Pellet Fan
Pellet Fan Performance Testing & Product Tests => Product Tests => Topic started by: Bentley on February 18, 2018, 05:08:13 PM
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Disscussion Thread for Work Sharp Ken Onion Edition (https://pelletfan.com/index.php?topic=1922.0)
Pros:
Quick and easy belt changes. Makes changing grits very simple.
Variable belt speed.
Angel adjustment for different types of knives.
Handy chart with angle setting for common knives.
Cons:
Not a one pass unit. Having to change belts to get the finished product.
Instructions say to not use with continuous belt motion, that you should only have belt running just as long as it takes you to pull the knife through.
Obvious a review cannot speak to longevity or thinks like life of belts. That is where the Members who own the units input is so helpful. If you look at the video, you can see how the 2 chefs knives cut paper before and after, a Very Marked difference. Sharper then My Niery has ever made them. One is a $5 knife, the other a little higher end Wusthof ...Both sharper the I have ever seen them!
(https://i.imgur.com/RHgN40wh.jpg)
(https://i.imgur.com/08uMeI0h.jpg)
(https://i.imgur.com/LDWi8F1h.jpg)
(https://i.imgur.com/U6sTPRSh.jpg)
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Don't care for mine. Sits on the shelf unattended.
Belts don't seem to last very long. Many complain of the rounding on the tips of their knives.
I should probably being it along to the Royal and gift it to the person who tries the hardest in the competitions.
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I have some reading to do.
(https://i.imgur.com/u5oCtdJh.jpg)
(https://i.imgur.com/IT9It1kh.jpg)
(https://i.imgur.com/zarshEkh.jpg)
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Don't care for mine. Sits on the shelf unattended.
Belts don't seem to last very long. Many complain of the rounding on the tips of their knives.
I should probably being it along to the Royal and gift it to the person who tries the hardest in the competitions.
Ditto, mine resides in a box in the garage.
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I have a chefs choice Trizor XV. It seems to take good care of my knives and keep them sharp. I don’t use it on my Takeda, but my other knives are all mass produced and if I wear them out a bit sooner I don’t really care.
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Really looking forward to this one.
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I am also very interested in this performance test. I’m also interested in how it compares to the Edge Pro Apex 3 Knife Sharpener if anyone has experience with both.
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Going to open the box right now.
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Photos Above!
So, I am trying to determine what parameters would be good for a sharpening review? How do I show you a dull knife? How do I show you a sharp knife? So if you all have any suggestions, I will try and implement, otherwise, I will read up and try my best!
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Yes I was chastised for not having two sections, sorry! Will merge this thread when finished!
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You should find a ginzu commerical and replicate it :rotf:
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Knifes I sharpen by hand... with a couple diamond 'stones'... Only use I'd have for a power tool like that would be if I wanted to sharpen things like hedge clippers, mower blades, etc...
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I guess there is an optional attachment for just that.
Only use I'd have for a power tool like that would be if I wanted to sharpen things like hedge clippers, mower blades, etc...
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So, I am trying to determine what parameters would be good for a sharpening review? How do I show you a dull knife? How do I show you a sharp knife? So if you all have any suggestions, I will try and implement, otherwise, I will read up and try my best!
Modify message
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So, I am trying to determine what parameters would be good for a sharpening review? How do I show you a dull knife? How do I show you a sharp knife? So if you all have any suggestions, I will try and implement, otherwise, I will read up and try my best!
Modify message
You didn't like my idea?
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Oh, the Ginzu commercial to use as a guide...I did not associate the two. It actually is better then what I will do, so I will search youtube right now.
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The paper test is always a good one. Dull knife will just rip the paper unevenly if it cuts at all. A sharp knife will glide right through.
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Will it shave the hair on your arm? Have to be careful on that one, and no alcohol allowed until finished.
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The guy who sharpens mine makes knives. They are King Knives , his name is Harvey and he has a fantastic following. Not sure what others think but he will do the paper first and then he kind of "scuffs" a finger nail. Imagine approximately a 20 degree angle and a very gentle push. If it don't move it is a razor. I am not describing it correctly but it works. ????
