Hey Guys,
relevent info;
I own a full set of very expensive Shun kitchen knives and a Shun folding knife along with a Zero Tolerance 560 and a 350 and a Kershaw Leek and a couple of other folders. I am somewhat new to the folding knives although I do all the cooking at home and love my Shuns. I have never really taken sharpening very seriously, ironically until I got my folders which I carry and use daily. I bought a Chef's Choice electric sharpener designed for Japanese knives and it actually sharpens the knives enough to cut a soft tomato easily and cleanly. However, now that I have discovered this aspect to knives, that is collecting them for the sake of having cool precision tools, not to mention expensive.
Question;
I have a quandry and I would love to get some feedback from you guys. I love the idea of sharpening my own knives, but realistically, it should only be maybe once or twice a year other than stropping or honing. I have kind of narrowed it down to the Wicked Edge System if I do go into doing my own sharpening but it is very and I mean very expensive to do it right to the point of perfection.
In the alternative, there is a guy in Seattle who sharpens knives professionally (Albert Evans), not too far from me, although I would still have to UPS them to him. He seems pretty good and he would do it for $1.50 and inch for the folders and $3 for the kitchen knives on whetstones. So, I could have all my knives sharpened for under a hundred dollars once a year and strop them as needed at home.
it would probably cost me about $600 for the complete Wicked System. So about 6 years and no big one time expense. On the other hand, there is the fun and challenge of doing it yourself which I would like. I probably won't be getting any more knives for some time as I just spent about $400 on my new knives and a stop and loupes and a sheath.
So do I lay down the big bucks now and play (I mean learn) to do it myself or have them done professionally for a much smaller yearly amount. I can afford the system although it is a lot of money for me especially after other recent large expenses even more than the knives I mentioned.
relevent info;
I own a full set of very expensive Shun kitchen knives and a Shun folding knife along with a Zero Tolerance 560 and a 350 and a Kershaw Leek and a couple of other folders. I am somewhat new to the folding knives although I do all the cooking at home and love my Shuns. I have never really taken sharpening very seriously, ironically until I got my folders which I carry and use daily. I bought a Chef's Choice electric sharpener designed for Japanese knives and it actually sharpens the knives enough to cut a soft tomato easily and cleanly. However, now that I have discovered this aspect to knives, that is collecting them for the sake of having cool precision tools, not to mention expensive.
Question;
I have a quandry and I would love to get some feedback from you guys. I love the idea of sharpening my own knives, but realistically, it should only be maybe once or twice a year other than stropping or honing. I have kind of narrowed it down to the Wicked Edge System if I do go into doing my own sharpening but it is very and I mean very expensive to do it right to the point of perfection.
In the alternative, there is a guy in Seattle who sharpens knives professionally (Albert Evans), not too far from me, although I would still have to UPS them to him. He seems pretty good and he would do it for $1.50 and inch for the folders and $3 for the kitchen knives on whetstones. So, I could have all my knives sharpened for under a hundred dollars once a year and strop them as needed at home.
it would probably cost me about $600 for the complete Wicked System. So about 6 years and no big one time expense. On the other hand, there is the fun and challenge of doing it yourself which I would like. I probably won't be getting any more knives for some time as I just spent about $400 on my new knives and a stop and loupes and a sheath.
So do I lay down the big bucks now and play (I mean learn) to do it myself or have them done professionally for a much smaller yearly amount. I can afford the system although it is a lot of money for me especially after other recent large expenses even more than the knives I mentioned.
or maybe that SG2 blade can take a lower angle than a WES supports, which call for other options.
