Ken Onion Edition Knife Sharpener - Post 2 Yr Use Review

[@Charlesredporsche]

I've had one for years and I love it. The belts are available in many different grits. You would only use the course grits to bring an extremely dull or a damaged knife back. Then you use progressively finer grits ending with the leather/compound combination for the finest edge. If a blade is just a little dull, a fine grit or two is all you need. I've been through many sharpening systems including oil stones, water stones, Lansky's, an $800 Tormek, another one that cost me $200 (don't remember the name of that one) and this one is head and shoulders the best of the bunch.

[@MrTunaT]

Nice video! I've used my KO for four years with zero issues. Small learning curve. I'd buy it again in a second.

[@josephisaguy]

Does the tip dull on knives??

[@philipfarnam6013]

Years-long user here. This machine is marvelous. I get smooth/sharp convex edges that last longer in-use. Takes minutes per-edge and delivers consistently excellent results. With the diamond belts I can also maintain my ceramic blades without sending them away. HIghly recommended.

[@cookingfun6245]

Best knife sharpener out there. I had a spyder co paid lots of money for. Never got a sharp edge. I was slicing paper today. Ecstatic. Nice video

[@scottmiller5975]

I'm really pleased with this! It works like a charm kzbin.infoUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

[@jimquantic]

My experience: IF the knife is not badly damaged starting off, just try a couple of strokes AND don't push down hard. This thing GETS WITH IT, and you can easily take off more than you need. I just took a pretty studly, heavy knife with serious damage to the edge, started with the course belt--made maybe 5 to 7 passes, each side of course and could not believe how much metal came off, fully restoring the bevel. Then, with only two more belts and maybe--seriously now--maybe 3 passes, each belt and it became shaving sharp. This is a great tool, especially if you are like me, meaning not a pro. I real pro can use wet stones and do pretty well anything, they can actually "feel" the bevel--I've watched one work. That said, for you and I, this is a very hard system to beat--and hey, I don't even have this "Ken Onion" system, mine is the basic unit--and all I need.

[@joep5337]

Maybe you noticed this already, but these particular paper backed belts have arrows drawn on the bottom side to show which way you should put them on the machine. The arrow should point in the same direction as the belt moves. The original belts that come with the Ken Onion can go on any which way, but these belts are uni-directional. If you put them on wrong, you greatly increase risk of breaking them and they may not be as effective in sharpening. However, I think the leather belt is bi-directional like the original KO belts. Thanks for the video. I have a KO and I like to see what other people are doing and what they have learned about the machine. As you might have guessed, I also have belts from Texas Sharpening.

[@TheIntrepidAngler]

Joe P thanks for the tip and feedback!

[@MorninTripper]

Joe P, the seller (Econaway Abrasives Products) states in answering one of the questions posed by a buyer of their belts (see: www.amazon.com/dp/B00IA2SZQQ/_encoding=UTF8?coliid=I1S86K6APEXDJ6&colid=37LD8WJQ0H9F8&th=1) regarding any arrows you might find on their belts: "Any belt that has a tape joint can be used in either direction. All of Econaway belts have tape joints so you can ignore the arrows."

[@craighowell9135]

Thanks

[@geboner]

I ordered one, waiting for it to come. Been watching a lot of vids on it. Looking forward to trying it out! Thanks for your video!

[@TinnoRambo]

And does it work great or is it not worth it?

[@TinnoRambo]

@TheKarambitKid Thanks! Would this be suitable to sharpen victorinox chef's knifes?

[@TinnoRambo]

@TheKarambitKid Thanks!

[@djecpamba]

I love my KO sharpener; I’ve had it longer than I can remember. Prior to that I had a three stone ChefsChoise I was unhappy with; wouldn’t put a decent edge on my Wustoff fillet knife and it seemed as if I was constantly having to resharpen my chefs knives. I like KO model so much I’ve given them as gifts. Never had a negative comment…Great vid, thanks. Donald

[@tthomp57]

Men and women both. If you, or your spouse loves to cook and you want to do them or you, a really big favor, buy this! I don't care who uses it, if you are both responsible enough to handle fine cutlery properly, this thing is the quickest, easiest tool on the market. Hands down!

[@apiet56]

Just got the Ken Onion. Was a meatcutter from 74-79. Had a full set of knives from chicago cutlery which they never sharpened this well. Least to say I sharpened my 12 inch steak knife, which hasn't been shrpenened since 79 and had numerous chips. In 20 minutes the knife was like new and you could shave with it. Plus I suck at knife sharpening. I don't know where the negative reviews come from, but for me to bring back a knife that is in the top 10 makes me a life long fan.

