RobbieG

Hey, thanks for the great info and taking the time to answer people's questions! A combination of me doing a lot of research on sharpening and my wife wanting sharper kitchen knives lead to her and my in-laws getting me an Edge Pro Apex system for Christmas! As a wedding gift, we got a block set of Wusthof Classic knives ( http://www.wusthof.com/en/database2-classic.asp?a=8419&s=cl ). Doing the magic marker trick on the Santoku Oriental cook´s knife, it appeared to me that the angle was around 12-13 degrees per side. That seemed a lot more acute than I expected. The other knives appeared to be around 15 degrees. I kept the angles what they were as I sharpened them. I don't believe the knives came with a double bevel, and the Edge Pro instructions and video that came with it do not mention doing a double bevel, but touching up with the 320 and/or ceramic steel often, and putting on a back-bevel only after it takes a long time to touch-up the edges. Another thing I've noticed on the knives: I set the angle for the "body" of the knife, but as I get towards the tip, it seems to be cutting more on the back and of the bevel and not the edge, as if it's more of an obtuse angle. If I continue until I get a burr at the tip, it seems the cut bevel is longer at the tip than the rest of the knife. Am I doing something wrong with my Edge Pro? So I guess my questions are, 1. What is your opinion of the knives? 2. What do you think of the angles on them? 3. Should I double bevel? Or just keep them "touched up"? 4. Does the tip of the knife have a different angle? Or am I sharpening the tip wrong? Thanks again for providing so much info and support to us sharpening n00bs! Robbie G