WorkSharp.... WOW!

Best $70 I've spent in a while.

Talk about quick and effortless sharpening!

Sharp.... SCARY sharp!

what brand is it?

WorkSharp... you can buy the machines for like 250, and the attatchments for knives are like 40-80 bucks... a friend of mine has the W3000 and it works awesome on everything, from skew chisels to meat cleavers...

what kind of knife is that EF?

Hey Larry, I picked mine up at the new BiMart in Aberdeen this past Saturday.

i got mine last week. and man did it sharpen my knifes and scissors.

OK, I want one. Did you get it local? If so, I'll buy one tomorrow when I get back from fishing.

Been reading a lot about them lately.

Thanks,

fp

i got mine on ebay $67.45 and free shipping... dennis has them but there $80.00... bi-mart also has them

Now y'all got me interested.

I didn't know asian men had that much body hair !!

It is crazy how good this thing does. Warn the family after sharpening though. The first time through the kitchen knives caught the wife by surprise(yes, I did tell her).....I almost had to throw in a suture.

I just got one of these last week. I have been bragging this thing up so much since I got it, I feel like I could run a booth at the sportsmans show and sell them. I've run through all of my knives at home and now I invite my buddies to bring their knives over for sharpening. This tool will come with me on all extended meat fishing trips. I had the pleasure of filetting a springer a couple days ago, and having a razor sharp knife makes all the difference in the world. Great product here for anyone who kills and cuts thier own food.

I've used mine in AK during the sport season, and also down in OR when I used to process fish for Tony's in the off season. Sport season might see 2-6 dozen fish hit the table every day, but when I cut fish for a living, I was doing a 2500 pound tote in 2 hours. Well over 400 fish per day. I still have the same old work sharp I started with years ago, and I still love it. I keep all of my old belts too. Every once in a while I really like to put a polish on that burr, and the belts that are barely hangin on will put a laser edge on some blades!

LOVE my Worksharp! Mine doesn't throw sparks like the guy in the second video above though. Is that because of the blade material? I think he said it was carbon...

Sold.

Just ordered on one Amazon Prime!

Hankster:

I have both........Just got the "worksharp". The Chef's Choice did a great job, and still does.......but got the "new toy".....WorkSharp does a very fast job.......my concern is "how long the belts will last".

Time tells all !!!!!!

I read about the Worksharp a few months ago. I probably would have sprung for one had I not last year learned about the "Sharpmaker" by Spyderco. Someone whose opinion I value bought one and raved about how easily he sharpened everything in his house to a razor's edge. So I bought one. It's less than the Worksharp and does not have an electric motor, just sets of what look like ceramic rods. But it works. I put a razor edge on everything that would take it, and on Henckel's kitchen knives it just lasts and lasts if you use a steel once in a while.

Sg

Hankster -

I had a Chef's Choice. Never could get good at it - the guide that was supposed to ensure a proper angle never seemed to work well for me. With the Worksharp, proper angle was a breeze - the first time I used it.

+1 on the Spyderco---it's ain't cheap (about $55) and it ain't fast, but if you take your time and follow the right procedure, it puts a razor edge on a knife or broadhead. I always follow up with a strop, just for good measure.

+1 on the Spyderco---it's ain't cheap (about $55) and it ain't fast, but if you take your time and follow the right procedure, it puts a razor edge on a knife or broadhead. I always follow up with a strop, just for good measure. I used to get my knives belt sharpened by Bob Kramer in Seattle, first time using the kitchen knives both the wife and daughter cut themselves!!!

this system has worked very well for me.

actually this is strange this popped up. cause I have problems with knifes not ever being sharp enough. my fillets are evidence of this. the amount of frustration I have is huge!

I've watched many really good youtubes on filleting. everybody have these super sharp knifes.

this new sharpener seems very awesome!!!!

Ditto on the WorkSharp. I got mine two years ago at the PNW Sportsman's Show in Portland. The best feature is the ability to sharpen scissors. My wife loves that! Plus, it works great on serrated knives.

