Recommendation? Knife on work sharp sharper near toe than heel

B

Bo-dacious

Joined
Aug 13, 2016
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408
Hey guys, my problem is I'm using the work sharp and Sometimes my knives come out fine, but sometimes the heel becomes less sharp than the toe and the belly. Sometimes I feel like the heel is barely touching the belt but the belly really pushes into it. Could that be the reason? How can I fix it?
Has anyone had this problem?
Does anyone know why this might be?
Can anyone suggest a solution?
I can't do it on a stone now because it already has a convex edge. I want to find the reason and solution to this problem.

Thanks for the help guys,

Bo
 
I use the Worksharp (I assume you mean the motorized version) to reprofile my knives then use a stone freehand. In my experience, it is common for the heel to have a thicker grind. You will commonly have to spend more time on the heel to thin it to match the rest of the blade.

It helps to use a sharpie to see if you’ve reached the edge of the entire blade.

Also feel for a burr along the entire edge, on both sides.
 
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Okay, yes I'm using the mororized version. I Thought since the work sharp creates a convex edge that you can't sharpen it on a stone since only one part of the edge touches the stone. Am I wrong?

I will try with a marker but I'm already getting a burr on the entire edge both sides.

Thanks,

Bo
 
I usually reprofile on the Worksharp a degree or so less than the angle I use on a stone. I also use the setting on the blade grinding attachment that has less flex to the belt. It doesn’t take long to make a V grind on the stone.
 
For me it makes it easier to sharpen a V grind on a stone coming off the worksharp (with a convex edge), don’t know how necessary it is but it’s what I do.
 
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