How To Ken o ion work sharp, tip slipping off

[Bo-dacious]

Hi guys, I just got a Ken onion work sharp, and I'm having a problem with the angle guide. It doesn't extend out far enough so the tip of my knife slips underneath the guide. I follow the belly of the knife and lift the handle upward so the edge is always perpendicular to the belt. Does anyone else have this problem? And does anyone have a solution?

Please help,

Bo

 

[Sharperthansticks]

You can use the yellow tab to adjust how far away the belt is from the guide; that may help. Also, try running the motor slower, since the high speed makes it harder to control the knife when at the end of the stroke. Finally, try to cut the motor off just a little bit earlier and see if that helps.

I have the same unit, and I've struggled with various issues with it for a while and am thinking of moving over to hand sharpening. The unit isn't exactly as idiot proof as they'd like us to think, and I've messed up too many blades. (My problem is getting an assymetric grind; but that's not the problem you're dealing with, I realize.)

 

[BD_01]

Practice—with cheep knives. Go slow (belt speed). Develop muscle memory to keep the orientation steady once off the blade guide.

I like my WSKO overall, especially since I stated using 17.5* with finishing on a Sharpmaker. I’ll get a KME eventually, but the WSKO will stick around too.

 

[BBuser]

You actually free hand the last little bit. You're already set up on angle so just maintain it as you also raise handle a bit depending on shape. Because there is some technique involved in it you have a good feeling when you get it right.