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Worksharp belt sharpener

M

mreeveshp

Joined
Mar 22, 2015
Messages
23
My father just ordered the worksharp belt sharpener and I was wondering with the belt is it going to make Amy edge convex? Also with it being a belt system how easy would it be to over cook the blade especially with my father having no experience sharpening and all of my experience is with stones?

I'd like to know just so I can give him a little advice and any other tips and tricks to using the worksharp belt system would be greatly appreciated.

Thanks in advance
Mreeveshp
 
1. Yes it will be convex.
2. I don’t think it runs that fast and you pull the knife through so it’s not in there that long.
 
mreeveshp said:
My father just ordered the worksharp belt sharpener and I was wondering with the belt is it going to make Amy edge convex? Also with it being a belt system how easy would it be to over cook the blade especially with my father having no experience sharpening and all of my experience is with stones?

I'd like to know just so I can give him a little advice and any other tips and tricks to using the worksharp belt system would be greatly appreciated.

Thanks in advance
Mreeveshp
Click to expand...
The belt sharpener at a high speed with the coarsest belt will rip metal off a knife. When
I had my belt sharpener the few times I used it I kept the speed set at half speed all the time, it comes with a guide to tell you how to sharpen for what knife based on dullness or lack of care. The belts do get hot, do I know if a 3/4x12 belt gets hot enough to damage the edge during the grit progression, I cannot state that it’s a fact. If your father is gonna keep it work sharp has some really good videos of the guys using the device for multiple applications. I know they recommend pulling the knife through at 1” per second on the belt and releasing when the belt hits the tip as the tip will stop the belt after the trigger has been released. Practice on some kitchen knives at first get a feel for it. It’s a great machine but as knives get more and more expensive I’d rather take my chances on a stone and come out with a maybe chincy uneven edge than burn the heat treatment up if not familiar with the belt. With practice it gets to be almost robotic on the machine. Good luck!!


Stephen.
 
Last edited:
You could get a pretty straight edge on a belt sander with a back plate behind... Something to stiffen that belt on the point of contact with the blade... Unfortunately there is no such back plate on the WS... Maybe you can make something up if your handy...

Good Luck...!
 
To avoid overheating the edge (1) don't use heavy pressure (2) don't linger, do a smooth steady draw (3) dip the blade in water after each pass - probably overkill, but better safe than sorry.

The lighter the pressure the longer it will take but also the less convex the result.
 
Studies by Knife Grinders, Australia, say that the Ken Onion coarse belt will not overheat at high speed. Finer belts should be used at low speed.
 
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