Wicked Edge + What Stones + Help Needed

C

centex99

Joined
Jan 17, 2011
Messages
5
So... what I've got to sharpen is 99.9% kitchen knives... I'll also likely be sharpening from time to time a few filet knives. I do want to buy a few pocket knives, a skinning knife, and a few others in the future which I will find the forum invaluable to help me make my decisions as I don't want to buy something crappy.... Those obviously will be sharpened at some point too...
I've since decided (80% anyway) on the wicked edge... I have an older (non diamond) lansky system that was given to me, and I can't get a good edge on it... so this seems like a good direction to go.
Kitchen knives... I have a set + few extras of Wustoff Classics, a few crappy knives, two Calphalon knives, and a Shun Classic santuko.
So I need without a doubt the basic set....
Beyond that what should I buy? I want sharp knives... at this point I'm not concerned with mirror polished edges... Can I go from the 600 to the 1200/1600 ceramics? Or do I need both those + Extra Fine set, or neither? What about a leather strop? Which compound? I may consider putting a convex edge on a kitchen knife... not sure yet.
I have the wustoff steel... should I buy a ceramic instead or a glass? Or will that be fine to condition edge between sharpenings on my kitchen knives...

Sorry for the novel and thanks for all the tips/advice help...
 
I'll take a shot at this. There are others more knowledgeable than I am about the subject.

Much of what I've learned is that a doubling of grit as you go up covers you quite efficiently. For example, I have Boride Stones. The grits I have are; 120, 220, 400, 600 and 1000.

From there I like PSA paper. changeofseason introduced me to the Klingspor 6" by 5 meter packs. You can get to 2000 grit with this adhesive backed paper. I prefer to use this paper on my blanks. It puts a wonderful final finish if you're not looking for a polished edge. I might add that at 2000 grit...it's pretty polished.

I've spoken to Ben Dale (creator/owner EdgePro) a number of times regarding peoples obsession with a polished edge. I expressed that I often have better results from lower grit stones and he was in general agreement. The edge doesn't last as long but the cutting efficiency, in general, is superior. BUT, everyone has their own preferences. Lot of Strop guys here...that's definitely a polished edge.

changeofseasons perspective would be invaluable here. He actually provides a sharpening service.

As for a Steel, "they" say the glass is the best, but at $80, most say the difference is not worth the money. I will offer my opinion on the Wustof Steel...retire it. I retired mine and the ceramic gets much nicer results. Many try to use a Steel to sharpen and that is definitely not it's roll. It's roll is to straighten an edge to extend your time between a real sharpening session. My preference is ribbed Ceramic. USA Knifemakers has what looks to be a nice one for like $21. I don't care for the handle though. All should be used with light pressure. I like the way Ben Dale teaches how to use one. The cooks you see grinding away on a regular steel are usually doing more harm than good.

My personal favorite is my 600 grit stone. For whatever reason I seem to reach for that one first, and if I'm in a hurry, that's where I'll stop. I also have Paper Wheels and I like that very much. but if I'm after precision (which I always want on my Santoku) I use my EP. I think you're going to love that machine. I'd buy the new Ceramic stones they've got. There is something about ceramic and how it finishes the blade. It's a really nice abrasive.

Good luck and hang on...the most experienced guys will be around soon.
 
Last edited:
centex99 said:
So... what I've got to sharpen is 99.9% kitchen knives... I'll also likely be sharpening from time to time a few filet knives. I do want to buy a few pocket knives, a skinning knife, and a few others in the future which I will find the forum invaluable to help me make my decisions as I don't want to buy something crappy.... Those obviously will be sharpened at some point too...
I've since decided (80% anyway) on the wicked edge... I have an older (non diamond) lansky system that was given to me, and I can't get a good edge on it... so this seems like a good direction to go.
Kitchen knives... I have a set + few extras of Wustoff Classics, a few crappy knives, two Calphalon knives, and a Shun Classic santuko.
So I need without a doubt the basic set....
Beyond that what should I buy? I want sharp knives... at this point I'm not concerned with mirror polished edges... Can I go from the 600 to the 1200/1600 ceramics? Or do I need both those + Extra Fine set, or neither? What about a leather strop? Which compound? I may consider putting a convex edge on a kitchen knife... not sure yet.
I have the wustoff steel... should I buy a ceramic instead or a glass? Or will that be fine to condition edge between sharpenings on my kitchen knives...

Sorry for the novel and thanks for all the tips/advice help...
Click to expand...

I would go with the basic kit, the ceramic stones and maybe the 5/3.5 strops, especially if you want to try some convex shaping. The jump from the 600 grit stones to the ceramics is reasonable and Emerald is right that they are very nice to finish with. You'll have an excellent working edge at that point, well beyond just basic shaving sharp. If you go on to the strops, you'll refine it further and see a pretty obvious difference in sharpness.
 
Should I buy that Clay or wait for the new stones? (Are there new diamond stones or just the water coming out?) Also how do I order a set of handles to use with the adhesive backed paper?
 
There are many new and exciting things coming up for the WEPS...a great variety of the finest sharpening stones available anywhere, mounted on the WEPS paddles, a series of new very fine grit diamond and other abrasives sprays and balsa strops too.
As for ordering the blank paddles for mounting PSA strips etc. you can call Clay on his toll free line to order and ask any questions you have. You will find him very accommodating. Keep you eyes peeled here and on his site for the new products soon...I am salivating with anticipation!

Best to all
Leo
 
If you have boning knives in your kitchen that have arched blades or any wicked curves to them, you should also order the med/fine stones for curved blades. I haven't received mine yet so I can't give a 1st hand testimonial, but I'm looking forward to trying them out.
 
I just ordered the basic kit then added the 800-1000 grt stones and some leather strops.

What's a good stropping agent I can get locally?
 
Clay, may I ask what thickness and type of leather is used on your W.E. strops? I take it that it's soft enough to give a little when producing convex edges?
 
BladeChemist said:
Clay, may I ask what thickness and type of leather is used on your W.E. strops? I take it that it's soft enough to give a little when producing convex edges?
Click to expand...

I don't know what type, but it's relatively thin... just enough to impart a slight convex to the edge, and round the shoulder a bit.

cbw
 
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