- Joined
- Nov 17, 2010
- Messages
- 27
I ordered my W-Edge just before Thanksgiving and can't wait for it to arrive (Sadly it has a long trip across the Atlantic to make). I have been boring everyone with the merits of the system and to my horror/delight (?) a chef friend has asked me to sharpen his Global knives 
. Obviously, I am going to practice on my own knives first, and become completely familiar with the system and stones and strops (I have ordered the extras!).
The thing is, the gradations on the W-E stop at 15.5 degrees but Globals seem to be sharpened at "10 to 15" according to the website. I guess I can slide the collars all the way to the clamps and get about 13 degrees, maybe less (depending on the size of knife) which should be ok, but my real question is whether I should attempt anything fancy, like a convex or micro bevel. I think he hones with a good "steel" and should be pretty good with it, so guess he will be able to maintain a quality edge.
I should add that I won't and wouldn't do a convex or micro bevel if I wasn't 100% sure I could pull it off, so I am not looking for advice about "walking before I can run" etc. Purely the technicalities and merits of applying them to a Global chefs knife. (Oh, and I don't know exactly which of the Global range he owns yet, but he specialises in fish, if that helps!)
(There, my first thread; didn't hurt did it!
)
. Obviously, I am going to practice on my own knives first, and become completely familiar with the system and stones and strops (I have ordered the extras!).The thing is, the gradations on the W-E stop at 15.5 degrees but Globals seem to be sharpened at "10 to 15" according to the website. I guess I can slide the collars all the way to the clamps and get about 13 degrees, maybe less (depending on the size of knife) which should be ok, but my real question is whether I should attempt anything fancy, like a convex or micro bevel. I think he hones with a good "steel" and should be pretty good with it, so guess he will be able to maintain a quality edge.
I should add that I won't and wouldn't do a convex or micro bevel if I wasn't 100% sure I could pull it off, so I am not looking for advice about "walking before I can run" etc. Purely the technicalities and merits of applying them to a Global chefs knife. (Oh, and I don't know exactly which of the Global range he owns yet, but he specialises in fish, if that helps!)
(There, my first thread; didn't hurt did it!
)