I'm such a Noob. Thanks again

ScottSherman wrote:


Most kitchen knives/chef's are FFG.
You ahve to play a bit with the WEPS and use the cube as the angle off the clamp may not be flush all the way up so your putting in a filler.

I often duoble up a layer for thick spined knives, double sided tape works too but there is cleanup.

On the Shuns, espicially the large ones like the dm-0500, getting 16 degrees you'll be out at about the 20 degree mark to get it so do use a cube ... the big knives ride high and really change the guide reading so cube it.

Also, I don't go to hard or under 200 on the vg-10 at 16 degrees .... those things are a bit chippy to me and have learned the gentler and less aggressive approach.

Also at that size, after 1k, keep your eye on the ball ... lots of real-estate and it's a razor by then. Very easy to touch it by mistake as its sitting up there higher than usual.

Still waiting for my shiny new WEPS to arrive, but I can't wait to try out all these tips and tricks, so I am off to the local Ace Hardware store for some supplies. I'll be sitting on my porch next week watching for the UPS truck with all my chamois' and two sided sticky foam tape and blue painters tape and inner tube rubber and magnets and plastic storage boxes and a box full of old beaters to play with and break in my new sharpening stones. Oh and maybe some bandages. Good times, eh?