Ken onion best practices - w/ grinder attachment
Knife Sharpening Burr (Work Sharp Ken Onion) | Rokslide Forum
Work Sharp Ken Onion Edition
WORK SHARP Ken Onion ELITE edition
You're kinda asking after the fact here...
Skall's recommendations for sharpening are all over the shot if I'm honest.
Many people on here (me included) would probably steer away from the worksharp and similar mini-sanders.
A good 1x30 inch slack belt sander does the job just as well, is probably even cheaper, has standardized belts (including leather stropping belt) and is just more flexible / usable for other stuff too. I use it, and so do some high profile competition cutters (Karl Bolle in particular).
In general:
- what scratches a blade are low quality, uneven grit-size belts.
How good are worksharp belts? No clue!
- ruining a blade with a power tool is obviously much easier/faster because you're removing material at a multiplied rate compared to a handguided whetstone. So it's real easy if you're not careful.
- Do a practice run on something you can afford to loose. (if you do f.e. on a kitchen knife, don't use the same belts for stainless steel knives and carbon steel swords - you'll get nice rust pockmarks on both)
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Hello everyone- I will start to sharpen knives at my local farmers market - I bought the Ken onion Mastersharp with the Grinder attachment- could anyone advise best practices for kitchen knives? Scissors ? I’ll be doing a lot of practice before the markets start and wanted a head start as to which angle to use, and belts will cover the majority of kitchen knives and scissors ? I hope to also sharpen lawnmower blades and garden tools, so if anyone can share their experiences using this set up, I would be a million times grateful for a professional opinion- thanks group!