Edge Pro + paper wheels (a good team?)

[wvdavidr]

Hello all,
I have been asked to sharpen a full set of fairly cheap kitchen knives. I am thinking that raising a burr on each side with the Edge Pro 120 stones and finishing on the slotted wheel (on the Razor Sharp Edgemaking System paper wheels) should produce an even bevel with a nice edge. I know some people use belt grinders to raise the burr, but I'm more confident with the EP. Does this sound like a good speed vs. quality compromise combination? Would I need to go finer than EP 120 stones?

Good sharpening,
David

 

[OHALLUM]

The 120 stones will be sufficient if the customer wants a good toothy edge on the knives. I know from my experience that my kitchen knives make my wife happier when they have a good toothy edge on them instead of a nice smooth razor sharp edge. After all, the grit wheel on the paper wheels is covered with 180 grit silicon carbide powder, which isn't much finer than your 120 grit stone.

Blessings,

Omar

 

[Ben Dover]

Although I am not a fan of paper wheels, the Edge-Pro with a coarse stone will do the job quickly. A 120/180/220 grit stone and a few laps on a plain leather strop (4 or 5 laps) should be excellent for economical kitchen knives.

 

[Noctis3880]

120 followed by 220 and then the paper wheels should do nicely. Certainly a great way to avoid removing too much metal, though the edge won't be very polished.

 

[Ben Dover]

120 followed by 220 and then the paper wheels should do nicely. Certainly a great way to avoid removing too much metal, though the edge won't be very polished.

That's correct. However, IMHO and experience, time spent on refining American and European kitchen knives is pretty much wasted.
I don't mind taking a bit of time and effort for my Globals, Yaxells and Hattoris, but not for a Cutco or Wusthof.