Edge Pro Apex Questions

J

josephrogers

Joined
Oct 9, 2013
Messages
774
Hello all,

Recently I've been having an issue with my edge pro apex and was wondering if anyone could give any tips on how to correct it.

When I sharpen my knives I have an issue of the top half inch of the knife from the tip down not sharpening evenly or at all, and the last quarter of an inch of the blade by the pivot has the same issue.

Even if I try to make sure there is ample contact with the stone and the tip, it doesn't work. Any recommendations as to how to fix this or any new techniques to use? Thank you all for your responses.
 
I did, and regardless of what angle I set, or how I try to angle the stone when I do my strokes, it will not make full contact.
 
You've been having the problem recently... does that mean you have used the Edge Pro on these knives before without this happening? Or is the device (or knife) new?
 
Are these knives you have done before? Guided systems like this really do bring out inconsistencies of factory edges.
 
^ what these gentlemen said. Sounds like an uneven factory edge that hasn't been fully reprofiled yet.
 
It varies on the knife. The first few I did were okay, then the issue started to happen. Every knife I have sharpened after the first 3 have done it except for my benchmade 940. The latest to have done it is my zt550. I feel like the edge being too close to the handle is contributing and also the area where you can see where the knife was ground down (can't recall the name, plunge maybe?) but that would only contribute to the back portion of the blade, not the tip. And could worn stones contribute also? My 120 stone is concaving.
 
Factory hand sharpening varies too. Could be the knives if they have never been re-profiled.

As far as a concave stone, the cheapest and easiest way is to find a good flat section of driveway or sidewalk and flatten it. The lower grits will wear faster than the finer ones.
 
Most of the factory edges I have done, had to be re profiled on the edge pro.
I mark one side usually at the belly, on the factory edge, then re profile the rest to suit that. Once you have the edge to your specs, maintenance is a breeze.
Cheers
 
I don't necessarily always put the knife on the table all the way to the bolster. I position the knife so the angle change is minimal along the entire edge. Depending on the tip I may angle the knife on the table to avoid re profiling the whole tip, especially if it has a lot of belly. Also I don't sweat it if the knife doesn't have a flat to sit on or if it is ffg. I just find a position that is repeatable and set the machine accordingly. I never use the angle "settings". They are only a reference since it is all relative to how high/low the knife is on the table , the way you have chosen to position it, etc. etc. I use a sharpie to set the angle and go. If I have stones that vary in thickness quite a bit I check the new stone with a sharpie. I don't remember ever having to reset the angle due stone thickness.
 
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