Every knife owner has a preference for the angle of their blades. My angles are higher for my bushcraft\/outdoor\/edc knives at 20 to 35 degrees. For kitchen, I’m on the lower end at 15 degrees…ok 15 for my Japanese knives and 20 for my German knives.<\/p>\n
Normally I’m on my whetstone to hone the edge. This round I decided to test out my brother’s Wicked Edge system on my Benchmade Bushcrafter.<\/p>\n
From what I’ve read, the angle should be at 30 degrees which means 15 degrees on each side.<\/p>\n
I’ve used other sharpening systems like this and the Wicked Edge is definitely up there when it comes to finding the right edge.<\/p>\n
Overall, I love how there were you prop it up once and have the ability to sharpen both sides. I also enjoyed how heavy the system was and I wasn’t slipping.<\/p>\n
What bugged me the most was that the knife would slip out no matter how much I tightened it. I ended up having to use their level jig to keep it in place as I sharpened. The other thing that bugged me was that that angle numbering system on the tool did not match the angle when I measured it.<\/p>\n
Most systems out there give a guide for the angle. You should really measure the angle with another tool to make sure you’re exactly where you want to be.<\/p>\n
Once I found the angle I wanted, I went at it. 100, 200, 400, 600, 800, 1000, 1200, 1600, 1800.<\/p>\n
In the end, I love the edge that was put on it and would like to use it to put an edge on all my knives.<\/p>\n
During this process, I also found out that the factory sharpening isn’t as sharp as it could have been and that the angles are way off from the factory recommendations.<\/p>\n