Wow! That is absolutely fantastic! I guess I'll need to add the waterstones to my order. I can't thank you enough. You are a Master at what you do. Awesome! That knife has served in the kitchen countless times and has maintained the edge better than anything I've ever used. If you never used on on some complex veggie work, you would be blown away by it. With the concave bevel on the back side, there is no vacuum created so it literally glides right through just about anything.
What a wonderful extensible system the Wicked Edge offerings are! Your channel is definitely sub-worthy. If you get a chance, please show us how you would use the system to sharpen a Cold Steel Gurkha Kukri Plus. If you do not have access to one, I'll be glad to volunteer mine and release you guys of liability. It looks like you may have one on your back wall or at least some kukri. I'd be particularly interested in seeing the later Cold Steel Gurkha Kukri Plus (made of O-1 steel made after your video) because of its particular attributes.
Clay, I just got a Pro Pack 2 two days ago. It is a great system, little bit expensive for what it is but better than other sharpening systems I know. I resharpened my Spyderco Southfork but even after two hours of continous sharpening and polishing I couldn get a mirror edge. The same problem on my brother's custom Elmax knife. I was dissapointed by the result but then I tried my new cheap 1000/6000 waterstone. I have two blank stone holders. So I put the waterstone on the holder and started
What is the name/model of the knife sharpening/clamp? Great to get a precision grind to the degree. Which is hard to do by hand alone. Takes so much more time to get the feel to know you're putting down the right amount of pressure and keeping the knife at the right angle as you're running it over a whet stone.
Clay, what is the liquid you soaked the water stones? water with some oil? I've just ordered one WE with some naniwa-chosera optional water stones. great product, I'm excited to try it.
Hey Goro, Thanks for writing. I am pretty sure I can tell you what's going on with your sharpening: your system is so new that the stones aren't broken in yet. There is a really good article relating to just what you're talking about on our website. It's the first item in the FAQ under the Resources tab. I think it will really help. The main thing is that the diamonds are extra coarse when you first get the machine and all the extra, loose diamonds need to be knocked off to get great results.
But anyway, it's a good system. All my knives were shaving sharp after my first attempt. And a japanese santoku kitchen knife (Xmass gift for my mother) was set to 13 degrees per side. I am sure My mother will love it because it's really scary sharp. :-) I hope we will see further evolution of your sharpening system in the future. Maybe a system for clamping and sharpening an axe would be nice to see...
Thanks Caleb. We get a lot of corrections from knowledgeable people like you and really appreciate them. I was naming the model from Shun when I should have included the more technical description of the blade style. Thanks for pointing it out!
Looks great. I would like to get myself a full set when I get a chance. But for those of you that don't have the money or ability (I cannot find these sets in my country easily) to get one of these you could always try sand paper to sharpen your knives. I start with as low as I can get sometimes 60 grit depending on how bad the knife is and go up to 2000 grit, or more if you want it shinier, in the end I get very very sharp knives. They don't look great but they cut great. =)
@shockey49 - your message isn't showing up here in the list but I did get an email notification about it. Please email me directly at Clay@wickededgeusa.com and I'll get back to you via email about sharpening and any other questions you have.
Because their totally disconnected from whats important and let their emotions guide them. If the guy doesn't speak the way they like or whatever, they thumbs it down.
Just poking some fun, ya know. If you've spent much time in a professional kitchen then you must know how much razzing the 'perpetually sharpening' cook always gets.
Using 'Usuba' and 'Nakiri' interchangeably is all too common. Even some knife sellers make the mistake. For example, Mercer Cutlery's catalog description of their Usuba knives starts with, "Also known as nakiri . . ." When I called to ask for clarification of how their so-called 'Usuba' is ground, their customer service people didn't know.
+F0DZILLA Nope. I spent a few years cooking and running some small kitchens but my main restaurant experience is in the front of the house. Why do you ask?
+Clay Allison to much time spent on setting up your machine and then sharpening it. Also the tension you apply to the centre of the knife could potentially warp it or internally damaged it. Shun knives are to be used with passion s is the food and not just put onto display on a magnetic strip. That all sounds kinda negative, but as a pro chef I come across videos like yours and wonder what is the actual purpose of it if not just to show off your purchasement and your tools. less educational just things for fun.
