What a coincidence.
Check my review of the Apex on the Reviews forum in General.
Long story short, I used the yellow mark which supposedly corresponds to 21 degrees. I still had to take off a bit of metal to get the burr. I think the colored angle markers really correspond correctly for flat ground kitchen knives.
Unless your Sebenza blade is already scratched up, use masking tape over the blade to prevent scratches (like I got on my Sebenza) from the slurry that is formed and lays on the blade table. I used to think I got my knives "scary sharp" with the Lansky or Sharpmaker. What did I know. The Edge Pro, with a little patience and practice is the real deal. I have never seen or felt an edge as sharp as the one I put on my Sebenza. Funny thing is I think I can get it sharper on successive sharpenings. I didn't even bother with the 3000 grit tape.
Talk about overkill.
The secret is don't use a death grip on the knob or knife handle. Let the stone "find" the edge bevel. Let us know how you make out on the Sebenza.
Lenny
