Does the work sharp give a "servicable" edge?

yepimonfire · Aug 30, 2016

I have 4 cheap kitchen knives (Hampton forge) that are abused by my family and regularly go dull in a week or less. It takes me about 2 hours to go through and resharpen them by hand, and pull through sharpeners have often left them worse off than not sharpening them at all. Would a worksharp be good enough for just giving them a quick resharpening to a working edge? I really don't need to spend time putting an immaculate highly polished edge on them because they will just be beaten to death in the sink and in the kitchen. I just need them to easily and cleanly cut food.

banksy · Aug 30, 2016

yepimonfire said:
I have 4 cheap kitchen knives (Hampton forge) that are abused by my family and regularly go dull in a week or less. It takes me about 2 hours to go through and resharpen them by hand, and pull through sharpeners have often left them worse off than not sharpening them at all. Would a worksharp be good enough for just giving them a quick resharpening to a working edge? I really don't need to spend time putting an immaculate highly polished edge on them because they will just be beaten to death in the sink and in the kitchen. I just need them to easily and cleanly cut food.

Short answer: yes.

Longer answer: The WS will do what you need, and quickly. The Ken Onion version will do the same thing but with more control (variable speed) and higher cost. The KO version with Blade Grinding Attachment is the best configuration imo - but the additional cost may not be worth it if it's only going to be used for beater knives.

Aias · Aug 30, 2016

I have the Ken Onion edition and the small field sharpener; if you mean the power sharpener--yes, you can get an excellent convex edge with it... But if you only want a quick sharpening, the field sharpener might be enough. Hell, a Spyderco double stuff stone might be just fine for your stated purposes. I have all mentioned, and each will give you much better than serviceable results. Good luck...

slight · Aug 30, 2016

I have a Ken Onion edition Work Sharp, and it puts great edges on knives very quickly. I have even re-profiled and sharpened some thick knives and beat up axe heads in about 15-30 mins. Cheap knives should get there in a few passes, maybe just one on each side.

Barring damage like chips in blades, the medium belt should do everything you need. I mainly just use the fine belt to bring an edge back to life. It takes me just a few minutes. I use the coarse or extra coarse belt the first time just to speed things along.

If you have a steady hand, you could do the same thing with any belt sander.

quartertime · Sep 18, 2016

I just have the regular version WS and I really like it. Keeps all my knives hair shaving sharp. On most of my knives that have been sharpened on it already I usually just do one or two passes with a medium belt and then 10 or 15 with the fine to polish it up and remove most if not all of the burr.
It will shave there, but I like to strop them a little on my Granpappy's old leather barber strop just for fun.

My wife doesn't like for me to do the kitchen knives that she uses because she's cut herself washing dishes and stuff too many times.

mycough · Sep 18, 2016

For knives like those you could buy a harbor freight 1"X30" and a lot of belts for the price of a work sharp. For those knives I would go with 220 grit then a leather stropping belt with some compound on it. Don't over heat the blades, be careful of tips and you will no longer spend 2 hours on those knives.

Russ

mojohona · Sep 18, 2016

I have the KO work sharp but have not tried it yet. Better get going on that, have some dull knives that are ready for more than a stone or sticks.

cbwx34 · Sep 19, 2016

yepimonfire said:
I have 4 cheap kitchen knives (Hampton forge) that are abused by my family and regularly go dull in a week or less. It takes me about 2 hours to go through and resharpen them by hand, and pull through sharpeners have often left them worse off than not sharpening them at all. Would a worksharp be good enough for just giving them a quick resharpening to a working edge? I really don't need to spend time putting an immaculate highly polished edge on them because they will just be beaten to death in the sink and in the kitchen. I just need them to easily and cleanly cut food.

Bought anything yet? Might take a look at WorkSharp's new "Combo Knife Sharpener"... I've tried one out, does a good job of quickly putting on a decent slicing edge. Like I mentioned in a brief review, not an edge to brag about, but gets the job done. Might even teach the family to use it... maybe they'll appreciate caring for an edge a little more. :thumbup: