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Should I buy an Edge Pro Apex?
- Thread starter ryanv403
- Start date
If you want a non-clamping sharpener then yes get the Edge pro, if you want a clamp system for even more precision angles but less flexibility with blade length then get a Wicked Edge.
Along with either system do some research on free hand sharpening so you know how if you need to and look into stropping with any system you decide to go with as well.
-Hans
Along with either system do some research on free hand sharpening so you know how if you need to and look into stropping with any system you decide to go with as well.
-Hans
- Joined
- Feb 20, 2011
- Messages
- 384
Either system is an excellent investment. Just order, relax and practice. Both have a short learning curve. Watching the videos are also helpful.
I have an Apex also. I do like it. The system has been my premium sharpener ever since I got it. Now I have a paper wheel set up also, but I still find the Apex gets plenty of use. I just expanded my accessory selection to include diamond plates, balsa strops, and a leather strop. (the balsa and leather strops are home made). The Apex is a very versatile system. If you are needing to reprofile edges this is the system to get.
I will say, though, that the suction cup base is not very good. I use it on a wood surface and the suction cups just don't work. Maybe I will get a heavy steel plate for a base and put some rubber feet on the bottom or something. That might be my next modification.
If you reprofile a lot the 120 stone might get a bit of a work out. This is the fastest one to wear down. I have not flattened mine, but if I hold a straight edge against the stone there is a nice gap in it. If you do any heavy duty grinding just be aware of this and maybe stock up more of the low grit stones.
The system I got is the kit with all the stones 120-1000 grit. Then I added 3 blanks and polish tape up to 6000 grit. For regular blades this system works great. For harder steels (3V as I have been working on recently) you need diamonds. I switched at the 1000 grit stone and went to 6 micron, 3 micron, and 1 micron diamond plates. Adjust grit level to edge finish as you want.
I will say, though, that the suction cup base is not very good. I use it on a wood surface and the suction cups just don't work. Maybe I will get a heavy steel plate for a base and put some rubber feet on the bottom or something. That might be my next modification.
If you reprofile a lot the 120 stone might get a bit of a work out. This is the fastest one to wear down. I have not flattened mine, but if I hold a straight edge against the stone there is a nice gap in it. If you do any heavy duty grinding just be aware of this and maybe stock up more of the low grit stones.
The system I got is the kit with all the stones 120-1000 grit. Then I added 3 blanks and polish tape up to 6000 grit. For regular blades this system works great. For harder steels (3V as I have been working on recently) you need diamonds. I switched at the 1000 grit stone and went to 6 micron, 3 micron, and 1 micron diamond plates. Adjust grit level to edge finish as you want.
- Joined
- Oct 17, 2010
- Messages
- 462
I have one and like it alot. It is a bit difficult for me to use on small blades..what I mean by small is short from top to bottom. The edge doesnt stick out very far from the edge.
- Joined
- Dec 27, 2004
- Messages
- 2,270
Try this...
Put a non-skid pad under the dish. Contains any mess and you can setup just about anywhere.
cbw
I've had one for a couple of weeks and every knife in the house is shaving sharp.
Three accessories that I'd recommend from Chefknivestogo:
-the magnet that makes it much easier to hold your knife on the bed
-the drill stop collar that allows you to easily adjust for different wear rates on the stones
-pocket microscope - 45 x - it will speed up your learning curve since you can see the scratch patterns from each stone.
I set mine up on a piece of granite. It's about 10" x 12" x 3/4" with a polished finish on one side. The suction cups stick to this better than most anything and it has the weight to hold it still while I'm working.
While my knives are sharper than I ever dreamed I could get them, now I'm exploring getting them even sharper. I've never been able to do a decent job of freehand sharpening and the EP is a tool that compensates for my lack of skills.
I don't know anything about the Wicked Edge, but I've heard good things about it.
JMHO,
Allen
Three accessories that I'd recommend from Chefknivestogo:
-the magnet that makes it much easier to hold your knife on the bed
-the drill stop collar that allows you to easily adjust for different wear rates on the stones
-pocket microscope - 45 x - it will speed up your learning curve since you can see the scratch patterns from each stone.
I set mine up on a piece of granite. It's about 10" x 12" x 3/4" with a polished finish on one side. The suction cups stick to this better than most anything and it has the weight to hold it still while I'm working.
