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TOPIC: Another Newbie to the Wicked Edge

Another Newbie to the Wicked Edge 3 months 3 weeks ago #16917

  • wrcoates
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Hi everyone. My name is Walter Coates and I run a small gunsmith shop in Virginia. I just ordered the Pro Pack 2 and a couple of accessories so I can add knife sharpening services to my shop. I have always loved knives and figured this to be a natural progression. I know it's going to take practice and a lot of studying to get everything down but I'm really excited about using this system and seeing what it will do.

On a side note, I called in my order to Kyle and my order was shipped out within two hours! That is outstanding and goes to show how hard these people work to satisfy their customers.

I welcome any advice any veteran users have for me concerning the use of this system in a business setting.
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16919

  • LeoBarr
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Hello Walter

I think the general advise is firstly the stones need a little braking in and then try to sharpen a variety of knives I guess in your setting most will be hunting knives which will fairly obtuse angles say around 23˚ per side but at the same time not too thick a profile behind it .
Bark River knives although I have not seen one come with a convex edge which suites bushcraft.In addition to reading as many posts on this site as possible I would recommend this site zknives.com/knives/articles/knifesteelfaq.shtml in addition your really can not learn enough.
I would possible try to do all your own knives including domestic ones and try to do your friends knives for honest feedback and perhaps do not charge them.
I would try to get as much variety as possible perhaps post pictures of your progress here and do ask questions which will arise as you progress. There is so much good knowledge of sharpening on the internet try to look at it all even if it is using either different tools , machines or freehand you really can spend a lot of nights researching plus its more rewarding than TV.
I would imagine that you probable will be confident to charge for your sharpening after doing something like 50 knives (although I would delay doing fussy or awkward knives at first) and if you are not sure how to do something ask there is always going to be more to learn .
So welcome to the rabbit hole.

Leo Nav
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16924

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Welcome and after asking lots of questions remember to always have fun!
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16928

  • mark76
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Hi Walter, welcome to the forum! I think you made an excellent choice! If it's about precision sharpening and repeatability, I think nothing comes close to the WEPS' abilities.

I primarily use my WEPS as a hobby, sharpening my own knives and those of friends and relatives. Mainly outdoor knives, EDC's and kitchen knives. But I sharpen for a restaurant as well. Not so much as a business, but simply because I like it.

Enjoy your WEPS and please don't hesitate to ask if you have any questions!
Last Edit: 3 months 3 weeks ago by mark76.
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16942

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Welcome aboard, wrcoates!

You will quickly become the knife sharpening center once you get comfortable with the WEPS!

1. Just some basic tips from me - sometimes the knives you get might need a little "help" before hitting the WEPS - the 50/80 diamonds will be necessary sometimes, and if things are worse, you may want to consider a small belt sander to get the rougher work done before cleaning everything up on the WEPS.

2. As much as we need and benefit from taking everything to absurd levels of refinement, it is often lost on "normal" customers. ;) Taking things to the 800-1000 diamonds, or the 1200/1600 ceramics, or the 1K-2K Choseras is usually sharper than anything most people have ever held before. When a customer comes back and asks for more refinement, then you take out the finer stuff (and not all at once, either!) You need to educate your customers.

3. Geometry is key - I recommend finding 2-3 "optimal" edge angles to fit across the board for the range of knives - such as an ideal angles (one for "shaving" and one for holding up to heavier use) for pocket knives, tactical and hunting. This way you minimize the confusion for you over time as your customer base increases.

Please let us know how things progress!
Tom Blodgett
Jende Industries, LLC

My Blog: jendeindustries.wordpress.com
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16944

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All the advice above is excellent, but especially point 3 above by Ton.Those settings will become your benchmarks and they will serve most cutting and slicing purposes. Also by narrowing the number of settings, you will get to know the WEPS better and develop your senses in a more straight forward way...again in a very Zen way, you will become one with the knife and your tools so you can crank out the very sharpest edges.
I also welcome you Walter! We have a great bunch here and there isn't much about sharpening they don't know.

Cheers
Leo
Never go anywhere without your knife!
Gibbs rule number 9

Leo James Mitchell
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Another Newbie to the Wicked Edge 3 months 3 weeks ago #16950

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I couldn't agree with Tom more! He makes some excellent points! I ended up getting a belt sander for the ones that showed up much more like a 2" x 4".
Bob Nash just sent me the Ken Onion edition Work Sharp to sample. If space is a consideration then I would take a hard look at it.
When I went to Shot Show this year Benchmade was using them in their tech both. I asked the guy what he thought about them and he said they were great! Really it will do everything my 42" will do? Just putting it out there? ;)
The definition of insanity is to do the same thing over and over again and expect a different result?
An old Irish toast, May the wind always be at your back, may you always have work and may you be in heaven a half hour before the devil knows your dead. Cheers!
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Re:Another Newbie to the Wicked Edge 3 months 3 weeks ago #16952

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Thank you all very much for the friendly welcome and the information. I am in the process of setting up a dedicated section in my shop just for working on knives. I have mentioned the idea to a few friends and family so far and have gotten mainly positive remarks. I intend to further my knowledge of blade geometry and sharpening skills on a continuous basis by reading everything I can find on the subject. The people here will be a crucial part of that knowledge base. Thank you again for your help!
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Re:Another Newbie to the Wicked Edge 3 months 2 weeks ago #17041

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I've had a few days now to try out the system. I can tell you I am very impressed with it and the people I have been sharpening for are blown away by the results. I'm only going up to the first set of ceramics that came in the Pro Pack II kit and people are telling me that they have never had an edge on their knives this sharp. I haven't even used the strops yet!

I have been re profiling edges and taking serrations off of blades and in some cases, reshaping the edge entirely. I have turned tanto blades into spear points and knives once relegated to a drawer into EDC knives.

I can't wait to learn more about knife geometry and how to apply this wonderful system to all kinds of blades.

I can honestly say that this system will pay for itself in short order and that I have never found a better setup that allows an average person can get above average results!!
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Re:Another Newbie to the Wicked Edge 3 months 2 weeks ago #17042

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I know what you mean! I have experimented on our kitchen knives over the years on all sorts of sharpening systems... Worn them down pretty bad. That's one of the beautiful things on the weps... You only remove around .001" (if that) from the edge if you are careful! In clays most recent experiment he sent it off to a professional sharpener and they removed around .005" in one sharpening using power equipment!

Josh
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