Best High-End Knife sharpener review, Worth It?
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- Опубликовано: 5 фев 2025
- Some of these are the best of the best! But everybody has different needs. Check out this review before you spend a lot of money on a knife sharpener! You’ll also get to see which one I use professionally in my kitchen and which ones are my favorites.
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This guy is legit, and the shout out to Project Farm also means he appreciates quality reviews.
Thank you! I appreciate you
Dang right a shout out to Project Farm gets my subscription.
@@The1withlogic me as well
Not to me, even though I binge Project Farm. & about to see what this guy offers.
I am the budget home-user. Both these guys even with great information are geared to the professional. To them the best, is the best, how many of us really need the best?
I totally appreciate both RUclipsrs, both are great value.
I LOVE the professional information ... but have a different use case, and am glad I can understand the difference.
For knives I am fine with sharpening stones ...I'm not good yet, but good enough. And in home user terms, this is good enough. I will only improve.
BTW ... Thank You George, I thoroughly appreciate your information.
Finally an explanation. I seen many reviews of knives sharpeners but no one took the time to explain to a novice like me.
My pleasure! All the best and thank you for reaching out
I got a work sharp for Christmas and I absolutely love it. I’m a home cook and still like and appreciate sharp knives and man it does not disappoint.
That is awesome!
I just got the T-1. The honing wheel has a implemented compound and it gives me a really nice edge but not after just two fast strokes. I do about ten on each side. And finally finishing on a leather strap. Works great!
Im a Norwegian fisherman. a sharp knife is a must for me. I dont have time for all this time consuming systems while being at sea. Buy a course diamond rod, and a fine ceramic rod. Learn to be consistent with your angles, and you will have a razor sharp edge within 20 seconds. Want sharp knifes? Buy thin bladed knifes. want to have a nightmare knife? Buy a expensive thick knife made of some super hard material. you are welcome.
Yup.
All very true. But: (1) If you need to produce a lot of very consistent blades on all sorts of different knives and tools in a commercial service, jig approaches are better. (2) If you are a homeowner you may not be sharpening often enough to build or maintain skills, (3) In a restaurant you may need a way that various staff can do the sharpening with minimal training. So, like most things in life, the "right" solution varies with needs and abilities.
But you need to set up a new edge after some time. That is very difficult with a diamond rod. You are not using a whetstone at all?
Good advice
I have only a diamond rod and leather strop, and most my knives are shaper than razors.
Can confirm. Project farm dose a great job in every project he takes on👍
Yes they do
Thanks!
My pleasure!
I have the horl and I love it. I must say I've invested in the expension kit with the 2 stones and the leather strap. You can get a verry dull knife sharp but it takes a while. I think you need to watch the instruction vids and do it again. The way you showed sharpening with the horl that won't work.
Agreed. I have a Horl clone, and it's perfectly capable of taking a blunt edge to kitchen sharp in under ten minutes. As much as whetstones are satisfying, it takes longer than than that to prep and clear up the mess afterwards. There is definitely a technique to using a rolling sharpener, back and forth for a start, not just one direction, follow the curve of the blade so let the roller steer a little, and you can vary the amount of force you apply.
After having used the Horl for over 2 years now I can say: I completely agree with your assessment. It is not for "sharpening" a really dull blade, but it is perfect for just "cleaning up the edge" before cooking. It is extremely easy to use, it is quick and there are basically no ways to really do it the wrong way. Also it has a really small footprint and looks nice in the kitchen (the last point shouldn't technically be a criteria, but as it is always on my countertop, it is nice to have something that also looks nice)
Clearly, we agree. I think your assessment is spot on and it should be you’ve had it for two years. Thank you for reaching out!
That's what a steel is for, turning the edge back true
I have this Ken Onion and just can’t replicate the paper test I see here, no matter what I do.
Great review
@@kappatvating thank you!
I use the Ken Onion Work Sharp with the Blade Grinder attachment. It works like a charme for me. I never got sharpend knives that fast and easily.
Thank you for confirming that! Workshop actually sent me one to demo. I can’t wait to get my hands on it. All the best!
Really enjoyed the video. I ended up buying the Horl 2 with the additional grit stones and strop. It's expensive but good quality. With the finer grit stones and the strop you can achieve a mirror edge that is razor sharp. It's not a tool for an enthusiast but for the average home user excellent results are achievable.
You were spot on that it requires time to restore a very blunt or damaged edge but its great for tuning up your knives.
