Hey Kyle the new user you speak of is me. Lol. Awesome brother I thank you for your help

Clearly the best video for getting excellent results from my WE130 system - and I've seen scores of them. After watching this vid, I was able to quickly sharpen 8 knives in two brief sittings and they have a variety of angles, but a uniform result after spending maybe 8-10 minutes per knife. The most time-consuming part of each knife was finding the proper bevel-angle, but after that - it went very smoothly. Thanks Kyle!

Great video. I'm a professional chef and this is exactly the process I strive to achieve. I can't do it this fast by hand and differently can't maintain the angle this precise. Wicked edge is truly badass.

Thank you for your time, this is the reason I purchased the gen 3pro, I was sold by your explanation

Yup, gonna download this video and review it from time to time. Thank you for this.

A really, really good instructional film for using any version of the Wicked Edge system properly. Don't worry about the speed aspect, Kyle's method and tips are revalationary! Thank you.

Howdy Kyle, just thought I would let you know what I did when my WE130 started making that noise. Just took the jaws apart, cleaned evrything real good with a paper towel and alcohol, then put a very small amount of light oil on my finger, put It on the cam lift and the bottom part of the jaws that ride on it, again I stress, a very small amount, is one tiny drop and then I wipe most of that off,plus I clean it like that about every 10 or 15 knives, or when it starts making noise again. No more noise.

Best WE video out there. You were my favorite character on Friends.

Big thanks for this demo! This is immensely helpful in starting my sharpening journey. Much appreciated 🙏

Great video, thanks for making it. So many people including myself overthink it. This is simple and to the point, this is the process I will follow for 90%of my sharpening. Other than adding a few strop strokes at the end I will recreate this exactly. Well done.

This is the best explained video I seen so far....I just bought mine WE pro and did just one knife by stroking each stone at a time on both sides....and I was thinking of next one I do do it like you did with the first set of stones....thanks

Just stumbled upon your stuff, really great info - Thank You!

I commented before, but just got your amazing book on starting a sharpening service! The book, along with your videos, have really helped me a lot! I’m disabled due to severe medical issues but need something to supplement my disability income and am following your advice in the books and videos and will hopefully have my sharpening business running soon!

@mario.chichmanov

Жыл бұрын

Has your business picked up?

Sounds like your running a good business to me 👍 You’re providing the service and value your customers want at a price they can afford. Great video, keep it up!

I enjoyed this. I am a Gen 3 Pro user and am working to accelerate the process. I spend a lot of time masking blades to protect finish, measuring angles between stones, looking at the edge under magnification, and fussing about deburring. Some steels, like those inexpensive stainless steels, leave a funky burr on top of the apex that's hard to get rid of without stropping. I also worry about how blade flex on longer knives, like that chef knife, will affect the evenness of the bevel and ultimate sharpness. In the end, it depends on what one is sharpening and for whom.

I was told along time ago "don't ever bet a guy when he says , i can do so and so", I';ve been using your products and talked with you several times over the years, I'd have bet on you. I'm the bum that hasn't been successful buying on line [Lately] and you've been kind enough to help......

Nice fast email from you today for my updated parts thanks again! 🤙🏼

I've had the WE Pro Pack I plus several extra stones for just over a year, and sharpened at least 50 of my knives and a few for friends, but learned a lot from this video. I've been spending 30-45 minutes per knife and that really gets tedious. I thought I noticed recently, particularly on some Buck sheath knives, that they seemed almost duller after taking them to 1600 grit than what they were at say 1000 grit. I was suspecting that 1000 was probably more toothy and was probably more than good enough other than bragging rights. This video confirmed that. I've also been putting way more strokes than necessary once I got the initial burr- sometimes 200-300 strokes per stone or more! In fact, I'd have to take a break after each knife. I sharpened a couple of cheap pocket knives for a friend for free last weekend (before watching this video) and kind of felt like I was cheating. But since it was a favor, I only took them to 1000 grit, and spent almost no time reprofiling, even though one had one side off by at least 3 degrees from the other side. He was thrilled with the results. He was telling people that my work is so good that he can shave with his pocket knife now.