+F0DZILLA Thanks for explaining. The cool thing about this machine is that once you've set your knife up one time, touch-ups take less than 30 seconds and they're extremely precise using the settings you originally established and are really gentle on the knife. Our studies are showing that the kinds of edges we're producing last an extremely long time, so periodic touch-ups that only take 30 seconds or less are really efficient. We've had a lot of restaurants adopt the system to replace their sharpening services for their house knives and the chefs are comfortable sharpening their personal knives as well since the system is so precise. A number culinary academies are using them as well in their teaching kitchens. There are a few knives that it won't work well for like a yanagiba that has complex convex shaping from the shinogi to the edge and also from the heel to the tip.
+F0DZILLA He's mostly using the weight of the stone and jig, there's no risk of warping the knife; you'd knock the whole sharpening system over on it's side before that would happen. Shun knives aren't great anyways, they do a sub par job heat treating VG-10 and it tends to be more chippy than Kasumi, Tojiro, Masakage or Tanaka, similar problems with SG-2. The obvious purpose of this video is to show how this sharpening system works, and how the layman with little to no sharpening skills can get a professional, screaming sharp edge at home, as it takes most of the human error out of the equation.
Wow! That is absolutely fantastic! I guess I'll need to add the waterstones to my order. I can't thank you enough. You are a Master at what you do. Awesome!
That knife has served in the kitchen countless times and has maintained the edge better than anything I've ever used. If you never used on on some complex veggie work, you would be blown away by it. With the concave bevel on the back side, there is no vacuum created so it literally glides right through just about anything.
What a wonderful extensible system the Wicked Edge offerings are!
Your channel is definitely sub-worthy.
If you get a chance, please show us how you would use the system to sharpen a Cold Steel Gurkha Kukri Plus. If you do not have access to one, I'll be glad to volunteer mine and release you guys of liability. It looks like you may have one on your back wall or at least some kukri. I'd be particularly interested in seeing the later Cold Steel Gurkha Kukri Plus (made of O-1 steel made after your video) because of its particular attributes.
Clay,
What make/model is the usb microscope cam that you have sitting on your desk there and how do you like it? Would you recommend it?
Clay, I just got a Pro Pack 2 two days ago. It is a great system, little bit expensive for what it is but better than other sharpening systems I know. I resharpened my Spyderco Southfork but even after two hours of continous sharpening and polishing I couldn get a mirror edge. The same problem on my brother's custom Elmax knife. I was dissapointed by the result but then I tried my new cheap 1000/6000 waterstone. I have two blank stone holders. So I put the waterstone on the holder and started
What is the name/model of the knife sharpening/clamp? Great to get a precision grind to the degree. Which is hard to do by hand alone. Takes so much more time to get the feel to know you're putting down the right amount of pressure and keeping the knife at the right angle as you're running it over a whet stone.
Clay, what is the liquid you soaked the water stones? water with some oil? I've just ordered one WE with some naniwa-chosera optional water stones.
great product, I'm excited to try it.
Hey Goro,
Thanks for writing. I am pretty sure I can tell you what's going on with your sharpening: your system is so new that the stones aren't broken in yet. There is a really good article relating to just what you're talking about on our website. It's the first item in the FAQ under the Resources tab. I think it will really help. The main thing is that the diamonds are extra coarse when you first get the machine and all the extra, loose diamonds need to be knocked off to get great results.
But anyway, it's a good system. All my knives were shaving sharp after my first attempt. And a japanese santoku kitchen knife (Xmass gift for my mother) was set to 13 degrees per side. I am sure My mother will love it because it's really scary sharp. :-) I hope we will see further evolution of your sharpening system in the future. Maybe a system for clamping and sharpening an axe would be nice to see...
Nice one Clay. I was wondering how to handle the 0 degree on the back.
how do you adjust or compensate for the angle differences for small or tall (like cleaver) knifes, as the size of the knife changes the geometry?
the single-bevel blade is called an Usuba
Thanks Caleb. We get a lot of corrections from knowledgeable people like you and really appreciate them. I was naming the model from Shun when I should have included the more technical description of the blade style. Thanks for pointing it out!
