I picked one up today. Sharpened all the kitchen knives to shaving sharp. So far it seems like a good system. Anyone else using it? Any big drawbacks?
-
Forum Update: We've upgraded the software to improve security, performance, and the overall experience.
👉 Read why we made the change | Support the Forum
Work Sharp sharpening system
- Thread starter A10
- Start date
Register to hide this ad
I haven't seen that one yet. I used a Gatco diamond stone system or the Spyderco Sharpmaker I think they all work about the same once you get use to using it.
There's nothing like the Work Sharp if you have a bunch of blades to resharpen. There is a steep learning curve, so don't practice on your favorite knife the first time out.
One of the few drawbacks is the limited grit selection to the belts, but I really appreciate how well the system works.
One of the few drawbacks is the limited grit selection to the belts, but I really appreciate how well the system works.
StrawHat
SWCA Member
Did you get one of the belt sharpeners or the flat hone? I have similar types of both among the tools I use in my profession. The flat hone I have is for sharpening Salon Shears and only on very rare occasions do I use it for knives.
My belt sander is a 1x42" type, a bit larger than the ones I see on Work Sharps website. Mine get used to repair badly damaged knives and to sharpen garden tools. Once the knife is repaired, I use my other wheels or stones to hone it.
The Work Sharp should do a good job but make sure you have a good supply of belt. Replace the belts when they are dull. This allows the belt to work more efficiently and give a better edge to the knife.
Kevin
My belt sander is a 1x42" type, a bit larger than the ones I see on Work Sharps website. Mine get used to repair badly damaged knives and to sharpen garden tools. Once the knife is repaired, I use my other wheels or stones to hone it.
The Work Sharp should do a good job but make sure you have a good supply of belt. Replace the belts when they are dull. This allows the belt to work more efficiently and give a better edge to the knife.
Kevin
OMCHamlin
US Veteran
I just unboxed and used mine for the first time yesterday. I liked it, but it looks like the angle guide marked my kitchen knifes blade flats. I wonder why, they are synthetic, you'd think they wouldn't mark... Set at 20 degrees, as the manual suggested.
OP
Mine is the Ken Onion belt system. I was watching the demo guy, and he said use blue tape on your shiney knives to keep from marking them. I've sharpened a half dozen knives so far, all of different blade profiles. It is taking a bit to get used to but each kife has turned out amazingly sharp. It's quick, too, given that I'm reprofiling the edges. Gotta keep playing with it........thanks gang!
riversalmon
Member
- Joined
- Jan 22, 2009
- Messages
- 184
- Reaction score
- 60
I use this system and yes it is very speedy and simplistic, a tool that really works. However there is one point I will pass along. When drawing the blade through the belt STOP SHORT OF THE TIP, as pulling completely through will round it off. If necessary finish the tip on a stone or bed to ensure the tip contour remains. Other than that, be careful, this system makes for extremely sharp knives.
Similar threads