I like your style. Everything you said made sense, especially about not reprofiling the edge angle. Great video. Like your chair too!

Thank you for making and posting this video. I am trying to decide which precision sharpener to purchase and I found this video to be the very best of any I have watched about the Wicked Edge Sharpener. Hope your business continues to prosper.

Good for you. Let the haters hate. I personally don’t think you have anything to prove, but I commend you for making your point. With that being said, I am going to try your four minute method. I am a very meticulous person and I can easily spend 20 or 30 minutes on a knife. However, that is to my detriment. I don’t use my sharpener as much because it takes too long. Next time I use it I’m just gonna say to heck with it and see what I can achieve in four minutes. I appreciate the video. Very professional and concise .

Great video!!! I just got the Wicked Edge Go and still figuring out how to use it and the best methods, etc. and your video and explanations really helped! Right now I only have the 400/600 and the 800/1000 grit stones but after watching your video definitely planning on investing in the 100/200 grit stones. (I also have an Angle Cube). I agree with you about 1000 grit being great for most tasks, but just because I’ve never gotten a “mirror polish” on a knife edge I was thinking about also getting a set of the Strop Stones.

Impressive work, young man!

Great Job ! Thnx for the guide lines . 😎

Impressive work! I usually spend at least 15 minutes per knife even if I'm just resharpening it.

Kyle, you are the best!

Blows my mind how arrogant and rude some guests can be. People seem to get some satisfaction out of critiquing a video made with one's own methods and advice. If you don't agree or care for content, create your own video. This is free advice not paid for content. Take it or leave it. Some people have nothing better to do than bash someone else's efforts. Truly miserable mindset!

@Hungrybird474

7 ай бұрын

This dude did a good job imo . He knows his wicked edge 👍

Love this. I sharpen knives with my WEP in about 5-6 minutes. I was told to always wipe the blade after each grit so you don't contaminate the higher grit that follows. You Don't practice that and still get great results. Interesting.

I have the same setup I just took my clamp apart and cleaned it it was really grindy sound like yours and the clamps wouldn’t spring back in to place I disassembled mine and there was so much knife dust inside and I works like the day I got it so smooth on the action now

Best one i seen yet ill be ising your method and this system i heard about some resin diamond neeves or reeves stones that are a good compliment to this system i may look those up again as well

Bro , that’s awesome 👏. It’s a friendly thing to do and basically you’re covering your gas and expense of the WE. I ve done all my family and friends knives and a fixed system was the way to go for me after trying

To the dude who called Kyle out, 1 probably doesn't have a Wicked Edge and 2 has never ordered or talked to Kyle on the phone, you can't find a more straight up 100% standup man in business.

Met you a year ago Kyle in October of 2020. Your a stand up guy as I was trading my wicked edge sport for the Generation 3. Great video & you are really fast at it. You owe no one a explanation IMHO. But thanks for this video. I am surprised at those angle's. I know my wustoff they say are 14 degrees per side & the santoku is 10 degrees.

@AlexanderSLeBlanc

Жыл бұрын

If I knife becomes dull enough, the edge angle can become more obtuse over time.

thanks for your candid video...just bought youre Ebook

Much harder to master the wheel than most know. Thanks for the demo. Paid lots of attention to where your finger and thumb are. Plus the angle of the rest tool.

Nice job!

Excellent video.

Great video

Job well done. Proves what I have been saying to people for years....yes your initial investment is high..but you easily make up for that in it's speed so volume can also be much higher. To save time have you ever considered buying a goniometer??

