Ceramic Busse

[thatmguy]

I can dull a 2x4, but find the Sharpmaker gives me consistent good/great results.

 

[pedropcola]

I use the edge pro apex model and the sharpmaker for quick touchups in between. They are both great.

 

[TNRat]

Here we go, I have the top one: (Sharpener Superstick)
http://www.discountcutlery.net/en-us/dept_22068.html
(I can't say anything good or bad about that site, sorry.)
cheap too!

The smaller diameter one is the one I use. I have not had a problem with it breaking, but it is definitely not something to tote around in the truck with you.

I can see where the larger diameter would be better/stronger.

 

[mercmaster]

I am familiar with the site. I just never heard of the Apex Edge Pro Avant-Garde model. And the recomendation about not using the tapes comes from Ben. I figure since he makes the system he ought to know what he is talking about.

Ben never mentioned not using polishing tapes on kitchen knives in his instruction manual or dvd (just looked through both)... but I'll take your word for it.

The polishing tapes come in two grits (1000 or 3000)... the 1000 grit is actually less that the ceramic rod which is 1200 grit. As stated before with my first hand experience using the tapes.... my blades have NO problems whatsoever with veggies or fruit.

The Edge Pro is a very nice system and certainly gets the job done regardless of using polishing tape or not. :thumbup:


-Ed

 

[Greg45]

Another vote for the EdgePro. I've had an Apex for over a year now, and it's amazing. :thumbup: :thumbup:

 

[Jim G.]

I have nothing against the tapes, I planned to use them on my woodworking tools and regular knives. I will have to try a 3000 grit on one of my kitchen knives and see if I notice a differance. I was going by this which is posted on their site under instructions.

POLISH TAPES : The polish tapes are used to put a mirror finish on the edge. We use them for hair styling shears and wood working tools and a lot of my custom knife customers use them just because it looks so cool but they do not work well on a kitchen knife. You need some micro serration on the edge for the knife to instantly drop through the skins on vegetables. The polished edge is perfectly smooth just wants to slide.

 

[mercmaster]

I have nothing against the tapes, I planned to use them on my woodworking tools and regular knives. I will have to try a 3000 grit on one of my kitchen knives and see if I notice a differance. I was going by this which is posted on their site under instructions.

Strange... there's no mention of not using tape for kitchen knives in the instructions provided with the kit. It does however recommend using 220 grit for kitchen knives... which is way too "toothy" an edge for my taste.

The 3000 grit tape may be a bit too much (although it works very well for me)... I have noticed on my knives that the 1000 grit works a little better for kitchen use. I don't think you have to worry about removing too much of the micro bevels/serrations with that grit. :thumbup:


-Ed

 

[JGarrison Knives]

I have a Pro model I bought from a fellow piglet. He sold it to me becuase he bought a grinder.

 

[Justabuyer]

I no longer use anything but Sandpaper and leather.