Kitchen Knife Sharpening using the Work Sharp Knife Sharpener

[@carpediemjonah8110]

He clearly does not follow the instructions. Moves way too fast. Does not turn off the power while the knife tip is still in contact with the tip of the blade. WorkSharp warns the technique shown in this video will ruin the factory default curve at the tip of the knife.

[@leonardszubinski4709]

Do not pull the blade all of the way through, otherwise you will blunt the tip! Make sure that you pull the blade up just as the tip gets to the belts; not past them!

[@giri134]

Important

[@SOLDOZER]

You keep saying "The book says", but the book says 1" per second. That about 3" per second.

[@SamCulperJr]

Dude, c’mon now. You weren’t even trying to cut that paper before sharpening. Matter of fact it actually did slice that pepper at the end. So was it really that dull before sharpening????? 🤔

[@peter-radiantpipes2800]

For western knives are you going with 20° angle or less? I’ve got the ken onion so not sure if that one is adjustable. I know my Japanese blades use more of a 16° angle and beleive western like whustoff etc use closer to a 20°. Am I correct? Thanks for the video

[@tonij9089]

Can't get the guide to fit on my sharpener..😡

[@BOOSTEDLASER]

On bigger grits I can feel when they have run out. on my 6000 I cant. How do I know when it is no longer gritty? or time to use a brand new belt

[@mikeleuchs1326]

I have one of these tools which I have used for 8 years. I do find it useful. There have been times that I need to use the green belt in order to raise the Burr on some knives. After that I progress to the other belts. I hope somebody finds this useful

[@michaelb41]

One side of the sharpener moves away from the knife. The other side moves toward the knife. I recommend you use the same side of the sharpener by switching the knife from your right hand to your left. Otherwise each side of the knife is receiving a different stroke.

[@AGC828]

I would have liked to see the side of the knife blade. Some have complained about hotline m hairline scratches.

[@chefleosanchez]

How can I sharp a Japanese knife with has 14 degree angle? This guides have 20 degrees.. please help

[@chandlergillum121]

Leo Sanchez Coello just freehand the best you can

[@johntucker9782]

Depending on which Japanese knives you have, many offer free lifetime sharpening. You have to mail them in and wait which isn't ideal but especially if the very tip breaks, which is pretty common for those, you will get it back to new condition.

[@albiondi4769]

The KO work sharp version can make convex edge bevels from 15-30 degree angle

[@meinomanya3241]

sharpening knife with a stone is a skill but i admit, this looks fun

[@michaelb41]

It's some much easier. You can still finish with stone without all the work.