How to Sharpen Every Knife You Own - Ken Onion Edition KTS Mk.2

Рет қаралды 5,519

Күн бұрын

In this episode, we’ll be diving into the art of sharpening every knife you own using the Ken Onion Edition Knife and Tool Sharpener Mk2. Whether you're new to sharpening or looking for tips to refine your skills, this video is packed with insights.
We’ve structured the content into chapters for easy navigation, so you can jump to the section relevant to your specific knife. But stick around for the basics first-these techniques are applicable to all knives.
Key Points Covered:
Place, Power, Pull, Stop: Master the fundamental technique to achieve an even grind and avoid rounding the tip.
Using the Quick Start Guide: Learn how to reference this handy tool for sharpening various knives, including recommended angles, speeds, and grit progressions.
Sharpening Specific Knives:
Kitchen Knife: Setting angle to 20°, using x65, x22, and X4 belts, and setting speed to 3.
Fillet Knife: Tips for maintaining a factory profile with light pressure, using the same belt progression as the kitchen knife.
Recurve Knife: Leveraging flexible belt technology to follow the blade’s curvature.
Hunting Knife: Recommendations for field maintenance, setting an angle of 20°.
Knives with Thumb Studs: Adjusting for thumb studs to avoid contact with the belt.
Tanto Blades: Techniques to maintain the transition without rounding it off.
Curved Blades: Moving the sharpener to the edge of the table for better handling.
Knives with Flipper Tabs: Adjusting the guide for a smooth sharpening experience.
Large Outdoor Knives: Using a wider angle (25°-30°) and the standard belt progression.
Serrated Knives: Utilizing the 6000-grit belt and a speed of 2.
Gut Hooks: Polishing both sides with the flexible belt.
If you're interested in sharpening tools or using the blade grinding attachment, check out the links in the description. Have a specific knife you want to see? Leave a comment below or reach out to our customer service team at info@.worksharptools.com
Thanks for watching!
Learn More about the Ken Onion Knife and Tool Sharpener Here: www.worksharptools.com/produc...
How to Sharpen Every Knife on the Ken Onion Elite: COMING SOON
How to Sharp Tools on the Ken Onion Knife and Tool Sharpener: COMING SOON
0:00 Into
0:15 Place Power Pull STOP
1:11 Quick Start Guide
1:38 Best Practices for All Knives
1:45 Kitchen Knives
4:05 Recurve Blades
5:48 Hunting Knives
6:23 Thumb Studs
6:48 Tanto
7:35 Karambits / Curved Blades
8:08 Flipper Tabs
8:36 Large Outdoor Knives
9:14 Serrated Knives
9:53 Gut Hooks
10:21 Additional Resources

Пікірлер: 16

@jeffhaddox2239 21 күн бұрын

I have a Cutco Salmon knife long and flexible would you treat it like the filet knife?

@WorkSharpOutdoor 7 күн бұрын

Yep, that is a great approach for that knife.

@starrystarrynight9822 23 күн бұрын

okay so i know this is probably weird but I have a tape dispenser that won't cut the tape well at all any more. Any suggestions how to sharpen it (other than buy another dispenser)?

@YPEDC 5 күн бұрын

There may be glue buildup on the blade from the tape. A little alcohol will take that off. But honestly those dispensers were meant to be disposable

@jr618 24 күн бұрын

A full size kukri "13 inch" would be cool.

@Iskazz13 27 күн бұрын

I keep asking and will continue until you tell me to go away, lol WHAT ABOUT WOODCARVING KNIVES AND GOUGES The Ken Onion Sharpener may be an overkill but it should do the job fast and in many cases woodcarvers like reshape their knives and change the thickness of the blades. Thank you 😊

@user-fw4kk1ym9y 23 күн бұрын

way to go. Lol.

@WorkSharpOutdoor 7 күн бұрын

Thanks for the suggestion, we will dig in and maybe make another video on the subject of wood carving knives.

@lukesb3025 25 күн бұрын

I don’t understand why you need to stop the blade at the tip?

@TheBruinspride123 25 күн бұрын

If you follow the tip of the blade all the way through instead of stopping when it's in the middle of the belt you'll round the tip of your knife

@WorkSharpOutdoor 7 күн бұрын

Well said and sorry for the delayed response! This is exactly right. Flexible belts are great for a wide variety of tasks but can work against you at the tip of the knife.

@fakebobbyhill296 27 күн бұрын

I have over heated a couple of (really cheap and bad) knives. Six-Star knife set, I’m looking at you. It would be nice to mention something about quenching the blade in water once in a while. There is a lot of friction when sharpening with a belt. It’s not necessary with all sharpening tasks, but it is something that could benefit some people who may not have ever thought of quenching their knives.

@ThatMetalheadguy666 27 күн бұрын

You would probably want to be careful if you choose to do that. You might accidentally cause some unwanted issues by quenching it in water. It might be best just to let it cool down by itself before continuing to sharpen.

@fakebobbyhill296 27 күн бұрын

@@ThatMetalheadguy666 its not getting red hot and it wouldn’t anneal. Just make sure you dry well because it isn’t a wet sharpening system

@WorkSharpOutdoor 7 күн бұрын

We recommend slowing down if you are experiencing heat on the blade. Slow the speed down on the machine and give it a few seconds between passes to cool on its own.

@fakebobbyhill296 7 күн бұрын

@@WorkSharpOutdoor It was just a cheap knife. Bad steel. But thanks for the advice. I always follow the suggested speed setting and shoot for a pull speed of an inch per second. I will consider allowing more time between passes.