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KO Worksharp Redux!

Morning All,
as I continue to contemplate buying the Worksharp to sharpen my kitchen knives,  I only have one concern that bothers me.  In another conservation on this topic,  someone mentioned that material from other sharp sessions will scratch the blades of your knives.  They suggested that you put painter's blue tape over the portion of the blade not being sharpened.  I was ordering if anyone else has had this problem?  I couldn’t stand to have my Shun blades scratched in that way.  They are wonderful kitchen tools.  Part of their attraction is their beauty also.  Any thoughts or comments greatly appreciated.  I want to protect the whole surface of my Shun Imperials as I sharpen them.  Thanks for any input folks.
Berlin, Maryland

Comments

  • HeavyGHeavyG Posts: 4,929
    It's not a bad idea to cover most of the blade with painters tape. I've never gotten a wayward scratch from my Worksharp but I have when using some of my other sharpening tools due to my own inattention.
    Camped out in the (757/804)
  • WeberWhoWeberWho Posts: 6,332
    I bought one a month or so ago. I hope you have something other than your Shuns to practice on. It does take some time getting used to
  • nolaeggheadnolaegghead Posts: 26,647
    I ordered one the other day.  Should be here tomorrow.  Probably should have ordered some bandages while I was at it...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HeavyGHeavyG Posts: 4,929
    Don't know that you will need bandages but you will need extra belts.
    Camped out in the (757/804)
  • smbishopsmbishop Posts: 1,966
    Love mine! Not worried about scratches though..

    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • nolaeggheadnolaegghead Posts: 26,647
    HeavyG said:
    Don't know that you will need bandages but you will need extra belts.
    I already have extra belts from the last time I ordered one and my order (and a bunch of folks here) was cancelled because of a pricing error.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SciAggieSciAggie Posts: 3,564
    It did mark some of my knives. I started adding tape before sharpening and it fixed the issue. I have an 8” Shun chef knife that I add tape to when sharpening and it still looks great. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Ozzie_IsaacOzzie_Isaac Posts: 8,777
    edited January 24
    I have scratched one of my blades.  It was my Misen so not a big deal (I got a poor heat treated one that won't keep an edge).
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • HeavyGHeavyG Posts: 4,929
    I have scratched one of my blades.  It was my Misen so not a big deal (I got a poor heat treated one that won't keep an edge).


    Did you ever contact them about your knife? Once they bring their sharpening program to fruition it might be worth sending it in so they can look at it.
    Camped out in the (757/804)
  • Ozzie_IsaacOzzie_Isaac Posts: 8,777
    edited January 24
    HeavyG said:
    I have scratched one of my blades.  It was my Misen so not a big deal (I got a poor heat treated one that won't keep an edge).


    Did you ever contact them about your knife? Once they bring their sharpening program to fruition it might be worth sending it in so they can look at it.
    I did contact them.  I laid out my concern and they said it was probably my sharpening technique.  I responded back explaining my technique works on my other knives and they never responded back.

    I will take them up on this offer when it gets rolling.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • pdevoypdevoy Posts: 19
    I collect mostly traditional pocket knives some are custom made, some are very expensive, and some are average. I got the ken onion WS and tired it out. I did indeed scratch some of the blades. I learned quickly to be very careful. I decided to try it with my German made kitchen knives and got some minor scratches on a few of them as well. since then I have replaced the kitchen knives with  Shun knives..... I will not try to sharpen them on the WS. I'm luck enough to live near Tigard Oregon where they will  take care of it. they are way to expensive. leave the Shun sharping to an expert..... my opinion
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