Thank you for confirming that. I appreciate your input
I agree with Stuart. I have the Horl 2 with the extra kit containing 3000 and 6000 grit stones and leather strop. I’d equate it to whetstones for those that aren’t ready for whetstones. Sharpening on stones takes time and care. Horl 2 makes it easier, but less flexibility with the edge angle. The edges I’ve gotten are wicked sharp and as Stuart said, like a mirror. I also found wetting the 3000 and 6000 grit to be a big help. I’ve not tried oil yet, but might in the future.
Thanks for the video.
Your presentation skills are 11/10. This video and the info I got from it are very valuable. Thank you.
Thank you so much! I appreciate your kindness very much. Have a healthy and prosperous new year!
Got the Ken onion work sharp 3 years ago. The edge is outstanding and beveled. No other system I’ve seen can best it
I am still thinking that it is the best, but second best to traditional stones which are clearly very difficult to use. Takes a lot of practice. Thanks for sharing! All the best!
Was thinking about getting the horl but after watching your video, I'm stunned by the other options out there! Thanks for making this video! ❤
Glad I could help!
Horl for the win. Initial sharpening on a decent kitchen knife may take a few min, not 20 though, maybe 3-5. After that a few strokes occasionally and you're gold.
I own multiple knife sharpeners, the Work Sharp Ken onion, Work Sharp Precision Adjust, King 10" wetstone (Tormek knock off). For the sharpest edge, my go to is the Work Sharp precision adjust. I have bought a kit that allows me to hone to 60,000 grit. Mirror image( takes time and only for my best blades). My King wetstone is my most used in the house. The Ken onion is used in my garage because it can recondition a dinged up edge in record time( I removed the guide and put a convex edge on my lawnmower blade). Enjoyed watching this video.
Funny I have a set of king stones as well. Cheers
This is my setup as well. Japanese water stones for my nice Japanese kitchen knives. Precision adjust for pocket knives that I want to keep the finish nice on. Work Sharp for everything else, especially the Henkels which are used by everyone at home in the kitchen and go in the dishwasher.
The worksharp systems are good value for the money in my opinion. I have a leather strop with diamond spray and felt block to deburr no matter what setup I'm using. I think someone who isn't an enthusiast would do well with a Ken onion, leather strop, painters tape for the side of the knives, and a little practice. They'll be able to sharpen anything without too much effort and in a reasonable amount of time.
I'm glad to hear that your experience mirrors my own. I've had my Ken Onion WorkSharp for a few years now and it's been incredibly effective and reliable. I would easily recommend it to anyone looking for a sharpening system.
Thanks for sharing!
I have it, but I use the blade grinding attachment which makes it even more versatile. I just wish I’d invested in that first instead of shying away from the price- I’ve had various other ones which just don’t compare.
You're good, Mr. Joe. Thank you for being an honest but still a fair critic.
My pleasure. All the best!
The black Tormek composit honing wheel, has "bild in" honing compound at around 3000-3500 grit, and does not need additional compound (but you can ad a bit of water to it).
The Tormek leather honing wheel (for T4, T5, T7 and T8) with compound is around 8000 grit, which is why you get the high shine to your edge.
They did eventually reach out to me. Thank you for confirming. I prefer the T8. All the best!
I was SO EXCITED to see this review pop up! And when you talked about your "go to" sharpeners for the restaurant, I had a proud moment knowing I was going to blow your mind with my personal favorite, the WS Ken Onion Edition... And then you popped my Chinese spy balloon. Boo.
Seriously, having learned how to sharpen knives by hand when I was about 8 years old, and having tried MANY different sharpening systems over time, I have settled on the WSKOE as THE simplest, quickest, most accurate sharpening system I have ever used. I was intrigued by the Mousetrap, and may have to add that to my kitchen, never have I seen that before.
I was also happy to see you like the Kai Shun brand of knives. While I have never gone to the trouble to purchase a sharpness tester like you did, I always test my Kai Shuns via the arm-hair-shaving method, and have never been disappointed. And rarely do I finish with the thinner honing belt or a strop, which I KNOW I should. I wish it had a 10° option, but a couple of pieces of tape over the top edge of the guide can fix that rather easily.
Great review as always, and it was a gratifying feeling to know that you essentially confirmed both my selection of knives (all purchased individually, not the big set) as well as my personal sharpener! (Never could get behind Henckels or Wüsthof knives, though I do love German engineering overall).
You should do a video explaining the importance of a quality cutting board. I cringe whenever I see someone using a sharp knife on a ceramic plate. Bamboo or hardwood for this guy!
Dave, thanks again for always reaching out. I love to see what others think. I Think that’s the best part about RUclips that I get to interact with people who watch my videos! Workshop really knocked one out of the ballpark when they came up with the system for sure it takes me hours to hone my knives on Japanese stones, it’s almost like meditation but also kind of gets hard on the shoulders. One day I’m gonna sharpen my Japanese knives with the Ken Onion. I’ll let you know how it goes! Also, friend of mine told me that workshop makes sanding belts that go up to 12,000 grit! I think they make a leather strap to. I will look into it! All the best!
