Combining Work Sharp Ken Onion sharpener and WEPS

C

collioure

Joined
Jan 25, 2011
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I own global knives and can get a great edge up on them using the WEPS, however the edge does not seem to last too long and it takes ages to sharpen on the WEPS...(main reason being I have a diamond steel, so when I hone it will eventually change the profile). I have a Ken onion sharpener too and this weekend I'm going to put a 15% convex egde on my main global chef knife and manually strop it once all the grits run through.....have a Longstrider strop Then I'm going to put it on the WEPS and put a micro bevel on it maybe 18 to 20 degrees. Reckon this edge should last longer and still have a great "bite"

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If this translates to,,,, I'm going to reprofile to 15 deg. on the WorkSharp, then put a micro bevel on with the WE, that should work. I don't see the point of stropping prior to adding the microbevel,,,the microbevel will clean up the edge.

No matter what you do, I'd eliminate honing on the diamond steel. It's probably making your edge worse, and more work in the long run. This might be where your strop would come in handy, or just learn maintaining them on the WE.
 
I have no issues with my knives dulling quickly with the WE. Maybe grab a bench strop to maintain it or the sharpmaker.
 
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