Work Sharp Knife and Tool sharpener is awesome!

[lakota]

I'll probably never hear the end of it but I bought one about a week ago. This thing makes scary sharp edges on knives. All of my outdoor knives are shaving sharp now. I can do a fair job sharpening pocket knives on a stone but any blade longer than 3 or 4 inches I just cant handle. Now my grandpa's old filet knife is useable again, an ancient Green River 14" butcher knife I picked up a few years back is like a razor as are all of my belt knives. The only knives that didnt take an edge were some chinese crap we have for kitchen knives.  As good as this sharpener is it just got better. I went online to register the warranty and after I entered in all the info the next page says I get a free gift. They are sending me another belt kit free of charge. I'll have three belt kits and those will do a lot of sharpening. If you are thinking about one of these machines buy it you wont regret it!

[Joel]

There's a number of positive comments on it in the electric knife sharpener thread.  I looked at the video, and it's like a mini version of the 1 x 30" belt grinder I've used to sharpen my knives for the last 15 years.  I don't doubt it works well...as always if used properly.

[Dand]

A friend of mine bought one and shared it w me one evening when I was butchering a moose.  For some knives I've found hard to sharpen, it worked great.  But for my Old Hickory knives that usually only need a light steel to stay sharp - it messed me up.  So with some stone work I had the Old Hickories back in form.  So like Joel says, properly used its great. I think practice w using it would have helped me too.  Overall I liked the unit for some of my larger rough duty knives - not real expensive, light weight compact and replaceable grinding belts.

[Joel]

Two things about doing my Old Hickories on my 1 x30 Delta is I hold the blades as close to vertical as possible, probably around 15 degrees.  Using too much angle and too much pressure on these types of machines will wear away a blade pretty quickly.  That, and I only use some old wore out 600 grit blades that have no real grit left on them..it's more a honing thing with the softer steels, than actually sharpening.  Even on my newly made knives I never use more than 400 grit, since I grind to a pretty thin edge.  The only exceptions are cleavers and machetes where I start with 220 and then 400.