Do it. Sharpen those KS on the Ken Onion, you won't be disappointed. What used to take me hours now takes minutes.
I think I have the 6,000 belt, wasn't aware of the 12k one. Will certainly look into it!
@AwareHouseChef Have you tried the KO on your Japanese knives yet? If so, what was your experience?
WSKO has a new model for 2024, the MK2 Elite. Pretty nice.
I'm still considering your suggested Miusetrap, but fear my Japanese blades may be too hard for it. Your thoughts? (I currently use the KO 6000 belt to hone my blades)
Heckuva great informative video sir!! I have the worksharp myself, bit was thinking roller sharpener, thanks to you i now know i got the better sharpener! Thanks again
Wonderful video-very helpful, very honest (makes me want to check out the Hellenic). Getting a mini Mousetrap and Worksharp Ken Onion.
Thank you so much! Let me know how you like it! All the best!
Thanks a timely video. My knives need to be sharpen
My pleasure! All the best
Did Tormek respond to you about not why they're not including the angle finder? If you use an angle finder is Tormek hands down the best system?
Thank you for making this video. Although it may not help me a lot, anything is an improvement! Aside from that, it's always a good thing to have some knowledge about a wide variety of things. I feel more confident now. Thanks again and I did just purchase a Japanese carbon steel knife, so count me in on that video if you have enough people who want it. 💕💕💕
Thank you Nancy ! I appreciate your kindness and for reaching out!
Ty, I've had success with the work sharpener, angle guide is very intuitive to use.
Thanks for sharing!
Just stumbled across this video... Real good delivery. Info I can actually USE... My wife doesn't care how dull the knives are and it drives me nuts. thanks guy.
appreciate you a lot. Thanks for reaching out!
Great upload. Very informative and love that you demonstrated vastly different mechanisms. I’m a private chef and have been in the culinary field for 21 years now. I own the T-1 and have since ditched the whet stones. I have mostly Japanese (Jikko) and a few western Japanese (Dalstrong). I sharpen them all at 11* and have had amazing results with this machine. I use the arm shave test after honing lol. The amount of time and hassle it saves is beyond worth.
Also I’m almost certain Tormek advises against using compounds on the honing wheel. Thanks!
Thank you and yes they have reached out to me about that. It is built into the wheel. All the best!
Ken Onion with the Knife Griding Attachment works great and damn easy, slowerspeeds work great for those knives you want to get razor sharp. Whoever, I just got a Tormek T8 and Japanese Waterstone and all the jigs as I started a local knife sharpening company. The amount of runtime, and warranty, you can put on the motor was my main reason for the purchase.
Thanks for sharing!
First time watching a video from your channel. Very relaxed, really informative and engaging video. Thank you and well done!
Thank you so much! Welcome! Appreciate you kindness. All the best!
I would be interested in your thoughts on the Zwilling V-Edge sharpener. I've had some luck on dull knives, but you have really objective testing.
Thank you for the suggestion. I have a good relationship with willing. I will reach out to them and see if they can send me one. Even if I don’t do a video about it when I do get my hands on one I’ll let you know.
@@AwareHouseChef Hey, did you ever get your hands on the V-Edge? I'm interested in buying it for my Zwilling knives and I'd really like to know if it's good or not
The tormek systems are great if you use them correctly , well made but expansive , make sure that you take your time when honing and learn the right technique , I wish that they had designed guide for the honing side too to prevent human error as most people do not get it right initially .
Yes! Cheers.
Excellent video. I like your conclusion and will be picking up a Ken Onion soon....I've been eyeballing them for long enough. I still have my Norton Multi stone but it's large, oily and I haven't been able to get that perfect edge like I did when I had my own restaurant..Stay well and thanks for the video!
My pleasure and thank you for your kindness! All the best and let me know how you like it!
Good video -I too have used the Ken Onion WorkSharp for years and enjoy sharp knives. Thanks
Glad we agree. Thank you for reaching out!
One thing I've found over the years is I'm terrible on a whet stone. Lol
That said, work sharp is my go to for all my hunting, fishing and kitchen knives.
If I was a professional I would definitely use a service. There are so many other things you have to do to keep a business running, I wouldn't want to stress over knives.
As always great video !
I hear you . I have to get comfortable sharpening my shun knives on the worksharp. Thanks for reaching out!
