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  • Work sharps

    What do you all think of the work sharp units? I have a handful of knives I use when we butcher and they all need cleaned up. Trying to find the easiest way to keep them in fine working order. Still learning the technique for a steel and I'm ordering leather strop

  • #2
    No help I know... but I take all mine to a knife sharpening guy does them very quickly and at a good price, they definitely hold an edge :)

    On edit do a search here the same question has been asked before
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    • #3
      I've had a Worksharp device for 3 years now. Getting to where I need to order more belts, but I love it. Having used Chef's Choice, Wen water grinder, numerous draw through sharpeners. All I do after getting a hair cutting edge is to strop the knives 1-2 times a month now
      7 Foot X 20" Pipe BBQ pit with offset firebox
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      Everything else burned up in my house fire

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      • #4
        I have never used the Work Sharp system, but after visiting their website and watching the video, I'm impressed!


        Drinks well with others



        ~ P4 ~

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        • #5
          It works well. It’s more for building a new edge really. And it does that pretty accurately. Still need a dresser/steel whatever of course, but when the blade is just wore out, the Work Sharp will bring it back.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            I am a big fan. Here is a short review I did a while back:

            http://www.smoked-meat.com/forum/sho...ight=ken+onion
            A few of my favorite things:
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            • #7
              thanks guys! ill be ordering one shortly. we have beat up our knives the last few years with pull throughs and just using them a lot with out proper sharpening.

              and yes im practicing using a steel haha i better get some cut resistant gloves this could get nasty

              oh yea whats the best angle for butchering/skinning knives?

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              • #8
                Originally posted by wvuarmyeng View Post
                oh yea whats the best angle for butchering/skinning knives?
                http://kitchenknifeguru.com/knives/knife-edges-101/

                I’d say in the 20’s...or 40’s depending on how ya look at it.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Wife and I have one and really like it. Now I just found this leather honing & polishing belt strop for putting a very fine edge on with the Work Sharp.
                  www.amazon.com/gp/product/B018F49IJ6
                  --- --- --- --- --- --- ---
                  www.OwensBBQ.com

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                  • #10
                    I have not used a stop on the WS but I have an assortment of belts that go up to 6000 grit. They will polish the edge like a mirror.

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                    • #11
                      I received the Ken Onion version last Christmas. It will put a very very sharp edge on a knife pretty quickly. I even used it on the kitchen shears and they cut like new now. Now that I think about it, it's time to sharpen the knives again (I got 2 more new ones recently and the WS edge is going to be better than factory one).
                      Dave

                      I love coming home. My back porch smells just like a BBQ joint.....

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                      • #12
                        Do you think it would work with my new chef's knife???









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                        Not to mention the occasional campfire

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                        Paul

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                        • #13
                          Originally posted by THE ICEMAN View Post
                          Do you think it would work with my new chef's knife???

                          Maybe if you line three or four WS units up...


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            rather than the worksharp get a cheap knockoff:
                            http://www.smoked-meat.com/forum/sho...nife+sharpener

                            I also made some adaptor clips, so I can use cheap diamond plates with it as well.
                            They really speed up the initial re-grind
                            Made In England - Fine Tuned By The USA
                            Just call me 'One Grind'



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                            • #15
                              I started with the WorkSharp Ken Onion Edition and added the blade grinding attachment which made it even better. As I bought more expensive knives I gravitated to an Edge Pro and now Japanese whetstones. Like Richtee said, the Ken Onion is great to set a new edge and I use it a lot on German steel followed by a light touch to finish on the stones. I don't think you can go wrong on the Worksharp, it will allow an inexperienced sharpener to put out a very sharp tool.

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