I own several and they really are slick, he lives about an hour from me and met him through his sons.
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I am also very interested in this performance test. I’m also interested in how it compares to the Edge Pro Apex 3 Knife Sharpener if anyone has experience with both.
I've used the Work Sharp, Apex, Lansky and KME Precision (similar to Lansky but a bit better).
The Apex is not at all easy to use. Lansky and KME are more user friendly. All three will put a abundantly sharp edge on a knife if you take the time work your way down from coarse stones to the ultra fine hones.
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The fantasy (and maybe they really are this sharp) ultimate test of sharpness for me would be the scene in 47 Ronin. It is towards the end, they have all pledged their lives to avenge their Lord. They are signing a document and marking it with their fingerprint in blood, they open their sword, lightly touch their thump to the blade and make their mark...
It is at the 2:30 mark...
That is a sharp blade... (https://youtu.be/ENLFLYBlnY8)
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I saw, hundreds of times, my father shave his arm and the fingernail test.
If you're going to try to shave with it, just wet your forearm and push the knife straight down. You'll cut if you make even the slightest slicing motion.
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Mine sits in a box. One weekend I finally opened it and sharpened every knife in my kitchen. It was easy to use and put a nice sharp edge on my knives and scissors. I bought this to replace a chefs choice. I would have to find it to see the model, but it has 3 stones. It sharpened great, but left the ugliest marks down the sides of my knives. After using it the first time I just figured the marks would go away. Nope, can't get rid if them. It never made sense to me because it looks like the side of the knife just slid against plastic. I need to take a pic and post it.
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Ever have a Cutco salesman come to your house?
One of the things they do, is have you go to your kitchen and get your sharpest knife... They then take out a hunk of rope... Not sure if it's hemp rope or what, but it's like the old school twisted fiber rope. But anyway, they like drag the knives across the rope and show you how well they cut through it ( usually about a 3/8ths to 1/2" thick rope ).
Arm shaving works... :) but after a while, even us guys with harry arms run out of test material. For quick tests, i just use my thumb nail... back when I could see really well, I could easily look at the edge of a knife and see if there were dull spots... I can still see them if I look close through my progressive lenses... Too bad you didn't have like a macro lens, or a microscope to take photos with.
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Mine sits in a box. One weekend I finally opened it and sharpened every knife in my kitchen. It was easy to use and put a nice sharp edge on my knives and scissors. I bought this to replace a chefs choice. I would have to find it to see the model, but it has 3 stones. It sharpened great, but left the ugliest marks down the sides of my knives. After using it the first time I just figured the marks would go away. Nope, can't get rid if them. It never made sense to me because it looks like the side of the knife just slid against plastic. I need to take a pic and post it.
Are you referring to a Lansky?
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Sorry guys, tractor issues that have to be dealt with. I was reading yesterday, Paul, am I correct in assuming I will be using the 4 different grits? So I sharpen both side with X, then both sides with Y (finer) etc., etc....?
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So I sharpen both side with X, then both sides with Y (finer) etc., etc....?
Exactly, start coarse and progress to the finest. Did I sent you the gritless belt for stropping?
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Ever have a Cutco salesman come to your house?
No, but Costco had a vendor selling $1,000 knife sets Saturday. It may have been Cutco.
Arm shaving works... :) but after a while, even us guys with harry arms run out of test material.
True enough if you're sharpening several knives. I don't often have to regrind the bevel on more than one at a time. Actually I do...on Marcia's knives. She has no respect for the knife. But I don't put too fine an edge on them and don't do a shave-test. It's a waste of time and carborundum.
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I do not believe there is a stropping belt, but I would probably just have issues with it anyway! Tractor fix, I am so full of myself I am bursting, so we have a little wood clearing to finish tomorrow, but should get some paper shaved in the afternoon!
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Thanks to this thread I just spent the last two hours researching knife sharpening systems. The Wicked Edge System looks like the best, but boy is it ever expensive.
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The fantasy (and maybe they really are this sharp) ultimate test of sharpness for me would be the scene in 47 Ronin. It is towards the end, they have all pledged their lives to avenge their Lord. They are signing a document and marking it with their fingerprint in blood, they open their sword, lightly touch their thump to the blade and make their mark...
