Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

Thread Tools
Old 08-23-2013, 12:01 PM   #1
is Blowin Smoke!
Join Date: 03-06-10
Location: kentucky
Default Edge Pro Apex

I am looking into getting my Comp knives back sharp. I am looking at the Edge Pro Apex, has anyone used this and what do you think?

Also how easy is this to use? could this model be stored in the trailer and used to sharpen the night before turn in's or would this be to much of a pain in the butt?
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
Shiz-Nit is offline   Reply With Quote

Old 08-23-2013, 12:08 PM   #2
Big Poppa
is one Smokin' Farker

Join Date: 04-11-09
Location: La Quinta, Ca

Fair warning I am a dealer for them but I became a dealer because I like the system so much....we keep it on the trailer and do a light touch up before every comp and then a periodic comprehensive sharpening
Big Poppa is offline   Reply With Quote

Old 08-23-2013, 12:15 PM   #3
Take a breath!
Join Date: 02-23-08
Location: Phoenix, AZ

I love mine. I've had it for about 2 years and other than the every other use touch up with the ceramic steel I only have to use the apex once every 9 months or so. They create a seriously great edge and its dead simple to use on western knives as well as Japanese knives. I would buy it again in a heartbeat and can't recommend it enough. Check out Big Poppa since he has free shipping and the service is stellar.
Little Miss BBQ
AZScott is offline   Reply With Quote

Old 08-23-2013, 01:12 PM   #4
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I have the Pro kit and I love it.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote

Old 08-23-2013, 02:09 PM   #5
Full Fledged Farker

ckelly's Avatar
Join Date: 06-06-12
Location: Auburn, WA

I got the Apex Edge Pro 2 system from Big Poppa and added on the extra stones to essentially make it the Pro 4 package. Love it. That thing will get my knives WICKED sharp!
ckelly is offline   Reply With Quote

Old 08-23-2013, 03:19 PM   #6
is one Smokin' Farker

Dex's Avatar
Join Date: 08-04-09
Location: Avon, IN

I've heard great things about them.

I went with

and have been happy so far with it
Grey Street BBQ Competition Team
Deep South GC28
Deep South Smokers Sponsored Team
A Fine Swine Sponsored Team
Atlanta BBQ Store Sponsored Team

Follow Grey Sreet BBQ on Facebook!
Dex is offline   Reply With Quote

Old 08-23-2013, 03:23 PM   #7
is one Smokin' Farker

Join Date: 05-25-12
Location: Port Coquitlam, BC Canada


I also have a Pro Kit and supper happy with it.
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote

Old 08-23-2013, 03:26 PM   #8
Babbling Farker

Stoke&Smoke's Avatar
Join Date: 12-18-07
Location: Western burbs of Chicago, IL

Very happy with mine, but with a caveat. The way it works requires you to be a bit ambidextrous. Meaning you have to guide the bar that holds the stone with your left hand for one side of the blade, and your right hand for the other side, which can be awkward until you get used to it.

As others already said, you shouldn't need to do a full sharpening often unless you have really soft metal knives, or abuse them. But it will put a great edge on. There are some enhancements and tricks to make it even easier to use. If interested, pm me and I'll point them out. Or you could go old school and just get a set of good stones and learn to use them. If you do go for the EdgePro, look into the Chosera stones.

If you only have inexpensive knives, it might be a better choice to go with the Chefs choice or Work Sharp, much lower investment and they both work ok, I just wouldn't use them for a higher quality knife. I've had the Chef's choice for 4 or 5 years and use it for most of my Victorinox/Forshner knives we use at comps. Quick and easy.
2 Skinny Cooks Competition Team
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list

Last edited by Stoke&Smoke; 08-23-2013 at 04:02 PM..
Stoke&Smoke is offline   Reply With Quote

Old 08-23-2013, 04:46 PM   #9
is One Chatty Farker

93vpmod's Avatar
Join Date: 02-02-13
Location: Springfield, IL

I bought one in May, but had not had the time to use it. I have the 200,400, & 600 grit stones. Your thread prompted me to pull it out of the cabinet today.

From start to finish, I was able to get pretty decent edges on 10 kitchen knives in about an hour that have been neglected for years. While clearly not an expert, watching the videos and the instruction manual make it pretty simple to get started. Having used normal stones for sporting knives when i was younger, for comparison I would say the Edge Pro works great with an improved certainty of getting a good edge with less effort.

A great product for those that would like to have sharp knives, but do not have a lot of time, or someone to show them proper sharpening skills on regular stones.

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
93vpmod is offline   Reply With Quote

Old 08-23-2013, 05:07 PM   #10
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA

This is the one I use. Very hard to screw up and gives you very sharp knives quickly. I used in on all the kitchen knives, but that ended up with the Parsley Goddess at urgent care. It is restricted to the BBQ trailer now.

If you want to scrape chicken skin, just do the final sharpening on one side. This leaves a very small burr that will grab the fat.

Mike Chief Cook - When Pigs Die CBJ - KCBS
MikeJ65 is offline   Reply With Quote

Old 08-26-2013, 10:40 AM   #11
Full Fledged Farker
Join Date: 02-17-09
Location: Ayden, NC

Those of you who have the Edge Pro/Apex which is the best setup to sharpen western style Japanese knives?
BMerrill is offline   Reply With Quote

Old 08-26-2013, 11:13 AM   #12
On the road to being a farker
Join Date: 07-03-13
Location: St Paul, MN

I just use a tri-stone for my knives at home and for work. You need to learn how to use it properly, but once every month is enough to keep them sharp. After watching the tutorial, there are some good points to the system, like the angle of the blade when sharpening. That is a critical part of sharpening. What I dont like about it, and the way many people use a stone also, is that you are sharpening into the knife, which wears away your blade over time. Kitchens that get their knives sharpened by a service see this impact quickly, but eventually you dont have a knife. Whereas if you sharpen it properly on a stone, it will last long enough for your great-great grandchildren to use. My tri-stone cost me $15.
ynotfehc is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:20 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.