Printable View
I was looking for a good sharpener system a while back and wound up buying the WorkSharp Ken Onion Edition. Been working with it on a few knives and it's just not doing it for me. Just cannot get a good edge. In fact I'm dulling knives, not sharpening them. Been following the manual but I remember that couple guys here use them and was wondering if there are some tips or techniques I'm missing? Maybe it is just me.
I'm confused..?.. I just have the original edition.. but you can't hardly mess it up. I use the 25 degree guide for heavier bladed knives.. 20 degree for chef or filet knives. Probably 80% of my sharpening is done with medium grit belt.. You do almost always need to use a steel because it will leave a fine burr. good luck
I'll figure it out eventually. Finishing with a steel is a good tip. Tx.
I gots one o'these listed on The Bay right now and will give you the G/H good-guy discount! ;)
https://www.truhone.com/store/pc/vie...1&idcategory=3
<iframe width="405" height="315" src="https://www.youtube.com/embed/D_Yx5FWxvpg" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>
Johnboy - I have mine set at 22.5, and use a pretty slow/steady speed when dragging the blade through. I don't adjust the speed and basically just run full out but I did see somewhere when starting to use it some people like to start at a slower speed. Like HH I start with a medium grit and usually finish mine off with the fine. I also do 10 strokes on each side, but read 5 is recommended....10 has worked for me.
Knowing Thump and his taste for the finer things, I'm guessing that is a spendy unit?
I'm out!