So I am looking for a good option to set bevels on ALL types of steel on my edge pro and I came across this Atoma 140 on CKTG and I was wondering if it would set bevels well for all types of steel from 440c up to whatever.
http://www.chefknivestogo.com/atoma1403.html
Also while on this subject, I have been having some problems I cannot seem to figure out with my edge pro. When I am trying to sharpen up a knife that has any kind of recurve, I cannot for the life of me hit the entire bevel with my chocera's. Not just in terms of the bevel itself but parts of the edge just dont get touched by the stone. I seems to encounter this problem with almost any knife that I am trying to sharpen with an upswept blade. I use the sharpie and am hitting one part of it fine, but then since the tip is higher up, its not getting nearly the same angle at all even when I try and pull the knife to get the tip to the same height. I feel like its REALLY making my angles uneven because the blade is so curved. This is evident in almost every single knife that I have, so I am wondering how the heck people combat this.
Any advice or help would be immensely appreciated as no matter how much I read and follow the directions, I cannot seem to get it right!
Thanks ahead of time.
-Cameron
http://www.chefknivestogo.com/atoma1403.html
Also while on this subject, I have been having some problems I cannot seem to figure out with my edge pro. When I am trying to sharpen up a knife that has any kind of recurve, I cannot for the life of me hit the entire bevel with my chocera's. Not just in terms of the bevel itself but parts of the edge just dont get touched by the stone. I seems to encounter this problem with almost any knife that I am trying to sharpen with an upswept blade. I use the sharpie and am hitting one part of it fine, but then since the tip is higher up, its not getting nearly the same angle at all even when I try and pull the knife to get the tip to the same height. I feel like its REALLY making my angles uneven because the blade is so curved. This is evident in almost every single knife that I have, so I am wondering how the heck people combat this.
Any advice or help would be immensely appreciated as no matter how much I read and follow the directions, I cannot seem to get it right!
Thanks ahead of time.
-Cameron