- Joined
- Apr 2, 2010
- Messages
- 94
I've used an Edge Pro for close to 10 years. It's one of the few products that really lives up to the hype. Stick with it! 
Here's my meaningful contribution. (This advice was given to me by another member when I first started sharpening with the Edge Pro):
1. Stop practicing on your good knives!!
2. Borrow or buy some cheap knives to practice on.
* Sources include family, neighbors, friends, the breakroom at work, flea markets, thift stores, discount stores, etc...
3. You want something with soft steel and a nice flat blade to start with.
* Think cheap meat cleaver, cheap steak knives, maybe an Opinel or SAK.
4. Use the Sharpie technique to find the angle for the stones and hold the knife flat.
* YOU MUST FIND EACH KNIFE'S "RIGHT" POSITION ON THE BASE. Every type of knife will be different because of the blade / handle configuration. Figure out which way to hold it so its solidly locked up on the base and won't move. Memorize that position (or take a pic of it) so you can easily duplicate it for future sharpenings.
* Use blue painters tape on the base (and on the blade of nicer knives for protection) to keep the knife from slipping.
5. Work up a burr on each side, with each stone until you achieve the desired edge. Go slow at first, use the whole stone.
6. As your skills improve, try harder steels and more complex blade shapes (which may require repositioning the knife one or more times during the sharpening).
* Don't rush sharpening your good knives until you're ready.
7. Be sure to flatten your stones after using them.
Practice smart, take your time and you'll be able produce an edge like powernoodle's in no time :thumbup:
Here's my meaningful contribution. (This advice was given to me by another member when I first started sharpening with the Edge Pro):
1. Stop practicing on your good knives!!
2. Borrow or buy some cheap knives to practice on.
* Sources include family, neighbors, friends, the breakroom at work, flea markets, thift stores, discount stores, etc...
3. You want something with soft steel and a nice flat blade to start with.
* Think cheap meat cleaver, cheap steak knives, maybe an Opinel or SAK.
4. Use the Sharpie technique to find the angle for the stones and hold the knife flat.
* YOU MUST FIND EACH KNIFE'S "RIGHT" POSITION ON THE BASE. Every type of knife will be different because of the blade / handle configuration. Figure out which way to hold it so its solidly locked up on the base and won't move. Memorize that position (or take a pic of it) so you can easily duplicate it for future sharpenings.
* Use blue painters tape on the base (and on the blade of nicer knives for protection) to keep the knife from slipping.
5. Work up a burr on each side, with each stone until you achieve the desired edge. Go slow at first, use the whole stone.
6. As your skills improve, try harder steels and more complex blade shapes (which may require repositioning the knife one or more times during the sharpening).
* Don't rush sharpening your good knives until you're ready.
7. Be sure to flatten your stones after using them.
Practice smart, take your time and you'll be able produce an edge like powernoodle's in no time :thumbup: