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.
Wed Nov 27, 2013 3:40 pm
The EP Pro comes with a spring.
Tue Dec 03, 2013 2:43 pm
First I must apologize, there are two threads on this topic... I asked Mark some questions via e-mail and a new thread was opened because of that, so my questions are a bit scattered. Anyway.
I bought the Full Monty kit (it's still in transit, no update since 28.11. should I be concerned?) with Shapton Glass stones and all the addons for the Apex. The next purchase will be the Atoma stones (first I will learn on the Shapton Glass stones) and a USB microscope (I plan on making a few videos about the different finishes possible... and if the microscope is portable enough I can even take it with me and impress some clients).
On the Shapton Glass stones, which grit would you stop at if you wanted a bit of a toothy edge so it would slice through tomatoes like nothing? I understand that if the edge is too polished it doesn't break through the skin quite as fast as a slightly less refined edge...
Would the end grit for knives used for cutting and slicing meat be the same as for vegetables?
Would I absolutely need a belt grinder at home at the start (for the rough repairs) or would the Atoma plates (once I get them) do the job fast enough?
Also, would and edge, finished on 8k Shapton glass stone and stropped on bare leather (I think I get one in the kit) be considered high-end?
Thank you for all the help guys!
Tue Dec 03, 2013 4:22 pm
You made an excellent purchase. I would add the Atoma 140 for reprofiling and flattening (or a separate larger flattening stone) and then put the wallet away for a while.
Finishing with the 8K edge is a very high level of finish even without the strop. Some will argue it is too refined to do commercially. They may be right.
Your question about different finishing grits and toothyness will get many different responses. Many swear by a toothy edge for tomatoes and meat and a polished refined edge for veggies and fish. Personally I finish with 1u diamond for everything and it works... for ME.
Now get ready for 20 different contradictory answers. Each of them will be equally valid. What you need now are some dull knives and lots of time to see what works for you.
Good luck to your new business!
Tue Dec 03, 2013 4:50 pm
You will need to address how your going to handle the tougher jobs if you chose to take them on. Like how you'll re-profile a knife with a broken tip or severe chips. Doing that with an EP Apex alone could be more costly than a decent belt sander / grinder or Tormek like grinder in the long run. Certainly more time consuming. See how it goes. You wont know until you get started. If you need additional equipment research all your options before purchase. I'm not a EP guy so I'm not schooled on them like the folks that use them on a consistent basis. Good advice from Rick.
Just treat each knife as its own entity. They are all different. Even identical knives from the same manufacturer.
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