Great demo on the sharpening system! I wanna have that system
The diamond plates are 3mm thick. The Choseras start at 5mm thick but will wear down over time.
Looks like an assymetrical thinned Nakiri, not an Usuba. Usuba blades are thicker with a distinctive tip.
what an idea! great product!
Looks great. I would like to get myself a full set when I get a chance. But for those of you that don't have the money or ability (I cannot find these sets in my country easily) to get one of these you could always try sand paper to sharpen your knives. I start with as low as I can get sometimes 60 grit depending on how bad the knife is and go up to 2000 grit, or more if you want it shinier, in the end I get very very sharp knives. They don't look great but they cut great. =)
What is the name of the jig you use to hold the knife?
I once worked with a guy like you - by the time he finished his mis en place I had done 40 covers, LOL.
Can you buy this sharpening device in the UK ?
where can i buy one of those sharpening systems and for how much?
You can buy them at www.wickededgeusa.com. The prices start at $299.
i need a sharpening tool like yours, how can i get one?...
whats the name of the clamp equipment?
tell me please. what thickness of stones
We don't have a dealer there yet, but we do ship.
You are a Wizard.
Do you have one yet ?
@shockey49 - your message isn't showing up here in the list but I did get an email notification about it. Please email me directly at Clay@wickededgeusa.com and I'll get back to you via email about sharpening and any other questions you have.
I bet if you slipped off the end with that I can bet you'd have one sliced hand.
Try Cabela's gun cases.
awesome
man, i really want your job lol
Because their totally disconnected from whats important and let their emotions guide them. If the guy doesn't speak the way they like or whatever, they thumbs it down.
Just poking some fun, ya know. If you've spent much time in a professional kitchen then you must know how much razzing the 'perpetually sharpening' cook always gets.
Using 'Usuba' and 'Nakiri' interchangeably is all too common. Even some knife sellers make the mistake. For example, Mercer Cutlery's catalog description of their Usuba knives starts with, "Also known as nakiri . . ." When I called to ask for clarification of how their so-called 'Usuba' is ground, their customer service people didn't know.
Because they're not very sharp individuals.
You're not a chef are you?
+F0DZILLA Nope. I spent a few years cooking and running some small kitchens but my main restaurant experience is in the front of the house. Why do you ask?
+Clay Allison to much time spent on setting up your machine and then sharpening it. Also the tension you apply to the centre of the knife could potentially warp it or internally damaged it. Shun knives are to be used with passion s is the food and not just put onto display on a magnetic strip. That all sounds kinda negative, but as a pro chef I come across videos like yours and wonder what is the actual purpose of it if not just to show off your purchasement and your tools. less educational just things for fun.
+F0DZILLA Thanks for explaining. The cool thing about this machine is that once you've set your knife up one time, touch-ups take less than 30 seconds and they're extremely precise using the settings you originally established and are really gentle on the knife. Our studies are showing that the kinds of edges we're producing last an extremely long time, so periodic touch-ups that only take 30 seconds or less are really efficient. We've had a lot of restaurants adopt the system to replace their sharpening services for their house knives and the chefs are comfortable sharpening their personal knives as well since the system is so precise. A number culinary academies are using them as well in their teaching kitchens. There are a few knives that it won't work well for like a yanagiba that has complex convex shaping from the shinogi to the edge and also from the heel to the tip.
+F0DZILLA He's mostly using the weight of the stone and jig, there's no risk of warping the knife; you'd knock the whole sharpening system over on it's side before that would happen. Shun knives aren't great anyways, they do a sub par job heat treating VG-10 and it tends to be more chippy than Kasumi, Tojiro, Masakage or Tanaka, similar problems with SG-2. The obvious purpose of this video is to show how this sharpening system works, and how the layman with little to no sharpening skills can get a professional, screaming sharp edge at home, as it takes most of the human error out of the equation.
*Nakiri, not nikiri
tell me please. what thickness of stones