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 May 23, 2013 12:15 pm
I'm getting better, however I just sharpened a Sabatier and one side's edge is a little wider than the other. Is it ok to start over with lower grit stone and just sharpen the narrow side until the bevels match? Then proceed with the stone progression?
Thu May 23, 2013 2:29 pm
As the traditional French are never exactly symmetric you can't expect the bevels to be identical. Thin them on both sides right behind the edge and both bevels will be very, very small.
Sat May 25, 2013 3:43 am
First use the knife. If it doesn't veer to one side when cutting, just enjoy it as is and 'balance' it next time you sharpen. If it does steer, correct it as needed using the technique you are describing.
Realize that since you now have an edge that you will get burr almost immediately at your coarsest grit and going forward so burr management is worth paying a bit more attention to.
Sat May 25, 2013 12:59 pm
OK, thanks for the help, I appreciate it a lot. I'll keep at it 'til I get it right. It's kinda nice to occasionally have an "aha" moment. I don't think I really stayed with the course stone long enough to begin with, though. I began sharpening at 18*, which is probably an actual 16-17 counting the overhang, so it may be I needed a few more minutes. The knife was probably at 20*-21* plus it had been previously sharpened on a commercial three-hole Chef's Choice. Thanks again, folks.
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