Work sharp ken onion edition knife sharpener review

The Cen-Tex Smoker

CANMAN1976 said:

The Cen-Tex Smoker said:

BTW- I reset my Shun to a 50/50 double bevel and it has never performed better. I think a lot of this multiple degree edging is really over thinking it. I can cut paper like a scalpel with an 8" chef's knife. I'm OK with that. And I can sharpen it with my eyes closed in 3 minutes

So what angles do you use for your shun centex now that your going 50/50??

Jamie,

after a little more thought, using belt sanders creates a convex (rounded angles) edge. there is an example of the convex edge in the link I sent you. The edges you refer to are really more for flat angle grinds. I'm not nearly qualified to answer if you can produce the angles you are after with convex angles but just google convex.....and a ton of reading will come up touting convex edges being the best overall edge you can get on a knife. Unless you have a very specific use for the flat, multi-angle grinds, most recommend a 50/50 convex edge if you can get it. You can't do that with anything other than flexible abrasives (like this thing). There is a ton of info out there so read up and see what's right for you. I had no idea why my knives were do much better when I had them professionally done on a belt sander.. I just knew they were way sharper and lasted way longer. Now I know why (convex edge). I also know why I was losing my edge so fast before that. I was sharpening a knife with 2 different bevels the same on both sides. I never reset the edge before the pro did it for me. I didn't even know they were different until today. Blind leading the blind ). All I know is that I've next had a better, longer lasting edge than what I know now is a convex edge. Seems all the knife forums and experts are all over this as well. Works for me.

CANMAN1976

The Cen-Tex Smoker said:

CANMAN1976 said:

The Cen-Tex Smoker said:

BTW- I reset my Shun to a 50/50 double bevel and it has never performed better. I think a lot of this multiple degree edging is really over thinking it. I can cut paper like a scalpel with an 8" chef's knife. I'm OK with that. And I can sharpen it with my eyes closed in 3 minutes

So what angles do you use for your shun centex now that your going 50/50??

Jamie,

after a little more thought, using belt sanders creates a convex (rounded angles) edge. there is an example of the convex edge in the link I sent you. The edges you refer to are really more for flat angle grinds. I'm not nearly qualified to answer if you can produce the angles you are after with convex angles but just google convex.....and a ton of reading will come up touting convex edges being the best overall edge you can get on a knife. Unless you have a very specific use for the flat, multi-angle grinds, most recommend a 50/50 convex edge if you can get it. You can't do that with anything other than flexible abrasives (like this thing). There is a ton of info out there so read up and see what's right for you. I had no idea why my knives were do much better when I had them professionally done on a belt sander.. I just knew they were way sharper and lasted way longer. Now I know why (convex edge). I also know why I was losing my edge so fast before that. I was sharpening a knife with 2 different bevels the same on both sides. I never reset the edge before the pro did it for me. I didn't even know they were different until today. Blind leading the blind ). All I know is that I've next had a better, longer lasting edge than what I know now is a convex edge. Seems all the knife forums and experts are all over this as well. Works for me.

Pretty sure i'm just going to go 50/50 as well cause realistically I not going to want to mess around with differing beveled angles and id probably never achieve that anyways.Reset to 50/50 and be done with it...all that's impt to me is a sharp edge.Simple is better for my skill level.

Whats the warranty on this thing,there is one on ebay.ca for a reasonable price thru a good seller but  Im just not sure about warranty if going the ebay route???

travisstrick

Folks, the chisel grind is crap. It came from the thought of being easy to sharpen in extremely primitive situations (like using a river rock). 

Cen Tex has a good method. 50/50 at 25 degrees. I do my knives something like this:

Self defense: 35 degrees

Every Day Carry: 25 degrees

Kitchen: 17ish degrees. 

I have one kitchen knife that I keep at 11 degrees. 

Ragtop99

When do you use the 17* versus the 11* ?

CANMAN1976

travisstrick said:

Folks, the chisel grind is crap. It came from the thought of being easy to sharpen in extremely primitive situations (like using a river rock). 

Cen Tex has a good method. 50/50 at 25 degrees. I do my knives something like this:

Self defense: 35 degrees

Every Day Carry: 25 degrees

Kitchen: 17ish degrees. 

I have one kitchen knife that I keep at 11 degrees. 

So whats the difference?? Steeper angle makes a sharper edge??

Little Steven

And exactly why do I not have one of these?

berndcrisp

Yes. A steeper angle will be sharper but weaker as the ground edge will be thinner and prone to chipping and nicks. Everything is a trade-off.

CANMAN1976

Ok Im about to pull the trigger on ebay (good seller with warranty) and have to ask if you had a knife with a 12deg/20deg bevel(my misono ux10) and want to go 50/50 at say 25 deg how do you do it?? Start off course to get a burr and work finer right and does this come with all the belts to achieve this??

Cookinbob

This has caught my interest, I looked it up on Amazon.  I see they also have another model that is about half the price, seems to come with a few less accessories, but I think It might meet my needs.  I did not pull the trigger, will think for a bit.  All I would use it for is kitchen knives.  Any compelling reasons to spend the extra $80 and go for the more expensive Ken Onion model?

double

Cookinbob said:

This has caught my interest, I looked it up on Amazon.  I see they also have another model that is about half the price, seems to come with a few less accessories, but I think It might meet my needs.  I did not pull the trigger, will think for a bit.  All I would use it for is kitchen knives.  Any compelling reasons to spend the extra $80 and go for the more expensive Ken Onion model?