It is at the 2:30 mark...
That is a sharp blade... (https://youtu.be/ENLFLYBlnY8)
Beats the opening scene of "An Andalusian Dog (Un Chien Andalou)." ;)
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Thanks to this thread I just spent the last two hours researching knife sharpening systems. The Wicked Edge System looks like the best, but boy is it ever expensive.
I have the Work Sharp Ken Onion as well as the Wicked Edge. I haven't used the Work Sharp since i bought the Wicked Edge. I got my WE used for an excellent price. Now I am slowly buying more stones for it.
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Smith Products makes a precision sharpening system that is a lot cheaper and still produces an incredibly sharp knife. I have had one for years and it works great.
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Tormek has released a slow-speed wet grindstone that's considerably less than their $1,000 unit (Japanese water stone). It's called the T-4 and may be the next sharpening device I buy at about $425.
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Sorry, VFD cooking is conflicting with getting some video of this up!
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I sorry that I missed the "before" knives cutting paper. Realize that all of them did not cut, they basically tore the paper. I hope I have shown folks how the Product works. It is pretty simple, and there maybe better sharpeners on the market, just not sure at this price. I know it does a better job then the Niery unit I have that cost twice as much. My knives have never been sharper. If I had it to do again, I would certainly buy this unit over the one I have!
Work Sharp Video (https://youtu.be/ptIvjjT8UOg)
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Video posted, pretty bad when it comes to cutting the paper for the "before" tests, but you sure se how well they cut that paper at the end. And unless someone wants me to show them something specific, which I will be happy, I will be shipping this back to pmillin ASAP!
Thanks for all the comments folks!
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Thanks Paul for helping getting all our knives really sharp!!
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Where are the videos of slicing a tomato, a nail, an aluminum can, etc. ;D
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Nicely done. I tried to like the video but don't have a google account.
Thanks for doing it.
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Been thinking about getting one and now you pushed me over the edge to buy one. If you go to a hunting or fishing show there is a guy selling them and throws a bunch more stuff into the deal.
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Excellent review, video was perfect. Looks like even I could use that one. I believe they will be at the Fred Hall show here in Bakersfield this weekend. Might get me a good deal.
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I know Paul uses stones and the units like the Edge Pro, and I cant remember the other one, that have various grits of stones...I have use that Apex...It made the couple of knives I sharpened, literally scary! I was afraid to use them. Glen2626 brought one to the 2010 AR. You could easily have shaved your face with a knife after using them. But so much work and hand eye coordination! I need Bentley proof stuff and this unit passes that test!
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After I karate chopped the tomato I was unable to use my hand!
Where are the videos of slicing a tomato, a nail, an aluminum can, etc. ;D
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Although the Work Sharp Ken Onion is a quick and easy way to sharpen a knife I'm not completely sold on it. Here's why–
First some background
Buy a butcher's steel if you want to keep your knives sharp.
(https://82njbq.ch.files.1drv.com/y4mUOrNnmIxmFoOyopBUD9K3c6gRNJYUafKJ6h3yamTKwuz3c2N2vn6GyICPlrzxsnCZE29cM3dCDJqqeOelDi91lhjEKyFGSJDypAAwFFNa01n0zpSsH2T62rrLa84kr7yWuL-QRCI51v2YKfVSGbBLFr6lLUCYppX-TPDGnEdYlxjEjpS_pCtXuarwQqVyVYvGU_UwTp7H3E-6Ptjuv5-Ww?width=660&height=163&cropmode=none)
This one is at least 50 years old. It was my father's. He lavished care on it so it never rusted and developed pits.
You'll notice that it's as smooth as glass. It doesn't remove material from knives that are stroked across it, it just straightens out the microscopic burr that makes a knife less sharp.
If you visualize a knife edge, the steel tapers to a sharp point. If that point were as sharp as absolutely possible, the cutting edge would be one molecule thick. The first time you cut something that one molecule edge would bend and now the knife isn't as sharp.
