I notice with acthick handled knife that goes right into the cutting edge that it misses that first part of the cutting edge. You can see it with that curved hawk bill knife in the video. In that case what's the remedy?
@@superjet2771 After a few weeks playing with it off and on. I found that putting the attachment on with the larger belt I dulled down a few kitchen knives and I realized that I needed to turn the speed down by one and not to really put much pressure on the belt. Just get the angle and carefully glide across. I am now freaking killin it with just the 600 and 1000 grit belts for the sharpen. And I did splurge and get a leather strop belt that I tend to keep on the unit just to do a few quick passes on the knives that are super sharp. My advice is honestly to go to like a local shop and buy a few cheap butcher knives and use them for practice before you move into your own stuff.
Is there a video on honing to establish a rough burr (feathered) vs a smooth (razor) edge? And, is the difference just a myth, or does it make a difference in the kitchen when dealing with smooth resistant skins of commercial tomatoes and peppers which have been bred to withstand shipping? Thanks
okay so i know this is probably weird but I have a tape dispenser that won't cut the tape well at all any more. Any suggestions how to sharpen it (other than buy another dispenser)?
my German kitchen knives are 15 degrees as I have read. Yet I see you set 20 degrees for the kitchen knives. Am I correct about my knives? What about Japanese knives?
Trust the source where you purchased your knives for the angle. We use a general industry standard and suggest 20 which will still work well if you were to change it, maybe even better! That's the advantage of sharpening your own knives, you can experiment with angles and see what performs best!
I keep asking and will continue until you tell me to go away, lol WHAT ABOUT WOODCARVING KNIVES AND GOUGES The Ken Onion Sharpener may be an overkill but it should do the job fast and in many cases woodcarvers like reshape their knives and change the thickness of the blades. Thank you 😊
Well said and sorry for the delayed response! This is exactly right. Flexible belts are great for a wide variety of tasks but can work against you at the tip of the knife.
@TheBruinspride123 Been there! Done that! And the tip of your knife comes off with a massive, beautiful spark (like a dying meteor), and an impressive smell of burnt metal. NEVER start your WSKO experience with your best/favourite/ most expensive knife! Learn to handle the beast before you go live on your best gear.
I have over heated a couple of (really cheap and bad) knives. Six-Star knife set, I’m looking at you. It would be nice to mention something about quenching the blade in water once in a while. There is a lot of friction when sharpening with a belt. It’s not necessary with all sharpening tasks, but it is something that could benefit some people who may not have ever thought of quenching their knives.
You would probably want to be careful if you choose to do that. You might accidentally cause some unwanted issues by quenching it in water. It might be best just to let it cool down by itself before continuing to sharpen.
We recommend slowing down if you are experiencing heat on the blade. Slow the speed down on the machine and give it a few seconds between passes to cool on its own.
@@WorkSharpOutdoor It was just a cheap knife. Bad steel. But thanks for the advice. I always follow the suggested speed setting and shoot for a pull speed of an inch per second. I will consider allowing more time between passes.