Hankster - If you're looking for the best knife sharpener on the market, check out the Wicked Edge sharpener system. Do a Google search on 'Wicked Edge'.

This is a "money is no object" sharpener. The Wicked Edge will get knives samurai sharp. There is no sharpener that will get knives any sharper, or an edge that lasts as long. I own one, and it's beyond belief. For getting an edge on straight-edge knives, there is nothing better. But it can't do scissors, and it cant' do serrated knives, and it's really expensive. So for the average hunter and angler, the WorkSharp is the best value.

The Wicked Edge sharpener has gone up in price considerably since I got mine. I paid just about half the current price. The demand has gone thru the roof, so the inventor raised the price accordingly. As any good business person would.....

But for the average guy/gal, WorkSharp is the way to go. Plus, it's made just down the road in Ashland, Oregon! It's nice to support businesses right here in the PNW.

Since the audience is largely guys that don't read the manual.... or watch the instructional DVD.... or look at the enclosed paperwork....

Bunch of guys on Ifish have posted about registering your purchase and getting a set of free belts. Guess it's time to rummage thru the trash.

Ah crap.... Monday was trash day.

the belts are cheap, they are under 2 dollars a peice.. its the diamond belts that will kill you, at 15 bucks a crack, and wear out just as quickly, diamond is the way to go tho IMO...

i registerd mine and got my set of belts ..i just happend to see a warranty card in the box...should last me this season..

Just got back from the store with my new WorkSharp. Tried it on a big carving knife that has never been sharp enough to cut butter and I cut all my fingers off.

Then went to the tavern and ordered 5 beers and they brought me 2.

WTF is wrong with people now a days?

Thanks,

fp

No blood Fred?

Nope, clean cut.

fp

Wish I could say that.
CLEAN cut.... but what a bloody mess on day one. Purt'near healed now.

Nothing like knowing you cut yourself and looking and not seeing it at first and then a thin red line appears that starts bleeding like a stuck hog.

Francis, how do they sharpen surgical cutting instruments?

Don't order a Worksharp without also ordering a Rapala fillet glove. They really outta come as a set...

In my field, all knives/blades are pretty much "single use" these days.

BTW thanks for the PM's to the WS warranty registration website... my free set of belts is on the way. I picked up a box of spares from BiMart at the time of original purchase, so I should be set for a while.

Now I have to go buy one...

Manscaping, fNp style.

Doc, I bought a Worksafe this past February. Couldn't be happier with the results.

I too drank the coolaid....looking forward to receiving it!

For field use, this as I noted in the previous thread is a great tool.

Guided Field Sharpener 221

I handed it around the boat last fall while Silver fishing and everyone was impressed. It is not cheap at about $35 but is a great addition to The electric model that sells for around $69 which I'd recommend for a first choice.

I'd agree about the Kevlar gloves, which I have been using for over 30 years.

I won one at the Lake Stevens Kokanee derby last year. The thing is easy to use and works great!

If your not in a hurry to get one, watch casa.com. They will run specials for 30% off your first order and free two day shipping. I purchased one in January for less than $50.

I have used this for a few months now and it is as good as described.

Jim

Darex makes the drill doctor as well. The $100 version wasn't that great when I used it some years ago, but the professional $1,000 version is excellent.

Nice to see Parker bought one, now I can borrow his tools for once.

That wasn't an Asian man. Doc used an Italian woman for his experiment.

Just out of interest Doc - did you get your knife that sharp (as shown in the video) with just the red belt (200 grit) or did you progress through a few grits and finish with the honing purple belt? Just got mine and am wondering what people do in practice to get the razor sharp edge. The video shows going from 200 grit to the honing belt but that seems like a big jump to me.

i Used the "red grit belt" only........that by itself does a good job, I then switched to the scissor sharpner.....WOW, WOW, WOW....makes that job so easy and the scissors are sharp....

