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Does anybody have any experience with the Work Sharp Ken Onion sharpening system. I saw it in a buddy’s workshop the other day and failed to ask him any questions about it….

Dave

Quote:

Originally Posted by Stan Hillis (Post 442028)

I may get flamed for saying this, but it won't hurt my feelings. I struggled with trying to develop and maintain a knife sharpening technique using whetstones for a lot of my adult life. I told myself that I was a farmer and a knife man and, by God I was going to get this down pat to where I could put a shaving edge on every knife the "old timey way". It was hard, and it took a lots of time because it was just next to impossible for me to maintain that perfect angle every stroke. I tried the Lansky type clamp-on guides. They worked but were tedious and slow.

Then, a friend showed me an electric knife sharpening device, an how he used it in his kitchen to maintain good edges on his kitchen knives. I was sold, and bought one. I've been using it for at least 25 years with no maintenance, no breakdowns, and no ill effects to my knives.

It's the Chef's Choice Knife Sharpener. They are highly rated in reviews and testing, and evidently a solid company. The one pictured here is the model I own, and it is capable of sharpening everything from the tiniest folding pocket knife to the biggest Bowie. There will be no inadvertent scratches on your blades, above the edge itself, like so often happens when a whet rock is used "freehand".

I cannot see myself ever using anything else for my knives. My wife has a very nice set of German kitchen knives that I maintain for her using the CC 120 and, after 7-8 years of sharpening, the blades are not worn away in the least. You learn to use a very gentle touch with the C.C. sharpener and your blades will be the sharpest they can possibly be, and always look new.

https://www.sharpeningsupplies.com/p...20group%20%231

https://www.sharpeningsupplies.com/b...harpener-video

As a disclaimer, I have no financial interest in the sales of these sharpeners. I wish I did.

Stan, some purists will roll in their grave over this post. But all I can say is "ditto"! I went to Chef's Choice about 20 years ago after spending many many hours sharpening knives. And I'm finicky about sharp blades. I do use a steel after the third stage and that seems to help. And I've also found they need to be taken apart and cleaned every so often. Quick question: On your unit does the blade of the knife cut into the plastic guard after long use as shown in the photo below? Think that affects the performance of the sharpener or mess up the sharpening angle?

I refuse to admit to being a knife collector. Every knife I own (see partial sample below) was purchased for a specific reason! And they are all well used. (:
L to R:
1. Antique knife guessing late 19th early 20th century marked, Cornwall Knifeworks Conn.
2. Case small fixed blade
3. Bowen made for LL Bean
4. Puma White Hunter Model 6399
5. Puma Original Bowie Mod 6396
6. Unknown Knife Maker, West Yellowstone Montana 1980’s
7. Buck 121 fixed blade
8. Buck 103 Skinner
9. Buck 112+ Ranger Automatic Lockback
10. Buck 110< (1986)
11. Cheap neck knife
12. Randall
13. Randall
14. Randall

I have a Ken Onion, I prefer the Tormek. I prefer the Chef's Choice over the Ken Onion too. If you're talking about the sharpener with the sandpaper strips, yeah, too much to keep track of. In reply to the Chef's Choice yes the plastic does get cut. I guess I like that I can set whatever angle on the Tormek I choose and it is pretty damn consistent. Again, since the stone is fine with some steels it takes a long time to get the burr to form.

https://shop.tormek.com/en/products/...r-carbon-black

Quote:

Originally Posted by Chris Pope

Quick question: On your unit does the blade of the knife cut into the plastic guard after long use as shown in the photo below? Think that affects the performance of the sharpener or mess up the sharpening angle?

Yes, mine has the cuts into the plastic, and they look even deeper than yours. I cannot see that they affect the performance of the unit in any way.

Could you point me in the direction of instructions for disassembly and cleaning? The instruction manual for mine is gone with the wind.

Quote:

Originally Posted by Stan Hillis (Post 442072)

From the manual for the CC 120 https://cdn.shopify.com/s/files/1/00...4171162880.pdf

NORMAL MAINTENANCE
No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no
need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a
damp cloth. Do not use detergents or abrasives.
Once a year or so, as needed, you can remove metal dust that will accumulate inside the
sharpener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure 14)
that covers an opening on the underside of the sharpener. You will find metal particles adhered to
a magnet attached to the inside of that cover. Simply rub off or brush off accumulated filings
from the magnet with a paper towel or tooth brush and reinsert the cover in the opening. If larger amounts of metal dust have been created or if the Stage 3 disk has been cleaned (using the
cleaning/dressing means), you can shake out any remaining dust through the bottom opening when the
cover is removed. After cleaning, replace the cover securely with its magnet in place.

Probably want to this maintenance in your shop/barn and not the kitchen as it will be a mess inside.

Quote:

Originally Posted by Dave Tatman (Post 442047)

Does anybody have any experience with the Work Sharp Ken Onion sharpening system. I saw it in a buddy’s workshop the other day and failed to ask him any questions about it….

Dave

I have used this one for a number of years without issue and it works. As Andy stated it does have the various grit sanding belts which he does not prefer. Having said that this is what allows you to cut new angles quickly with a course grit and then change out to a finer grit and then ultimately to a super fine belt for polishing. Angles are adjustable and belts are easy to change. I have sharpened everything from pocket to kitchen to hunting to filet knives with this model and it will get them all razor sharp. I have no experience with the other models being discussed so I cannot compare.

Quote:

Originally Posted by Randy G Roberts (Post 442078)

Randy, I looked this morning and I have the basic Work Sharp sharpener, it's at least 10-15 years old? It doesn't seem to have the options or adjustability of the Ken Onion one, so there's that.

Chris, thanks for the link to the manual; mine's long gone too!

Thank you so much, Chris. I'll clean mine tomorrow morning when I go out to the shop to exercise.