We have a massive amount of Edge Pro products so we figured it would be good to have a whole section on how to use the machine and what to use on it.
Tue Dec 25, 2012 4:02 pm
Can anyone recommend how best to return my chef's knives to a 15 degree profile. Here's my situation...
I've been sharpening my Mac & Shun chefs knives on a Chef'sChoice 110 for the last 4 years.
I've just taken delivery of an Edge Pro Apex (which came with EP 220 and 400 stones) and I also got the following Shapton Pro stones (320, 1k, 5k and 8k).
Should I also get a 120 grit stone to reprofile the blades or will it do to start with the EP 220?
I'm new to the world of EP Apex, but can see myself really getting into this!
Appreciate your advice in advance
Tue Dec 25, 2012 4:33 pm
An Atoma 140 plate for the Edge Pro makes pretty short work of re-profiling a blade. You could also use the EP 220 and then the GS 320. That combo will also get the job done very well too. Merry Christmas!
Tue Dec 25, 2012 6:19 pm
Ya, for what you have, start with the EP220 and just go to work. Might take a bit, but it will get there.
Then head to 320/1K...no need to use the 400 at all.
Tue Dec 25, 2012 7:03 pm
I was hoping I could get it done with what I have - appreciate the advice.
Best wishes for Xmas and the new year
Wed Dec 26, 2012 1:38 am
I'd start with the 320 Shapton as it's a lot faster than the 220. You'll be done pretty soon!
Sun Dec 30, 2012 3:58 am
You can do pretty much everything with what you already have. The 320 Shapton will do an excellent job of cutting a new bevel. Go slow and use smooth strokes- try to use the full length of the stone. Use a bit of pressure but don't "lean on it", it doesn't take a lot. The 320 Shap Pro is a great stone.
Sun Dec 30, 2012 3:23 pm
I would start with the 220 just to save the wear tear on the 320. You have the other stone you may as well use it even if the 320 will get it done faster. Use the 220 to practice.
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