Only knife I have currently that’s MINE. Is a 8” shun classic chef knife. Been a few months and I want to sharpen it. Looking at a few of these
I would use whetstones for my Shun and the mousetrap
I'm in a facebook knife group where there also are sharpeners, and they including us that do it ourselves think the T1 is a big heavy expensive paperweight.. We all love the T4-7-8, but the T1...
I've been using the Ken Onion worksharp sharpener for several years now, works great! My only issue with it is it tends to leave scratches along the sides of some of my softer metal knives when running along the angle guards.
You’re the second person to say that. Thanks!
I have the trizor (ATK’s pick) and it does the same thing. I have some nice knives but I dont worry about it because I figure tools are meant to be used
I use blue painters' tape on my knives when i use the worksharp Ken Onion edition. Same reason, luckily for once, I was smart enough to test it on a cheap knife first, i would have been really bummed if I hadn't done that. Also, It creates a lot of particle residue so I would recommend using it outside or in a workshop environment.
@@M_brooo I love that idea and will be using it going forward! I've always been so hesitant to use it regularly on my more expensive knives.
Great idea!
Nice video 👍. Very well presented. Simple, thoughtful. Thank you
Glad it was helpful! It was my pleasure and thank you for your kindness
Really well made video. I especially like the advice at the end. You don't usually hear think before buying.
Thank you! Very kind of you and I appreciate it! All the best!
Your outro message about how much money and time I’ll actually save hit hard thank you so much
Glad to be of help!
Great video.... i've been learning with a whetstone but to get knives super sharp it takes some skill. I was researching a system like the horl but now i'm buying that worksharp belt sharpener. That thing is amazing; I really appreciate you comparing these options.
Thank you. I appreciate you reaching out. All the best
From someone who owned a knife sharpening business in southern NJ for 25+ years ( 6 machines worth about$100k , sharpening 2000+ knives a week). Great video sir. Great sharpening knowledge. Great reviews: some of the worst and best options available.
I’m honored and appreciative of your comment. Thank you!
What a pleasant and great review! My only grief is that I would have wished for a clearer final evaluation, like a 1 to 10 rating. Considering a Tormek T-1 (I am a a Swede) or Shapton stones, I have deducted this.
- I need to investigate "Work sharp" (which I was not even aware of).
- Can I actually use japanese stones for sharpening my Zwilling 5-Star stainless knifes and will the fact that I have 5 of them be too much work to do manually.
- Mouse trap, seems great.
Thank you kindly!! I have a Tormek T8 and for over all sharpening I would give it a 9.5. For knives I would give it a 9. I would give the T-1 a 8.75. I hope that helps! You can use Japanese stones to sharpen stainless. It is best for touching up the stainless rather than going from very dull. It will take patience and practice. The mouse trap is on my counter all the time and is excellent. Cheers!
Great video, I would like to know more about the Mousetrap Steel, does it conform to the knife angle on the knife or what?
Yes. Automatically. Cheers!
Thanks. I looked up knife aid and it looks cool. I just ordered the service. It is a good way to start even if I get the sharpener. And, they offered free shipping on the first order, and free knife loans when they ship the envelope. That is pretty cool.
And I will be getting my fillet knife that I use for shipping sharpened in case any of my Norwegian fishing friend come around to fish. Because I know they will never get their knives through TSA.
Thanks again, nice video.
My pleasure! Let me know how the service turns out. Cheers!
I've bought WorkSharp station a few years back. Might be an overkill for an average home cook, but damn, I've never regret it, works like a charm.
@@stsdklnk agreed!!
I got the work sharp with the BGA attachment. BGA attachment makes it much faster and more comfortable to use.
@@Black-March I have to try it out!
I own a ken onion worksharp sharpener and I love it it takes not time to take a blunt knife to a very sharp knife and very versatile
Agreed!
Really enjoyed this video. Fantastic information
Thank you!! Really appreciate the kindness!
This us an excellent video. Very informative and accurate in assessment
Thank you! I appreciate that a lot. All the best!
Love this video. Great no nonsense approach. Bravo!
Thank you! Appreciate you. Cheers!
I'd like to see your review of one of those stands that has the stones. Work sharp has one.
Thank you for the suggestion!!
Hi George, I really appreciate your reviews, and this one was great. I'm thinking of upgrading my knives but am concerned about maintenance. Have you found the Mousetrap to be useful when working with asymmetrical bevels and/or very small blade angles (e.g. 8 degrees)? Thanks in advance.
It’s my pleasure and I appreciate you reaching out. I have never used the mousetrap in a single bevel or asymmetrical beveled knife. 8 degree will not be a problem. All the best!
Well done! I like the graphics and the objectivity. The Horl was a surprise, I'm skeptical of the mousetrap as pulling a blade through a sharpener parallel to the edge tends to gouge it as seen under high level optical magnification. Makes me feel good about my hand sharpening. Cheers!
