Quantcast

new knife and edge pro

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

fishscale

Member
Joined
Dec 20, 2011
Messages
8
Reaction score
0
Hi, I just ordered a new konosuke HD 210 petty and edge pro apex5 w/chosera. Up till now I have used globals with a pull through ceramic wheel sharpener. My question is what advice on doing to the new konosuke with the edge pro before bringing the knife to work?
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
I'd say it depends on what kind of edge you like to use. They come with a nice edge already from what I've seen and I've seen a fair number.
 

fishscale

Member
Joined
Dec 20, 2011
Messages
8
Reaction score
0
Cool that's good. I'm not sure what edge I "like" I'm used to the global 50/50 but always want to learn pros of other options, I work a 12 hour shift most days and need my edge to last without much attention.
 

tk59

Founding Member
Joined
Feb 28, 2011
Messages
4,212
Reaction score
6
Aside from the 50/50 ratio, how do you sharpen your global?
 

fishscale

Member
Joined
Dec 20, 2011
Messages
8
Reaction score
0
Aside from the 50/50 ratio, how do you sharpen your global?
I use a minosharp pull through ceramic water sharpener, so a 15*? although I get great results I thought it was time to graduate to a better system.
 

stevenStefano

Senior Member
Joined
May 7, 2011
Messages
1,421
Reaction score
1
I used one of those Minosharp wheel sharpeners a long time ago and if I had to guess I'd say it gave me an edge that was about 10% of the knife's potential. The EP should give you an edge that's infinitely better than that
 

fishscale

Member
Joined
Dec 20, 2011
Messages
8
Reaction score
0
I used one of those Minosharp wheel sharpeners a long time ago and if I had to guess I'd say it gave me an edge that was about 10% of the knife's potential. The EP should give you an edge that's infinitely better than that
That's great, people already scared of my knives sharpness but I knew they had more in them. Any advice on what angle and stone to go at the edge pro with my already sharp globals, and my OOTB konosuke HD?
 

stevenStefano

Senior Member
Joined
May 7, 2011
Messages
1,421
Reaction score
1
That's great, people already scared of my knives sharpness but I knew they had more in them. Any advice on what angle and stone to go at the edge pro with my already sharp globals, and my OOTB konosuke HD?
Nothing is written in stone but I'd say the Konosuke should take 10 degrees, the Global you would probably have to go a bit higher. Depends on how you use the knives and all that I guess
 

obtuse

Senior Member
Joined
Feb 28, 2011
Messages
942
Reaction score
1
I would see How you like the stock edge before you make any changes. My konosuke came with a very nice edge.
 

fishscale

Member
Joined
Dec 20, 2011
Messages
8
Reaction score
0
I would see How you like the stock edge before you make any changes. My konosuke came with a very nice edge.
I should ask this, can I use the edge pro to keep the stock edge super sharp?
 

stevenStefano

Senior Member
Joined
May 7, 2011
Messages
1,421
Reaction score
1
I should ask this, can I use the edge pro to keep the stock edge super sharp?
Stropping is about my only guess. I usually use the stock edge for a while when I buy a knife, others sharpen theirs right away. I wouldn't bother trying to match it, they can be pretty inconsistent, better to put your own edge on it once the OOTB edge need sharpened
 

SpikeC

Senior Member
Joined
Mar 1, 2011
Messages
3,717
Reaction score
2
Use the magic marker trick to see where the edge is, then decide whether or not you want to keep it there.
 
Top