maskedman504
Member
Product: Edge Pro Apex III
Purpose: Knife sharpening
Price: $205 USD, shipped.
Shipping time: Ordered from manufacturer's website, 5 days.
Contents:
Apex Model Edge Pro Sharpening System, 120, 220, 320, 600, 1000 Grit stones, 8" Ceramic Hone, Manual, DVD, water bottle and carrying case.
$205.00
Disclosure: I have never respected knife sharpening for how technical a process it is. I have the $30 steel hone from Bed Bath & Beyond; I have the two circular stone sharpening system in molded plastic that works at one angle and one grit for every knife. I have also thought, "Hmm, this seems more dull than before" I started after "sharpening" a knife.
Knives Used:
Cutco paring knife, unknown steel.
Ed WUSTHOF DREIZACKWERK, Solingen GERMANY, "X50CrMoV15".
Working pictures:
Experience: At first, I popped in the DVD and watched the explanation from the creator of the Edge Pro system. I found his instructional video and manual very cursory and presumptive for a person with no knowledge of knife sharpening. My kit came with a video using a Pro model as an example, I purchased the Apex model; there is quite a difference between the two. I assembled the kit and used it in the manner I assumed I should. After working about 30 minutes on two knives and 'going through the motions' of what I thought I should do, I had poor results. I was using the stones dry and pulling the stone towards the blad edge, attempting to create the ever elusive burr.. After being disappointed with my results, I watched a youtube.com video. (Link: Edge Pro Apex in use. What a difference; I began using the Sharpie Marker text and paying attention to the knife edge- you can easily tell if you are doing it correclty. Keep the stone wet!
The chef knife is flat ground and was, in my experience, much easier to sharpen than the paring knife and had a flat side and a bevel. You gauge the angle of the knife edge on the flat side and then sharpen on the bevel- an adjustment of the grind arm is necessary. Trying to sharpen on the narrow flat of the knife will result in an uneven blade angle.
Summary: The price was intimidating at first; the end result is very satisfying. Although I found the included instruction materials confusing I was able to utilize this useful tool. I expect this is a system where 'practice makes perfect.' Definitely the best results I have produced from an off the shelf sharpening system. Highly recommended- along with the youtube video and a bit of willingness.
Purpose: Knife sharpening
Price: $205 USD, shipped.
Shipping time: Ordered from manufacturer's website, 5 days.
Contents:
Apex Model Edge Pro Sharpening System, 120, 220, 320, 600, 1000 Grit stones, 8" Ceramic Hone, Manual, DVD, water bottle and carrying case.
$205.00
Disclosure: I have never respected knife sharpening for how technical a process it is. I have the $30 steel hone from Bed Bath & Beyond; I have the two circular stone sharpening system in molded plastic that works at one angle and one grit for every knife. I have also thought, "Hmm, this seems more dull than before" I started after "sharpening" a knife.
Knives Used:
Cutco paring knife, unknown steel.
Ed WUSTHOF DREIZACKWERK, Solingen GERMANY, "X50CrMoV15".
Working pictures:
Experience: At first, I popped in the DVD and watched the explanation from the creator of the Edge Pro system. I found his instructional video and manual very cursory and presumptive for a person with no knowledge of knife sharpening. My kit came with a video using a Pro model as an example, I purchased the Apex model; there is quite a difference between the two. I assembled the kit and used it in the manner I assumed I should. After working about 30 minutes on two knives and 'going through the motions' of what I thought I should do, I had poor results. I was using the stones dry and pulling the stone towards the blad edge, attempting to create the ever elusive burr.. After being disappointed with my results, I watched a youtube.com video. (Link: Edge Pro Apex in use. What a difference; I began using the Sharpie Marker text and paying attention to the knife edge- you can easily tell if you are doing it correclty. Keep the stone wet!
The chef knife is flat ground and was, in my experience, much easier to sharpen than the paring knife and had a flat side and a bevel. You gauge the angle of the knife edge on the flat side and then sharpen on the bevel- an adjustment of the grind arm is necessary. Trying to sharpen on the narrow flat of the knife will result in an uneven blade angle.
Summary: The price was intimidating at first; the end result is very satisfying. Although I found the included instruction materials confusing I was able to utilize this useful tool. I expect this is a system where 'practice makes perfect.' Definitely the best results I have produced from an off the shelf sharpening system. Highly recommended- along with the youtube video and a bit of willingness.
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