Let me start by saying I own a Spyderco Triangle Sharpmaker. I have had it for a year and watched all the instructional videos I could find. I even bought two additional stones (ultra fine and diamond).I use the side labeled 40 degrees which gives me a 20 degree edge. I am 99% certain I am doing it right.
I WAS a happy man. I felt that my knives were sharp. 95% of all my kitchen knives are Wusthof Classic. We use the Santoku and chefs knives the most.
Then it happened.. I bought a new knife for the Mrs last week. I got her a Wüsthof Classic Chai Dao. Basically a Santoku with a curved edged, she likes Santoku for cutting vegetables.
Her words.. "It's insane sharp" (out of the box). What she meant is you do not know how to sharpen a knife everything in the house you sharpened is dull. She even cut her finger with the new "insane sharp" knife.. 4 stitches.. hospital trip..
Why can't I sharpen my knives "insane sharp" like how you get it out of the box?
What angle do new knives come at out of the box?
My Spyderco Triangle Sharpmaker also has the 30 degrees side but I use the 40 degree side only because a video I saw made by Spyderco said to use 40 degrees side for kitchen knives. Should I start using the 30 degree side only?
Is the Apex Model Edge Pro System "insanely" better than Spyderco?
Can someone tell me who owns or has used both the Apex Model Edge Pro System and the Spyderco that the knife sharpened with Apex Model Edge Pro System will always come out sharper than the Spyderco sharpened knife?
Who no longer is a man due to his inability to sharpen a knife to "insane sharp"