See Centex comments above he said if you have a steady hand the cheaper one would be fine. I'm thinking I would want all the help I can get so the more expensive one will do nicely.

travisstrick

Ragtop99 said:

When do you use the 17* versus the 11* ?

for fun. I'm sick and have an itis

travisstrick

CANMAN1976 said:

travisstrick said:

Folks, the chisel grind is crap. It came from the thought of being easy to sharpen in extremely primitive situations (like using a river rock). 

Cen Tex has a good method. 50/50 at 25 degrees. I do my knives something like this:

Self defense: 35 degrees

Every Day Carry: 25 degrees

Kitchen: 17ish degrees. 

I have one kitchen knife that I keep at 11 degrees. 

So whats the difference?? Steeper angle makes a sharper edge??

Sharper but won't hold the edge as long. 

The Cen-Tex Smoker

double said:

This has caught my interest, I looked it up on Amazon.  I see they also have another model that is about half the price, seems to come with a few less accessories, but I think It might meet my needs.  I did not pull the trigger, will think for a bit.  All I would use it for is kitchen knives.  Any compelling reasons to spend the extra $80 and go for the more expensive Ken Onion model?

See Centex comments above he said if you have a steady hand the cheaper one would be fine. I'm thinking I would want all the help I can get so the more expensive one will do nicely.

I was wrong- the cheaper one has guides too. They are just not adjustable like the KO is. I'm not sure what the angle is set at for the cheaper version but if it's anywhere close to 20-25 degrees you will be fine with any kitchen knife. I could shave a gnat's ass with mine at 25 degrees.

caliking

Cen-Tex - quit making people spend money!!!

The Cen-Tex Smoker said:

...  I could shave a gnat's ass with mine at 25 degrees.

...but I do love it when you talk dirty.

double

caliking said:

Cen-Tex - quit making people spend money!!!

The Cen-Tex Smoker said:

...  I could shave a gnat's ass with mine at 25 degrees.

...but I do love it when you talk dirty.

My wife agrees with this, I'm just blaming Cen-Tex

Eggcelsior

50 degrees is a wide-ass angle for Japanese steel. None of mine are over 34 total.

You must have some huge gnats in Texas. You know, everything's bigger and what not.

double

And mine will arrive on the 2nd...

The Cen-Tex Smoker

Eggcelsior said:

50 degrees is a wide-ass angle for Japanese steel. None of mine are over 34 total. You must have some huge gnats in Texas. You know, everything's bigger and what not.

I'll play with different angles but I like the durability of 25. I mean, I can shave paper like it's not there. how much more do you need?

Cookinbob

I see there are two guides on the cheaper model. 20 and 25 degree bevel. Maybe I too can shave a gnats ass soon!

The Cen-Tex Smoker

Cookinbob said:

I see there are two guides on the cheaper model. 20 and 25 degree bevel. Maybe I too can shave a gnats ass soon!

I say go for it. I can't imagine how sharp mine would be at 20. I feel bad for the gnats in your area!

Eggcelsior

I keep my Japanese steel at 15 per side.

The Cen-Tex Smoker

Eggcelsior said:

I keep my Japanese steel at 15 per side.

cuz you a stone cold ninja.......

CANMAN1976

Done...just ordered mine from Cabelas Canada and it cost a little more but everywhere else is either outta stock or won't ship to Canada:(

Just like Christmas all over again:)

Jamie.

Eggcelsior

The Cen-Tex Smoker said:

Eggcelsior said:

I keep my Japanese steel at 15 per side.

cuz you a stone cold ninja.......

Because of you, CT, I'm listening to some some Yoshimi Battles The Pink Robots this morning.

Eggcelsior

Well crap, Cen Tex. I just noticed that this bad boy does 15 degrees. Might have to consider it. 

CANMAN1976

So from researching a little I now understand 70/30 bevel and that has nothing to do with the actual angle itself.Mine is a 10-12 deg on the left and 20 deg on the right similar to the pic below.

Now I have to decide weather to go 15 deg left and 20 right or rehape 50/50 as the sharpener only goes down to min 15 deg???

http://www.knifeforums.com/uploads/1167513284-blade_and_bevel_angles.jpg

shadowcaster

Ordering mine from Cabelas today. with gift cards and points its going to cost me $36.01. now I'm pumped

Lit

This looks really cool and simple but a 1000/6000 stone and 30 minutes of watching how to videos will give you more control and just as sharp if not sharper knives and save you $100. Once you know how to use a stone it takes a couple minutes a knife tops to get it razor sharp. The knife in the link below is a $15 knife from TJ maxx and its sharp enough to shave your arm. http://m.youtube.com/watch?v=hYGKhwx315A

This is my $70 Tojiro that people recommend on the forum to others alot. This is stropped to 60000 grit and is sharper than a knife should be. http://m.youtube.com/watch?v=2D7_10cIY7w

JohnH12

Just curious. Why is this better than a plain belt sander other than the attached angle guide? I've been using a belt sander with various grit belts and never had a problem getting a super sharp edge.

Eggcelsior

@Lit, I am still debating between a system or stones. I am quite happy with my local knife shop sharpening for $2/5 inches. I just want to get more involved with it in general.

Do you strop too?