Archive for January, 2011

The Wicked Edge Precision Sharpener (WEPS) Just Got Dangerous!

January 21, 2011

Attention Wicked Edge Precision Sharpener (WEPS) users: The WEPS just got even better!

Wicked Edge, Precise Sharpening and Jende Industries are proud to announce custom cut Chosera stones for the WEPS!

Now the WEPS paddles can be fitted with Chosera water stones ranging from 400 grit to 10K, giving the WEPS even more flexibility and WEPS users even more weapons of choice for their edges.

These Chosera stones are custom cut and mounted to aluminum and can be secured to the WEPS paddles in any configuration of grits.

While the existing WEPS stock diamond plates work fast and efficiently, Chosera stones are premium sharpening stones that complement perfectly the existing WEPS product line, or can replace the stock stones completely. Think of it as upgrading your BMW to a Lamborghini.

We are taking pre-orders now, with delivery expected to begin in mid to late February 2011.

The prices are for the aluminum mounted Chosera stones in pairs (2 stones in each grit) and are WITHOUT paddles. Empty paddles can be purchased from the WEPS website. In the future, you will be able to custom order your Chosera stones with paddles directly from Wicked Edge at www.wickededgeusa.com

My personal favorite Chosera combos for a full progression are the 1K-3K, 5K-10K, and for general maintenance and sharpness, the #800-2K. The 400 and 600 grit stones are aggressive, (with my personal preference of 600 being better for harder steel and the 400 for softer steel) and are very good are removing the deeper scratches that the stock diamond stones may leave. For a general comparison of where the Chosera stones may fit into your progression, there is a comparison chart on my blog here. (I hope to update it to include the WEPS stones soon)

In the near future, we will also be offering custom cut Shapton Professional Stones (#120 grit to 30K grit) for the WEPS, giving even more premium stone choices – you can choose between a Lamborghini and a Ferrari. And that is only the beginning…

Maestro Wu’s Kin-Men Bombshell Steel knives on the Web!

January 10, 2011

The German TV Station, ZDF, aired this interesting documentary on Asia which includes a nice segment on Maestro Wu and the Kin-Men Bombshell steel knives. That starts at about 34 minutes. Yes, it’s in German, but you can figure out what he’s talking about as he shows you the inside of the bombs.

I couldn’t embed the video or download it, so here is a link that takes you right to the beginning of the documentary on the ZDF site:

http://www.zdf.de/ZDFmediathek/#/beitrag/video/1223844/Tiger,-Schmuggler,-Festungsinsel

I hope it works for a while.

Also, a nice review was posted on Tactical-life.com:

Bombshell Blades

Written by Steven Dick. Author Archive »

Tai maker Maestro Wu finds a way to recycle war into peace…pieces of sure-slicing and dicing steel that is!

Recycled into kitchen knives probably isn’t what the Chinese really had in mind for their artillery barrages but it has worked well for Wu Tsong-Shan. The Maestro Wu vegetable cleaver is the perfect slicing and dicing blade for working with small quantities of raw materials when preparing stir-fries and curries. Recycled into kitchen knives probably isn’t what the Chinese really had in mind for their artillery barrages but it has worked well for Wu Tsong-Shan. The Maestro Wu vegetable cleaver is the perfect slicing and dicing blade for working with small quantities of raw materials when preparing stir-fries and curries. 

Between 1958 and 1978, the People’s Republic of China dropped thousands of artillery shells on the Taiwan island of Kinmen. Along with the conventional high explosive rounds, there were also large numbers of shells filled with propaganda leaflets scattered by a smaller charge. Now if you have ever walked around a real battlefield or even a heavily used artillery range, you know the ground is covered with large chunks of rusting shell fragments (inaccurately called “shrapnel” by most people). To local Taiwan knifemaker Wu Tsong-Shan, this seemed to be a cheap and readily available source of high-quality steel going to waste and he soon began to forge blades for the local butchers from the scraps.

The fame of these “bombshell” knives quickly made his shop a must stop for tourists traveling across Kinmen Island. Today, the maker offers a full line of both Asian and Western-style kitchen cutlery under the “Maestro Wu” brand name. To make things even more interesting, Jende Industries (Jende means “real” in Chinese) recently began importing a modest selection of the Maestro Wu knives into the U.S.

The model Jende sent the magazine for evaluation was their “Chinese Vegetable Cleaver.” I think these could more properly be called “Taiwanese Vegetable Cleavers,” as I have never run across this pattern among mainland Chinese kitchen knives. Regular readers may notice the knife is also similar to the Thai-style cleavers I have gone on record as preferring. If I understood a vendor I met in the Chiang Mai public market correctly, the Thai-style knife evolved out of the Taiwanese pattern used by the Chinese community in that country. The Taiwanese knife seems to usually run a little wider than the standard Thai pattern but both offer a bit of point that the standard People’s Republic Chinese cleaver lacks.

Killer Cleaver
Jende’s knife features a 7 x 2-5/8-inch blade of “bombshell” stainless steel. While the cleaver is said to be forged, the maker freely admits to welding the bolsters onto the blade blank. This isn’t really a major problem to me, as the majority of European “forged chef” knives have had welded bolsters for some time. I was wondering about how common the use of stainless steel was in artillery shells as all I’ve ever come in contact with seemed to be some sort of carbon alloy. After some back and forth e-mails between me, Jende and the maker in Taiwan, I was told that the propaganda leaflet shells contained a stainless steel liner that they had found ideal for knife blades.

for more on this
pick up the January 2011 issue of Tactical Knives