[@brandonlee2237]

I got the regular work sharp sharpener to sharpen my butcher knifes and its just amazing, all my knifes and co workers knifes are scary sharp.

[@mangoMEOW-uwu]

I use that Victorinox boning knife at work and I've just acquired the KO sharpener. :) I'm glad you reviewed the sharpener using that knife as this was exactly the information I was looking for. (I will probably also use Giesser PrimeLine knives or Mercer ones on this sharpener) Excellent review!

[@dougprentice1363]

The leather is for honing.

[@Aiken47]

Stropping

[@Aceinthehole1179]

Outstanding video brother! I all the angles and different shots you provided. I have wanted a stay at home sharpener for a while. I have been using small pack sharpeners and just sharpened them out by the fire when camping. Ken Onion should thank you lol.. You have defiantly lean more this product. I would primarily be using it for my SCHRADE and Mora. Thanks again, I might be looking to you for tutorials.

[@justinbelcher3679]

I just ordered mine off of Amazon the other day. What kind of replacement belts did you reorder for yours? Thanks

[@alexwill3722]

I missed it if you mentioned it but how long do the belts last particularly the finer grits. I have only used mine twice, the first time with 5 kitchen knives ( 4 inch to 8 inch ), a hunting knife, and 3 pocket knives. The second time was just on 2 of my carving knives which were part of the first sharpening but it was turkey dinner time so I did a "final grit" with 6 pulls on each side. As I became more comfortable with the process I did what you are doing, and sped up the pull. The book says 1 second per inch so I always remind myself to slow down a bit. Pulling too slow puts quite a bit of heat in the blade so that's not good either. Your point about "resting" the side of the blade against the guide is exactly right as it doesn't take too much pressure to push the guide back a bit which changes the angle of the edge. Also follow the blades edge as it curves ( if it curves ) as the blade move across the belt. Stop the belt with the tip in the center of the belt as pulling it right through will slightly round the tip. Of course that's not such a big deal unless your blade is for stabbing I guess. I fished on my Dad's commercial salmon boat back in my teens and used a "stone" to hone the edges of the knives for "dressing" the fish ( gutting not filleting ) cutting through the cheeks to remove the gills, and up the belly to remove the guts and back blood line. Caught well over 10,000 fish in that time so I sharpened lots of knives. Doing 20- 100+ salmon at a time it sure was nice to have a sharp blade and saved a lot of time. This Ken Onion would have been a nice option way......... back then.

[@hphillips7425]

Good video. The only thing is I need your wife to tell my wife that would be a good birthday present 🎁 have a good one 👍🏻

[@CHAD-RYAN]

Been using the victorinox knives for years. Even dressing a deer with that fillet knife you have there is like butter.

[@frankbiz]

Hey Ross, I have been looking on KZbin for a quality quick way to sharpen knives without spending a fortune and decided to order the Ken Onion today. Your video has helped in making that decision. BTW, I bet there is nothing like eating some of that fresh fish that you catch and filet! 👍🏻

[@TheIntrepidAngler]

Frank Biz glad you enjoyed the review! You’ll be happy with the Ken Onion. Still use it often.

[@georgepeverill6116]

How did you make out with yours Frank? I am contemplating getting one. I currently have the Lansky but it is quite difficult to use.

[@frankbiz]

@@georgepeverill6116 I do have the Ken Onion and it works great. As a matter of fact I will be sharpening my Spyderco Pocket Knife.

[@AGC828]

Can it keep a bevel edges? Or will all knives end up with rounded convex bevels (no visible edge...making the while side of the knife 1 bevel)?? using the angle guide...Any tip rounding?? :)

[@1ronhall]

Nice video ...... my new KO sharpener should deliver soon .... thanks

[@eddiekytia]

The one thing that I wonder about is the belt sharpens away from the edge on one side and into the edge on the other side. You haven't found that to be a issue on any edge? I know it doesn't matter if you sharpen into or away from the edge but I'd think it should be the same on both side..... thanks for any help you can provide me..... thanks!

[@crookedriverranchman]

Great review thanks..

[@idek3867]

Ordered mine 2 weeks ago, still haven't got it. I hope I get it some day 😂

[@nono559]

Hope some of you guys with experience can help. When I put the knife in the guide and I’m pulling back, when I get to to the belly of the blade and I begin to follow the shape how do I make sure the blades in the guide? I feel like every time I try to keep it on the glide when I life up the knife to follow the shape, it’s like it’s not hitting the belt at all.

