one more time ?

Lets try that again...

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Mostly 0-1 ,and 52100 but need to try different things. I am a carbon fan, dont mind taking special care of my tools for the performance advantages.
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That should have been "...a hand sharpener ..." not "hard", as in using stones. Usually the classic Norton 3 stone system, that almost every kitchen I have ever worked in has. Okay to a point, but no Wicked Edge.!!!

Currently i only use my own knives. Trying to test their qualities as far as edge retention , blade design ( which is pretty classical although I have experimented a bit with blade and handle shape I really like the handles on some of the Globals, as well as steel thickness ) I do have many Global, Shun ,JA Henckels , Wosthof , nothing super fancy , just good hard working knives. I have always been a hard sharpener up until I started making my own . Not starting with a factory edge its hard to tell exactly what the angle is. When I started reading about the Wicked Edge , I was sold. Cant wait to get my PP1 I plan on starting with my home knives which the wife uses, then the Wosthofs which my cooks use, working my way up to mine. The learning curve thing sounds like a good idea. Thanks for the welcoming messages. I hope to be able to offer any help I can.

Hello
My name is Dave Hill from Spokane Washington , Restaurant owner , Chef ,knife maker and knife knut. Iam teaching a class at a local community college on knife skills , knife making and knife sharpening. I just ordered my pp1 a few days ago and hopefully will have some time before my next class to get broken into the WE. Clay took my phone call after hours and on the weekend. What an awesome guy. These forums are great and the people all seem really nice. I am happy to be among such an educated and friendly crowd.Thanks