Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Accessories => Topic started by: ACW3 on October 28, 2012, 10:53:58 PM
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At the Fall Gathering I talked about the knife sharpening system I bought several years ago. I plan to bring mine to next year’s Gathering to show how easy it is to use. In the mean time, here is the web site to see what the Apex Model Edge Pro System is all about. Check out the videos to see how it works. Don’t let the price scare you off. It is an investment worthy of your knives.
http://www.edgeproinc.com/Apex-Model-Edge-Pro-System-c3/
Art
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Art..I can bring knives for you to practice on. My hubby does all mine..I take them to him and let him do his thing..He does a great job. I haste dull knives..that is where I get into trouble. I do use a steel and a ceramic steel myself. Or the bottom of ceramic cups gets a few swipes too. Pammie .☆´¯`•.¸¸. ི♥ྀ.
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Wow!
That is a nice kit...I will have to put that on my wish list for sure Art!
T
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I've seen a smaller version of that I believe at Academy. Has like 3 stones all on rods which you then use a guide to get a perfect edge. My brother has one.
Sent from my iPhone 5 using Tapatalk
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Art, that looks like a great system. When I decided to buy Shun knives several years ago, there were two major reasons - first, they are sharp (the bevel is 16* which is sharper than european knives) and will filet my thumbnail when I am not careful. And second, they offer free lifetime sharpening (yes I do have to pay postage both ways.) It has already paid for itself by "fixing" a knife my wife put in the dishwasher. But, if I didn't have the Shuns, I would pick up this kit in a heartbeat! I may yet for my field knives.
Thanks for the tip!
David
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David I have a set of knives made by Shun. They are the Japanese version of Shuns. And after quite some use I still have yet needed to sharpen them. I just hit them with the honing steel and they are good to go again.
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After reading this post I bought the edge pro apex. Boy does that thing do a great job!
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I noticed this morning that it must be time to "touch up" a few of my knives. It really is worth the cost.
Art
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I've heard nothing but good things about Apex. I'm going to try to see if I can become a dealer for them...
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I've heard nothing but good things about Apex. I'm going to try to see if I can become a dealer for them...
I don't think you can go wrong.
Art
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I have had this kit for awhile. It will make anything sharp. The higher quality the steel in the knife the longer it will stay sharp. Worth the money. If you buy it watch the videos. It is easy to not do it correctly and still get a sharp knife. Done correctly they are scary sharp!
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Watched some of the vids looks fairly simple to use.
Just have to learn to relax ???
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...resurrected thread reminds me that I need to sharpen knives. ;D
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(http://www.jimsbarbecue.com/gallery/knife/sobbeefbbq_knife0290_std.jpg)
This is the knife I sharpened using a Apex. I borrowed from a friend
(http://www.jimsbarbecue.com/gallery/knife/sobbeefbbq_knife0291_std.jpg)
The edge before and then after. The sharpie marks shows the same area of the blade is being shown.
(http://www.jimsbarbecue.com/gallery/knife/sobbeefbbq_knife0295_std.jpg)
(http://www.jimsbarbecue.com/gallery/knife/sobbeefbbq_knife0305_std.jpg)
Compare with a new Shun knife right out of the box
(http://www.jimsbarbecue.com/gallery/knife/sobbeefbbq_knife0307_std.jpg)
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Is that your first time? Wow very nice. I am still learning his product but it is amazing.
Q: What angle did you do your knife at?
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That's impressive! Dee
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Great pictures Jim! That will make a believer out of a doubter.
Can you tell us how many different stages you went thru? What was the finest stone you used?
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Not the first one. I did it for a friend and to take the photos. The angle I think was 20. As it shows in the videos it is important to sharpen with grits until you get a burr before you change to the next finer grit. When done they are amazing. I have a Lamson Sharp chef knife that I never cared much for until I sharpened it correctly. It now is one I use a lot.
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I pretty much use the 220 stone, get a bur and then move up to the 600, repeat and that's usually good enough. If you've never seen a knife sharpened with the Apex, it's quite amazing.
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I bought one last year.
Amazing device.
I took an entire drawer of very sad steel from our church kitchen.
I only had to throw one out. it had lost more than 50% of its blade depth and would just not take an edge. I think the temper was gone.
They are still wondering how those knives got "rescued"...
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Which of the four systems is best for people like most of us? Dee
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Dee, the 4 will encompass everything you will ever need. It's the only kit they should offer in my opinion.
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right now I am getting by just marking up the knife edge to set my sharpener.
Q: does anyone know of a site that would have the correct angles?
Thanks,
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I do all my kitchen knives at the green mark. It makes it easier in the long run.
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right now I am getting by just marking up the knife edge to set my sharpener.
Q: does anyone know of a site that would have the correct angles?
Thanks,
I would try the manufacturer's website for the brand of the knife you wish to sharpen. As well - YouTube may have some videos.
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Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. :-\
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Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. :-\
Not sure what that means...? More info please?
BTW - anyone seen the Wicked Sharp System?
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Remeber most knives are a 50/50 grind , but there are those Japanese knives that are 90/10 80/20, so don't ruin them. :-\
Not sure what that means...? More info please?
BTW - anyone seen the Wicked Sharp System?
Most european knives are sharpened on each side at a 25 degree angle, but there are those japanese knives that are sharpened on one side at a 10 or 20 degree angle and the other side at an 80 or 90 degree angle. Some people buy Japanese knives and try to sharpen them 50/50 and just ruin them.
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I pretty much use the 220 stone, get a bur and then move up to the 600, repeat and that's usually good enough. If you've never seen a knife sharpened with the Apex, it's quite amazing.
Yeah I start off with a diamond stone at 220 then an 800 diamond as well. Move up to a 1000 grit japenase water stone, then a 5000 and finally strop using a white compound paste.. I know it's over 20,000 grit... When done you can shave the hairs off your arms lol... Then I got a ceramic rod to hone...
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Under "normal" use how long should it be between knife sharpenings? I've heard about once a year. Of course, one would use their sharpening steel each time you use your knife. Also, how do you tell when your knife needs sharping?
Of course, everyone else knows the answers to these questions so there is no need for anyone else to read the responses to this post. Dee
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Hi Dee, I usually sharpen a knife once or twice a year. In between you should be using honing rod. I use a 800 grit diamond steel rod and a ceramic rod as well.