To the point. No small talk....Thanks

Great stuff sir, I'm dying to get one. Can you perhaps do a Tanto style blade sharpening video?

great! now i know im buying one soon all video's say it's great and i just don't have the time to sharpen on the stone.

Folks this sharpener is great but please read the instructions first. It will instruct you to stop the motor when the tip of the knife at in the middle of the belt as your swiping it across the belt. This is to prevent rounding off the tip of the knife as he has done in the video.

Good video

For smaller fish or whatever? 0:12 Still a great video. Fast, concise, too the point. No lectures about life. I like it a lot

Is it true that the thicker knife will actually have a different angle than a thinner knife?

Where can I order more sandpaper strips

And there goes the knife tip...

looks like the tip is gone on the small filet knife

That’s a cimeter knife

You just completely ruined that fillet knife by rounding the tip off. It’s useless for filleting fish now.

Read the instruction manual before you make a video showing people how to destroy their knives

Hmmmmm... Something doesn't seem right here. I have that model of Work Sharp and love it. I learned right away though with mine that you will take the point off any knife really quick by sharpening like you are in this video. Maybe that's why your fillet knife looks like a pair of kid's scissors. NEVER sharpen a knife like that with a belted sharpener. Second, you go from 220 grit to 5000. ??? Really? OK, it passes the thin paper cut test but how does it fillet fish? A good fillet edge should not be honed or stropped like that (so I was taught). It should be left a little bit "toothy" to assist with getting through skin and other tougher parts. Just my opinion anyway. But you are definitely showing people a good way to ruin their knife points. Thought you might like to know that.