Gonna pull the trigger on KME sharpener, maybe

mangelo2407

mangelo2407

Gold Member
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Apr 3, 2015
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482
Anybody wanna talk me out of getting the KME sharpening system :0), I have Smiths Diamond clamp set right now and Im tired of playing with the clamp on this set !! and the heli coils in the stones are junk buuut once you get past that it works. so with that said the KME looks like a dream to me:thumbup:...........

Comments and opinions greatly appreciated

ps I know i (we) all need to learn to be cowboys and freehand on a stone , buuuut i love the precision and results of a guided systems

EYE CANDY :D
7DCF6C1F-2BE9-4FB3-9C04-9548B7DCC5A3_zpskpfw0c0t.jpg
 
Sorry I won't try to talk you out of it. :) I purchased the KME several months ago with the diamond stones and later added the four stone ceramic/hard Arkansas set. Best money I've ever spent for sharpening and I really like it. I still use a Spyderco Sharpmaker for touch-ups but love the KME for everything else. I also bought an angle cube and modified the stone holder to add a piece of metal in order to allow magnets on the cube to attach to the holder.
 
Hi, that's great news, I've been waiting to get one myself. Like it huh? Would you send us pictures of the modification? It would be helpful if you could share with us why you like this system. Thanks V
 
I can't talk you out of it either.
The KME system is great, I went with the regular ceramic stones but later added their diamonds.
Also the penknife jaws are nice if you are into smaller blades.

Even with all my upgrades it is still cheaper than some other systems and I think the KME is very easy to use and versitile.

Nice looking 77 you got there, that is one of my favorite patterns.
 
mangelo2407 said:
Anybody wanna talk me out of getting the KME sharpening system :0), I have Smiths Diamond clamp set right now and Im tired of playing with the clamp on this set !! and the heli coils in the stones are junk buuut once you get past that it works. so with that said the KME looks like a dream to me:thumbup:...........

Comments and opinions greatly appreciated

ps I know i (we) all need to learn to be cowboys and freehand on a stone , buuuut i love the precision and results of a guided systems

EYE CANDY :D
7DCF6C1F-2BE9-4FB3-9C04-9548B7DCC5A3_zpskpfw0c0t.jpg
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Vinifera said:
Sorry I won't try to talk you out of it. :) I purchased the KME several months ago with the diamond stones and later added the four stone ceramic/hard Arkansas set. Best money I've ever spent for sharpening and I really like it. I still use a Spyderco Sharpmaker for touch-ups but love the KME for everything else. I also bought an angle cube and modified the stone holder to add a piece of metal in order to allow magnets on the cube to attach to the holder.
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willc said:
I can't talk you out of it either.
The KME system is great, I went with the regular ceramic stones but later added their diamonds.
Also the penknife jaws are nice if you are into smaller blades.

Even with all my upgrades it is still cheaper than some other systems and I think the KME is very easy to use and versitile.

Nice looking 77 you got there, that is one of my favorite patterns.
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Yup you guys are gonna cost me money !!! Great info and thanks for the input :) and Willc thanks I do love the 77 😎
 
I will not try to talk you out of it either.
The KME is a great sharpener made by a very fine family owned business who are very proud of the product and the customer service is second to none.

I started with the ceramic stones and later bought the diamonds which are perfect.
The penknife jaws are a great addition if you sharpen a lot of smaller blades and if you like super polished edges than ask Ron about the new aluminum or glass blanks with the diamond polishing tapes.
 
Edited to correct original post. I must remind myself to not post when dealing with a lot of pain. I come off as angry, which I am not.

My apologies, Fred
 
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Fred.Rowe said:
The literature, on their web site, states the sharpening angles that can be set in this sharpener are 17 to 30 degrees. Does this mean degrees per side or inclusive, I'm assuming its degrees per side but I may be wrong.

If this is correct, what does one do to sharpen kitchen knives where most all of them carry angles of 20 to 30 degrees inclusive? Is there some alteration that can be made or do they offer an attachment that will allow the user to attain angles this acute?
Fred
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First of all, I don't think it is very chic trying to talk down a competitors product not only in this thread but also in another thread about the Wicked Edge.

Secondly.... your statement that most kitchen knives cary angles of 20 to 30 degrees inclusive is nonsense.

