Matt,
I have to be honest and admit I have struggled to sharpen knives. I’ve tried an Edge Pro and an over $700.00 Wicked Edge system and still get lackluster results with my folders. There has to be something about it I don’t get. I think it has to be user error.
I’m willing to give it a try again with these new knives and some decent water stones.
My two longest everyday work carries have been a Benchmade 550HG and an Emerson CQC8. Both are 154CM and never rust.The Emerson has served more than once as a light duty pry bar in freezing weather or to open 55 gallon drums of degreaser at work. It’s like a fixed blade folded up in my pocket. I don’t leave the house without it and wouldn’t carry anything else.
Welcome to KKF.
My fascination with kitchen knives also came after pocket knives, I can understand you very well.
Now to your sharpening problems (btw I like your honesty), I think you can get a grip on that here.
Decades ago, when it came to pocket knives, I initially had to work with the forerunners of today's guided systems. Lansky and Sharpmaker somehow sharpened my knives, at least they weren't dull anymore. A friend of mine at the time used the same stuff to make scary sharp knives and I was more than jealous!
Later I found my "gamechanger" - water stones in bench stone format. In retrospect, I think Lansky and Sharpmaker were too "technical" and at the same time too simple for me - if you know what I mean?!
It took me a lot of practice on water stones, developing muscle memory and finding my own technique, but even in the beginning the results were miles better than the stuff before.
This way of sharpening just seems better to me, it's less technical, I like the feedback I get with freehand sharpening and just understand it better. With the corresponding results.
Maybe you are one of those, maybe your attempts with edge pro and wicked edge were just the wrong way for you. There are loads of friendly, helpful and very experienced sharpeners here on the forums, I'm sure we can help.
A quick tip first, invest in a good stone at the beginning, just a single one, something around 1000 grit (you can find plenty of recommendations here), read information about techniques in the sharpening station, use the search function there and take it an old knife of yours, preferably one with an edge that is as straight as possible, little to no curves and start practicing, sharpening and deburring. Practice until the knife shaves arm hair and you can repeat the result with other knives. Only then does it make sense to buy and use another, finer stone.
And keep in mind that later, when you have learned how to sharpen, you might have to buy another stone for some pocket knives made of exotic, very wear-resistant steels if your existing stone reaches its limits. But that's later, now you have to learn to walk before you start to run. And we can definitely help you here to do that!
