Chad Headlee

[Chad Headlee]

Chris Reeves Nyala

[Chad Headlee]

I have the Ken Onion WorkSharp. I bought it before I purchased the WE. I love the WSKO, but I won’t use it on any of my nicer knives. More and more, my knives are becoming “nicer” and I may look to sell the WS soon.

I think its robust enough for a kitchen to use on a regular basis, but it produces a lot of dust and shavings both from the blade and the belt. The angle guide is far from ‘foolproof’ as it doesn’t support the blade for its entire length. I actually get much better results when I don’t use the guide, but again, it may be “good enough” for a kitchen.

I can produce shaving sharp results with the WSKO but like anything, there is a learning curve. I’m not convinced it’s the right machine for a restaurant but I suppose it’s an option. It is faster than the WE but I’d agree with just about everything already stated about it.

[Chad Headlee]

In my opinion, you are bearing down way too hard on the upper screw, and not hard enough on the lower screw.

The upper screw just needs to be snug – to set the gap, the lower screw does all the holding.

That’s what I see but other, smarter people will chime in soon enough!

[Chad Headlee]

I have a pro pack 1 with the 1600 / 1200 ceramic, 14, 10, 5, 3.5, 1. .5 strops. After about 6 knives to break things in, I sharpened my Sebenza 21 and my XM-18 sclicer this weekend. These may not fit the definition of “Super Polished Edges”, but they sure look nice in person and they will slice phone book paper all day long!

[Chad Headlee]

Welcome!

[Chad Headlee]

Hi Steve – I’m new here as well and figured I’d piggyback on your post!

I got my WE yesterday from Oldawan and sharpened one knife with it last night. So far so good. I’ve been going back reading all the old posts and checking out the various links and information contained here. Tons of information available, now just need to put it to practice!

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