Even though your knife blade doesn't end in a one molecule edge, that edge still rolls over (somewhat like a burr) as you use it. But if you lay the knife's flat bevel along the steel and stroke it a few times the burr will straighten and the original sharpness will return.
But the Work Sharp's flexing belt doesn't grind a flat bevel. It grinds a curve to a point. This is taken from the owner's manual.
(https://wophyg.ch.files.1drv.com/y4mS8Z41fgHN-q1phAlBxCmXgzh02cVdNW4wfjg6wblMbIAXPaKtzPwrV4a4ceXpm9Yy7AXs7vYZjNgarYjm6fecdWIjjYEMYI8iJIb75GdHydb9TG9Qq1Wk7C7xHNq-euQyjnJx425GrBlJycf3yNAYc9SB_guQ-eytcXtGiu1BhzoWguzO0ghBqMub1ppTton56ORCD8v5t2VQsIahswaZg?width=660&height=222&cropmode=none)
So, I have difficulty holding the knife to the proper angle when "steeling" it. YMMV.
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All I have is a steel, and it keeps my Victorinox sharp enough for me. Never did any paper tests or whatnot, but it works good on foodstuffs! ;)
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All I have is a steel, and it keeps my Victorinox sharp enough for me. Never did any paper tests or whatnot, but it works good on foodstuffs! ;)
A steel is not used for sharpening but to re-align the edge so it's straight. Depending on the knife a good steel in most cases are enough. if you have pits or gouges on your blade a stone or belt sharpening is needed to re form your edge.
I have the the Ken Onion too. Used a bunch of time...when I first got it. Havent touched it in a while becasue there really isnt a need to remake an edge very often
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Years ago, I would buy every knife sharpening gadget I would see... ones promising to hold the perfect angle and such... My problem in general is I would work to hard to get the knife sharper, and next thing I would know I had some massive change in the basic shape of the blade. Such as rounding the tip from allowing it to linger too long on the surface of the sharpening device, etc... Eventually , like over the course of about 15 years, I actually taught myself to hold a good angle while using a stone, and also determined that less is often more when it comes to sharpening knifes.
I must say that I've never really gotten into 'butchers steel'... I may have to give it a try, just because... because I've never really tried it.
In general, I can sharpen most any knife I have in my drawer in about 30 seconds or less now, and will do it whenever I determine the knife I just pulled out of the drawer isn't very sharp. For the most part, I just own cheap knifes, NSF rated ones that I buy at Costco or Sam's Club. I don't really own a pocket knife other then a couple really small ones that I clip on to my disc golf bag, just in case I should need to trim off some stray gouge that just got into my disc after driving it strait into that tree...
But anyway, if I were to get a Work Sharp, I'd probably whittle my blades down to nothing while trying to figure out how to use it... or once again round the tip of a knife down needlessly.
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Mine sits in a box. One weekend I finally opened it and sharpened every knife in my kitchen. It was easy to use and put a nice sharp edge on my knives and scissors. I bought this to replace a chefs choice. I would have to find it to see the model, but it has 3 stones. It sharpened great, but left the ugliest marks down the sides of my knives. After using it the first time I just figured the marks would go away. Nope, can't get rid if them. It never made sense to me because it looks like the side of the knife just slid against plastic. I need to take a pic and post it.
Are you referring to a Lansky?
Ken Onion
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Mine sits in a box. One weekend I finally opened it and sharpened every knife in my kitchen. It was easy to use and put a nice sharp edge on my knives and scissors. I bought this to replace a chefs choice. I would have to find it to see the model, but it has 3 stones. It sharpened great, but left the ugliest marks down the sides of my knives. After using it the first time I just figured the marks would go away. Nope, can't get rid if them. It never made sense to me because it looks like the side of the knife just slid against plastic. I need to take a pic and post it.
Are you referring to a Lansky?
Ken Onion
I'm not following you. The Work Sharp Ken Onion doesn't have stones. It uses belts. Unless there's another type of Ken Onion sharpener.
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I think he means the Chef Choice has 3 stones, my dads old one did I think! But don't quote me on that!
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I am most embarrassed. Thank you pmillen for sending this unit for this Product Review. Please forgive this late thank you!
