Edge Pro vs Wicked Edge: Engineering Comparison
Edge Pro vs Wicked Edge compared by an engineer: design philosophy, head-to-head specs, what each does better, who each system is for,…
Articles
Articles
Field notes on knife sharpening, steel, and edge geometry.
Strops and Stropping Compounds: A Complete Guide
A complete guide to strops and stropping compounds: substrates, what each compound does, loading technique, the right stroke, and when stropping is…
How to Hone a Knife (And Why It’s Not Sharpening)
How to hone a knife correctly: rod types, when to hone, technique, common mistakes, and why honing extends the time between real…
What Angle to Sharpen a Kitchen Knife (And How to Find It)
What angle to sharpen a kitchen knife — Western vs Japanese, how hardness sets the floor, matching the angle to the task,…
Carbon vs. Stainless Steel Knives: The Real Differences
Carbon vs stainless steel knives compared without the marketing: sharpenability, edge retention, toughness, corrosion resistance, patina behavior, and which to pick for…
Whetstone Grit Chart: What Every Number Actually Means
A whetstone grit chart that actually translates between JIS, FEPA-F, ANSI/CAMI, and diamond plate ratings — with micron values, use cases, and…
Knife Maintenance and Care: A Complete Guide
A complete guide to knife maintenance: why edges dull, honing, cutting boards, cleaning, storage, patina vs rust, oiling carbon steel, sharpening frequency,…
Knife Sharpening Systems and Tools: A Complete Guide
A complete guide to sharpening systems and tools: freehand vs guided, Edge Pro vs Wicked Edge, belt grinders, pull-throughs, strops, honing rods,…
Knife Edge Geometry: A Complete Guide to Angles and Bevels
A complete guide to knife edge geometry: anatomy of an edge, primary vs secondary bevels, grind types, edge angles, the physics of…
Knife Steel and Hardness: A Complete Guide
Knife steel explained by an engineer: composition, alloying elements, the Rockwell C scale, edge retention vs toughness, heat treatment, powder metallurgy, and…