Hi love the video how can I get started doing the same thing any tips? Thanks Ron

I totally get how this is good enough for most people, and it’s not worth your time to go further, but, as a knife guy, thinking about the scratch patterns of the combined up and down and side to side strokes makes me cringe, as does lack of checking with magnification to inspect the apex, and be sure there is no feather edge that could be limiting ultimate sharpness. would love to see a close-up of one of these edges as well as bess testing. thanks for showing though how you can do a knife in four minutes, and for the tips on this system

Great video and Nice chatting the other day! 4 minutes is impressive. I know why you and your customers are happy with 1000 grit, but have you ever considered going up to maybe 1500 and stropping? It’ll probably take an extra 90 seconds and I’d figure it’ll take “ordinary knives” to the next level while still maintaining enough tooth to break tomato skins. Anyways you’ve got a formula that works well for you, very cool watching the process. Now how about a stable/firm worktable. Hahah

What’s your hardest steel blade you sharpened? M390 to Rex 121 ?

Could you sharpen a 12" carving knife with this? (no blade curvature)

Great video. Question: do you measure the angles? I presume that a 24 angle on the Wicked Edge is in real 22 (thats my experience, because I measure). Ofcoure depending on the heigt of the knive.

Thinking about buying a Wicked Edge Pro pack 1. Just curious, does the knives always flex like the knives in your video & that's why your holding the blade from flexing too much on the aggressive grit? What would you sharpen a hunting knife for field dressing? Sincerely, Matthew

Kyle, how would the timing be for maxamet or similar supersteels doing this same process?

Id pay $8 for that edge 😂. Who would complain about that. Im sure if u charged $40 you could do some crazy mirror edge nonsense but u figured out what ppl want and how much it should cost. Good on u dude.

These customers actually kept using these knives to the point that they’re just mashing food.😂

4 minutes or less consistently is impressive! I think the hate you saw was jealousy and admiration. I shoot for 10 or less and even go over that frequently.

Hey Kyle, hope all is well. Just wondering if you’re still living in Manhattan? And also have you gotten your hands on the new generation 4 pro if so, what are your thoughts?

Hi Kyle how can I sharp a japanese knives with a single edge?

Well done, i myself don't use the wicked edge because I had a feeling it would be the slower system and use a belt grinder instead.. But 4 min a knife I damn impressive.. Well done!

Does the type of blade determine the time spend? VG10 vs let say.....CPM 110V? VS 154CM?

I appreciate the video, but I've found that the angle you set initially, say with the 100 grit stones. often changes when you switch to the next set of stones, which is why I check that angle every time I move to a finer grit. I have an older WEPS and use an angle cube. I'm about to upgrade that system to the newest version of this one. I got a ton of use out of mine, but there are some design flaws that appear to have been addressed.

@bullridermusic2054

22 күн бұрын

Yes I also see he is wacking the stones on the blade which you should let the stones do a lot of the work. He doesn't wipe off blade between each grit. A strop would help him as well.

How long you kan do with 1 stone.

Haters will say its photoshop. Great video. Could you do a video about how to determine where to set a knife in the clamp and why? Thanks.

How much do you make yearly/monthly if you don't mind me asking? I have been thinking of starting a knife sharpening business too, but I want it to be tangible.

Do you charge more if a customer's knives have significant edge damage (chips, dents)?

@startaknifesharpeningservi1291

3 жыл бұрын

Yes, I charge more on a case-by-case basis for fixing damaged blades - usually $5-$20 extra depending on how long it takes.

is it possible to sharpen a victorinox pocket knife with it, or is the blade too narrow?

@startaknifesharpeningservi1291

3 жыл бұрын

You can definitely sharpen a small victorinox and I’m actually hoping to make a vid about that soon. The thing with small knives is there’s not a lot of clearance for the stones. On any Wicked Edge, the edge needs to rest at least 5/8” over the top of the vise in order for the stones to clear the vise at the sharpener’s lowest angle settings. So, the key with small knives is to simply clamp them up as high as possible and use a wider sharpening angle if necessary. You can also try Wicked Edge’s low angle adapter.

How long do these stones last?

Hi. You seem to be very skilled with the Wicked Edge Gen 3 Pro. I am thinking to buy a Wicked Edge Gen 3 Pro. Just for personal use. I didn't see really videos of sharpening Nakiri Japanese knives using 3 Pro . I am a big fan of Nakiri knives. They have more straight edge than traditional chef's knives. Do you think they would be easy to sharpen on a Wicked Edge Gen 3 Pro ?

