How To Maintain the Edge on the WE Banter

How To Maintain the Edge on the WE Banter - Workshop EP. 13

Рет қаралды 13,973

3 жыл бұрын

How to Sharpen the WE Banter using the Work Sharp Elite Sharpener. The key to carrying a sharp knife every day is maintenance. Maintain a knife daily with ceramic and leather strop to keep a knife in peak performance. Then with heavy abuse or a few times a year make sure you raise a burr on the knife through sharpening on your favorite sharpener. We found the Banter to be sharpened to 20 degrees and the S35vn held an edge incredibly well for daily use. Using an X65 belt and a 12,000 grit belt on the Elite Sharpener Steve quickly restored the 20 degree edge to paper slicing. Sharpening a drop point style blade is to follow the belly of the knife and maintain contact with the abrasive all the way to the tip.
Learn more at: www.worksharptools.com/education
Don't miss the intro: 0:11
Determining the angle 1:30
Testing Dull: 2:02
Sharpening on the Ken Onion Elite: 3:00
Dulling: 4:28
Ceramic and Leather: 7:46
#Sharpmatters #Banter #webanter

Пікірлер: 45

@billgardner6516 3 жыл бұрын

Another well done and instructive video - much appreciated.

@bwax1542 3 жыл бұрын

Awesome steel on the WE Banter. Great tips in the video too.

@abnergaldos8695 3 жыл бұрын

Once again an excellent video.

@birdvisknives5737 3 жыл бұрын

Great video guys! Nice shirt Steve! Josh, I’ll send you one soon.

@idjekyll 2 жыл бұрын

This video just became a positive review for the Banter!

@jo3hamilton 3 жыл бұрын

That knife is really impressive for the cost! Nice video, I will definitely pick up the field sharpener. Just ordered the Banter too, lol! OD green!

@dickabrahamson3981 3 жыл бұрын

How about some videos of you guys using the Work Sharp system to sharpen chisels, lathe tools etc.?

@kevinfonseca6233 3 жыл бұрын

Great video as always. I have a question concerning the techniques utilized in an earlier video (01 OCT 2018) wherein Doug recommends powering up the machine after you set the knife in the guide and the E5 kitchen sharpener which has timed sharpening cycles which obviously means setting the knife in the guide after the power is on. Can you address this? Great videos as always.

@benjaminmichaels1759 2 жыл бұрын

I actually prefer liner locks over a frame lock. To each their own I suppose. Great video overall!

@ntstick06 3 жыл бұрын

You guys should try to sharpen one of those Sandrin flexible tungsten carbide blades for your next challenge.

@lrrp692 3 жыл бұрын

Would love to see you guys sharpen a benchmade 940 osborne

@WorkSharpOutdoor 3 жыл бұрын

Check out this week's video with Born and Raise Outdoors!

@russelltownsley5351 3 жыл бұрын

Awesome video, I just got my WS Ken Onion edition knife sharpener and blade grinding attachment yesterday. I have a Wusthof Hawk Bill paring knife I need to sharpen. I would say it is a dull sharp. How would you suggest I sharpen this particular knife? I have sharpened all my pocket knives and kitchen knives with really good results.

@WorkSharpOutdoor 3 жыл бұрын

Cool knife! Find the angle with the sharpie method... we have a video on this. Then set the sharpener to that angle. If the knife is still fairly sharp you may be able to start on the X22 belt. I'd recommend 5 strokes per side, until you raise a very small burr on both sides. Then drop to X4 and alternate strokes, one per side until you've done 5 per side. then the 12,000 belt, alternating strokes 5 per side. If the knife isn't sharp, you may need to go back to a more coarse belt like the X65, although you'll know this if you are not raising a burr with the X22 belt.

@russelltownsley5351 3 жыл бұрын

Work Sharp Sharpeners would you recommend the knife sharpener or the blade grinding attachment for this knife?

@earlbush7350 3 жыл бұрын

When will we see the two new sharpener’s in action? The whetstone knife sharpener and the bench-stone knife sharpener with tri-abrasive with pivot response

@WorkSharpOutdoor 3 жыл бұрын

Coming soon. Thanks for your interest. Whetstone first.

@ChuckPM12 3 жыл бұрын

Good job 👍 with the video. So my question is: do you need to clean/maintain your ceramic rods and leather strops? Also, you mentioned steel rods being used very quickly, I never understood why chefs do that, since it would be so hard to keep a consistent angle. Is there any reason you favor ceramic rods over steel?

@WorkSharpOutdoor 3 жыл бұрын

Ceramic rods - yes clean them with soapy water, the metal debris comes right off. Leather Strops, don't let them dry out, use a small amount of petroleum jelly if needed, and make sure they have compound, if using them a lot you may need to add compound once a year (not often), but make sure there is enough in the leather. Ceramic over steel - this is a preference so just speaking for myself (Josh). I like ceramic because it is harder than steel, meaning it removes a small amount of material making quick work of knife maintenance and going longer between sharpening. Steel only straightens a blade and does not remove material. Also steel can bend and chip and dent. Damaged sections of a steel can catch on a knife edge and cause more damage. Ceramic is more fragile but if it breaks it breaks and you know it, at least you wont damage your knives.... long answer to a short question.

