I just got my ken onion mk2 elite and for some reason I'm nailing it out the gate. Had a knife with a broken tip. No longer have a knife with a broken tip. Great success

Is the belt expensive?

wish there was an aluminum build option

Great presentation and very educational. When I was young, my mom warned me me never use her cloth scissors, because if I cut something other than soft cloth, the cutting edge could be ruened, I wonder why?

Will the new cassete and blade grinding attachment fit the original Ken Onion power unit?

So on the blade sharpener on one side it sharpens with the belt going down and other side belt going up??? Thought you were supposed to sharpen knives in same direction both sides.

What about small circles?

So thats why i decided to sharpen all my knives to 20°. Trying to remember wtf i last sharpened this knife and that knife to just made me stress. No more ! Everything gets 20° except my fishing fillet knife which i only sharpen with a stone once a year.

I like how the MK2 gives you more clearance on the left side. On the MK1, I had a tendency to lift the handle with my left hand to clear the protruding pulley frame and end up having a dip in the grind 1" from the bolster. Its nice that the MK2 addressed that.

Funny video, but complete bs of course

Wider but Scandi' grind (when possible) on a hard use knife

Most of my EDC knives I keep around 17

I never go over 12. I5 tops

Where would the best place to purchase one be at a good price? The Ken Onion Edition KTS Mk.2.

Great video work, easy to see, & easy to understand. thank-you. I have had a couple of the work sharp knife & tool sharpeners, I have one now that I use a couple of times a week, Great tool.

No mention of serration angle....

Too difficult to use I was trying on a buck vantage and I think I ruined the knife

Also love that crkt m16.

Love the use of the word recipe.

This was very helpful, thank you! I just picked the Professional Precision Adjust! It's so good. I started hand sharping with whet stones and few months back. The biggest issue I had overthinking everything. I work in a warehouse and Mill using various sharp tools all day everyday. It helped alot learning how to sharpen in the work flow! All my co-workers are happy cause I shapen their tools as well when I get spare time. That said, I get a lot of millage on your products! I currently use Guided Sharpening System Guided Field Knife Sharpener EDC Pivot Plus Knife Sharpener Handheld Pivot Pro Knife and Tools They are my main sharpeners I have with me at work! I would love to see more axe specialty sharpeners made Thanks again for these videos!

well done, thank you!

Scissors?

30⁰ inclusive on a chopper? 👀

Who narrated this? Give him a raise, please.

You guys should make a guided version for newbies like myself probably not a huge problem for for loppers and such but would be nice for an axe

Lot like the wicked Edge!! Hopefully more affordable!

How much they never list the price must be outrageous

I prefer circles

Mine is still in the box, just trying to find some quality time to sit down with it. I went for this "Elite" version w/ the Blade Grinding Attachment, and it's my second "Work Sharp." (I used to use my first one mounted on a tripod as an all-purpose grinder, etc. and it was mighty handy.) Very well made, and a joy to use. Customer support top-notch, too. Thank you, Work Sharp/Ken Onion...

I have a Ken Onion. Been using it for years Other sharpeners are not used any more.

"you will have raised a Burr" if you raised a burr, that means you sharpened it.

Can i sharpen veff serrations witb the work sharp?

Any chance you’re in East Tennessee??

The weak design here is thinking a DIY person can hold the knife level. Buy yourself one of these new roller sharpeners and be done with it 15 seconds

I'm interested in knowing what model Matt is using to sharpen knives

I'm interested in knowing what model Griz is using to sharpen knives

I'm interested in knowing what worksharp model Dexter is using for his sharpening.

Ok so how do I sharpen a karambit with it

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Great topic covered. Appreciate the work!

How about a comparison test initial re-profiling with the saw method, then honing with the push method versus push method entirely. My thought being, could you quicken the process by re- profiling with the saw method ( getting down to burr formation quicker) but not lose final sharpness by doing all the honing with the pull method.

Would love to see you guys do this test again with the Elite with the finer stones and stropping , while using not necessarily 4 different sharpeners but 4 different clamps so it would be more consistent !? This would really appease my OCD and I really want to see how sharp you can get them lol oh and do at least 3 different places on the blade for the sharpness test !! JMO

How about chisels

I have one. It's good for some knives, but it isn't as good as a belt sharpener! My microtech/bench made knives have nice thin uniform cutting edge from the handle to the tip, but this system not only makes the cutting edge much larger but also not uniform as in the cutting edge closest to the handle(where you first start with the stones) starts thin but as they move down the blade the cutting edge gets bigger and by the time you get to the edge its double the size of the edge where you start. Idk if Im explaining that well. I could say picture having a black coated blade, and it has a 1mm cutting edge from the handle to the tip that obviously has no coating cause its the cutting edge. Well, this system will make that shinny edge start at, let's say 1mm then once you get to the curve of the blade, it's 1.5mm, the last inch or 2 of the blade will be 2-2.5mm. It doesn't allow you to keep a nice thin uniform cutting edge that a knife from microtech or benchmade comes with thats because they use a belt sharpener. It also rounds off the tips of the blade

You left out double edges

What about scissors

It would be helpful (to eliminate bias) to test both orders of the knives on the tomatoes - the angle of the knife blade to the tomato surface is different between the first cut and the second.

Excellent product, read and follow the instructions

Can you sharpen a benchmade or a hogue knife with any blade steel?

Question. When doing the push method, does it still create a burr on the slicing edge? Or will the burr instead form where the upper part of the slicey edge meets the apex of the blade face? ...please advise 🤔