looking at sharpening systems like the Edge Pro, where it clamps on the knife and uses a little whetstone that you grind it with. I know there are a lot of purists who would say only use stones. But do these systems really work well? I have some new R2 and VG10 japanese knives and i might be a little scared when it comes time to sharpening it XD i just dont want to mess it up. Ive tried using my 1k stone on my german knife many times and it gets a little wavy towards the tip and i know im not doing it perfectly well.
Opinions on sharpening systems?
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riba
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There are plenty of discussions on this topic. Have you tried the search function?
Google works great too. Just add "site:kitchenknifeforums.com" to your search terms to limit your search to this site. We actually have a fairly active thread on this topic. Check out the top hit.
https://www.google.com/search?q=fre...zEuNJgBAKABAcABAQ&sclient=mobile-gws-wiz-serp
https://www.google.com/search?q=fre...zEuNJgBAKABAcABAQ&sclient=mobile-gws-wiz-serp
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Sharpening a kitchen knife is more than putting an edge at the end of a piece of steel. You want the bevels to form a continuous arc with the blade's faces. In the case of Japanese knives please be aware of their asymmetry. Left face flatter, right one convexed, edge off-centered to the left. If you were to ignore the blade's geometry and put a symmetric edge on it, expect crazy steering and wedging after a few sharpenings. You better start the sharpening by thinning behind the edge, as the new edge will be located in a thicker part of the blade.
https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/
https://www.kitchenknifeforums.com/threads/a-basic-explanation-of-asymmetry.33951/
As noted there are a lot of threads on this subject - largely because it's somewhat subjective, some forums are strong advocates of "systems" (not coincidently forums that sell such systems) and newcomers may view a "system" as a shortcut to proficiency.
To grossly summarize previous threads: Most here prefer rubbing their blades on rocks. Thinning and tip work are not done well on "systems", nor are single bevels. Using a real rock may seem intimidating but in very short order one can achieve the first measure of proficiency - the knife is sharper when you're done than when you started. And then you start to get good at it.
To grossly summarize previous threads: Most here prefer rubbing their blades on rocks. Thinning and tip work are not done well on "systems", nor are single bevels. Using a real rock may seem intimidating but in very short order one can achieve the first measure of proficiency - the knife is sharper when you're done than when you started. And then you start to get good at it.
Same here, although I still do pull out the EdgePro occasionally. As sharpening systems go I think the EdgePro is one of the better ones but the small contact area (true of most jig systems) is one limitation.
