quote:

Originally posted by Rey HRH:
If you're getting the Ken Onion worksharp, get the Blade Grinder Attachment. Seriously.

I concur.

I would suggest the Great American Tool Company's harpening System(GATCO). It's actually quite easy and a whole lot less $
Made in the USA

Reviving this old thread instead of starting a new one...


Bought a KO Work Sharp sharpener back in October after looking at a bunch of different options. I wanted something that was relatively simple, fast, and did a good job at getting a good edge on pocket knives, carry knifes, and maybe even risk my mid-line Henckels kitchen knifes.


Finally pulled it out of the box today and did a test run on my EDC 770CFM4. I did 3 passes each side with the X65 belt followed by 5 passes each side with the X22 belt and finishing with 5 passes each side with X4 belt. Brought the blade back to out of box sharp as well as removing a couple little knicks I had managed to get on the edge.

Color me impressed. Everything I was looking for, reasonable priced and almost idiot proof.

Going to put a good edge on my Dasd’s pocket knife now that probably hasn’t been sharpened in the past 30 years or so.

Yep, me too. But you do need to pay attention on what to do and how to do it. Makes the outcome a whole lot better. It is a good system. Is it a precision sharpening system. I would say not. But a darn good one. And if you refine your skill with it you can get great results.

quote:

Originally posted by old rugged cross:
Yep, me too. But you do need to pay attention on what to do and how to do it. Makes the outcome a whole lot better. It is a good system. Is it a precision sharpening system. I would say not. But a darn good one. And if you refine your skill with it you can get great results.

They included a printed cardboard card explaining the process and suggested belts/numbers of passes for different types of knives based on how they are used and how sharp you want them.

Will work on some more pocket knifes and inexpensive Kershaw befor giving it a go on the kitchen knives. Kitchen knives don’t really need it yet, but by the time they do I want to be comfortable and well versed with the process.

quote:

Originally posted by Scurvy:
Wicked Edge is hands down the most foolproof and easiest.

And insanely expensive. I bought Ken Onion WS for like $90 on sale at Northern Tool last year and it does a decent enough job of putting edges on my knives.

quote:

Originally posted by sig229-SAS:
...it's like a razor when done correctly.

Which is exactly my problem. I can't ever seem to get a good result with stones.

I have had Work Sharp for a whike now, and I love it. It makes sharpning a knife dummy proof.

I've accumulated an embarrassingly large drawer full of sharpeners that seem good at first but in short order somehow fail to accomplish my mission.

A few years back stumbled into a deal on the manual bench version of "Work Sharp Guided Sharpening System". With 4 diamond stones & a leather strop plate plus ceramic rods & adjustable rocking cradle holder, it continues to do wonders for my needs. EDC now possible to cut "fast wide deep & often" before the blood begins to flow....

cutlery is a pleasant task, even the large chefs knife. Haven't touched the serrated stuff yet, but the ceramic rods await everything from my precious dull-fishhook-collection to long bread knives.

I like the ken onion when I'm sharpening convex edges. It is fantastic. I get different grits from micromesh for something like a dollar each.

It isn't going to do the job you for you if your expecting to read news print in the edge reflection though.

If your striving for perfections then nothing replaces proper belt set ups, or expensive systems like tspro from russia.

Can someone go over the difference with the Ken Onion worksharp?

I restore the general edge shape with the sanding bands or the Lansky thing. But real edges are done on my Grandpas wet stone. This stone is old, from prewar. I dribble water on it as I stroke. I maintain with a steel my Dad used in his inspecting for USDA APHIS MPIP as a DVM.

When we kill and butcher a bunch of wild hogs we trapped the Worksharp keeps us going. 6 of us butchering 8 hogs had about 15 knives among us and it was a pleasure to always have sharp blades

quote:

Originally posted by signewt:
<snip>
Haven't touched the serrated stuff yet, but the ceramic rods await everything from my precious dull-fishhook-collection to long bread knives.

The only serrated-edge knife I use is my Tojiro bread knife. It has never dulled, and I don’t think it ever will – bread is so soft that it won’t dull that excellent steel.

I’m careful to avoid letting its serrated edge come in contact with the cutting board. When a loaf is nearly cut through, I use only its tip to complete the cut. The far 3/8th inch end of the knife isn’t serrated. That part of the blade is easily sharpened by conventional methods, if necessary.