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.
Thu Jul 26, 2012 3:26 pm
Thanks ken, I thought the Shinogi was the starting place for free-hand sharpening for a single bevel. I have seen those large wheels, so cool, but so much concentration is needed less bad things happen to fancy steel blades: Over/under grinds, thining of secondary bevels... I have four Moritaka's and they all the aforementioned problems. Shaun was able to get my Nakiri flat all be it a big fat 3mm primary bevel. I prefer the primary bevel to be as small as possible. feel that there is less sticking.
Having an authentic hand-made blade sounds cool but all of my machine ground knives blow away my hand-made ones. Honosuke is good but the grind does not transitionally as smooth along the cutting edge as even my Meiji Kramer in SG2 steel. Nobody talks about this steel but IMHO, it stays sharper than my Kono HD's, even better than my CPM Chef Choice Chef knife (which is still wayyyyyy better than AS, Blue or white). I'm going very curious how it fairs against the M390 when Mark gets them them to market.