Thank you for reaching out and for the encouragement! I will have to break out my microscope and see how the mousetrap fares. Thanks for the suggestion!
The mousetrap was developed to replicate the good use of steels. With some of the earliest high level magnification of edges. But it surprises me that is used bottomed out
Outstanding video. Very concise, informative and helpful. Thank you
My pleasure! Thank you for your kind comment. All the best!
Great review! Like someone pointed out, replacement belts for the Worksharp are quite expensive in Europe - how long do they last before you need to swap out your belt?
I do about twenty five knives a week and I replace the fine belt every three weeks and the course and medium about every four weeks
i have the ken onion worksharp and i use the tool grinding attachment for sharpening (gives me more angles and controll) other then finding belts for it it has worked very well for me. it needed a few replacements and they did have a life time warenty so they were good on that and i get my knices razor sharp in minuts. can shave with them. i even sharpend a spoon for fun. im just sharing my experience with them.
also because of the belts it sharpends a knife with a curve wich makes it stronger and last longer then just a flat grind
1 more thing, i hsharpend butterknives to shaving sharpness. i dont have a meter but i coulf take off all my arm hair with just one pass
I like your meter! I would have used that one in my video but it wouldn’t have been that scientific 😂 thanks for sharing!
@@AwareHouseChef Yours is the first review of knife sharpeners video I've seen that does use one and I really appreciated the accuracy. I can't say how many times I'd watched people cut paper and thought, "there has to be a much better way to measure and compare sharpness?!?!"
@cichlisuite2 thank you!
Looked up the Mouse Trap. They call it a steel. As near as I can tell, a steel puts the micro razor teeth back in line and doesn't really 'sharpen'. My question would be, does it remove the burr? I did buy a Wusthoff boning knife, and it had a factory burr on it......
This will remove a burr for sure.
@@AwareHouseChef I do not have a tool buying problem! It is all for research!!!! Life long member of Tool-aholic's anonymous, and Wood-aholics anonymous!
@@robohippy so is it safe to assume that your real name isn’t robohippy? 😂😂 Asking for a friend who goes to TA meetings
@@AwareHouseChef Real name is Reed. Been in Oregon for 55 years. Wood lathe is best Christmas present I ever got myself. I use that alias on all the woodturning forums. Used to twirl my hammer around my finger and into the hammer loop on my tool belt, similar to the original Robo Cop movie. Was wearing a knee brace after a serious fall and a guy on the crew said, "Hey! It;s robo hippy!" I liked it, and kept it. TA meetings?
@@robohippy that’s funny! When I turned 50 instead of a corvette I purchased a mid life crisis Robust American Beauty.
I liked you video as you're very informative and stay focused. People in other videos are all over the place. Question: what do you think about (for the final edge) of buffing with compound. I'm use to sharpening artistic chisels which requires buffing. But when it comes to kitchen knives I'm not sure?
Thank you very much for your kindness. I always go back to my Tormek T8. even though supposedly the wheel that comes on the Tormek in the video has built-in compound from what I was told. I prefer to add my own compound on a leather strop. Puts a mirror finish on a knife as well as on y carving chisels. So I think you’re fine.
I got the Test Kitchen’s choice: Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener. It has three slots and you can re-do any knife to a 15 degree edge if it’s not already there.
How is it ?
@@AwareHouseChef worth every penny. It’s perfect for experts and beginners alike. I took all my knives to 15 degrees 4 years ago when I purchased it, and I’ve only had to hone them since.
Having a hard time locating the weighted homer. Can you post a link or give more product info?
Thanks for a great review.
Oops. Just found it. Sorry.
Any problems with the shape of the edge sharpened with the Ken onion machine? That belt changes the edge geometry, right?
It won’t be curved round like a wheel if that’s what you are asking. Other then that no.
All the reviews I see for the tumbler they’re rolling it forward and backwards against the edge. I’m curious if it would have been more affective being used the way they suggest.
