Ok, so what started out as thinking gee, I really could use a sharper knife, has snowballed into getting an electric sharpener, freehand stones, and now an EP. (Apparently I'm not the only one who gets a little obsessed with this kinda stuff though
). I just did what seemed like an ok job on an a cheap, made-in-china Henckel's steak knife. I'm really tempted to try my only nice knife, a Suien vc cleaver.
I'm pretty sure I understand how to use the angle cube. Zero out on the blade table and measure the angle of the arm with a stone on the knife. And to get the offset from the blade bevel, zero out on the blade face and measure on the blade table and divide that number by 2. (if I'm missing something please tell me)
So for a knife like that, would I want to start at 15* looking for the precise angle with a sharpie? Also the type of steel is described only as "virgin carbon steel," which seems a little vague to me compared to specific formulations like zdp-189 and vg-10. But it's supposed to be HRC ~ 61. Should that change my approach at all?
I see some guys sharpening keeping the range of the arm very narrow and moving the knife, and other guys trying to span the entire blade with a single stroke. Is one way better than the other?
The cleaver was the sharpest knife I've ever had out of the box, including the cheap knives I'd tried to sharpen with the electric and on stones. And it's only a little duller than that now, so I'm a bit worried about dulling it up with incompetence. But the ep does seem like it should be pretty idiot proof. Should I go for it, or get a little more practice in?
Sorry for rambling.
Oh, also noticed that sometimes the suction cups can come up a bit and screw up your angle measurements if you're not watching.