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I have a set of Shun Ken Onion...awesome knives and blows Wusthoff and Henckels away.

 

You mentioned Ken Onion! Has anyone here tried the "Work Sharp" Ken Onion Edition belt sharpener system??? I have one and I love it!

Got it from Cabelas a while back and other than leaving a mark on the side of every blade from not keeping the guides clean every 2 seconds, I love it!!!

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You mentioned Ken Onion! Has anyone here tried the "Work Sharp" Ken Onion Edition belt sharpener system??? I have one and I love it!

Got it from Cabelas a while back and other than leaving a mark on the side of every blade from not keeping the guides clean every 2 seconds, I love it!!!

 

I like mine too. I found one for $100 so I had to jump in

 

I've been putting a strip of masking tape down each side of the blade before I start sharpening after I noticed the mark it makes on high spots. Freehanding works too but I like those guides.

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I would love to try Shun. Never had the chance. I cant see them being better for chopping. But, I think thay could improve on Henkles heavy blade for boning and other fine tasks.

If you go to WIlliams Sonoma, you can test out all their knives.

 

FYI I tested multiple lines of Shun, Henckels, and Wusthof at their Time Warner Center location, which I believe has their best overall knife selection.

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+ on Global Knifes

+ on OLDER Ontairo old hickory

+ on Victorinox

 

I am a furniture maker and sharpen blades daily, diamond stones, water stones and oil stones.  Steels are diferent, some hold a edge well, hard to sharpen- softer steels, don't roll an edge easy to sharpen and every where in between.  If the blade on your knife has not patina to a golden color, it is not a true carbon steel, like O1 or 1095.  A nice Swedish SS steel is 12c27, very much like a carbon steel, but some anti rusting propertys. 

 

I use Global, nice steel, good ergomomics, one piece handle.  My daily knife to process meat for my dogs is a older Ontairo old hickory carbon steel knife.  The blade has patina to a golden color, sharpens very easely and will not chip or roll an edge when I hit bone.  

 

I do not think prodution knifes are sharp out of the box.  A knife steel will roll back the edge of the blade, but I would not call it sharpend.  The best Knife is a sharp one.

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I often use a 1" belt sander (delts industrial) with a worn 320 belt to rough in my blades and sometimes I dont go any further depending on what the intended purpose is. If I have to put an edge on a soft stainless knife like a bait or filet knife I generally hi them on the belt then rub the blade down the edge of a piece of hardwood to take of the "roll-over" of the soft metal. My kitchen knives I like the Smiths system and then finish on a steel. My pocket knife I hit on the belt and then backward on a scotchbright whell. 

Something to consider that I think many if not most people do. The sharpener (belt,wheel,stone) should be going into the cutting edge, not away from it. that will greatly reduce the rollover that many people get.

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