needing to reset my angle every time?

[corey4]

i currently have the work sharp precision adjust and am considering a higher end wicked edge or tsprof.

aside from the flex in the WS, my biggest complaint is every time i need to resharpen my most used knife, i have to reprofile the edge with the 400/600 grit instead of just rehoning with the 800 grit. i do have the little spacers that set the angle indicators to the same angle, and the block that goes under the knife holder to help with the flex, so in theory the angle should be the same every time, but it's not.

is this the case with the WE and tsprof? just set it to the angle you need and it will line up every time? or will i still need to reprofile with a courser grit before i move to a finer grit?

 

[Fixedwing]

I use a tsprof kadet pro and set all of my edc knifes at 20 degrees. To acomplish a repeatable angle every time, I use a Klein digital angle finder. Once a knife has been reprofiled, it is extremely easy to touch up an edge. When using stones or strops of different depths, there is an adjustment on this system that will compensate to keep the working angle consistent. The tsprof kadet pro is very well machined, much like a high end microscope. As long as you let the weight of the stones do the work and maintain consistentcy, you will achieve and maintain a stupid sharp edge.

 

[RustyIron]

will i still need to reprofile with a courser grit before i move to a finer grit?

A cross section of your knife edge is a triangle. As you use your crazy-sharp knife, you're wearing away that pointy triangle into a rounded, dull curve. The next time you sharpen, you will need to grind away all the material necessary to get rid of the curve and re-establish that perfect triangle. How much metal you need to grind away depends on how dull the blade actually is. If a coarser stone allows you to accomplish your goal more quickly, then do it. If you're happy spending a lot of time with a stone that is finer than it needs to be, then go ahead. There's nothing wrong with that.

 

[TheOne45]

I use a tsprof kadet pro and set all of my edc knifes at 20 degrees. To acomplish a repeatable angle every time, I use a Klein digital angle finder. Once a knife has been reprofiled, it is extremely easy to touch up an edge.

So; you put a knife in clamps, you set the angle at 20 degrees and then you reprofile the knife. All your knives are sharpened at 20 degrees.
If I understand correctly the next time you sharpen one of your knives you don't have to use angle cube; you just clamp and sharpen.
But; for this theory to work you must clamp each knife every time at exactly the same position. If not this will change your sharpening angle.
How you do that?

 

[Fixedwing]

So; you put a knife in clamps, you set the angle at 20 degrees and then you reprofile the knife. All your knives are sharpened at 20 degrees.
If I understand correctly the next time you sharpen one of your knives you don't have to use angle cube; you just clamp and sharpen.
But; for this theory to work you must clamp each knife every time at exactly the same position. If not this will change your sharpening angle.
How you do that?

I use the angle cube everytime; of course you can't clamp the the knife in the same position. This is what works for me. YMMV

 

[toker]

So; you put a knife in clamps, you set the angle at 20 degrees and then you reprofile the knife. All your knives are sharpened at 20 degrees.
If I understand correctly the next time you sharpen one of your knives you don't have to use angle cube; you just clamp and sharpen.
But; for this theory to work you must clamp each knife every time at exactly the same position. If not this will change your sharpening angle.
How you do that?

The angles listed on the sharpeners are just a relative angle. Depending on the height and thickness of the blade and where the blade is clamped, the actual sharpening angle may be different. For example, when I sharpen a kitchen knife on my Wicked Edge, the left angle may be set at 18° and the right side may be set at 19°. But when I use an angle cube, the true angle is 20° on both sides.

The easiest way I've found is record the position and angle for each knife on a spreadsheet once you find the true sharpening angle.

Brand	Model	L	R
Henckels	Cheese	27°	-
Henckels	Paring	20°
Henckels	Steak	20°	-
Henckels	Santoku	20°	-
Henckels	Chef	23°	-
Itou	Gyuto	18°	19°
Kai	Kitchen	18°	-
Masakage	Honesuki	16°	17°