I used the red belt to re-establish a new base angle on the edge. The red one is quite capable of removing a considerable amount of metal.

Then it was onto the purple belt.... which after a dozen knives now looks grey and hardly feels like there's any abrasion left. But it's definitely still doing something.

Lovin' the well equipped working kitchen turned surgical suite.

Ya don't need much "grit" to polish that burr that the red belt creates. That's for sure! I too don't change purple belts until the belt actually fails. So far it has been working extraordinarily well for me tho.

Thanks Doc for sharing this!

Dang! I think this is something I NEED not want.....ya that's how I will explain it. Oh, and comes with free belts for just registering, better hurry before that offer ends.(that will get the ok faster)haha

I was swinging through Bimart today, saw one, and bought it. Took about 40 minutes and sharpened all of my old fillet knives, and kitchen knives, and hunting knives. Wow! Worth it in how scary sharp my knives are. Filleting 6 fish was a breeze with a cheap Rapala fillet knife, you know, the $3.00 ones you buy in a bucket. Amazing.

Anybody get their free belts yet?

I did the mail in, and so far, nothing.

fp

P.S. I still have all my fingers.

I got mine right away..

Got one a couple of weeks ago. Very impressed with the results. Wife laughs (or groans) every time I grab one of the kitchen knifes that hasn't been sharpened yet and head out to the garage.

True, the wash cycle bangs the knives around other utensils.

Ordered my belt kit today after registering the tool.

So nobody really answered the question........"IS the worksharp better than the chef's choice 120"??????????????????. I've had my chef's 120 for 12 years now and still love it. I sharpen my fillet knives & bait knives after each use so they are always sharp.Good luck,
SZ

is ther only one model of the worksharp?

Don't know SZ. I've been using a diamond stone, until now.

the problem with the one you guys are talking about, is that its basically a belt sander.... and removes a TON of material... yeah it will work great on the cheap 3 dollar Rapala knives like Andy said, and even 15 dollar Rapala, some Victor's and even Dexter's and other fillet knives...

but, i wouldnt be caught dead using them on my Cutco's, or Wusthofs or Henkels...

now i know most of you will probably just tell me im full of sh!t, but go ahead and look at your knives in 5 years after using them....

wont be much fun replacing 100 dollar fillet knives...

cheap knives, machetes, and the likes, the WSKTS is fine... expensive knives, chisels, plane irons, only way to go is stone stone stone... the rod kits work good as well, just alot more stuff to mess with, but they are still great and do a very fine job...

you also have to remember that belts flex, and you can get concave cupped edges even if you cant see it, its there... and thats bad, it reduces the integrity of the edge, makes it brittle, and wont last as long, then, you have to completely re edge it removing even more material, and repeat process till you have a nub for a blade after a few years...

the ceramic/stone disk grinder/sharpeners, can also remove a ton of material, but if you know how to use them, they work great, like the Chefs that was mentioned, and other really high end models, including the 300 dollar WS machine...

matter of fact, ill show you in a bit what happens when some dipwad gets ahold of your 90 dollar knive and uses a machine like that and doesnt know what the hell they are doing looks like....

heres a picture... the only way to fix this is A: leave it as it is, its still sharp, just looks like hell... or B: go from butt to tip, and remove all material to the low point in the dip, which will make the knife weaker, skinnier, and less effective than what it was designed as...




how did that happen? most would think its because the person let it sit in one spot for too long... not the case... its caused by uneven pressure when pulling it through the belt, and the fact that the belt flexes, and never gives a true 100% same pressure as you are sharpening your knives... there may even be smaller ones that you cant see, use a micro scope to check it out if you want... you may be suprised...

fillet knives also flex quite a bit too, which is a double edged sword using a belt system like the WSKTS, a rod system would be a much better option, but also much more time consuming... i will sacrifice an hour of my time, to make sure my knives are sharper than the next guys, and will last me 20 years longer... ive got Chicago Cutlery knives that are 40+ years old (back when they used High Carbon Steel), and they will out perform some of the more expensive knives on the market... and theres a reason for that

I'll use my diamond stone maybe twice a year on my knives, and I don't envision using the Worksharp 220 grit belt any more than that. Using the 220 belt on a weekly basis, yes, valid point, but using it sparingly, not so valid.

