This Russian company makes some very nice sharpeners. https://tsprof.us
Also, remember, most Japanese knives are flat on one side. Don't bevel that side! Also, for sharpening newbies, the angle refers to the angle per side. (as a recent newbie myself.)
Like ComfortablyNumb, I use an angle cube. I agree with rickgregory in setting an angle for the majority of your knives, to keep things simpler and more reproducible. I've chosen 160 per side. My exceptions are 250 per side for my cleaver, and 130 for my filet knives. 🤷ðŸ»â€â™‚ï¸
Well... it depends on what you mean by most Japanese knives. The gyutos and santokus are usually double beveled. But some Japanese knives often are built for a single task. A honesuki is very specifically meant to break down poultry. A deba is meant for breaking down fish. A yanigba is a sushi slicer. Those all do tend to be either single bevel or, in a few cases, extreme double bevels (where there's a tiny bevel on the backside. Nakiri (vegetable slicing) are traditionally single bevel I think, but there's a lot more double bevel versions being made recently.
Complicating things, some of the double beveled knives aren't 50/50 but are things like 70/30. In those cases, sharpening to 50/50 will alter how the knife cuts.
So, if someone wants to use a single bevel or an asymmetrical bevel knife and they're left handed, make sure you get a knife meant for lefties and do NOT use a sharpener that is a 50/50 double bevel.
As above, angle and steel hardness interact. Soft steel and acute angles just mean you sharpen more often. Acute angles aren't inherently better, either. There's the thickness behind the edge too, and how it tapers tip to heel and....
Last edited by rickgregory; January 29, 2022, 01:04 PM.
I'm going to post this separately because I think it's a great reference video but here's a good overview of all of the common Japanese knife styles and how they're used:
glitchy, I responded in the thread. Like I said. It’s a trade and for you and little extra material removal may be worth and the right thing for you. Many of the electric sharpeners will sharpen a knife to a usable edge
glitchy - if you do find the desire to buy nicer (or at least more expensive) knives irresistible, just have them sharpened by someone who knows what they're doing.
As you posited, most home cooks don't need a knife sharpened near as much as a professional chef. I have a nice Wakui gyuto that is still very sharp even though it's been awhile since I had it sharpened. I use it regularly but also smaller pettys and the like. I could touch it up, but I can also take it to a guy who knows how to sharpen Japanese knives and have a razor edge put back. On the other hand, I sharpen the smaller pettys and some of my other knives.
Last edited by rickgregory; January 30, 2022, 12:34 AM.
I really like the knife you linked, but I’m thinking I want to stay within a collection I can and won’t be afraid to sharpen myself. Considering what I used for 25 years, what I’ve acquired over the past couple has been an unimaginable improvement. Right now, I don’t see knives becoming a hobby of their own or something I consider a section of an estate.
glitchy - yeah, the Wakui is fancier than I ever thought I'd go. Personally, I think that knives are tools and keeping them sharp is the most important thing. A good $50 knife kept razor sharp is better than a collection of nicer knives, mistreated and dull.
BTW, I’ve learned that if you are a "visiting sous chef" ask your host chef how sharp the knives are. Said the guy who cut his ring finger half off 2 weeks before his wedding 32 years ago 😳
ILMsmoke Excellent tips. I've been sharpening using a Spyderco Tri-Angle Sharpmaker. Recently upgraded to the base with both 20 and 15 degree angles. Current daily use knife is a Victorinox 8" Chef's Knife. Would it benefit from changing the bevel to 15? How would I go about doing that?
Used to live in Brunswick County in case your moniker refers to an airport.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I keep looking at the Wicked Edge. It’s just soooo spendy. But I don’t know if it’s a case of "buy once, cry once" or if it really is just over priced. LOL But it seems pretty foolproof once it’s set up. Unlike some others that require that I hold one thing or another steady or on the same plane. :-/
I can afford it…I just don’t know if I can justify it. (Says the guy that bought 4 guitars in the past 12 months. LOL)
surfdog Take a look at the TSProf. I have the Kadet, and like it a lot. I was looking at the Wicked Edge as well, when I stumbled on YouTube comparison videos. (Warning: Deep rabbit hole, similar to smoking meat!) Half the price. https://tsprof.us
I've no experience with the Wicked Edge but the two entry models give you 100/200 and 400/600 grit stones. The first two are far too coarse for anything but very dull or damaged knives so unless you're using a bunch of beat up or dull knives and need to bring them all up to snuff you're unlikely to use that stone combo much.