While my knives are sharper than I ever dreamed I could get them, now I'm exploring getting them even sharper. I've never been able to do a decent job of freehand sharpening and the EP is a tool that compensates for my lack of skills.
I don't know anything about the Wicked Edge, but I've heard good things about it.
JMHO,
Allen
Try this...
Put a non-skid pad under the dish. Contains any mess and you can setup just about anywhere.
cbw
HAHA! Thats GREAT! I'll have to get me one of those dishes. At first I thought that was plastic = too light, then I figured it was glass and even then it would slide a bit. No doubt the non-skid stuff is needed (I have a whole roll by the way). I was at the store today too, darn. I will look around the next time I am out and see what I can come up with.
What are the dimensions of that dish? Do you like the set up? Do you wish it was wider or longer?
powernoodle
Power Member
- Joined
- Jul 21, 2004
- Messages
- 11,992
I highly recommend the Edge Pro. But only if you like sick, crazy sharp mirrored edges. If you are looking for dull and nasty, its not for you.
- Joined
- Oct 16, 2010
- Messages
- 5,902
So with the Edgepro what is a typical, easily obtained object used to block a small, narrow blade so that it reaches the edge?
I like my Edge Pro a lot. If I were to do it again I would get it through Mark @ Chef Knives to Go with upgraded stones. As to the suction cups, I mounted mine on the round glass available for flattening stones. The glass comes with a rubber gasket all around. Works perfect and contains any water that may drip off the stones.
- Joined
- Apr 2, 2012
- Messages
- 395
I've had an Edge Pro Apex for months. I use it to do professional sharpening as well as around the house. It's a good system and will get you started pretty cheaply. The most basic 220/320 package actually will work well. I don't take my kitchen knives higher because the toothy edge of the 320 is awesome on slicing tomatoes 
I do have the full Edge Pro setup all the way to 6000 grit. Yes, it makes for very sharp blades. It's also damn time-consuming to go that high. While its fun to show your buddies a hair popping edge, that won't last long under most regular use.
My suggestions in order of importance/usefulness.
1. Basic Edge Pro Apex with 220/320 stones. Maybe it's 220/400 these days. Either way is good.
2. 120 stone for fixing extremely dull blades and reprofiling.
3. 600 and 1000 grit stones.
4. 2k, 3k, and 6k tapes. If you get these, I really suggest the glass blanks. They're smoother and work great with the tapes.
I have "test driven" Chosera stones. They are nice. They're also pricey. The 5k and 10k leave a super fine edge, but can be damaged by the knife tip or when changing to a steeper angle in the blade. While people complain about the tapes getting cut up, the Choseras are not real tough either. The Edge Pro stones are much more "beginner friendly."
Chef Knives to Go is a wonderful vendor. Nice folks for sure. I'd suggest just starting with a 120, 220, 320/400 setup and get good with it. The included ceramic rod after the 320/400 stone works very well.
Good luck!
I do have the full Edge Pro setup all the way to 6000 grit. Yes, it makes for very sharp blades. It's also damn time-consuming to go that high. While its fun to show your buddies a hair popping edge, that won't last long under most regular use.
My suggestions in order of importance/usefulness.
1. Basic Edge Pro Apex with 220/320 stones. Maybe it's 220/400 these days. Either way is good.
2. 120 stone for fixing extremely dull blades and reprofiling.
3. 600 and 1000 grit stones.
4. 2k, 3k, and 6k tapes. If you get these, I really suggest the glass blanks. They're smoother and work great with the tapes.
I have "test driven" Chosera stones. They are nice. They're also pricey. The 5k and 10k leave a super fine edge, but can be damaged by the knife tip or when changing to a steeper angle in the blade. While people complain about the tapes getting cut up, the Choseras are not real tough either. The Edge Pro stones are much more "beginner friendly."
Chef Knives to Go is a wonderful vendor. Nice folks for sure. I'd suggest just starting with a 120, 220, 320/400 setup and get good with it. The included ceramic rod after the 320/400 stone works very well.
Good luck!
One of the nicest things about using that glass baking dish under the EdgePro is that the glass used for them is borosilicate glass, one of the very best 'touch-up' materials to use in the same way one would use a butcher's steel. Every day, give the knife edge a few swipes along the rim of the baking dish before you begin your food prep and you'll keep that EdgePro edge in fine shape a LOT longer! No need to spend money on an extra butcher's steel!
Stitchawl
Stitchawl