I can see using the 6,000 grit belt a little more often, maybe monthly on my high use knives, but the amount of material taken off with that is infinitesimal, so I can't see any long term damage over time.

I use a sharpening steel to keep a keen edge, and after 10 years in restaurants, yes, I know how to use one on my knives.

i personally wouldnt use the 220 for anything but lawnmower blades... deffinately not knives of any value...

i keep my knives in check, to where i only need to sharpen them for about 5 minutes on my Norton, or if i borrow a friends Shun, at the beginning of the season, and maybe touch them up 1 or 2 times throughout (i have several knives, so i dont always keep them all tip top sharp, just my nice ones)...

speaking of that, i have some sharpening to do

Andy, thats one of the only tools i own that i dont know how to use correctly... could you possibly show me the correct way to use it some day? it as well is an old Chicago Cutlery from the 60s, when they were pretty much the elite of the elite.... ive just never gotten the hang of it, same with a Strop, id like to learn that process effectively as well... the Norton works great, but i dont like carrying around 60 dollar stones to the river with me, a small stone and small Strop to me sounds a bit easier to store if i ever do need to sharpen on the river if something happens or whatnot...

There's no trick to steel. It's just a matter of keeping your knife held at the SAME proper angle on both sides of the blade as you make a continuous down and across motion against the steel. Only problem with that is you can't really tell someone how to do it.

The only "trick" is to remember to tuck your thumb in to the handle of the steel, so you don't slice it off on accident as you are bringing the knife blade down towards your thumbs...in a series of rapid swings. Dangerous as all hell, but I still have all my digits and have NEVER cut myself using a steel. Ever.

Oh, and it takes practice, practice, practice, and more practice to be good with a knife and steel. And more practice then practice some more.

My great uncle was a butcher. I got my first pocket knife when I was 10, followed shortly by getting one of his hardened butcher steels. Been using one ever since. I inherited his set of steels.

Pretty sure it's true in that "they just don't make them like they used to" when it comes to knife steels.

That being said, the Worksharp is a great tool for *most* people (me included) to really get a basic knife, one that's been used and abused, exceptionally sharp. From there, if one has the experience, a few schwacks on a good butcher's steel is all one needs to keep the edge fit and sound.....until your Mom get's a hold of it and uses it to hack on one of your thick-ass plants in the back yard. So much for that edge.......and thank goodness for the Worksharp!

For the average user, using an average knife (we can't all be professional chefs, or inherit the family knives), it's a great tool that does an exceptional job on just about all levels of knives.

...and I've used the fine grit on my high end and they are fine. Sharp as [Bleeeeep!], too.

same goes for knives in general... look at all the big companies that went to crap, Chicago, Buck, Schrade, even Gerber was good back when they were still made in Portland... now, they are SS peices of crap... yeah, they might get sharp for a bit, but compared to HC Steel, or other high grade knife steels, they dont stand a chance, or put up with the same use/abuse...

heres 2 of my CC knives, one, from the 60s that i bought my dad a long time ago when i found it at a yard sale, the second, was his, i dont know when he got it, but its from the early 80s i believe... his favorite knife was the one i got him, and not the one he purchased... these are the same model knife too, just a bit different sized, because 1 is legit, and the other, aint sh!t.... (one was made here, one was made in China)



see whats going on there?

and Parker and Andy, as you said, i wouldnt be so concerned with the high grit belts especially when used by someone that knows what they heck they are doing... its lower grit belts with idiots you have to worry about... or the people that drag their blades through gravel and have to sharpen them 40 times per year...

