Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Work Sharp Ken Onion Edition

FanOfFanboys):


Before I do, anybody with objections because of a bad experience or is it a "no brainer" awesome tool?

Let me know, and thanks for the help.


The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA
«1

Comments

  • Mattman3969Mattman3969 Posts: 5,015
    I am thinking the same thing. Will be following this closely.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • travisstricktravisstrick Posts: 4,862
    I got one for my cousin and used it myself.

    I give it two thumbs up.
    Be careful, man! I've got a beverage here.
  • DubyaDubya Posts: 8
    Love to know if this is a good product as well.
  • bud812bud812 Posts: 1,462
    I love mine. :x

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • CookinbobCookinbob Posts: 1,551
    I have the standard (non Ken Onion) and am really pleased with it.  Buy extra belts.


    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • tksmoketksmoke Posts: 746
    I use and recommend the Work Sharp Ken Onion Edition sharpener.  Make sure you get the Ken Onion Edition for the wider belts and the adjustability.  Just used it yesterday, in fact, to sharpen my fillet knife before tackling the Copper River Salmon from Costco.
    Santa Paula, CA
  • danv23danv23 Posts: 552
    Cookinbob said:
    I have the standard (non Ken Onion) and am really pleased with it.  Buy extra belts.


    Thanks for the link.  Just got through reading all posts.  Looks like a no brainer.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • FanOfFanboysFanOfFanboys Posts: 1,874
    Hope you enjoy it @danv23
    Boom
  • I used the Ken Onion for all of my knives and I used it to sharpen the blade on my mower this spring. It works really well. I was able to easily remove a small dent in the blade of a Mac 8 inch chef knife.
    2x Kamado Joe Big Joes + Cyber Q Wifi + Themapen - Pizza Steel + BGE Paella Pan + BGE Ash Tools + Woo2 + Open Bar Fire Ring
  • DMWDMW Posts: 7,250
    Thanks for bringing this up again. I almost pulled the trigger back when Cen Tex posted his review. Just today SWMBO was asking what I wanted for Father's day. Couldn't figure anything out til now. Just told her and go the "Just order it" response. It's on the way.

    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • MaskedMarvelMaskedMarvel Posts: 1,363
    At $1.73/oz how could you go wrong?
    Large BGE -- Greensboro!


  • danv23danv23 Posts: 552
    The trigger has been pulled.  It will be here on Wednesday.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • 4Runner4Runner Posts: 2,100
    Love mine. Anyone have the blade grinder attachment? Gives you a wider range on angles. Looks a bit more manual too.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • danv23danv23 Posts: 552
    4Runner said:
    Love mine. Anyone have the blade grinder attachment? Gives you a wider range on angles. Looks a bit more manual too.
    I was looking at getting that to do my lawnmower blades.  Would love to hear from someone that knows or has used it.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • 4Runner4Runner Posts: 2,100
    @danv23‌ - I wouldn't use that attachment for a law mower blade. You just tilt part that holds the belt forward and then with your blade in a vice, just go to town. I did this for a machete and a hatchet. Worked great.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • danv23danv23 Posts: 552
    This is why I thought I needed to buy the attachment:


    image

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • danv23 said:

    This is why I thought I needed to buy the attachment:



    image
    If you pull off the Angle Guide it's easy to turn the sanding belt around to grind lawn mower blades and axes. The longer grinder is better for power tools and sharpening the flat edge of toothed saw blades.

    The Ken Onion can handle axes and mower blades out of box with no add-on's.

    2x Kamado Joe Big Joes + Cyber Q Wifi + Themapen - Pizza Steel + BGE Paella Pan + BGE Ash Tools + Woo2 + Open Bar Fire Ring
  • danv23danv23 Posts: 552
    Awesome.  Thanks for saving me $50 guys!!!!!!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • 4Runner4Runner Posts: 2,100
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • danv23danv23 Posts: 552

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • danv23danv23 Posts: 552
    Thought y'all might like to read the response direct from Work Sharp.  Kinda fortifies my decision to order it!!

    From: Brian Curran [mailto:brianc@darex.com]
    Sent: Tuesday, June 10, 2014 11:35 AM
    To: Dan Vogt
    Subject: RESPONSE FROM WORK SHARP TOOLS: Ken Onion Edition

     

    Hello Dan,

     

    Thank you for taking time to contact our office. You ask a very good question concerning the sharpening of quality knives with the WSKTS-Ken Onion Edition and I appreciate your concerns. The answer is yes.  This sharpener is most certainly capable of providing you with finely sharpened edges to the majority of knife blades made, including yours.

     

    The WSKTS-KO is a sharpening platform just as a bench grinder is a grinding platform. You can damage metal with a bench grinder just as you can damage a blade with our sharpener.  The true wild card here is the user, not the machine.

