That sounds REAL encouraging! The veggie cleaver might benefit from a shallow angle, but the chopper would be OK with what the current system can deliver.

Still on the fence, but tipping. I probably won't decide until after March and I hear the units are on back order 'til then anyway.

How wide a blade will the Wicked Edge handle? I'm considering making the plunge and getting one, but I'd like to hear about the versatility of the Wicked Edge with working blades in the kitchen. I have two Gerber cleavers, one with a blade about 2 inches (5 cm) wide and another that is about half again that wide to maybe twice that. One's an outright chopper and the other is my favorite implement for veggie work, especially Oriental veggies. They both have a good edge now now, but I'd like to be able to use the Wicked edge on everything and I always believe an edge can be improved on.

I also have a group of classic '80's vintage Sabattier chefs knives. I've heard about how to do long blades,but even the slicer from that set is not unreasonably long, so I'm not anticipating any problems with those.

So . . . anyone do cleavers with their Wicked Edge?

Just a quick note to say hello and introduce myself.

I've had at least a pocket knife since, I don't know, maybe 8 years old or so. That had blossomed into my being a knife "acquirer". I really can't classify myself as a collector since I tend use whatever I buy, just maybe some not as often as others.

I do a fairly decent job with sharpening by hand, but I'm here to refine my technique. I need some type of mechanical aid for consistency and so far, this is the best system I've seen. I'm still a hold-out from actually owning one, but I don't think that will last too much longer.