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  #1  
Old 09-16-2016, 11:13 AM
wvuarmyeng wvuarmyeng is offline
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Default 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
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Old 09-16-2016, 11:17 AM
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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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Old 09-16-2016, 12:05 PM
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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
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Old 09-16-2016, 01:18 PM
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I have never used the Work Sharp system, but after visiting their website and watching the video, I'm impressed!
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Old 09-16-2016, 02:56 PM
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It works well. Itís 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.
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Old 09-16-2016, 03:17 PM
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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
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Old 09-16-2016, 05:19 PM
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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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Old 09-16-2016, 06:37 PM
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Quote:
Originally Posted by wvuarmyeng View Post
oh yea whats the best angle for butchering/skinning knives?
http://kitchenknifeguru.com/knives/knife-edges-101/

Iíd say in the 20ís...or 40ís depending on how ya look at it.
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Old 09-16-2016, 08:03 PM
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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
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Old 09-17-2016, 09:47 PM
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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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Old 09-19-2016, 12:14 AM
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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).
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Old 09-19-2016, 05:11 AM
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Cool

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









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Old 09-19-2016, 06:28 AM
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Quote:
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...
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Old 09-19-2016, 08:05 AM
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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
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Old 09-19-2016, 11:23 AM
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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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Old 10-01-2016, 09:03 AM
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Wow I'm really liking it so far! Takes some prentice but I got Ye hang of it. Didn't realize how bad of shape we had our deer cuttin knives in.... Took a lot of time to get them back in tune... I do plant on going to a wet stone at some point but don't have the time for an extra hobby lol the work sharp will do me well for now

Now I need to master the use of a steel and strop to keep them cutting nice. YouTube here I come!
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Old 10-01-2016, 01:17 PM
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The only downside to the WS devices is you really have to watch pulling the knife through. You'll destroy the point of the blade if you're not careful
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Old 10-01-2016, 01:18 PM
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Quote:
Originally Posted by rexster314 View Post
The only downside to the WS devices is you really have to watch pulling the knife through. You'll destroy the point of the blade if you're not careful
Yes I noticed that why I practice doing with a a 1$ flier knife Walmart special lol
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