Thought I'd give a one week report on my Edge Pro.
For background, I've been using Lansky sharpeners for 20+ years.
I bought the Apex kit with the Shapton glass stone set from ChefKnivesToGo.com,
I also picked up the EP 220 + EP 400 stones (on special for $17), Angle Cube and Small Blade attachment.
Instead of trying to sharpen every knife in the house in a single marathon session, I decided to sharpen 1-2 knives each night this week, so I could concentrate on learning the movements, instead of becoming fatigued.
For our Kitchen Knives, I used the EP-220, EP-400, Shapton 500 stones. We've never had such sharp kitchen knives! I used the Angle cube during each stone change and its easy to see how handy it will be to keep the same EXACT angle (well worth the $30).
At first, I was using too much pressure, as the Edge Pro lets you apply more pressure than the handheld Lansky.
Once I backed off on the pressure and just let the stones float and cut, I got terrific results.
I dribbled a little water on the stone every time I changed sides on the knife blade, so a bit of water drains off the sharpener.
I'd recommend setting it up someplace that is easy to clean up later.
I set it up on our glass stove-top, it's smooth and has a lip all the way around, so water doesn't run off onto the floor.
Conclusion: I'm very impressed with the Edge Pro. When I cut up some vegetables last night, I thought I was using a light saber! Everything sliced like butter. I'm sure my edges aren't as impressive as others here on the forum, but after a few days with the Apex, I'm getting better edges than I ever got with the Lansky sharpeners I've used. I went up to the 1k Shapton stone on my pocket knife and it's as near scalpel sharp as any pocket knife I've ever had!
AJ
ps: One of my suction cups had been folded, so it wouldn't stick. I simply poured some boiling water over it and held it down for a couple minutes, VOILA!,
For background, I've been using Lansky sharpeners for 20+ years.
I bought the Apex kit with the Shapton glass stone set from ChefKnivesToGo.com,
I also picked up the EP 220 + EP 400 stones (on special for $17), Angle Cube and Small Blade attachment.
Instead of trying to sharpen every knife in the house in a single marathon session, I decided to sharpen 1-2 knives each night this week, so I could concentrate on learning the movements, instead of becoming fatigued.
For our Kitchen Knives, I used the EP-220, EP-400, Shapton 500 stones. We've never had such sharp kitchen knives! I used the Angle cube during each stone change and its easy to see how handy it will be to keep the same EXACT angle (well worth the $30).
At first, I was using too much pressure, as the Edge Pro lets you apply more pressure than the handheld Lansky.
Once I backed off on the pressure and just let the stones float and cut, I got terrific results.
I dribbled a little water on the stone every time I changed sides on the knife blade, so a bit of water drains off the sharpener.
I'd recommend setting it up someplace that is easy to clean up later.
I set it up on our glass stove-top, it's smooth and has a lip all the way around, so water doesn't run off onto the floor.
Conclusion: I'm very impressed with the Edge Pro. When I cut up some vegetables last night, I thought I was using a light saber! Everything sliced like butter. I'm sure my edges aren't as impressive as others here on the forum, but after a few days with the Apex, I'm getting better edges than I ever got with the Lansky sharpeners I've used. I went up to the 1k Shapton stone on my pocket knife and it's as near scalpel sharp as any pocket knife I've ever had!
AJ
ps: One of my suction cups had been folded, so it wouldn't stick. I simply poured some boiling water over it and held it down for a couple minutes, VOILA!,
