It's really cool.
Again I'm the guy with a 20-year old set of Henckels Four Stars that were always "sharpened" on one of those 3-wheel electric Chef's Choice (the glorified can opener).
Please do not stone me; I have repented and seen the light.
Last week I went to see Jon at JKI in Venice, California.
I spent a couple hours with him and Sara and left with my first two real knives, but that's another thread I'll start soon.
They are wonderful people.
Now, I'm training on my new EP Pro with my old Henckels, which I will keep for the family to use.
Ben sent me 220, 320 and 1000 (instead of 600) stock stones.
The edges of my old Henckels are are all really trashed.
I started today on the 260mm chef.
I am first putting a 13 degree bevel on it, then (I think) a 20 degree bevel will finish it off.
Right now I think I'm finished with the 3 stones at 13 degrees.
I didn't even bother trying to approach a mirror finish since I think you guys told me it's a waste of time on these knives and it would be too slippery anyway.
I didn't have a sharpie handy so I used a good jeweler's 10x loupe to guide the progress as I worked it towards the edge.
The loupe worked very well since it is easy to see where you just exposed fresh metal.
I intentionally did NOT take it far enough to make a burr; I stopped just short of that. (See pic below)
It took forever with the 220 stock EP stone because I used very little pressure partly because I hear that slower and light pressure is best, and partly because I'm getting used to the new tool.
Below is a pic of the 13 degree bevel and a couple of the leftover gouges which I belive the 20 degree edge will eliminate.
What do you guys think?
Should I move on to 20 degrees now or should I keep working at 13 degrees to removed these gouges?
This is fun.