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TOPIC: Hello from Pennsylvania

Re: Hello from Pennsylvania 1 year 6 months ago #10043

  • jasonls63
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Amazing...you got this on your 3rd knife? I hope I learn as quickly as you have once I get my WE.
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Re: Hello from Pennsylvania 1 year 6 months ago #10055

  • ApexGS
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Very cool! I didn't push for a particularly polished edge until after I'd done quite a few knives, but the WEPS definitely gives you the ability to turn out some great edges in no time. The longest thing to really get down for me has been the fore/aft placement in the clamp but I've more or less gotten to the point I can eyeball a knife as I clamp it and get pretty close without even touching it with the sharpie!

I actually just got home from sharpening all day at a community flea market/yard sale sort of event and did a whole lot of kitchen cutlery. I passed along some business cards to a fellow representing Pampered Chef who has been looking for someone to handle sharpening jobs locally for a long time. the theme of the day was people not knowing where to take their dull knives for a proper sharpen job, so I think I networked well!

By the way, if you ever get those Pampered Chef knives be careful with those goofy plastic covers they come in. They have two small ceramic sticks as a built in "sharpener" (which everyone I spoke to except the company rep swore up and down doesn't work whatsoever :whistle: ) which will definitely damage your edge if you put the knife back in the wrong way. They're supposed to be squeeze-activated, so be wary of that and warn folks not to ruin their nice sharp edge! I had to touch up the first knife I did because of it. :dry:
Your friendly neighborhood gunsmith!
- Tom
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Re: Hello from Pennsylvania 1 year 6 months ago #10056

  • RobertGarrity
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yeah I was placing the knife too far forward at first, it also makes it hard to get the heel of the blade. I did the sharpie after the first 2 stones, and was using my 20x loop to see if I was apexing. I used the sand paper trick after the 1000grit stone to get the polish and stropped it about 3 times as long as the first 2 knives I did. Another beater that I keep in my work life vest as an emergency blade I thined out the tanto tip so that was another good learning experience, I will probably try to keep my higher end tantos a little fatter at the tip, but at least it cuts better now, I will not be stabbing with this knife!
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