@ChuckPM12 3 жыл бұрын

Appreciate your taking the time to answer my questions!

@mikeoreilly4020 3 жыл бұрын

I have the Ken Onion sharpener. The last few of your videos that I've watched, Steve has used the blade grinding attachment rather than the original guides. Does the attachment do a significantly better job over the original guide design?

@WorkSharpOutdoor 3 жыл бұрын

We love using the attachment for a few reasons. First the belt is larger and sharpens a little bit faster, this is great for the videos and for those who don't have a lot of patience when sharpening. Also the whole system is open, so the camera and the operator can see what's going on. Steve and Kyle both have a lot of experience using the Blade Grinding attachment (Steve designed it), and are really comfortable using it on nearly any knife. It's a favorite to use. the results are nearly identical as the belts are the same (except the final honing belt), and the convex edge shape is also nearly identical. The primary difference is the way it is used, and most of us find that a bit more enjoyable and versatile among a wider variety of knives.

@mikeoreilly4020 3 жыл бұрын

@@WorkSharpOutdoor I got it, thanks.

@alkishararis9347 3 жыл бұрын

😃😃😃😃😃 Nice!!!! 🖤🖤🖤🖤🖤

@joneaton8468 3 жыл бұрын

I have the Ken Onion addition sharpener. Have seen how to sharpen the single cut serrated knives. What's the recommendation for a double cut serrated?

@WorkSharpOutdoor 3 жыл бұрын

Hard to use a belt to sharpen these... I recommend tapered rods, either diamond or ceramic, then sharpen the inside of each serration independently. These are a pain to sharpen but it can be done.

@joneaton8468 3 жыл бұрын

@@WorkSharpOutdoor Thank you for the information. It helps a lot

@marklawrence855 2 жыл бұрын

What do you guys think of the block sharpener?

@Nohkral 3 жыл бұрын

Any tips on s90v steel? I have the Ken onion

@WorkSharpOutdoor 3 жыл бұрын

Keep it sharp. Don't let it get dull. If using the KO, use the fine grit often to keep it sharp, or a ceramic rod, check out our pocket sharpener or field sharpener, so you can have something more convenient to maintain daily. If the edge does dull, you'll need a coarse abrasive to sharpen, but the KO will make quick work of it and you'll be ready to rock.

@Nohkral 3 жыл бұрын

@@WorkSharpOutdoor thanks! Love your sharpeners! My ken onion won't stay on low it keeps ramping up automatically. Is there a way to fix it?

@SimplicityEDC Жыл бұрын

The 20 degrees, is that total? Or 40 total?

@WorkSharpOutdoor Жыл бұрын

Good question! 20 per side, 40 inclusive

@charlespangilinan6351 3 жыл бұрын

CPM-3V or CPM-S110V sharpening please lol I personally want one of Cold Steel's big tantos with 3V here.

@WorkSharpOutdoor 3 жыл бұрын

Good suggestion, and great taste in steel. 3V is going to be a little easier to sharpen as it is more prone to bend and sharpening will create a larger burr (this is the most important Part of knife sharpening). S110V is much harder, and a little more brittle and the burr can break off rather than holding, this may require a little more trusting your gut on when you think you've exposed the cutting edge. If you Keep S110v maintained by honing and stropping regularly it should stay sharp and handle a lot of use. Both great steels for their uses and the key sharpening principles don't change.

@danielruthven2739 3 жыл бұрын

Try sharpening the blade of hair clippers. Also the blades of a blender.

@WorkSharpOutdoor 3 жыл бұрын

I love this suggestion!

@marshallharper3005 3 жыл бұрын

Can you sharpen ceramic knives?

@ChuckPM12 3 жыл бұрын

I believe you have to use a diamond stone for those, such as the ones provided on the Field Sharpener. But still, I would like to hear what WorkSharp suggests.

@dougroll8139 3 жыл бұрын

Great video but you guys need to speak up! At times it was hard to hear what you were saying. Otherwise good job.

@cletisx 3 жыл бұрын

Maybe in your next video you can bump up the audio!

@dbtrackz33 3 жыл бұрын

The way you barely pushed the knife thru the paper after using it, is not indicative of how sharp it stayed or how dull it became. You mentioned being impressed by the knife, but didn't truly try and slice the paper correctly to show us if it would catch on any burs or push the paper. The way you then sliced the paper after the touch up, was completely different. This showed me nothing in regards to your maintenance system, it was not an apples to apples slice test.

@WorkSharpOutdoor 3 жыл бұрын

Thanks for the feedback. We aren't trying to hide anything. Our point here was to share that knife maintenance should happen after the first signs of dull. The knife was not initiating clean cuts and didn't slice smooth after our work dulling the blade. Then Steve demonstrated a dramatic slicing cut making sure the knife cut along the full length of the blade and that sharpness was restored. Maintain your knife daily and sharpen only when there is damage.