I bought the wicked edge 4 pro series and got grits from 100 through 3000 and I’m tempted to get a edge sharpener to see how sharp it makes the knives Ik it’s crazy sharp tho
I just wanna make sure I understand you correctly. You are considering purchasing a mouse trap? The razor edge mouse trap? So I use that at my work to do a fast hone. I don’t think it’s gonna make it any sharper just to be clear
Excellent review . Thank you. How do you feel about using the Ken onion worksharp on shun knives
I use whetstones for them only. Ken onion has a much more accurate attachment that would allow me to use lighter grit belts on knives like the Shun. I still can’t bring myself to do it. I am releasing a video in the next week or so that discusses the benefits of manual fixed angle sharpeners vs. whetstones. Keep an eye out for it. Cheers
Liked the video. The only other option I would have liked to see in the comparison is some sort of “moving whetstone” system like EdgePro Apex or Wasabi. I have the EdgePro and I find that it can do a great job for even an unskilled person and the price and size are much better than a Tormak. I will add that currently I mostly sharpen freehand on oil stones or water stones, (kitchen knives and straight razors), but I freely acknowledge that this is much harder to do well compared to any system that allows you to set and maintain a fixed bevel angle. I thought the Mousetrap was pretty interesting - can you set the bevel angle on that as well?
It is automatic. It follows the curve of any blade angle. Thanks for reaching out!
Where did you get that mouse trap knife honer and how much are they. Also what is its actual name. A am a beginner at sharpening knifes and would really appreciate it if you would get back with me. Thank you for your time sir
Thanks Fredrick. There is a link in the description of the video. Or just google razer edge mouse trap
Can you use the mousetrap device on Japanese knives with different edge angles on each side? Good video BTW.
@@bobbykeene12 yes you can. Each side operates independently. Thank you for your kindness. Cheers!
Hi. Very informative, thank you. I have a full set of Henckels "4-Star" knives, and the "heel" (I think that's what its called) of the blade is thicker than the rest of the edge, and wouldn't pass thru the ChefsChoice "Trizor" sharpener I'd purchased, in fact I really goobered up my favorite chef's knife with it. It doesn't look like that thick heel would pass thru the Tormek's guide either, but might work thru the Ken Onion. Do you know if the Onion would work on my knives? TIA!
A knife that has a thick heel, poses a problem, and really any mechanical sharpener other than a stone. But even with a stone, you have to stop where the heel protrudes away from the knife the Ken Onion will work, but you have to be very careful not to go all the way past the heel. Otherwise you will ruin the knife.
Thanks! @@AwareHouseChef
@scottboettcher1344 my pleasure
Well done video. Your explanations and paired-clips make the content easy to understand.
Bill I can’t thank you enough for the encouragement! All the best and if there’s anything I could ever do to be at your service please feel free to reach out with ideas or suggestions
@@AwareHouseChef I sharpen hundreds of knives for family, friends and acquaintances as a hobby. Years now, I started with the Work Sharp original knife & tool sharpener. Progressed to the Ken Onion edition and liked the upgrade. Almost 10 years ago I bought the Blade Grinding Attachment and it proved a game changer for me. Better belts, more versatile, you can clearly watch the burr formation, and I can get sharper edges with it. If you are looking for future video content, my suggestion would be to buy and review the Blade Grinding Attachment, otherwise known as the Work Sharp Elite. Regardless, kudos for your RUclips offerings!
@@billmanning8806 glad that you told me Bill
I also have a wood shop, and most of what I do is on the wood lathe. One thing that drives me nuts is the usage of the terms 'hone' and 'strop'. Many use them interchangeably. To me, they are 2 separate things. Honing, to me means that you are touching up an edge, generally with a fine grit diamond card/stone, and to me, fine means 1200 grit minimum. Any time you put a stone to the edge, you create a burr, and that burr needs to be removed for best results. This is where the leather and a stropping compound comes in. Some even use MDF (medium density fiberboard) or even plywood. You can get leather scraps from leather stores by the pound, and they are cheaper than any commercial strop you can buy. Stropping compounds run a whole range of 800 grit up to 15,000/1 micron diamond paste. The whole purpose of these compounds are to remove the burr. Drives me nuts in the Hollywood movies to see the headsman testing his axe by running his finger down the edge....
I will have to check out that mouse trap thing. Looks interesting.
Love Project Farm, that guy is really good.
I don't work as a cook. Not sure if I would use the Work Sharp set up or not. One good stone and a strop should be all that you need, at least in theory. They do make diamond lapping plates, which are far flatter than the general diamond stones, and they come in grits up to 8000. A pass or two on a 3000, and a pass or two on 8000, then strop, and you should be ready to go back to work. If I needed speed for a bad fault, then the belt sanders would be fine. Most difficult thing for beginners when using stones is to keep the angle consistent.
I have a wood shop as well. I use my Tomek T8 in my woodshop. I always use leather of some form depending on the tool to polish the edge. I find that it makes it just more fun to use the tools. As far as knives are concerned, I want convenience and speed. I don’t know why I have more patience with my woodshopt tools but when it comes to knives so I just want to have an edge on there and keep going.
