Chefknivestogo Forums

This thread involves the kind of analysis that results in pleasure and sharp blades. It's what we all come here for! Unless I'm missing something, the difference, even if it's 7 degrees, between your "true flat plane" and where the blade sits with the most stability is immaterial. As long...

I did play around with this a very long time ago, and should you want to explore it, this is where I landed. Assuming a 50 / 50 grind on the blade face, I would get the nearest I could to one half of that, using flat, wooden toothpicks and then taping them using masking tape along the leading edge ...

Yes, I designed one back in the late 1990's and had a friend build a proof of concept model. By the time that was done I had discovered the EdgePro was in production, so that was the end of that. My friend still uses this and it can get knives very sharp. You can check it out here <You can check it...

Thanks David & Grant. I’ve had magnets on my unit for quite some time, and only recently noticed an almost 7degree difference between the “true flat plane” and where the magnet holds the blade, hence the question. I was thinking of adding a small adjustable riser block at the front of the EdgePr...

If you still haven’t found one you like, Ciroc is as smooth a vodka as I’ve ever imbibed, made from grapes, with just a hint of sweetness in it. It was dubbed “too smooth” by a friend who prefers the mild “bite” of Tito’s ... which is my goto vodka.

Yep, Konstantin says DMT plate would round off the diamond nubs on the Venev stones, and concurs that glass plate and multiple silicon carbide grits were the way to go.

Blades that are not flat, but concave from the spine to the cutting edge can rock several degrees from what I will call the “true flat plane” to the plane that the concave blade shape presents when pressed against the Apex bed. I’ve thought of a few hacks to bring the edge back to the “true flat pla...

d_rap wrote: ↑Mon Dec 07, 2020 8:24 pm Some good write-ups on various sites if you search up knife asymmetry.

An asymmetrical knife will steer but it can be thinner and may move through food more easily in certain cuts.

Thanks, will take a peek.

P. S. Under the heading “They don’t make them like they used to,” I’ve attached pictures of the old KitchenAide blade next to our new one - the old one is about 4 X as thick as the new, although the new blade is double-sided. 2D750B9F-94C6-48A9-BD86-E7567403A50C.jpeg 32B1D63E-ACC8-47F2-A116-122540D4...

Hi there Celt. for me, unless there is a specific reason for wanting to keep the asymmetric grind I just sharpen it as normal. If there is a reason then there are a couple of ways of working that. If the sharpening angle is the same for each side then I just count strokes eg 6 on one side then 4 on...

A neighbor asked if I could sharpen the blade in her (really old) KitchenAide meat grinder - I had no idea, so I told her to bring it. (see pics) It turns out the answer is yes using the scissor attachment. I clamped the blade (see rightmost edge in 1st picture) so it protruded just above the plane ...

Hi folks, I recently purchased an AS sujihiki with a 60/50 grind, and I’m wondering what (if anything) I should do differently in the future when I want to sharpen it on my EdgePro Apex. I’m pretty solid sharpening - been using the Apex for several years now, but this is the only 60 / 50 grind I own...

Just picked up these 2 beauties to replace two existing knives that I plan to sell at a future date - New knives (in pic) Kohetsu Aogami Super Sujihiki 270mm and Yahiko Ginsan Hammered Nakiri 165mm will replace Kajiwara Damascus Sujihiki 270mm Masakage Shimo Nakiri 165mm 7AF1841F-CBF0-4280-9901-F4D0...

I recently bought some Venev diamond stones and have used them in several sharpening sessions - so far I really like them. I will offer one tip though - the writing on them fades pretty quickly, so I wrote the grit on the back of each stone - my #800 stone was getting tough to read ... see pic. FE46...

Mine is a modest collection next to some of yours - I only need a drawer, not a room to house them, however, they include (in order): Misono Cleaver #61 Blue handled Gyuto I’ll get back to Masakage Yuki Gyuto 240mm Tojiro bread knife 270mm Kajiwara Damascus Sujihiki 270mm Kohetsu Aogami Super Santok...

For the longest time, I filled a glass baking dish with water, put the EdgePro and stones in the water, and relied on the suction cups and rubber feet to hold Apex stable. That worked for a while, but not forever, and it got to the point where the suction cups often broke free from the dish. I looke...

I recently purchased the scissor attachment for my Apex 1, sharpened all my own scissors, then asked a neighbor (hair dresser) for her least expensive pair. I followed along with the video, and got them sharp without a hitch.When the scissors are mounted, it only sharpens the top edge, and leaves a ...

My ID shows me as a noob, but I’ve been a customer since 2014, just inactive on forum for a while. I bought an EdgePro Apex 1 years ago to sharpen my own knives, and have more recently begun sharpening friends & neighbors knives for $. For my knives (all bought here) the EP stones were sufficien...