- Joined
- Mar 22, 2013
- Messages
- 2
I have lurked on here for a while and figured I would make a post. I have started to feel like my sharpening is a bit of OCD but precision makes perfection right?
One day while cleaning salmon I wondered why I was never able to get my knife as sharp as the day I bought it. I started looking at sharpening systems. I had the electric three grit Chef's Choice and the final stage was decent but it never had that edge I wanted. I had an old oil stone which belonged to my grandfather. Freehand was not for me though. I purchased the Lansky system but hated the rods and how the angle would vary from the attachment point. Also when the stones were not exactly the same thickness I could never progress to the next stone with the same exact angle.
I did a bit of research and purchased the Edge Pro Apex. Someone recommended the drill stop collar (which is an absolute must have btw) and I was off sharpening everything I could find. I literally thought "I wonder how sharp I could get one of those butter knives."
The one thing I have noticed with the edge pro is that the stones can wear unevenly from one end to the other, even with regular flattening sessions. I work for a paper company and have access to a digital IDS thickness gauge. .0005" +/- .001" Accuracy. I flattened all of my stones using the pencil mark trick. I started measuring my stones and noticed that one end would be a bit thicker than the other end. For example one stone was 5.91 mm and the other side was 6.01 mm.
I took them back to the flattening stone and applied more pressure on the thicker end until the match perfectly. End to end, side to side same exact thickness.
The before and after difference was drastic. My knives went from being very sharp to ridiculously sharp. Now when I clean salmon I know my knives are much sharper than a brand new knife and the fillet quality proves it.
A lot of the information I have learned in the past 18 months since I started obsessing about metal edges has come from this site and the informative posts.
Thanks,
John
One day while cleaning salmon I wondered why I was never able to get my knife as sharp as the day I bought it. I started looking at sharpening systems. I had the electric three grit Chef's Choice and the final stage was decent but it never had that edge I wanted. I had an old oil stone which belonged to my grandfather. Freehand was not for me though. I purchased the Lansky system but hated the rods and how the angle would vary from the attachment point. Also when the stones were not exactly the same thickness I could never progress to the next stone with the same exact angle.
I did a bit of research and purchased the Edge Pro Apex. Someone recommended the drill stop collar (which is an absolute must have btw) and I was off sharpening everything I could find. I literally thought "I wonder how sharp I could get one of those butter knives."
The one thing I have noticed with the edge pro is that the stones can wear unevenly from one end to the other, even with regular flattening sessions. I work for a paper company and have access to a digital IDS thickness gauge. .0005" +/- .001" Accuracy. I flattened all of my stones using the pencil mark trick. I started measuring my stones and noticed that one end would be a bit thicker than the other end. For example one stone was 5.91 mm and the other side was 6.01 mm.
I took them back to the flattening stone and applied more pressure on the thicker end until the match perfectly. End to end, side to side same exact thickness.
The before and after difference was drastic. My knives went from being very sharp to ridiculously sharp. Now when I clean salmon I know my knives are much sharper than a brand new knife and the fillet quality proves it.
A lot of the information I have learned in the past 18 months since I started obsessing about metal edges has come from this site and the informative posts.
Thanks,
John