[@BS-tw5yf]

Is it possible to reprofile a knife with a badly broken tip without the grinder attachment? And I mean like literally a quarter inch to half inch of missing tip. I asked because I have a lot of throwing knives with broken tips and I would like to reprofile them but really can't afford the $200 plus for the KO sharpener plus grinder attachment. Thanks!

[@vbammodawg]

When you say 17 degrees, is that a total of 17 degrees (8.5 degrees) per side, or is that 17 degrees per side on the sharpener settings? Thanks for the video!

[@TheIntrepidAngler]

Jeremy Mohlke using the dial setting for alignment on the until itself and setting it to 17 degrees.

[@vbammodawg]

@@TheIntrepidAngler ty. So that is 34 degrees inclusive.

[@fldiverjc4496]

@@vbammodawg that would be correct. The angle settings are per side. I know that trips many people when it's not stated as per side or inclusive.

[@BroShaver]

Using the leather strop band with white compound is about P9000

[@shaeddar1]

you can make belts for it at home for lot less money yust buy the correct grit sandpaper cut it in size and glue + tape it remove some material where you put the glue

[@andrewsteinberg7103]

for agerman stell , nothing steel, did you say 20 or 120$ , 120 , i cant belive it i got two wustofes a parere and sanyuko on sale for less than 80$

[@Lightnings]

What's that knife? Sick shape, reminds me of a scimitar.

[@dylnfstr]

What would you set it to for japanese kitchen knives which typically have a 12 degree angle per side?

[@uglybastard4810]

this sharpener's minimum guided angle is 15

[@proverbs9103]

Do you think this thing would sharpen a sword I've got a couple really nice swords that I don't want to mess up

[@gerardamitranno8837]

I have the machine also , just wondering if the knife that you sharpened was pretty sharp ,what made you decide to use 17 degree ??

[@bmc2266]

The type of knife or the use you want to do with a knife kind of dictate the angle that you "need"to chose to properly sharpen it. General rule : Filet knife = 17° Kitchen knife = 20° Outdoor knife = 25° Chopper knife = 30° The WS Ken Onion's manual have a ton of info about this. If you don't have it, I'm shure you can download it on their site. I hope it help! Good sharpening!!

[@Nohkral]

Can I use this on a 12 degree chef knife? Or will I have to free hand it?

[@BlockdAccount]

Main increments are 15, 20, 25, 30 with a minor unlabeled increment in between. The sharpening guide that comes with the Work Sharp Ken Onion has most knives at 20 or 25 degrees. I've gotten great results with either.

[@JonathanMMarten]

Hey, I’ve got some collectors Italian switch blades that I want to sharpen up but am nervous I’ll scratch up the blade. If used correctly will this scratch my knife? Thanks!

[@TheIntrepidAngler]

I have lightly scratched some blades when using the belts. I'm sure it was my fault, but it was on work knives, so the finish wasn't an issue. If it's a valuable or sentimental item, I wouldn't risk it.

[@JonathanMMarten]

The Intrepid Angler Ah, thanks.

[@ColtJustice]

Put masking tape on the blade before sharpening. This will eliminate scratching.

[@TheIntrepidAngler]

Great Tip! @@ColtJustice

[@kentwg]

I have owned one of the KO Worksharp sharpeners for over 5 years and have never 'scratched' a knife blade with it. Is there a learning curve with it...yes. Is there a learning curve with any sharpening system...yes. Do they all get results...yes. I have...and still do sharpen knives many different ways and with many different systems...from the KO Worksharp to a coffee cup, diamond stones, whetstones , a piece of sandpaper, the glass window of my pickup, a spyderco sharpmaker, Lansky box rods, concrete sidewalk, a brick...you name it, they all work, if you know how to sharpen an edge. The KO Worksharp is quicker and it takes less time to put an edge on a blade than with others...that is why I prefer it over others. If I'm not in a hurry, and want to practice some meditation or 'shoot the bull"...by all means, I will use a slower method.

[@Joe-ho6fo]

Great video. Wondered if it would be difficult to change the belts. Looks easy. Going to buy one.

[@craighowell9135]

Thanks

[@tonylander3512]

I got 1 but Geez I wish I could get my 20cv steel benchmade to get an edge on it, same as my s90v steel blade won't even cut butter , I'm still learning but had no joy.