     

    The first thing I would bring to your attention is that using any abrasive belt sharpening system will always result in a convex edge. If your knives were manufactured with other than a convex edge, you must accept that you will be changing that feature. I recommend contacting the manufacturer of your knives for their advice, after all, they made them and are in the responsible position of advising about their care and maintenance. It is especially true with knives of the quality you expressed where their manufacturer encourages allowing only them to properly maintain them. When you decide to take this task on yourself, instead of sending them in to the manufacturer, you assume that responsibility.

     

    Secondly, this leads to acceptance that you must develop your sharpening technique on any sharpener to maintain your cutlery yourself. There is no sharpener made today, for the retail public, that is fully automatic without the need for human interaction to operate. Should you decide to purchase our sharpener, we recommend gaining practice on lesser quality knives to develop your sharpening technique. Though the learning curve is small it still requires the user to become familiar with its use and features. This will give you confidence in what the tool can do for you on your finer cutlery.

     

    I hope I’ve been helpful and encourage you to feel free to contact us anytime with questions about our products and customer support.

     

    Best regards, Brian

     

    Brian Curran

    Technical Support | Customer Service | Darex, LLC

    800-597-6170, Ext: 7555 | 210 E Hersey St | Ashland OR 97520


    From: Dan Vogt [mailto:djv323@comcast.net

    Sent: Sunday, June 08, 2014 9:56 AM
    To: Tech Support
    Subject: Ken Onion Edition

     

    Hi there,

     

    I have a full set of Global Cromova 18 Stainless Steel G – 48 Yoshikin Japan (all that is on the blades and wanted to provide a full description) kitchen knives and I would like reassurance that your Ken Onion Edition Knife Sharpener can be used on them and that it will not damage the knives in any way.  Needless to say they were very expensive and I would like to do my own maintenance/sharpening because I don’t like the idea or expense of shipping them off. 

     

    Please let me know, and thank you for your time.


    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • Hungry JoeHungry Joe Posts: 1,184

    This forum is just a money pit for me.

    I just ordered from Northern Tool and used this code to get an extra $20 off. The price starts at $139.99 with free shipping and no tax, (which I have to pay for most of the time on Amazon) and after using code "186055" it took another $20 off. I ordered two extra boxes of replacement belts and a box of 80 grit for my lawn mower blades for a grand total of $169.92 which I think was pretty good.

      

  • The result are good enough for most users. You're not going to get the highly polished edge like you would with a Wicked edge or an Edge pro with 20K - 30K polishing tapes. For most kitchen tasks I can't see that kind of finish being necessary or lasting very long. Most Japanese chef I've spoken to are sharpening their workhorse knives up to 6000 - 10 K depending on the knife. The 6 K tape on the Ken Onion will put a pretty fine edge on your knife.
    2x Kamado Joe Big Joes + Cyber Q Wifi + Themapen - Pizza Steel + BGE Paella Pan + BGE Ash Tools + Woo2 + Open Bar Fire Ring
  • DMWDMW Posts: 7,250
    Mine arrived today and I used it on a cheap steak knife from a Chicago Cutlery set we have. Only used the X65 and X22 belts and had it sharper than it ever was new. Can't wait til I have more time to practice and get comfortable with it.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • danv23danv23 Posts: 552
    Update.

    The first run of sharpening was frustrating.  I followed the directions to the letter, even AFTER watching the included DVD AND watching a youtube video or 2.  I tried 3 of my Henckels and 3 of my Globals.  ****!  Thought I ruined them! 

    After reading the other sections of the book for other knives and the troubleshooting section I realized that I was kind of pretending to feel a burr.  I also realized that, likely, I'm dealing with very high quality hardened steel that probably doesn't give up very easily under the slow belt speed the book recommended.  So after turning up the speed, yup, now that's a dam burr!  After making the speed adjustment I ended up with knives that are more sharp, thanks to the beveled edge, than when I took them out of the packaging.  And let me tell you, those dam Globals were SHARP!!!

    Two big thumbs up for the Work Sharp!!!!!! 

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • CANMAN1976CANMAN1976 Posts: 1,563
    I found the same...getting a burr on my Misono ux 10 took a  lot more effort than I expected. Dam double bevel edges are a pain to so i'm looking at going 50/50 angles f**k it!!!


    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • danv23danv23 Posts: 552
    I did 15 degree per side!  Time was well spent.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • danv23danv23 Posts: 552
    Let me be perfectly clear.... they are sharp..


    image

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • Thanks for this. I had 2 shuns that I was easily able to get razor sharp with the recommended lower speeds (8" chef and 8" Santoku) but I have a 4" chef and a pairing knife that would just not develop a burr and get as sharp as their big brothers did. After reading this, I went back to them with the course belt and a higher speed. They developed a burr after 4-5 strokes and then I took them through the entire series of belts down to X4.  They are like scalpels now. Wow. Scary sharp



  • CanuggheadCanugghead Posts: 4,783
    Pulled the trigger on a standard (non KO) edition, threw in 3 sets of assorted replacement belts to bump total over $100 pre tax for free shipping. Looking forward to not using my hit-n-miss free hand stone age way again  :D
    canuckland
Sign In or Register to comment.