How to Sharpen Every Knife You Own - Ken Onion Edition KTS Mk.2

In this episode, we’ll be diving into the art of sharpening every knife you own using the Ken Onion Edition Knife and Tool Sharpener Mk2. Whether you're new to sharpening or looking for tips to refine your skills, this video is packed with insights.
We’ve structured the content into chapters for easy navigation, so you can jump to the section relevant to your specific knife. But stick around for the basics first-these techniques are applicable to all knives.
Key Points Covered:
Place, Power, Pull, Stop: Master the fundamental technique to achieve an even grind and avoid rounding the tip.
Using the Quick Start Guide: Learn how to reference this handy tool for sharpening various knives, including recommended angles, speeds, and grit progressions.
Sharpening Specific Knives:
Kitchen Knife: Setting angle to 20°, using x65, x22, and X4 belts, and setting speed to 3.
Fillet Knife: Tips for maintaining a factory profile with light pressure, using the same belt progression as the kitchen knife.
Recurve Knife: Leveraging flexible belt technology to follow the blade’s curvature.
Hunting Knife: Recommendations for field maintenance, setting an angle of 20°.
Knives with Thumb Studs: Adjusting for thumb studs to avoid contact with the belt.
Tanto Blades: Techniques to maintain the transition without rounding it off.
Curved Blades: Moving the sharpener to the edge of the table for better handling.
Knives with Flipper Tabs: Adjusting the guide for a smooth sharpening experience.
Large Outdoor Knives: Using a wider angle (25°-30°) and the standard belt progression.
Serrated Knives: Utilizing the 6000-grit belt and a speed of 2.
Gut Hooks: Polishing both sides with the flexible belt.
If you're interested in sharpening tools or using the blade grinding attachment, check out the links in the description. Have a specific knife you want to see? Leave a comment below or reach out to our customer service team at info@.worksharptools.com
Thanks for watching!
Learn More about the Ken Onion Knife and Tool Sharpener Here: www.worksharptools.com/produc...
How to Sharpen Every Knife on the Ken Onion Elite: COMING SOON
How to Sharp Tools on the Ken Onion Knife and Tool Sharpener: COMING SOON
0:00 Into
0:15 Place Power Pull STOP
1:11 Quick Start Guide
1:38 Best Practices for All Knives
1:45 Kitchen Knives
4:05 Recurve Blades
5:48 Hunting Knives
6:23 Thumb Studs
6:48 Tanto
7:35 Karambits / Curved Blades
8:08 Flipper Tabs
8:36 Large Outdoor Knives
9:14 Serrated Knives
9:53 Gut Hooks
10:21 Additional Resources

[@jr618]

A full size kukri "13 inch" would be cool.

[@starrystarrynight9822]

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)?

[@jeffhaddox2239]

I have a Cutco Salmon knife long and flexible would you treat it like the filet knife?

[@Iskazz13]

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 😊

[@user-fw4kk1ym9y]

way to go. Lol.

[@lukesb3025]

I don’t understand why you need to stop the blade at the tip?

[@TheBruinspride123]

If you follow the tip of the blade all the way through instead of stopping when it's in the middle of the belt you'll round the tip of your knife

[@fakebobbyhill296]

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.

[@ThatMetalheadguy666]

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.

[@fakebobbyhill296]

@@ThatMetalheadguy666 its not getting red hot and it wouldn’t anneal. Just make sure you dry well because it isn’t a wet sharpening system

[@2richardwilliams]

These directions stink, WorkSharp seems to be on repeat. You can sum it up in one sentence. This is how you do it once that is done then your done! What about the nuance? Show more detail on what a bur looks like, is there anything as an OVER bur? What do you do if you sharpen too much on one side! Give us some more camera angels, your the manufacture! I can guarantee this will get more popular, and maybe those of us that have this device can use it to the full potential. YOU HAVE THE Power of video! Show examples not just reading a teleprompter and showing images. your not showing a book, makes something new people can use! I have had a work sharp for a very long time now and this video is not very useful. STOP RUSHING and help the average person get a razor edge!