[@sabelfechter7136]

Do you need any help? My absolute biggest advice would be using a blend bevel. So instead of having a 15° edge that you shape with coarse grit and then refine with fine grit, trying to get out all of the prior scratches. Just do the following: Use 3 grit jumps and 1 strop. 1. 10° thinning with verry coarse stone/paper like 100-300Grit until you get a burr (edge bends to one side like foil), the burr is the single most important first step, without it any higher grit will have no effect. 2. slightly raise the angle to like 12-13° using medium grit stone/paper like 600-1000grit 3. 15° "apexing" with the finest stone/paper you have between 2000-6000grit with verry light pressure and edge trailing. 4. stropping with compound on leather at 15° with light pressure, check after how many passes the burr gets removed, and strop just slightly more. 5. Super neat trick: Apex alignment, clean the blade, then put a piece of linen on your leg and do the same movement as stropping, this cleans and aligns it. Now your done and have a free hanging hair whittling and popping edge. The 10°-12.5°-15° progression is extremly usefull, because it takes only a fraction of effort. You are quarateed to only hit the Apex minimizing contact area drastically getting out prior scratches at the edge with just a few passes! No hours of senceless polishing of the entire bevel. Lots of beginners who start and end with 15° instead of starting lower end up polishing only the shoulders instead of the edge, verry frustrating. Actually the only relevant area that needs to be refined is the verry last 3microns of the Apex. Also the 10° coarse bevel acts as a smoother transition from the 3° flats to the 15° edge. This reduces wedging while cutting a lot. Good luck!

[@tonylander3512]

@j thanks so much for the advice, yes I'm definitely frustrated, I'll try your method, I really appreciate your reply I'll give that a try today and give you a report if I can find this blog 👍

[@tonylander3512]

@@sabelfechter7136 the 10 12 15 is this what I set on the machine?

[@sabelfechter7136]

@@tonylander3512 There arent lower Settings unfortunately, it only has 15, so its hard to get all prior scratches out the Apex. Actually they go deeper than visible, the steel is damaged 3times as deep as the scratch, so raising the angle and using a really fine grit with low pressure removes the damaged steel at the apex and doesnt do damage itself. This gives longer edge retention than usually. I think you can also freehand with it if you take of the angle quide. You can calculate how much to lift up the spine to reach a certain angle with: edge to spine lenght * tan(angle) For example: 1" * tan(10°) = 0.176" So for 1" blade height edge to spine, you need to raise the spine 0.176" of the belt/stone. But actually for using this machine i would advice a tighter progression. Because the belt has some give 10 might end up like 9-8°. And the advantage of using increasing angles is how much faster the apex can be refined with minimal effort, especially on stones/ angle guide sharpeners. But on a powered sharpener its fast to begin with. So 12-13-15 should be fine too. The 2° jump at the end because the applied pressure is verry low at this step. Ofcouse this might be way harder to hold consistant, but perfect angle really doesnt matter, its ok to have human error, as long as its to a lower instead of higher angle. Take a look on youtube for "BigBrownBear" he makes the best, hardest and thinnest knives on the planet. And made a video on the Ken Onion Worksharp, how to freehand it.

[@tonylander3512]

@@sabelfechter7136 look thanks so much for helping me, I'm up to 2 visits to the band aid draw with dripping blood, I'll look at big brown bear tomorrow. I can't express how thankful I am that you've taken the time to do this, hopefully the next reply is from the hospital with a missing finger, I already feel I'm streets in front of where I was 👍

[@berner57]

I have same sharpener, love it. Could you share the exact belt replacements you purchased on Amazon

[@tphvictims5101]

Are you saying Bands? Aren’t they BELTS?

[@TheIntrepidAngler]

May have misspoken, but you're correct, they are belts. Cheers!

[@jimquantic]

That is splitting hairs, any belt falls under the category of being a "band"

[@scottmcdonaldAAL211]

great and informative video - easy to follow and understand. would you recommend wearing eye protection when using this device? thanks.

[@pigpaul]

sweet video! I want my shanks that Sharp!

[@carledwards8769]

For bushcraft knives what angle should it be on?

[@Dillion203]

Carl Edwards about 25-23 degrees.

[@carledwards8769]

Dillion W ok. Thanks

[@marco74austin62]

65

[@oBseSsIoNPC]

0:10 That tightly rolled up power cord makes me cringe, good video though :D I just finished my 100th knife sharpening and I haven't replaced any belts yet

[@kentchr76]

Why? Does it put stress on the cord or what do you mean?

[@oBseSsIoNPC]

@@kentchr76 Indeed. Probably 90% of power cords are cheap large wire bundles, put together in leads, wrapped up as cord. Their ability to remain functionally reliable diminishes drastically, the more often you bend it, wrap it or squeeze it. So when I see tight loops on a power cord, I immediately wonder about the internal stresses. Always wrap a cord with as big of a loop as possible and operate it as straight as possible. Just compare to cords on a reel. The diameter of the reels is huge. (tip, if the cord remains roughly in the shape you put it and the insulation is rather hard, it is cheap. If it's very easy to flex, has a soft insulation (silicone) and does not remain in shape, (it's fine wire) expensive cord).

