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I just received my Ken Onion Work Sharp a few days ago and have been sharpening everything I can get my hands on. I have followed the instructions but it is not producing a very sharp edge. Therefore, I have some questions for those who have more experience with the Work Sharp.
For kitchen knives, my current process is 2-3 strokes on the right with the P120, then 2-3 strokes on the left. A burr is formed. I move to the X65 belt and do 6 strokes on the right and 6 on the left. Another burr is formed. I do 6 strokes on the right with the X22 then 6 strokes on the left. Another burr is formed. Then I alternate strokes with the X4 for ~5 on each side. Is this a proper way of sharpening? If not, what is your process like?
For sharpening serrated knives, I followed the instructions using only the 6000 belt. However, I feel like this does nothing to sharpen these knives. They come out almost the same. Have you had success with sharpening serrated knives using the Work Sharp?
My fingers are dying holding onto the trigger for several hours a day. Have you tried locking the trigger for sharpening? I worry this will round out the tip.
Thanks in advance for taking the time to answer my questions.