Work Sharp Ken Onion

[16Adams]

The Ken Onion shows to be price reduced as well as sharpening belts at Lowe's.I think they have a Veterans discount on all purchases as well. Perhaps a Veteran or spouse can add their knowledge to the extra discount

Link to Work Sharp KO knife sharpener at Lowe's

https://www.lowes.com/pd/Work-Sharp-Knife-and-Tool-Sharpener/5013824117

 

[Fooball]

I have the Chef's Choice Trizor XV shown on the same page.

It does a good job.

 

[SMOKE FREAK]

I wanted the Ken Onion, but I think I'll go with the Mk2. The extra 40 bucks for the KO simply buys options I won't use.

It's funny that Lowes lowered the price $30 to get it to the same price that it sells for elsewhere. And the sale ends tomorrow.

 

[WeberWho]

Thanks for the heads up on the belts. I've been meaning to grab some replacements.

 

[NickTheGreat]

I bought the Ken Onion one at least 5 years ago and it's still sitting on my workbench in the box. Okay, that's not true, I think I opened the box and looked inside . . . :doh:

 

[SonVolt]

I've been very impressed with my Ken Onion. I've got both editions - the fixed blade and manual belt version where you have to hold the angle. Life's too short for wet stones.

 

[TravelingJ]

Just make sure you learn how to use it properly. I didn't, and messed up a few of my good knives thinking I had it figured out.

 

[rexster314]

The optional tool attachment makes it hard to round off knife points, unlike the standard KO sharpener.

 

[Inthewoods]

I've never seen anything like that!

-D

 

[thirdeye]

A really slick accessory for your sharpening system are angle guides for your hone. Since I sharpen my own knives, I tend to use a slightly lower angle than recommended. When it comes to free-style honing, many people assume they can select a 14° or 16° or 18°, but in all reality they might be off by 5° or more. You simply rest your knife against the guide, then use a pull stroke. It only takes about 3 slow strokes on each side to restore your edge.

https://www.sharpeningsupplies.com/...E1f5l_uoY9TAe33PJc2bZ92RP-E_zazsaAr7IEALw_wcB

 

[Hotch]

I bought the Ken Onion one at least 5 years ago and it's still sitting on my workbench in the box. Okay, that's not true, I think I opened the box and looked inside . . . :doh:

Same here. I may try my luck if I get "wintered in"! :mrgreen:

 

[thirdeye]

Same here. I may try my luck if I get "wintered in"! :mrgreen:

Take some of your cra##y knives to practice the stroke, and most importantly when to release the trigger and stop the stroke so you still maintain the tip.

 

[Hotch]

Take some of your cra##y knives to practice the stroke, and most importantly when to release the trigger and stop the stroke so you still maintain the tip.

I think I need to invest more belts, so I can step up or down as needed.
I like a very, very sharp knife!

 

[kevinstaggs]

Edge per unit of effort the KO is really hard to beat.

 

[bowhnter]

Edge per unit of effort the KO is really hard to beat.

That’s about all I use now.
But I may pick up some of those angle guides Thirdeye mentioned.

 

[16Adams]

2 Steak, Filet and a BBQ pocket knife. Quick work. The filet has sentimental value.

 

[16Adams]

Link to YouTube Ken Onion sharpening video

https://youtu.be/qbFfqm6diDI

 

[thirdeye]

I think I need to invest more belts, so I can step up or down as needed.
I like a very, very sharp knife!

Having an assortment is a good idea because when you touch up an existing edge you can use a belt with a little wear. And it won't take many passes.

 

[4ever3]

I have a KO with the attachment, I will never be without one.

Touched up a 3 blade stockman last night to shaving sharp in 5 minutes or maybe a little better.

 

[rexster314]

I also have a leather stropping belt with white abrasive. Talk about a hair splitter