary the angle of the jaws top to bottom, but also taper them front to back. However, I'm not sure that their lever clamping system would work anymore with such a design because the amount the jaw arms would have to be spread would change.
That was one thing the lansky clamp has going for it you can vary the "pivot width" to make the clamp follow either blades with flats, or follow the grind angles on a full grind. It still had issues with a full grind that tapered in thickness to the front. It's downside was that you could never get much clamping force out of it, and of course had very limited angle selections.
It would greatly slow the setup process, but putting the two jaw pins into slotted interfaces with 4 set screws for adjustments (2 each pin, one front one back) would allow the user not only to vary the angle of the jaws top to bottom, but also taper them front to back. However, I'm not sure that their lever clamping system would work anymore with such a design because the amount the jaw arms would have to be spread would change.
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- Aug 17, 2015
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Ordered my Gen 3 Wicked Edge last week! Along with a couple extras such as strops and ceramic stones. Should be here in the next day or two.. Will definitely keep you guys updated.
First of all, I don't think it is very chic trying to talk down a competitors product not only in this thread but also in another thread about the KME (where I posted this same reply).
Secondly.... your statement that most kitchen knives cary angles of 20 to 30 degrees inclusive is nonsense.
From Knife Edges 101: Kitchen knives:
Knives manufactured in the Western/German tradition (e.g. Henckels and Wusthof and crew) are typically ground with a 20 to 22 degree edge angle. Which means that the actual knife (the included angle) is cutting with a 4044 degree wedge. Doesnt seem that sharp, does it? It isnt. Its designed to be just sharp enough, yet take a ton of abuse. It can nick a bone and not chip, or saw its way through frozen pork tenderloin (something it should never be used to cut through in the first place) and still not crack or break. Its a warhorse.
Japanese knives (and Japanese hybrids) are factory ground with edges from 10 to 15 degrees. Which adds up to included angles of 20 to 30 degreesthe smallest of these creating a wedge half the size of the typical Western knife. Whoa. No wonder Japanese knives are all the ragethey make everything you slice feel like butter. But beware, theres no free lunch. Try abusing a Japanese knife and you will pay for it with chips and cracks galore!
Third: The angles as stated on the KME and Wicked Edge website are dependent on how far the knife extents from the clamp and for most kitchen knives this means that they can be sharpened at much lower angles.