The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
You guys must be nuts or I'm missing something. Cost of motor, knife attachment and a full set of belts:
WORK SHARP 2000 $129.90 Remove $129.90
NEW! KNIFE SHARPENER REPLACEMENT BELT KIT $24.95 Remove $24.95
NEW! KNIFE SHARPENING SYSTEM - Attachment for WS2000 $42.95 Remove $42.95
Sub-Total: $197.80
Plus shipping. I'd get an Edge Pro Apex myself.
That's a lot better, still pricey though.![]()
There are a lot of 1/2 x 12" belts sold by Micro Mesh
http://micro-surface.com/index.php?main_page=product_info&cPath=272_7_228_262&products_id=91
Will the sharpener stand up to years of use?
I received mine in the mail today. Well-built.
A couple of tips as new people are checking these out. Try it with the angle guide to start with. But try it without the guide as well. Most people following a thread like this have experience holding angles. In the standard sharpening configuration, the belt is at about a 21 degree angle from vertical so if you hold a knife vertical (like you would on a Sharpmaker) and run it along the belt, you should be good. I used my iPhone to measure the angle. You can also prop up the rear feet where you hold onto it with something a little taller than a CD case and you'll be at 15 degrees.
So basically you have a mini-belt sander. The 220 grit belt removes material pretty quickly. With one pass, you'll have a burr that you can see with the naked eye and in a couple of passes on each side the edge is reprofiled. The 600 grit belt then does a pretty good job of knocking the burr off and polishing the edge. Not a mirror by any stretch but a good working edge for the kitchen. Another advantage of not using the guide is you have more control at the tip area. I can see where it would be easy to round off the tip of a knife if you're just ramming it through. Also, with the instructions you would run the knife with the direction of the belt on one side and against the direction of the belt on the other side. Guide or freehand, I only ran the knife through on the side of the belt that was going down over the edge. You just have to turn the knife around to do the other side, kind of like stropping.
Does it work well? Like with any new sharpener, time will tell. I got pretty good edges off the 6000 grit. After a number of blades from paring knives to 8" Chef's knife (yes, a custom Kramer), I didn't get one scratch on the blade and the belt left a very even and fairly small bevel. Looks good. I cooked dinner with the Chef's knife and it was good and sharp. I'd like to try regular stropping after the 6000 and maybe for fun try loading one of the worn 6000 belts with green compound. I won't use the 220 grit belt much except for reprofiling.
The unit is plenty small enough to store in the house and use on the kitchen table which makes a big difference in whether you will actually use it much, particularly compared to a belt sander in the garage or shed.
Just some random thoughts after a day...