From Knife Edges 101: Kitchen knives:

Knives manufactured in the Western/German tradition (e.g. Henckels and Wusthof and crew) are typically ground with a 20 to 22 degree edge angle. Which means that the actual knife (the included angle) is cutting with a 40–44 degree wedge. Doesn’t seem that sharp, does it? It isn’t. It’s designed to be just sharp enough, yet take a ton of abuse. It can nick a bone and not chip, or saw it’s way through frozen pork tenderloin (something it should never be used to cut through in the first place) and still not crack or break. It’s a warhorse.

Japanese knives (and Japanese hybrids) are factory ground with edges from 10 to 15 degrees. Which adds up to included angles of 20 to 30 degrees—the smallest of these creating a wedge half the size of the typical Western knife. Whoa. No wonder Japanese knives are all the rage—they make everything you slice feel like butter. But beware, there’s no free lunch. Try abusing a Japanese knife and you will pay for it with chips and cracks galore!

Third: The angles as stated on the KME and Wicked Edge website are dependent on how far the knife extents from the clamp and for most kitchen knives this means that they can be sharpened at much lower angles.
 
I like my KME system. I would suggest that you also include the penknife jaws for the smaller blade sizes. You'll be glad to have that option.
What I don't like, and I think it's inherent in any clamping system, is that different knives have different styles/types of swedges making secure clamping difficult depending again on the knife. I use painters tape on those knives and it seems to help grip the knife a bit tighter. If anyone has a better "work around" please post it.
 
fvdk said:
First of all, I don't think it is very chic trying to talk down a competitors product not only in this thread but also in another thread about the Wicked Edge.

Secondly.... your statement that most kitchen knives cary angles of 20 to 30 degrees inclusive is nonsense.

From Knife Edges 101: Kitchen knives:

Knives manufactured in the Western/German tradition (e.g. Henckels and Wusthof and crew) are typically ground with a 20 to 22 degree edge angle. Which means that the actual knife (the included angle) is cutting with a 40–44 degree wedge. Doesn’t seem that sharp, does it? It isn’t. It’s designed to be just sharp enough, yet take a ton of abuse. It can nick a bone and not chip, or saw it’s way through frozen pork tenderloin (something it should never be used to cut through in the first place) and still not crack or break. It’s a warhorse.

Japanese knives (and Japanese hybrids) are factory ground with edges from 10 to 15 degrees. Which adds up to included angles of 20 to 30 degrees—the smallest of these creating a wedge half the size of the typical Western knife. Whoa. No wonder Japanese knives are all the rage—they make everything you slice feel like butter. But beware, there’s no free lunch. Try abusing a Japanese knife and you will pay for it with chips and cracks galore!

Third: The angles as stated on the KME and Wicked Edge website are dependent on how far the knife extents from the clamp and for most kitchen knives this means that they can be sharpened at much lower angles.
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I really have no interest in Chic my interest is in what a product is capable of producing.

I have spent the last 17 years making knives and I have a fairly decent understanding of edge angles used on different styles of knives. There was a time, back in the 50's and 60's were 35 degrees inclusive was the accepted standard for almost any knife. But those numbers no longer apply. With todays modern steels along with the knowledge to heat treat them properly available to all, it is very desirable to grind very acute angles on many styles of blades. I am currently producing kitchen knives in sets that I market locally and on line. The blades I'm making are 0.078 along the spine at the handle junction. I take the edges of these knives to zero and the edge angles are 24 and 26 degrees inclusive. Kitchen knives, as you know, are not meant to be used in an abusive manner but are rather a refined tool meant to be used to slice and peel. I feel that angles in the 30's and 40's
is unrealistic for a tool meant to slice tomatoes.
My edc which is fairly thick at the spine carries and edge angle of 30 degrees inclusive. The hunters I make carry 30 degree edge angles.

The question I ask is pertinent in todays sharpening world where 35 degrees is not the accepted norm but where angles, even down into the teens are applicable.

We sharpen knives professionally here at our shop and as a free service to people locally. We use a wet grinding 2 x 72 belt machine along with an assortment of other sharpening options. Each one of them I use I expect to cover all possibilities in sharpening. If it does not I retire that item and move on.

I don't believe we have met but I will say this; if you believe the question I ask above about available sharpening angles on this tool is out of place or over the top then you are in for some real surprises when talking with anyone who knows the subject. I am not the most knowledgeable knife maker in the world, but with today's internet I can glean knowledge from around the world at the touch of a key and so can the rest of us.

