Edge Pro Suggestions: sharpening knife tips

[Gerberblades]

We used the new Edge Pro on some of the old kitchen knives as everyone suggested. Learned alot especially about the angles to use. The one problem we saw was that it is tough to get the tips even and not too wide. The Edge Pro manual says something about gain and moving the knife as you get near the tip. Any advise? Glad we were using old knives! I think we still have a drawer full for practice.

Thanks.

GB

 

[cbwx34]

You move the knife across and rotate it so the edge near the tip is parallel to the stone. On some knives the bevel will get wider as you near the tip, because the tip is in a thicker part of the knife. I see this more on smaller kitchen and pocket knives. The smaller the angle sharpened at, the more noticable this is. You can sharpen the main part of the knife, then raise the angle and sharpen the tip, to get a closer match, or with practice you can just angle the knife slightly as you approach the tip for the same result. Or sharpen at a higher angle overall and it's less noticable. You'll get a sharper knife though, if you sharpen it all at the same angle.

 

[Zuchus]

Thanks for the question and answer. I've had this same issue and have been wondering how to remedy it!

 

[sodak]

I've just done it all the same and accepted the fact that the bevel would widen out as I approach the tip. I usually don't need a thick tip, and aesthetics don't concern me very much. YMMV.

 

[Gerberblades]

Thanks, cbw. I appreciate your expertise. We are looking to put nice, even edges on some of our better knives as we get better with the Edge Pro. This will help.

GB