[@kentchr76]

ObsessionPC Okay - thanks. That makes sense.

[@brianroselli229]

It's hard to find but they sell a 12,000 grit and wow

[@magz0394]

Where?

[@SILKYSMOOTHSHAVES]

What was the item number of the belts you bought on amazon

[@rjazco51]

watch the video ,close to the beginning he says at 1:20. bought on AMAZON from TEXAS SHARPENER COMPANY....YOUR WELCOME...

[@rjazco51]

After further review go to AMAZON type in replacement belts for Ken Onion knife sharpener ... MULTIPLE sellers to chose from..

[@robertjohnstone9570]

My guy youd get on even better if you put the blade rest down. Its in the twisted up position for changing your belt. Just saying 👍

[@DoggoWillink]

That compound is actually a stropping compound which is an abrasive.

[@westmeathguy]

Will it work on axes?

[@PockeTanK]

Yes

[@curve5746]

You can sharpen any tool. Even make your own knives with blanks. The only issue I have had is the tips of my knives have to be done without the assistance the the guide but that isn't much of an issue

[@rodsofgod6863]

Stropping compound on your cucumber salad sounds delicious!!

[@TheIntrepidAngler]

santiago vindell when only the finest will do!

[@EndlessWeekendFishing]

Fishing and gadgets.. so true. Lol

[@jacksimpsonmusic]

Serious question though… on all of these reviews, there are people claiming that the KZbinr didn’t read the manual. Why are these people watching the videos? 😂

[@georgedefeo8809]

Why the hell is your machine so loud?? Holy cow U need earplugs when operating it..lol FYI MINE ISNT HALF AS LOUD AS THAT. OTHER THAN THAT GREAT VIDEO!!!

[@jeffljones]

Why are you holding your Knife against the Belt and Not against the Guide,thats what the Guide is Far and What the Company recommends as well,to keep from scratchin your Knife!!!!

[@redmesa2975]

It works ok on long kitchen knives. 3" pocket knives run off the guide before the end of the blade. Lanskys are also crap. A good basic diamond sharpener works better.

[@dragon0037]

WOW!

[@q4991]

Huh ell, which 'review' is NOT sponsered by WorkSharp? They're All SO obvious, with WorkSharp prominently displayed All the way ! Hey ...uhm...'WorkSharp'? I just need a few tips from 'Real Users' because This is Not as simple as you'all are Trying SO hard to pretend!! Got mine around 2 years ago, haven't used it much, cause I'd rather leave my 'Good' knives with their 'original edge shape' until I get Better at this thing. Most 'New' knives have to be Changed First to Your Beveled system??? I'm just not Sure What that will Do to a nice Osborne??

[@rickfinzel]

ive heard the ken onion work sharp is a bit harder to use then the other version i havent used the ken onion one yet, i do plan to get one of these for my self i just cant decide which one

[@jeffreyswilsonsr5200]

your suppost to let off trigger when tip of blade is still on pad!!! your grinding all the way till tip is off pad., wrong! . people need to know that!!!!

[@Gloomshimmer]

You do it wrong and wreck your knives cowboy...you have to stop the grinder at the tip of the blade or you will ruin it. Look at the manual next time. And for demonstrating dont cut hard vegetable like zuchini.

[@Chase1297]

Fuck you

[@edwardzamorski3711]

Have one dont like it ruins the tips

[@andrewsteinberg7103]

you cannot cut sushi correct without a true japanese knife , and need a tormeck for one sided slight hollow or concave high edge with a 2 pass on other side on plain leather with other wheel , and on edge of a real sushi knife it must be sharpened by maker for left hand or right hand use,and a kangaroo slack stop. that is for very serious sashimi and sushi, , even vegie japanese, if you dont have a tormeck send them out

[@davidstepeck2644]

This is not the Ken Onion edition. Just an fyi

[@TheIntrepidAngler]

It's labeled as the Ken Onion edition. Is there another model?

[@davidstepeck2644]

I liked your video but just wanted to let you know they came out with a new model labelled “Ken Onion Edition”. It doesn’t have the guides, you just set the angle on the belt and rest the knife on a fixed plane.

[@enfatuationable]

David that is add on to the unit he is currently using called the blade grinding attachment for the Ken Onion Edition

[@rahager2u]

waist of money

[@blackwaterdogs4256]

I don`t know why all these guys think you cut sushi "razor thin"....they must never have eaten sushi in their life, it ain`t like that AT ALL !

[@patcurtis5287]

"SupposeBly"?!