and then, there is the morons, that think its ok to use a grinder to put an "edge" on the knife... and when they cant figure it out, this is what happens when you think you let someone that you think knows what they are doing, go ahead and work their magic on one of your dads old Case knives...



lovely isnt it?

heres something thats been with me on the banks forever it seems... some of you older folks may appreciate this... not 100% but i think its 60+ years old... still works like a charm... and i love the hook groove... used to have 2 of these cant find the other one, this one was given to me when i was probably like 8 or 9...

vintage Eze-Lap diamond steel/stone (i dont know why they call it a stone, its a chunk of steel)

Handle up, steel pointing down, and you don't have to tuck your thumb.

Then again, I always wondered if Parker was a "tucker". Guess he answered that question.

same 22 degrees Andy?

For those that have a hard time reading and need pictures, this would be bad:



As a "tucker", I recommend tucking in that thumb to fellow tuckers.

http://youtu.be/RE0esHpQ-qc

Away from body.

I always have a knife on me, especially at a gun fight. How else do you cut off their ears or fingers for trophies? Also very useful when mining the gold - off of fast swollen fingers, teeth, etc. The knife is sharp too, as I used the WorkSharp to sharpen it!

Hopefully the rug would already be cut...............just sayin.Good luck,
SZ

But will the curtains match...............Good luck,
SZ

59.99 sportco tent sale right now

For those that are wondering.....Should I buy or just continue to sharpen as I've done in the past?????

I have the Work Sharp, bought in past 6 months and a Chef's Choice "Edge Select 120", that I've had for many years. Both do a very good job on knife shapening,

Now if having sharp scissors is important at your house, and I do mean sharp then "hands down" its the Work Sharp.

I bought the Work Sharp off Ebay for less than $60.00, the Chef's Choice, also Ebay, was about $119.00.

I even sharpen my scissors, that I use to cut Power Pro braid......wow, does a great job.

Good luck!!!!!!

Enough already! I drank the koolaid. Ordered mine today.

I like mine..works great on all "grades" of knives (including the Wusthof set)...especially happy with the fistfull of old Rapala's that I had lying around that wouldn't cut butter...now they're razor sharp boat knives!

Used mine for the first time yesterday. Very little work to put good edges on the knives. Made a couple of passes with the green belt to get one knife started. A couple of passes with the red belt and it is good to go. The other knives just needed a light application of the red belt. Ordered up the extra belts on-line.

I agree it is great product, almost too good. It took me mere minutes to get everything sharp, knives tools,etc....
Now it will sit in the drawer for months. The only thing better than buying one is having a friend with one.

Ordered my "free" belts on 8-7-13. Got them today.

Stopped by Sportco and got one of these last week, since they were on sale for $60, and went right home and did my fillet knives before heading to Buoy 10...worked absolutely fantastic, I must say.

I've got a bunch of other knives I can't wait to get at with it...did a couple of our Henkel kitchen knives and they went from "good" to "awesome" in about a minute.

Fish on...

Todd

Damn you people! I have bills to pay and I shouldn't be wantin' a new toy right now. It's on the wish list - but in 967th place.

Exactly what I did last Sunday! He told me to bring over a couple of knives, so I brought about 20 of them.....man that thing is slick!

Got the itch to touch up all my work horse cutlery today... 5 fillet knives, a boning knife, and 3 chefs knives.

After I was done, I stood there eyeing a pair of old dull scissors laying on the countertop... what the heck. Pulled out the manual on how to mount and use the MAGNETIC scissors guide and... VOILA!... I got me 5 pairs of re-vitalized scissors that cut like they were new out of the package.

INCREDIBLE!

Like DrifterWA posted.... couldn't be easier, and the scissors are SCARY sharp.

...don't be running with them....

I do all of the knives and scissors in the house every six or eight weeks...a couple of things just won't sharpen well, but the other couple dozen are always good as new in a minute per blade...Great investment!

Fish on...

Todd