So I recently bought the Razor Edge Guide, 8" hones and the video. Watched the video (informative AND entertaining. hehe) I definitely get it for hunting knives, and other thin blades. However, the guide itself is smaller than I expected (it is the normal sized one, not the smaller cub.) So I have two problems that maybe you Razor Edge owners can resolve for me:
1) My main goal is to get my kitchen knives sharp. Should be no problem for the little guys, but for my 8" Wusthof Classic and 6" Henckels (new cheap-o German one) Chef's knives, the problem is that the blades are so wide (distance from spine to cutting edge) that it is physically not possible to have only 1/2 inch of the blade extending past the clamp. This recommended 1/2 inch extension should give an angle (the half angle) of around 22 degrees. I find my blades extend by around 1.2 inches, giving an angle of around 15-16 degrees. The max angle I can get (for that last microbevel) is around 16-17 degrees. This isn't too far from the 15/20 degrees recommended for kitchen knives, but would these angles be too small for a soft steel german knife used for normal kitchen duties (especially since the relief angle is very small, as recommended in the video)? I know they'll cut well, but I don't want to be resharpening them once a week.
2) Since these knives are a bit longer, the clamp position on the blade is not in the middle, but closer to the tip (to maintain the recommended positioning). Therefore, as the knife edge is bellying towards the tip, the clamp is not parallel to the spine, but angles up a bit toward the tip. Is this a problem for keeping the same angle towards the bolster?
Basically I want to know if the razor edge guide is appropriate for these type of knives, and if you Razor Edge users do anything special for them. Thanks!
1) My main goal is to get my kitchen knives sharp. Should be no problem for the little guys, but for my 8" Wusthof Classic and 6" Henckels (new cheap-o German one) Chef's knives, the problem is that the blades are so wide (distance from spine to cutting edge) that it is physically not possible to have only 1/2 inch of the blade extending past the clamp. This recommended 1/2 inch extension should give an angle (the half angle) of around 22 degrees. I find my blades extend by around 1.2 inches, giving an angle of around 15-16 degrees. The max angle I can get (for that last microbevel) is around 16-17 degrees. This isn't too far from the 15/20 degrees recommended for kitchen knives, but would these angles be too small for a soft steel german knife used for normal kitchen duties (especially since the relief angle is very small, as recommended in the video)? I know they'll cut well, but I don't want to be resharpening them once a week.
2) Since these knives are a bit longer, the clamp position on the blade is not in the middle, but closer to the tip (to maintain the recommended positioning). Therefore, as the knife edge is bellying towards the tip, the clamp is not parallel to the spine, but angles up a bit toward the tip. Is this a problem for keeping the same angle towards the bolster?
Basically I want to know if the razor edge guide is appropriate for these type of knives, and if you Razor Edge users do anything special for them. Thanks!