Sikayos need first sharpening on W.E. advice please

6

62strat

Joined
Jul 5, 2013
Messages
8
Hello,
I am brand new to the forum and this is my first post. I need to sharpen two CRK Sikayo kitchen knives. I have access to a WickedEdge system and I have been waiting until I can get some pointers. What do I need to know to do it correctly?

Thanks in advance.
 
I have been using the WE system for than a year and a half. Don't take what I have to say the wrong way ..... but if you have not used the system before ..... I would not recommend you attempt it. Those are some pretty long knives and will require some "developed" skill to get the entire edge perfect. What I would recommend is 1) watch Clay Allison's videos and 2) since you have access to the system go out and buy some really cheap kitchen knives which approximate the Sikayo's in length and practice with them. When you feel comfortable ..... then, and only then, attempt to sharpen the CRKs. Just my opinion .... but it could save you a headache!
 
d.r.h. said:
I have been using the WE system for than a year and a half. Don't take what I have to say the wrong way ..... but if you have not used the system before ..... I would not recommend you attempt it. Those are some pretty long knives and will require some "developed" skill to get the entire edge perfect. What I would recommend is 1) watch Clay Allison's videos and 2) since you have access to the system go out and buy some really cheap kitchen knives which approximate the Sikayo's in length and practice with them. When you feel comfortable ..... then, and only then, attempt to sharpen the CRKs. Just my opinion .... but it could save you a headache!
Click to expand...

I could not agree more.
 
Thank you. I was thinking along the same lines. I do have some time on the we and feel almost comfortable. If I'm very careful what's the worst I could do? They are tools to be used. i respect their quality and precision but im over the precious untouchable stage. I have been using the sharp maker with zero success. The instructions that CRK include were unclear. I was disappointed in the CS that CRK provided. They told me to watch the sharp maker DVD which I did.: )The medium grey stones don't seem to take off much steel. If I decide to go ahead with the project what angle would I use on the edge and how would I set up the angle on the we to remove the burr from the back edge?
Thanks
 
Your correct the sharpmaker gray stones don't take much material off, but if you are patient they will work. I'm not patient so I bought the diamond stones for it. There are some really good YT videos on using it. I use both the corners and flats.
 
As BBQ Boy said, I believe the Sikayos are chisel grinds (based on the pics I have seen) ... but have no idea what the actual edge bevel is from CRK. However, this will present some minor challenges mounting it in the WE. While you would be better served (possibly) by posting your questions on the WE forum .... my guess is that setting the angles on the WE will be a matter of trial and error. Use a sharpie and adjust your angle on each arm based on what light strokes with your finest grit paddles are showing you. Each arm will have a different setting because of the way the knife will sit in the WE vise.
 
I have the instructions from CRK themselves and will post it in the morning for you. Mine are with the sharpmaker.
 
Here is part of the email I received from Heather regarding the sharpening of the Sikayo......

" The razor sharp cutting edge is achieved by being sharpened from only one
side -- the bevel side. We have found the Spyderco TriAngle Sharpmaker to be
an extremely convenient and effective edge maintenance tool and suggest you
use the flat side of a gray or white stone. On the bevel side only, stroke
the edge until a fine burr appears on the left side of the blade (i.e. flat
side). To remove the burr on the flat side of the blade , raise the ceramic
triangle about 5 degrees off the knife and stroke it once or twice down the
edge. Your edge will be acutely sharp again. Maintain the edge frequently --
your knife will be sharp whenever you need it and the edge will last longer.
Be careful to lift the knife slightly when reaching the end of the stroke so
the tip of the knife remains at the vertical to the ceramic triangle. If the
tip is allowed to drop off the ceramic triangle it will round the point. "

I did this with my 6.5" Sikayo and it worked perfectly. I only used the white stones.
 
Last edited:
Thank you. Please clarify "raise about 5 degrees off the knife" to remove the burr. Is this just to make the orientation a more acute angle?

I can't raise a burr on this knife with the medium stone. I can raise a burr.
My triangles are clean with scotch brite and BK Friend.
 
62strat said:
Thank you. Please clarify "raise about 5 degrees off the knife" to remove the burr. Is this just to make the orientation a more acute angle?

I can't raise a burr on this knife with the medium stone. I can raise a burr.
My triangles are clean with scotch brite and BK Friend.
Click to expand...

When I sharpen ( I have the right hand model ), I sharpen the sikayo with the white sharpmaker stones using the "left" stone only. After getting the edge to where I feel it would be good, I take the other white stone and lay it flat against the backside ( non bevel side ) and raise it ever so slightly and make about 2 swipes down the backside of the blade. This will remove the burr and restore sharpness.
 
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