Sharpen your Knives

machete-sharpening

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How did you get your knife so sharp?
There is sharp, then really sharp, then scary sharp.  Work Sharp Outlet is an authorized distributor of the Work Sharp systems, and everything we sell is first quality and under warranty.

Bonus Strop Finish Belts
Order our WSKTS Premium Package or Ken Onion Edition Premium Package and receive a FREE Stropping Belt Kit with your order. The Stropping Belt Kit will give you the sharpest edge possible! See the Ken Onion Strop kit and the WSKTS strop kit.

Work Sharp Knife and Tool Sharpeners
Now there is a line of mini belt sanders  that are made to sharpen knives of all sorts, and tools too.


Work Sharp sharpening systems, belts, and accessories. Free Shipping.

WSKTS Successful Sharpening

1. Read the instructions to familiarize yourself with the tool and accessories.

2. Check sharpness by looking straight into the edge of the blade underneath a bright light. Dull spots reflect light.

3. Sharpen pocket and hunting knives with the grey 50* guide. Kitchen and fillet knives use the 40* guide. Resharpen with the same guide that you used to sharpen.

4. Place blade in guide firmly against outer edge of guide and use only light pressure downward.

5. With knife in guide, start the belt and draw the blade across belt at the same time.

Power down the tool and stop drawing the blade as the blade tip reaches the middle of the belt!

6. Begin sharpening with a red 220 grit belt and make 3-4 passes on each side of the blade and check for a burr. Check for the burr by placing your finger on the side of the blade and pull down and away from the edge. Keep making 3-4 passes on each side until you raise the burr. If you don’t raise a burr within 8-10 passes use the green 80 grit belt.

The Key to a Sharp Edge is the Burr

7. Once you raise the burr along the entire edge with the red 220 grit belt change to the purple 6000 grit belt and make 8- 10 passes on each side alternating 2-3 passes on each side.

Now the blade should be shaving sharp!

8. Belts usually last 30-40 knives. The newer the belt the faster
it sharpens. Thicker blades, harder metals, and duller blades take
more time to sharpen than thinner blades and softer metals.

Ken Onion Successful Sharpening

The following information is compiled from the user’s guide, quick start guide, DVD, and personal experience sharpening knives with the “Ken Onion Edition KTS”.

1. Read the user’s guide to familiarize yourself with the tool and accessories. Train with an old kitchen knife.

2. Set the angle for kitchen and fillet knives at 20º. Pocket knives, and hunting knives set at 25º. Thinner outdoor knives can be sharpened at 22.5º.

3. Belt selection is determined by the condition of the blade. For initial sharpening of outdoor knives begin with the extra coarse P120. Kitchen knives begin with the X65 belt, if the edge is damaged begin with the P120. Resharpen most knives with X22 or X4 belt.

4. Refer to the quick start guide best technique for the following: With power off, place blade in guide gently downwards, enough to flex the belt slightly, and lean away from the belt against outer edge of guide. Start the belt and draw the blade across belt simultaneously. Follow the curve of the blade keeping cutting edge perpendicular to the belt.

Power down the tool and stop drawing the blade as the blade tip reaches the middle of the belt!

5. Belt speed low/medium and one second per inch of blade. Use edge guide whenever possible. Thumb stubs may obstruct use of edge guide.

6. Because each knife is different and the condition of the belts can vary there is not a set number of passes. Begin sharpening with 3-4 passes on one side of the blade and check for a burr and 3-4 passes on the other side. Check for the burr by placing your finger on the side of the blade and pull down and away from the edge. Keep making 3-4 passes on each side of the blade until you raise the burr.

The key to a sharp edge is the burr!

7. Once you raise the burr along the entire edge with the initial belt, continue with finer belts using 6-10 alternating passes on each side to your desired level of sharpness. Use the same technique mentioned in step 4 and 5 with every pass.

Newer belts sharpen quicker than older belts and thicker blades, harder metals and duller blades take more time to sharpen than thinner blades and softer metals. Belts expose new abrasive as they break down so continue using as long as they sharpen.

For an even sharper edge use the stropping kit.