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TOPIC: My first knife on the Wicked Edge

Re: My first knife on the Wicked Edge 2 years 7 months ago #1516

  • leomitch
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Try now Lukas Sorry mate!:blush:

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

Leo James Mitchell
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1517

  • LukasPop
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Nice video Leo. This sharpening looks guite fast with nice result. I think that speed depends on practice also, but movements are simple, so learning should be fast. Now I am waiting for low angle attachment, I have some Japanese kitchen knives, so I won't limit yourselt to 15 degree, and shipping to Europe is too costly to buy it separately.
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1518

  • leomitch
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LukasPop wrote:
Nice video Leo. This sharpening looks guite fast with nice result. I think that speed depends on practice also, but movements are simple, so learning should be fast. Now I am waiting for low angle attachment, I have some Japanese kitchen knives, so I won't limit yourselt to 15 degree, and shipping to Europe is too costly to buy it separately.

I am glad the video was useful to you mate. You are of course correct when you say speed is dependent on practice.The learning curve is pretty quick and the procedures simple enough.
The low angle device should be along shortly so you can get really nice acute angles on your Japanese Chef knives. Where do you live in Europe Lukas? It would be great if you would do a write up for the Welcome section so we can get to know you. Take a look at mine.

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

Leo James Mitchell
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1519

  • LukasPop
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Ok, I will write a few lines to the Welcome section.

Warm regards
Lukas
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1521

  • LukasPop
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One more question guys. Mark, you use a wooden cutting board from Ikea as base. Sounds good to me, its quite cheap, not brittle and I like wood. Are you happy with this solution? Leo, do you know some reason, why Clay doesn't offer wooden base?
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1523

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Most likely wood isn't offered as a base, because most wood is too light and does not give the weight one needs to have the rig adhere to the desk or table without moving around. I had a wooden base at first, but quickly discovered I didn't like it. I now have a granite base and it rocks.
Some folks have gone to their local counter top makers and/or funeral monument makers and have made bases out of scraps they bought or were given. A weight of 7 pounds or more with sticky rubber feet should do it!

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

Leo James Mitchell
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1524

  • mark76
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Hi Lukas,

Yes, the wooden board from IKEA works fine. It weighs 4 kliograms, that is almost 9 American pounds (Lbs), which is more than enough. You can add rubber feet if you want to, but it is not really necessary. Maybe I'll give the board a finish with a hard lacker, that would make it slightly easier to clean.

I got my Wicked Edge from Peter Fronteddu of Fehlschaerfe in Germany, www.fehlschaerfe.de. I can recommend him: he has good advice, most stuff in stock and delivery took less than a week (to Holland).

Mark
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1525

  • mark76
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Leo, my friend, you have made my day! And at least the next week! You should have seen my smile today.

On the program was a beautiful Laguiole knife I picked up in France last summer. It has got a blade of Sandvik 12c27 stainless steel, HRC 56. The knife was made by Robert David, a well-known knife maker from Thiers. It is a nicely crafted knife, but the finish was not good. The bevel was barely visible with the naked eye and certainly well over 25* per side. Here is the knife:



Creating the initial burrs went relatively fast: I think I spent about 15 minutes on the 100 grit stone. Then I tried to follow your advice and not create a bevel anymore with stones on the higher grit sizes. I spent a few minutes per stone doing up-and-down or circular movements. Then I made 50 sweeping motions (which have become known as “Clay motions” in our house) on each side of the blade before going on to the next stone. I did the 200, 400, 600, 800, 1000, 1200 and 1600 grit stones.

Then on to stropping, which I had never done before. But it was actually quite easy now I had built up some muscle memory for the sweeping motions. The Wicked Edge also comes with good instructions on how much stropping compound to apply and how to apply it. I stropped with 5 micron and then 3.5 micron diamond paste.

All together it took me about an hour.

And then the result… a mirror edge! This was what I was after! Here’s the proof:



Having created a mirror edge in about an hour, as opposed to spending 5 hours on a knife, which I did yesterday, I wondered whether I could do it even faster. So I decided to literally follow the advice Leo had given me in a mail.

I took a Le Thiers folding knife, also by Robert David, with a blade of Sandvik 12c27 stainless steel, HRC 56, and hardly a visible bevel:



I got the initial burrs quickly: I spent about 10 minutes with the 100 grit stone. Then I just did 50 sweeping motions on each side of the blade using consecutively smoother stones. I did the 200, 400, 600, 800, 1000, 1200 and 1600 grit stones. Then stropping: again 50 sweeping motions on each side of the blade, first using 5 micron diamond paste, then using 3.5 micron diamond paste.

The complete sharpening process took me exactly half an hour.

And the result… a mirror edge again! It is too dark now to make a photograph of it, but I hope you trust me on this.

From hardly any edge to a mirror edge in half an hour! Man, I love this Wicked Edge more and more.
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1527

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Thank you friends, I will try board from Ikea, cause it is quite heavy, and Peter Fronteddu doesn't offer stone bases. If there will be any problems, I can visit some counter top/funeral maker.
Great edges Mark!

Lukas
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Re: My first knife on the Wicked Edge 2 years 7 months ago #1551

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I have updated the link on my blog and it's available here as well: Constant Angle Model You'll need the eDrawings viewer available here: eDrawings Viewer
mark76 wrote:
Hi Leo and Gofly,

Thanks for your help. I have read the theory by Clay regarding bevel angles and bevel width and I think I am beginning to understand it. On his personal blog he has also devoted a few posts to it. (sharpeningtechniques.blogspot.com/2010_11_01_archive.html) Unfortunately the links to the eDrawings do not work anymore.

I did my work on the cheap knife yesterday not so much in order to improve the knife, but to learn my skills on the Wicked Edge. That said, my girlfriend enjoyed it: she produced some very thin slices of tomato this morning. :)

Today I worked on her Global chef's knife. That's made of a much better steel already, although it is nowhere near CPM. After the 600 grit stones it was far less scratched than the cheap knife and it cut paper smoothly already. And after the 1600 grit stones it was sharper than it has ever been (as my index finger can testify - I had just got into this nice motion pattern Clay shows, when my finger slid off :ohmy: )

I am still not certain on how long I should continue with a particular grit of stone before I go on to the next. With the 100 grit stones I created a burr on one side after about three quarters of an hour. I was finished with the stones after about an hour. That was a long time, but I regrinded the blade from 20* to 15*, so that's understandable.

However, after that, on the 200, 400 and 600 grit stones I had to polish for over half an hour to create a noticeable burr on one side and it took me three quarters of an hour before I could move on to the next stone. I know for certain I did hit the edge pretty soon (using a magnifying glass and the Sharpie trick, and working only on one side of the knife to create the burr), so perhaps I am just bad at feeling burrs.

How much time on average do you guys spend on the 200, 400 and 600 grit stones for this type of knife? (Relatively large - a chef's knife - and medium hardness - around HRC 57.) Three quarters of an hour just seems way too long.

Thanks again,
Mark.
--Clay Allison
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