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Question About A New Stone I Bought For My EdgePro

Porthos

By Porthos
in Kitchen Consumer

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Porthos

Porthos

Posted
Posted

My EdgePro Acme came with stones marked M for Medium and F for fine. The medium stone had given it's all and so I bought a 220 stone to replace it. It seems to not remove metal nearly as aggressively as the old stone. Is it my imagination?

FYI: I am trying to put an 18/18 degree edge on a knife that was probably more like 22/22 or higher. I'm having trouble properly raising the burr as of yet.

Porthos Potwatcher
The Once and Future Cook

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Porthos

Porthos

Posted
  • Topic Starter
Posted

I just double-checked the website and 120 is listed as course, 220 as medium. The old "medium" stone just seemed to remove metal a little faster.

Porthos Potwatcher
The Once and Future Cook

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Porthos

Porthos

Posted
  • Topic Starter
Posted

Did they list a 180? They may have done away with the 180 which at the time was medium

It is not listed on EdgePro's website.

Porthos Potwatcher
The Once and Future Cook

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Porthos

Porthos

Posted
  • Topic Starter
Posted

I have sent an email asking about the difference between the stone I got 6 years ago with the kit compared to the stone I purchased this year. I'll let you all know what answer I receive.

Porthos Potwatcher
The Once and Future Cook

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Porthos

Porthos

Posted
  • Topic Starter
Posted

Got an answer back. The mfg process for the stone can leave a smooth glaze-like finish on the stone. I just need to break through the glaze and the stone should work like I expect it to. It will have to wait for Monday. My dance card for the weekend is quite filled up.

Porthos Potwatcher
The Once and Future Cook

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rotuts

rotuts

Posted
Posted

if youve kept the older stone of the same grit, even though its a bit uneven, rub the two together under running water that might get you to the sweet spot sooner.

EP = the best.

Porthos

Porthos

Posted
  • Topic Starter
Posted

Happiness. Removed the glaze in about 30 seconds. 10 minutes later I was done putting the new angle on the knife I had been working on last week. Now on to touch up my 8" Henckels.

I did not use his recommended techniques - leveling the stone or some sand on a piece of concrete. I wet the stone then rubbed the stone against some 220 grit sandpaper for a few seconds, felt for progress and noted one bit still felt too smooth, worked that for a few more seconds and then the entire surface felt like what I had expected.

  • Like 1

Porthos Potwatcher
The Once and Future Cook

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rotuts

rotuts

Posted
Posted (edited)

Porthos method is a good an excellent one: get a thick piece of glass ( its flat ) or what you might have around and use the wet/dry sandpaper as mentioned.

I bought a second blank of the stones I frequently use, and rub the stones of the same grit under running water, understanding

these stones would eventually have to be replaced. Ive labeled the two stones 1, 2 ; 3, 4 ( on the steel underside Tips ) so i

alternate them in the EP both stones and how they sit in the jig.

Two stones would last I'm guessing ( properly flattened and rotated ) several life times.

Edited by rotuts (log)
Porthos

Porthos

Posted
  • Topic Starter
Posted

I'm thinking that my 440 and 600 stones will last forever. For me the 220 does better than 90% of the work, then it's a gentle finish with the 440 and 600 stones and a quick hone on the ceramic "steel".

Porthos Potwatcher
The Once and Future Cook

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rotuts

rotuts

Posted
Posted (edited)

Still,

1) label and flip them

2) use the wet/dry of the appropriate grit to keep them flat.

3) done

once you use the 220, you might not need that again.

the 440 is a stunning stone !

Edited by rotuts (log)
  • 1 year later...
gfron1

gfron1

Posted
Posted

Basic question. I recommended an EP to a friend for a sharpening system and he said, "But that only hones." I'm still learning about sharpening so I don't want to say the wrong thing, but I believe the EP sharpens - grinds metal away, versus hones - knocks the spurs off. Can someone clarify for me please.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

rotuts

rotuts

Posted
Posted (edited)

EP and other 'stone' systems removes metal.

 

not very much, but some.   you see that metal in the pores of the stone.

 

for me, a chef or butcher's 'steel' straightens the tiny bit of curl on the end of the blade.

 

since you use these stones by hand, very little metal is actually removed, once you chose and stay with a particular blade angle.

 

its important to remove the metal that's stuck in the stone frequently to expose more waterstone to do the work.

 

its also important to keep the stones flat.

 

BTW there is an excellent knife sharpening tutorial from a ways back some where on eG.

 

in the 'how to' section or such

 

i could not find it.

 

maybe a mod remembers this.

 

the author also have a might fine book on knives.

 

this one :

 

http://www.amazon.com/Edge-Kitchen-Chad-Ward-ebook/dp/B003V1WU5I/ref=sr_1_1?s=books&ie=UTF8&qid=1440346034&sr=1-1&keywords=kitchen+knives

Edited by rotuts (log)
  • Like 1
Anna N

Anna N

Posted
Posted

Is this what you are looking for?

http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
Posted

Yes.  thanks Anna N

Old age hath yet his honour and his toil.

  • Like 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

scubadoo97

scubadoo97

Posted
Posted

The Edge Pro is a sharpening system. It can hone with the proper insert but it fills all the criteria for sharpening. A grinding wheel can work for someone with good skills but you can screw up an edge big time in the blink of an eye. The EP is more precise in maintaining a constant angle

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Porthos

Porthos

Posted
  • Topic Starter
Posted

Yesterday I touched up 5 blades and put a new edge on 2 others. It is most definitely a sharpening system.

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Porthos Potwatcher
The Once and Future Cook

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