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.
Mon Dec 02, 2013 9:35 am
By the way, I need your advice on Edge Pro set up. So far, I only have the stock stones, a Shapton GS 1000 and a diamond plate I got from you last time.
Most of my knives are stainless besides the Itto-Ryu, Kono Honyaki en the upcoming Hinoura. I just need a good edge for pro kitchen use. Which progression do you recommend?
I already a freehand balsa stropping set up plus 1 micron diamond spray. I should be ok for strop set up?
Mon Dec 02, 2013 9:40 am
It's best to experiment with them. The beauty of the Edge Pro is it allows you a repeatable system for sharpening and it takes wobbling pretty much out of the equation. Therefore, you can adjust your knives by using different combinations and then try it out and kind of dial in the edge you want.
For most of my knives I like a refined and toothy edge. I usually do this by using a rough stone, medium stone and then very light use of a more highly refined stone and strop.
So something like this using your stuff:
Shapton 4K (or something similar, go lightly)
Strop (very light strokes)
Mon Dec 02, 2013 9:53 am
I like the Shapton GS so I will definitely go with the same brand.
With the freehand strop I already have, would it be worthed it to get the EP strop to use before the freehand one?
I have been alternating between the EP and my King 1000/6000 combo, so far I have been combining the merits of both set up. The EP to set bevel and use the King for quick touching up at work.
I am still getting better result with the EP but I intend to be decent at both.
Mon Dec 02, 2013 11:16 am
V1P - I'm in the same boat as you. I'm still getting sharper, more consistent edges on the EP. I like free hand stropping vs. the EP strop (unless you already have the EP set up for a particular knife). It takes too long to drag out the EP, get the angle set, then use the strop. The trick is trying to be consistent w/angle, etc. when free hand stropping an EP created edge. I'm still learning, but I am making progress.
If you don't already have an EP strop, I don't know if I'd add one (depending on the edge finish you want and the higher grit EP stones you have).
Mon Dec 02, 2013 11:43 am
SteveG: another learner just like me *high five*
Do you only sharpen kitchen knives with the EP or other blades as well?
I think I can agree with you that the freehand strop would be enough for now and I only sharpen kitchen knives anyway.
I like the feel and the result from the 1000 grit GS that I have, I think I want to add a 2K & 4K. What do you think?
Mon Dec 02, 2013 12:50 pm
Ferry - I use the EP kit w/Shapton GS 500, 1K, and 4K stones. I think 1K to 4K is just fine. I'm not looking to add the 2K to my line up. I've sharpened some hunting knives on the EP as well and the results were very good.
Mon Dec 02, 2013 4:19 pm
I use a Chosera 800, essentially behind the edge and just a few strokes at the very edge to remove fatigued steel, than a Chosera 2k, followed by just a few strokes again but this time very light with the 5k or balsa charged with Cr2O3 for eliminating the last burr debris.
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