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You're welcome, Bentley. I was happy to do it. But you thanked me weeks ago in a PM.
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Have edge pro and this 1. Edge pro I like more,more time consuming
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I have found that its been much easier for me to buy a Havalon Knife that I can buy new blades for cheap and as soon as my blade isn't sharp I can just put a new blade on. Since I went with Havalon I always have sharp knives when I need them. At the rate that I have replaced blades it would take 15 to 20 years to get to the price of a decent sharpener.
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At the rate that I have replaced blades it would take 15 to 20 years to get to the price of a decent sharpener.
That's axiomatic. But, somehow, it's not my want, in the same way that I know I could buy a lot of restaurant food for the money my pit cost. Different strokes...
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Had to look up Havalon. Don't use those kind of knives, so no help for me.
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Bump!
I was a beautiful fall day, the temperature hovering around 80°F. I was sitting on the deck, working on correcting the edge on a particularly hard steel chef's knife (≈61 Rockwell). I've been working on this knife off and on for two weeks. It's a stunning Japanese piece and I prefer to true-up its edge carefully, slowly, by hand.
My knife sharpening stones were all soaking as I thought that I'd also touch-up some kitchen knives.
Marcia brought me one of her favorite knives, saying that it isn't as sharp as she remembered it to be. A quick look proved her to be correct. I doubt that she could cut herself with it. She might make a bruise.
The edge was so nicked that it looked like a saw.
(https://miwqsa.ch.files.1drv.com/y4m6NjAz3NxQkauyWXuxqBArFoe3cR-kqzRzb0Luq-_z3cRFaMsmzKIEXlFHfYccpHoslcWmkpkF4da1H5yJZi4mpaN_KTPz_iWzTA7SCWD-DlbzsoPHAEkwb2Cl4uExaBjBWEu1CHvqMYd8Res8YsnT9u0xuu7M76zWqjUeaYs7pgR7vBOEWgh-BR-rF2W5CeH4pUP22Q9fm0DeNlJG0pTFA?width=660&height=495&cropmode=none)
Here it is, sitting on a 320-grit whetstone that I was using on the Japanese knife. 320-grit is a coarse stone for ≈57 Rockwell Chicago Cutlery carbon steel. It cuts that stuff pretty darn fast. But after several minutes I could see that headway was slow. *
(https://lreddq.ch.files.1drv.com/y4mkTNIIc9Sos2fsu1086Ei6WLk79wqgKrQio4xCC4amP9vQQQVLYLG1VvUsziLS6V7AQ4kew5-a8t4kia3oZM11sxH8C1h9hj4BqH52JhTyp-PwHa25MKjGPoZBTs3uDu5ewC80z2n36GjMkQSgGyTfUJw9vi-C-1IBhZdkYG7lyZo9iduKHqfWN0WEzV8DlHtz-uhgu-1UP_KWw_ks9Z5IA?width=660&height=495&cropmode=none)
Then I remembered that I have a Ken Onion Work Sharp Knife Sharpener in a basement cabinet. Two passes with a coarse belt and the knife edge was clean and amazingly sharp. Finer belts polished the edge and Marcia had a super sharp knife to, once more, abuse. I was so happy about that I ran all of her knives through the Ken Onion Work Sharp Sharpener. It only takes a few minutes and they have a better edge that 99% of the kitchen knives.
I think it's a good investment for someone's moderately priced kitchen, pocket and hunting knives. If you buy high-end knives—maybe not the best choice.
* I made a mistake, here. What looked like nicks may have been only serious edge turns. I might have been able to put the rolled edges back into position had I first burnished the knife on a smooth butcher's steel with a lot of pressure. But, without considering that, I ground away the rolled edge on the coarse stone, leaving what appeared to be a serious nick or chip.
EDIT: Corrected high-bit characters' display caused by server update.
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If I had it to do again, I would by this over the $200 I spent on the Nirey 280 knife sharpening system!
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My neighbor is moving and taking his with him. They will be living in a travel trailer for a few years and I was hoping he would give his to me. I had him sharpen one of of my hunting knives and it is back to being razor sharp. A new stone will be cheaper and I have plenty of time.