The 4/600 is a nice medium-coarse grit but they're very close and there's not a lot of functional difference between 400 and 600. But since I'm picking up a 500 grit water stone this is a useful range to start a sharpening session on for a knife that's serviceable but has lost noticeable edge. Next, I'd really want a stone in the 1-2000 range.
Assuming you can use any of the stones in any of the sharpeners, I'd lean to the entry level model and ONE of the 1500/2200 or 1200/1600 stones as an add on.
Can you get cheaper? Sure. Two waterstones will set you back under $150 but you need to learn to sharpen by hand and while that's not hard, it does take practice and focus.
If you want to DIY sharpen and would prefer something that gives good results without the learning curve and possible variability of hand sharpening, and you can afford it, that does look like a quality system.
PS: Note ILMsmoke likes the EdgePro Apex (see their earlier post) which is about half the price of the WE
Last edited by rickgregory; January 31, 2022, 10:23 PM.
I like the idea of sharpening my own knives, but I just bought a new santoku knife and once I got it, I realized how out of shape my cooking knives were, and I had them professionally sharpened. A new razor sharp edge cost me $30 and 1/2 hour of time for 4 knives. The geometry of the bolster on my chefs knife was also corrected. Worth every penny. ILMsmoke thanks for the tip on the Zwilling Pro!
I've no experience with the Wicked Edge but the two entry models give you 100/200 and 400/600 grit stones. The first two are far too coarse for anything but very dull or damaged knives so unless you're using a bunch of beat up or dull knives and need to bring them all up to snuff you're unlikely to use that stone combo much.
The 4/600 is a nice medium-coarse grit but they're very close and there's not a lot of functional difference between 400 and 600. But since I'm picking up a 500 grit water stone this is a useful range to start a sharpening session on for a knife that's serviceable but has lost noticeable edge. Next, I'd really want a stone in the 1-2000 range.
Assuming you can use any of the stones in any of the sharpeners, I'd lean to the entry level model and ONE of the 1500/2200 or 1200/1600 stones as an add on.
Can you get cheaper? Sure. Two waterstones will set you back under $150 but you need to learn to sharpen by hand and while that's not hard, it does take practice and focus.
If you want to DIY sharpen and would prefer something that gives good results without the learning curve and possible variability of hand sharpening, and you can afford it, that does look like a quality system.
PS: Note ILMsmoke likes the EdgePro Apex (see their earlier post) which is about half the price of the WE
The Wicked Edge will definitely do the job. The problem I ran into is their stones and stone holders are interchangeable with any other stone makers. This allows them to charge an absurd amount for them. If you budget allows for a WE and you want one, you’ll be happy with the results.the great thing about edge pro is the near endless options of OEM stones and strips along with aftermarket options.
Same with the TSProf. You can buy the sharpening stones from many sources.
For eg: Set of 5 aluminum blanks for $16 https://tsprof.us/products/boride-t2...n-blanks-5-pcs
Boride T2 abrasive stones on blanks (5 pcs) $133
Dr. Pepper, the TsProf looks to me to be a quality sharpener, but I’ve never used one so can’t say for sure. I can say I have no reasons to turn someone away from their system.
My favorite knives are Dalstrong. So much variety. Amazing customer service. I purchased a knife that had a very slight flaw. They were out of stock of that particular knife so sent me a replacement that cost more and told me to keep the flawed knife. Totally unexpected. I use a Chef’s Choice Hand Sharpener and honing rod. I find if I do regular maintenance, I can keep my knives super sharp all the time.
StrikeBBQ, I have a DALSTRONG 12†bull nose breaking knife. I use it fairly often. I’ll say they are worth what they cost. They’re not a bad purchase IMO…
I don't own a Wicked Edge. And yes, you are limited to purchasing their proprietary stones, due to how they attach to their system. But, one advantage is that you are sharpening both sides at the same time. Of course, that is a disadvantage if you have asymmetric sides.
Thanks 
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