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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-12-2017, 11:40 AM   #1
Bigdawg580
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Join Date: 07-13-16
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Default KO Work sharp

Decide to order ken onion work sharp knife sharpener. I hope i didn't make a mistake. I can't sharpen a knife very good on a stone.
I hope now i want have a dull knife.
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Old 11-12-2017, 12:07 PM   #2
dwfisk
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Love mine. I picked up the larger grinder attachment with the 1" belts, both work great. I also have a pretty full set of the Japanese ceramic stones that are hard to best for the "perfect" edge but I don't really feel like investing that much time into everyday knives; for me the KO Work Sharp fits the need just fine for 90% of my sharpening needs.
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Old 11-12-2017, 12:38 PM   #3
ssv3
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Funny I was just at them online yesterday. I'm thinking of picking one up myself. Did you pick up the wide attachment also?
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Old 11-12-2017, 01:02 PM   #4
Bigdawg580
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Not as now maybe later
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Old 11-12-2017, 01:02 PM   #5
txsmkmstr
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I have the standard version and love it. I've never had knives this sharp with so little effort. Practice with a blade you don't care about until you get the feel for it. Best trick I learned was to stop the motor/belt before the tip of the knife leaves the angle groove. You'll round off the tip in a hurry if you don't.
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Old 11-12-2017, 03:31 PM   #6
Dweverett
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Definitely best system I've tried. Agree with the tip to stop the belt before pulling the tip all the way through.
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Old 11-13-2017, 08:54 AM   #7
MeatyOakerSmoker
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What kind of knives are you using them on?
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Old 11-13-2017, 09:00 AM   #8
BeardedBassGuy
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I'm wanting to pick one up as well, but I'm hoping for a black friday or some other sale. I have a huge pile of old kitchen / butcher knives from my grandfather tat need some TLC and don't have the time or skill to stone them all.
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