@@AwareHouseChef You didn't have a linked e mail address on your home page. Do look up a recent sharpening video by Jonathan Katz Moses. He has too many sharpening things. Key take away is the stropping. The terms strop and hone get used interchangeably, and to me they are 2 different things. To hone would be to use fine sharpening stones, which in the woodshop are over 1200 grit, and for me diamond. Stropping is using a polishing/stropping compound on leather, and one of the points he makes here is that for stropping, you want thin hard leather. The 1/8 or so inch thick saddle leather has enough give that it makes it easier to round over your edge. What the stropping does is to remove that burr, and if the burr is not gone, then the knife/chisel/hand plane just don't cut right. They had a link to a green compound that is supposed to be 60,000 grit, but the amazon link said 600 grit. It is carried by Shop Fox, which is a sub of Grizzly tools, so I am not sure. I will be contacting them next week to find out exactly what the grit is.
AAW Symposium next year is in Portland OR, and I hope to be one of the demonstrators. This year in Louisville. Information overload if you ever go.
I do have one of those rat trap things ordered. Will comment when it gets here.
@@robohippy let me know how it works out.
I just discovered your channel. Thank you so much, you are knowledgeable, thoughtful, helpful, and your content is relevant. I have question after seeing your film set: where are you getting the neon look signs? I’m thinking they are buildable and you are changing them yourself every video and not getting a sign made each time. Please let me know!
What brand is that mousetrap hohner? I would like to purchase one but can't seem to find the one that looks like yours. Thanks
Here you go : www.razoredgesystems.com/mousetrap-steel
Can you recommend a way to stop the ken onion marking the knife sides thx
Let me see if I can reach out to the manufacturer
Fantastic video, great explanations, synthetic, it’s good stuff
Thank you so much! I appreciate your kindness. All the best!
Really enjoyed this video! Thanks!
Thank you!!
hi I bought a T-1 and I moisten the composite wheel with water which Tormek recommends
Thank you for sharing that!
Can you sharp single bevel knives such as debas, yanagibas etc?
You can! It all depends on the angle. I would not chance a knife of that quality on a belt sander. You may get away with it using the other two. I would lean more towards the Tormek because it would allow you to have more consistent results. if you want to use a belt sander, you need to get the upgrade for the Ken onions, which allows you to do more precision work. I still will not use my western Japanese knives on the work sharp system. I will be releasing a video next week about how to sharpen on Whetstones and also doing a review about the manual precision, sharpeners by workshop. All the best!
Hi Chef, I have owned and operated a restaurant for 40 years and just sold it (Thank God!) I am looking at your Razor Edge Steel recommendation. It appears the one in your video is the mini model? Is that your recommendation? Or are they pretty much the same? I look forward to your advice. Brian Sullivan, Mukilteo WA
Congratulations! You are my hero! Lol so I have both and I am very happy with the mini as well. Save a little bit of money save a little bit of counter space. I think you’re good with that. Congratulations on your retirement! All the best!
Thank you, Chef, I bought the mini and I am happy with it, I also bought the Tom Onion appliance because I have no patience for a wet stone. I look forward to your new videos. All the best! @@AwareHouseChef
Very good video. I will subscribe and take a look at your work. I would be interested in seeing some field and hunting knife sharpening. Is that something you do also? Great job, thanks.
Thank you and welcome aboard. I may be doing some more knife reviews as well. I will throw in a hunting knife if I do. Cheers!
Great video. Never heard of any of these sharpeners.
Thank you. I’m glad you liked it! All the best!
hi, do you think the mousetrap is a noticeable upgrade over a honing steel?
I do.
Great reviews! Did I understand you correctly - the Mousetrap is all you need? Or resurface with the Work Sharp then maintain with the Mousetrap?
Thank you! Maintainence with the mouse trap. All the best!
@@AwareHouseChef Back at ya, sir. Thanks!
Sll these sbow sharpening a large knife. How good are they with knives less than 1inch long.
A 1 inch knife is pretty short. What’s happening where the knife connects to the handle? That will determine if any of these is capable of sharpening that knife. It also depends on how tall the knife is if the knife is very short and it is ground at a steep angle. You will have a hard time with it on the Tormek. The Ken onion should work
Hi, it would be interesting to see the tormek when you sharpened a couple of knifes. The diamondstone needs to be "breaked in" to perform its best. No compound on the strappingwheel! It's a compoundwheel. Just a little water and it's good to go. You also need to hone longer to get that razorsharpness.
Got the T1 myself.
Thank you I really appreciate the input. Like I mentioned in the video, I purchased this with my own money, so I want to use it! Thank you again for reaching out
I can after +20 years of using diamond plates/stones totally back that up. Diamond stones need to be broken in before they reach their "nominal smoothness"
The black mousetrap works awesome as an edge maintainer
Agreed! Cheers!