Regards, Fred Rowe
 
Fred.Rowe said:
I have spent the last 17 years making knives and I have a fairly decent understanding of edge angles used on different styles of knives. There was a time, back in the 50's and 60's were 35 degrees inclusive was the accepted standard for almost any knife. But those numbers no longer apply. With todays modern steels along with the knowledge to heat treat them properly available to all, it is very desirable to grind very acute angles on many styles of blades. I am currently producing kitchen knives in sets that I market locally and on line. The blades I'm making are 0.078 along the spine at the handle junction. I take the edges of these knives to zero and the edge angles are 24 and 26 degrees inclusive. Kitchen knives, as you know, are not meant to be used in an abusive manner but are rather a refined tool meant to be used to slice and peel. I feel that angles in the 30's and 40's is unrealistic for a tool meant to slice tomatoes.

My edc which is fairly thick at the spine carries and edge angle of 30 degrees inclusive. The hunters I make carry 30 degree edge angles.

The question I ask is pertinent in todays sharpening world where 35 degrees is not the accepted norm but where angles, even down into the teens are applicable.

I don't believe we have met but I will say this; if you believe the question I ask above about available sharpening angles on this tool is out of place or over the top then you are in for some real surprises when talking with anyone who knows the subject. I am not the most knowledgeable knife maker in the world, but with today's internet I can glean knowledge from around the world at the touch of a key and so can the rest of us.

Regards, Fred Rowe
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Apparently you think you know better than the people of Wicked Edge, KME, Chef's Choice and just about any other sharpener manufacturer as well as most knife manufacturers like Wusthof, Zwilling J.A. Henckels, Victorinoc etc. but that is of course your prerogative. The only thing that triggered my response it that you (mis)used threads about sharpeners from your competitors to promote your own product. Like you say, with today's internet everyone can glean knowledge from around the world.

A knife sharpened to 10 degrees per side comes close to a straight razor and I do not slice my tomatoes with a razor nor do I shave with a kitchen knife.

And no, we have never met and as I am from the Netherlands, I doubt we ever will.
 
fvdk said:
Apparently you think you know better than the people of Wicked Edge, KME, Chef's Choice and just about any other sharpener manufacturer as well as most knife manufacturers like Wusthof, Zwilling J.A. Henckels, Victorinoc etc. but that is of course your prerogative. The only thing that triggered my response it that you (mis)used threads about sharpeners from your competitors to promote your own product. Like you say, with today's internet everyone can glean knowledge from around the world.

A knife sharpened to 10 degrees per side comes close to a straight razor and I do not slice my tomatoes with a razor nor do I shave with a kitchen knife.

And no, we have never met and as I am from the Netherlands, I doubt we ever will.
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I can tell you don't know a lot about the contemporary knife making world. I do this for a living and know of what I speak. Take a look at whats available from todays custom knife makers on line. Ten degrees per side is very common in kitchen cutlery.

If you want to discuss grinding angles or edge angles and how they apply to todays custom knives I would be happy to do so. If you want to discuss internet manners, I think not.

Regards, Fred
 
I love my KME also. If funds allow, get the gold diamond stones, a couple of strops/cbn, the small blade clamp, and the base stand. Then you are set for just about anything.
 
bflying said:
I love my KME also. If funds allow, get the gold diamond stones, a couple of strops/cbn, the small blade clamp, and the base stand. Then you are set for just about anything.
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Yes , I'm looking at the diamond stone set it comes complete with the stand ,diamond stones and they throw in a free strop and I will be adding the small knife jaws later On
 
You might also want to consider the Edge Pro Apex it can go lower then 17dps and I think the larger stones and lack of a clamp make it a bit more versatile.
 
I ordered a KME yesterday and it will be delivered today. I'll let you guys know what I think of it.
 
fsatsil said:
You might also want to consider the Edge Pro Apex it can go lower then 17dps and I think the larger stones and lack of a clamp make it a bit more versatile.
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I was (am) considering the apex pro , but I think I like the clamp system of the KME opposed to the wiggle and freedom of the apex system, but I have no experience with either so I'm totally guessing.....for our viewing pleasure :)

More Eye candy :)
 
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