Out of curiosity, how long do your sharpening stones last?

Just got WE and can't get any knives super sharp. Measured the angles and their off by 2 degrees both directions. Thinking about return or selling it.

@gbrooks28

3 жыл бұрын

Interested in purchasing from you... which model did you buy? mrglennbrooks@yahoo.com

@weeral1

2 жыл бұрын

The angles are just there for reference. It is impossible for them to be accurate because the position you mount the blade in the vice, and the size of the blade itself can throw it off more than a couple degrees.

I have a friend that says the locking mechanism on this will wear out…is he right?

I have a question. With you sharpening as many knives as you do, you must clean your stones often. How do you clean them?

@robertdake594

Жыл бұрын

I'd like to know that too !

@aberdeendh

2 ай бұрын

I know this is old, but diamond stones can be easily cleaned with a simple, standard pencil eraser.

Great tutorial / informational video, thanks! You probably wasted 6-8 on the wrong stones. LoL

You mentioned sheepskin insert to protect the knives, where did you get yours?

@startaknifesharpeningservi1291

3 жыл бұрын

Tandy leather supply. They had some scraps lying around and I got about a year supply for about $10

That's very interesting! How long do your WEPS stones last? I am slow and gentle with mine to preserve them. OTOH, it takes me a long time to sharpen a knife! Either way, I'm sure your knives will outperform anybody in your price range.

@startaknifesharpeningservi1291

3 жыл бұрын

Usually my stones last about 700-900 knives. There are several factors that contribute to the longevity of the stones: stroke count, pressure, and the hardness of the steel being sharpened. Because I’m doing a relatively small amount of strokes, using mostly light pressure (except with my coarse stones) and not sharpening super steels, they actually last quite a while. My depreciation on my stones works out to about $0.25-$0.30 per knife.

@fldiverjc4496

3 жыл бұрын

@@startaknifesharpeningservi1291 that sounds about right......I'm averaging slightly north of 500 on my coarse stones and right under 700 on my fine stones doing mostly super steels.

User: 😂 Him: and I took that personally.

Will it sharpen scissors

I wish you can make a video with a curved knife with a gut hook

do you not strop?

show me how you reduce the bolster on a german chef knife with the wicked edge?

Good practice is to wipe off the blade when you're moving up stones, it helps with scratches and overall sharpness. Jealous of the Gen 3.

you know, one option that they should make would be broader jaw set for long knives. Otherwise, this is a clever system in the hands of a master!

The most critical people never risk doing anything that could be peer reviewed lol them turds 🎉…$good video man

He rips shreds, Iike and whatch it wetting…. I love muscle memory…. I love comfortable

I spend a lot more time on my customers knives but they are not kitchen knives. They are high end EDC knives. I charge $20 for standard sharpening and $35 for a mirror polished edge. To 3000 grit then lapping films.

How much is a gallon of gas where you are?? .75 cents? I'm thinking fillet knives picked up at the bait shop I'll be at anyhow.

Dang . I need to start charging people

i can usually do about 10 mins per knife at a 1k finish on a whetstone. definitely googleable but why choose a wicked edge over whetstones? i feel like the precision and quality of a whetstone edge is better? tho i could be wrong. i also charge around $8 per knife (i sharpen the knives of a local cafe weekly), but i usually take them up to 4-5k

@davidlerer5680

3 жыл бұрын

@Emmanuel Goldstein i guess, but once you get the flow of it, so much more can be achieved with a good whetstone than with one of these, by the look of it

@davidlerer5680

3 жыл бұрын

@Emmanuel Goldstein furthermore, come to think of it, you also can't really do as well of a job addressing asymmetrical grinds and you can't thin the knife at all with a wicked edge. i'm not trying to start a fight haha, i'm just trying to figure out why it would be a better choice for a professional sharpener or a sharpening enthusiast

@davidlerer5680

3 жыл бұрын

@Emmanuel Goldstein i mean i can't see how you would sharpen a single bevel knife with one of those, how you would polish an ura, how you would thin a knife's blade road beneath the shinogi, how you would microbevel or blend into a convex edge. not to mention i feel like this technique doesn't really address the stress on the metal behind the reduced cutting edge, and the wear on the burr and wire-edge after all that manipulation

@danhorntx

3 жыл бұрын

@@davidlerer5680 Clay Allison (one of the inventors of the wicked edge systems) has videos of him sharpening everything you just mentioned. Single bevel, convex edge, microbevels. It's a very versatile system.

he hurries to get 4 knives done. he has realized he cant make money sharpening like this all day ever day,so now he has a book on how to start a knife sharpening business now.