Can I ask what the mousetrap device you use is? I cannot find this product in Europe, I too use the Ken Onions system, but end up stropping with leather and it’s very time consuming. Great video, thanks
There is a link to it in the description below the video. It is the Razor Edge System Mousetrap
@@AwareHouseChef not available in Europe……I have emailed them but I may have to stick to more average methods!
Thanks for the response and the videos are great
can i use the jig to measure the angle on a Tormek t-2 pro?
@@nearkella9230 if it has the same diameter wheel as the t-8 than yes
I'm sorry I have the Tormek machine and on all videos on it even Tormeks own videos they do not have the edge upwards. It probably does a better job when used correctly
Well, the Rat Trap will stand an edge back up. I had a brand new Wustoff boning knife that had a big burr on it from the factory. Ran it through the Rat Trap a few times and the burr appeared to be gone. Finally took it out to the shop and put it on some diamond stones and the burr was still there, but it had been stood straight up. So, it does that well, and probably good enough for most people. It will refresh the edge. It will not remove a burr. Only stropping does that.
It is indispensable in my kitchen. Thanks for sharing
@@AwareHouseChef For a steel, it is pretty good. The burr has to come off first, and it doesn't do that. Thou shalt strop!
Brilliant - really informative Video ! - Nice One Thanks - Time to do some pricing up now! lol x x x
Thank you very much. Cheers!
Can you use DIY ordinary belt sandpaper instead of purchasing a worksharp genuine replacement belt?
I am not sure about DIY but I have purchased 3/4”x12” abrasive belts in bulk from other companies and they work fine.
in Project Farms first knife sharpening video, one of the best was ironically the cheapest Accusharp pull sharpener. have you tested one of those before?
i have a feeling the rolling sharpener isn't really a sharpener but a two stage honing device.
I have never tested the acid harp but I have ruined a couple of kitchen knives on a one of those types of sharpeners. The Horl is just a rolling diamond honer like you said. It will sharpen but not easily from blunt. Cheers
I've never honed my harder (HRC 60+) knives, although I do frequently touch them up on a finishing stone. Do you feel honing is useful for all knives, or just soft to medium steel?
I feel all knives. In essence a few passes on a finishing stone is honing.
I can only speak from my benchmade bugout in M4 HRC 62-64 it polishes and hones to a ridiculous sharpness with ceramic rods and leather
My Ken Onion WS works ok I guess. I need more practice aww guess.
But what's your take on the WS being one side is sharpened with belt going one way other side the belt going the other way? Reversable makes more sense to me. ~ Heck, it's recommended to stop rotation at the tip anyway.
That’s an interesting point. I never thought about it. I am going to have to experiment and see if turning the knife makes a difference. Thanks!
@@AwareHouseChef I learned some deft/muscle memory of angle early days on oil and Arkansas block. It was always as trying the shave hairs off the block vs as a strop direction.
Anyhoo, I'm getting good/better at a kitchen steel; handle up stabbed vertical/tip to a rag.
Slow but purposeful angle drags downward. ~ My grandfather's steel in the garage has no grit/teeth, just round steel.
Back in the seventies sharpening putty knife for scraping Huge tanks (single bevel) an old guy told me I brought the edge over (burr some desire) and that was with a mill bastard file, 6 or 10". ~ I still now try and sneak up on sharp vs some burr.
Putty knife burr as with a bastard I've seen mm+ width foil as ribbon, then draw across wood perpendicular to remove...back at the huge tank cleaning. Less burr was better.
Is it OK to sharpen a Wüsthof knife (14° edge) with a MinoSharp 550-BR Plus 3 sharpener, that’s designed for an 15° edge or am I making it duller by doing so? Or is it something a home cook would NEVER notice? I am not very happy with the results of my Wüsthof 2 stages dry sharpener.
You will not make it duller but you should feel a difference in the cutting action. A steeper pitch (14 degrees) will slice through product more efficiently.
@@AwareHouseChef Do you know any decent pull trough model for a 14° edge?
@@Visitkarte I am going to review one from zwilling this week. They sent me one to try. Video will be out in a month but I’ll let you know in advance what I think. Cheers
It is not about cost or time. It is so relaxing to sharpen your own knives and the satisfaction by the end isn’t matched
Once you get it it is awesome. Cheers
The tormek honing wheel doesn't need any compound it has a micro abrasive built into it
Yes they got back to me
I have a worksharp ken onion , its all I need , very happy with it
I noticed you said they offer belts with as high as a 1500 grit on the Ken Onion sharpener, but i noticed on their website they have a grit as high as 12000!!
I also heard that they have leather strops! So cool