Ken Onion Replacement Belts

[checkerfred]

I just purchased the Workshop Ken Onion sharpener and have sharpened several knives so far. I was looking at buying some spare belts to have on hand but they end up being around $4 per belt from the worksharp website. I've looked at some aftermarket belts but read on here that they weren't that great...the micro-surface ones. Has anyone found a cheaper source of durable belts? Also how long can I expect the factory belts to last? Thanks!

 

[bgentry]

The stock belts last a really, really long time. Particularly if you use a belt cleaner regularly. The belt cleaner makes a huge difference actually.

I think I'm up to around 150 to 160 blades on my WSKO now. The first 60 or so were done on the stock belts and the rest were done with a combo of mostly stiff Norax belts (from Worksharp directly), and a little work with a 60 grit ceramic, and 80 grit.

None of the belts are "worn out". The x200 Norax is showing some wear, but still cuts very fast. The coarse belts get at least 75% of the use in my sharpening, particularly with the ultra dull kitchen knives people bring me to sharpen for them. Almost every one of these blades was in that same category of "butter knife dull" and required significant grinding.

I'd bet you could go 100, 150, or more blades on the stock belts. Depending on how much work the blades need, how hard you push against the belts, and how fast you run the machine.

Brian.

 

[checkerfred]

The stock belts last a really, really long time. Particularly if you use a belt cleaner regularly. The belt cleaner makes a huge difference actually.

I think I'm up to around 150 to 160 blades on my WSKO now. The first 60 or so were done on the stock belts and the rest were done with a combo of mostly stiff Norax belts (from Worksharp directly), and a little work with a 60 grit ceramic, and 80 grit.

None of the belts are "worn out". The x200 Norax is showing some wear, but still cuts very fast. The coarse belts get at least 75% of the use in my sharpening, particularly with the ultra dull kitchen knives people bring me to sharpen for them. Almost every one of these blades was in that same category of "butter knife dull" and required significant grinding.

I'd bet you could go 100, 150, or more blades on the stock belts. Depending on how much work the blades need, how hard you push against the belts, and how fast you run the machine.

Brian.

Thanks Brian! I guess it's worth it to get the stock belts then. That's quite a bit of knife sharpening!

 

[bgentry]

It's worth adding: The belt cleaner REALLY makes a difference. My P120 stock belt seemed clogged and had slowed down after maybe a dozen blades that I did a lot of work on. The belt cleaner *immediately* removed all of the grey from the belt and make it cut full speed again. It's very much worth the $8 to buy one. Looks like a giant eraser. I got mine at Harbor Freight.

Brian.