Ken Onion Work Sharp BGA tips from a new user

[c7m2p3]

Good to know it is just not me, then.

Regarding angling the handle forward, yes that is the only real solution I can see as well. But I am thinking it could potentially round the heel of the edge, after a number of sessions? Not a big issue for some knives, but an aesthetic issue for blades with a 90 degree heel, and might affect performance for some chefs knives.

Or if it is my own knives, and something not too exclusive, maybe just use the BGA with fine belts to restoring/polishing the scratches away....

Yeah well that is a concern if you do have a 90 degree heel on your blades. If that is a concern you could look into some kind of guard for the handle? Place something that is abrasion resistant around the part that you want to protect like some cardboard or something. Other than that you will still have to be very careful with an abrasive belt running at that speed.

 

[Crazyfarmer]

Good information. I got mine a month ago and love it. I used every tool made to sharpen and for me I needed something fast that does great. This worksharp was hands down the best. I've done about all the electric ones, don't like any. Done about all the wet stones.... To slow! I have to sharpen about 20 knives every 2-3 days. We butcher beef during the winter as a business so sharp knives are critical. I've never had knives as sharp as what comes off the work sharp.

Also I've found just don't ever look at where the sandpaper meets the knife. Just look down at the knife blade where it meets the rolling guide and focus on that. Keeps keep your angle alot better. If you look at where it meets the sandpaper your angle will usually get off.

Don't over think it... Just sharpen lol. I'm using the old extra fine belts now to polish since they are so worn down. Knives that use to last about 30 mins of cutting now last all day. Instead of using 20 knives a day, barely use 7 for 5000 pounds of meat cutting.