I’m going to give u some business advice that I received and is super helpful and that is don’t be so cheap that u turn away customers because the at 8 dollars u might be missing customers for the simple reason they could think ur cheap for a reason. 10-12 bucks might be to much in your head but I’m not sure what you competing with.

how could you post this? did anyone else hear him round off the tip of that last knife?

your prices are pretty generous man, considering u pick them up and drop them off.. u should charge more man.. Value ur time!

Do you not look for the so called “sweet spot” to set your blade in the holder?

You don't strop?

hear him roll off the tip with the last knife?

P

If your going to your customers house to pick up the knives, why don’t you put your WE in the car and sharpen at their house. It’s fairly portable if you have the while back seat to put it on. I’m sure they’d make you a coffee and 20-25 minutes at their house would save you a journey and a little time?

@startaknifesharpeningservi1291

3 жыл бұрын

That’s definitely a way to do it, and if I’m traveling far I do exactly that. When they’re just down the street I usually pick up the knives and bring them home and that’s simply because I like to be home in the evenings and sharpening in my leisure time instead of being out. It wouldn’t be that big of a deal for one customer, but if I had 3 or 4 customers that night I wouldn’t be hitting home until 7 or 8 at night.

he said he sharpened at 25 and 27 degrees? who has a knive sharpened at that angle????

@weeral1

2 жыл бұрын

Firstly he clearly stated he just follows the edge that is already there. Secondly, when he said this or that angle.. that is not usually the "actual" angle but what it says on the machine. The machine markings can not be accurate because, you can't clamp the edge at precisely the same height for every knife due to human factors and the shape/size of each blade being different. He could take the time to use an angle finder to tell the actual angle.. but seeing as his method is to simply sharpen at the same angle that was already there.. there is no need.

anyone notice how he does not reply to any of my comments?

@jdisdetermined

2 жыл бұрын

Because he’s busy making money and you’re clearly *very* dug in to your viewpoint regardless, so why bother?

@sharkk2770

Жыл бұрын

Holly is a Karen! Gross

The amount of pressure you're putting on those knives seems a bit much. Makes me think it would roll the tip since you can hear the tip bouncing back. To me, seems very rushed. But then again, you did say your clients don't know anything and only care about a knife to cut vegetables.

@mattnejmanowski631

Жыл бұрын

he is trying to sell books not sharpen.

While sharpening while drying? My god…..

wicked edge is wicked slow! everyone knows it!

Your also going way to hard hitting the knife with the stones, you let the stones due the work and if you would have a strop, my gosh you would see a massive difference coming from someone who's used the WE for 100s of knives.

27 degrees on the angle who wants a knife sharpened at that angle? he tries to be fast with a micro bevel. nothing impressive at all!

@bryangarren6709

2 жыл бұрын

20 to 25 is pretty standard. 27 is just fine for softer steel and will give the edge more longevity. It isn't a micro bevel if he's matching the edge there. In the video he explains he isn't reprofiling which saves time.

@hollynejmanowski9232

2 жыл бұрын

@@bryangarren6709 wrong Bryan!

@sharkk2770

Жыл бұрын

@@bryangarren6709 Holly is a Karen!

The 1st knife he sharpened simply doesn t slice paper. You can see that it sliced it twice and ripped the paper the other 2 attempts. Pathetic. It should ve sliced that very thick paper with ease. Thinner paper would ve been a joke

Thanks for the distracted driving video! Maybe you need to sharpen your common sense