How To Sharpen A Wusthof Knife using the Work Sharp Ken Onion

In this video I show an (older) process used to sharpen a Wusthof knife using the Work Sharp Ken Onion with the Blade Grinder attachment.
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Thanks for watching!
#sharpening #wusthof #knife #sharpener #worksharp #knives #knifesharpening #knifesharpener #knifesharpeningbusiness

[@willardwilliamson6778]

Thanks for sharing your mistakes and how to improve upon the mistakes. I learned a lot by watching the video because you fully explained and highlighted your mistakes instead of hiding them.

[@2002erli]

Great instructional video. Thank you ! ! !

[@kai5012]

I love them knifes as a chef over 24 years no hiw they feel in my hands n unlike most chef knifes they never let me down

[@SharperByMichael]

They are absolutely fantastic blades!Especially at the price point compared to other Chefs knives that chip easily and are 2-3x the price 😅

[@mikesabran]

Very good video Mike, I hope there are more to come.

[@SharperByMichael]

Thank you! I really appreciate the kind words & there will definitely be more to come 👍

[@deanoboland]

Outstanding work on the video

[@SharperByMichael]

Thank you very much 🙏 I really appreciate your kind words. More to come!

[@TheKerstingm]

Where did you pin your angle finder? Didn't see it under description. The links you added in your replies below do not work.

[@Rick_Hoppe]

I had the same problem.

[@andreasjonsson8075]

Dip that blade in some cold water every 20 seconds

[@leonardomaltese9220]

The only way to fix a belly done by mistake is to remove again all the edge with a flat surface grinder or a diamond stone.

[@jab0321]

Yep, and you can also use the platen (with a leather backer is better) with a higher grit belt to uniformly remove chips from the blade while maintaining the factory curve. You have to remove the same amount of material from the entire blade to keep it uniform.

[@einundsiebenziger5488]

Weird why Wüsthof puts this delicate of an angle on a beater knife like this. Obviously the steel on this is not able to maintain such a precise edge.

[@anastasiamaracle8283]

How can I find the knife angle wiki?

[@chadbrownmusic]

Can you explain more on how you changed the shape of the knife? How so?

[@SharperByMichael]

Coming soon, sir!

[@TheMobster450]

Knife angle wiki? Where do we find that ?

[@twatmunro]

Do the Wusthof with the bolster!

[@SharperByMichael]

I've been getting tons of em'! I've been getting rid of those dang bolsters LOL - definitely going to make a video on it.
Thank you for watching!

[@davebrookes3561]

Thanks for the video!....did you post the link for the Knife Angle Wiki or have I missed it?....cheers

[@SharperByMichael]

Thank you for watching! Here is the link: www.sharpeningacademy.com/c/knowledge-base/knife-angle-wiki-in-progress
I had to take a small break from the channel but I am back now - please feel free to join the community and enjoy the Knife Angle Wiki! 😎

[@einundsiebenziger5488]

You only need one single fullstop to separate sentences.* The* next sentence then starts with a capital letter.

[@DavidBrookes]

@@einundsiebenziger5488 Try some ellipses sometime man..... you might even find some meaning in your life

[@KnifeSharpeningbyDoug]

Link appears to be broken.@@SharperByMichael

[@SharperByMichael]

@@KnifeSharpeningbyDoug this is an old video & I closed the academy + angle wiki. It’s all in a new link now & you can get it from me on Instagram ✅

[@tradetrek]

still a wavy blade. you got rid of the belly but replaced it with a valley. but it's better than before.

[@SharpestStone]

Thank you for the video, but it is not Ken and Onion. Ken Onion is a person. He s a knife maker from Hawaii.

[@SharperByMichael]

OMG!! You’re right! 😱 my mind = blown.
I’m going into research mode now!! Haha

[@kevinhambly6133]

😅

[@SharperByMichael]

@@kevinhambly6133 🤦‍♂️

[@yglvidhughes3721]

Should have went 30 at first to get the chips out then back down to 15 or whatever you wanted

[@SharperByMichael]

I totally did it the hard way haha

[@BustedRake]

Can this sharpener also work for polishing the whole side profile of the blade? If so, what belt would you recommend for doing so?

[@rowboat1972]

Question.... how'd you know it was a 14 degree factory edge?

[@SharperByMichael]

You just reminded me! I have to generate the link for my notion knife angle wiki. I’ll update that and comment back tonight.
To answer your question, it is stated on the Wusthof website: www.wusthof.com/blog/how-to-sharpen-your-wuesthof-knives
Update:
www.sharpeningacademy.com/c/knowledge-base/knife-angle-wiki-in-progress

[@dankomartek2145]

Where can a guy find the bevel angle measurements for different brand and model knives?

[@dankomartek2145]

Never mind I found tyw link. Thank you very much

[@6482Gh]

​@SharperByMichael the link is no longer available

[@tloverde1166]

Thanks for the video; very informative and well done. My question is, why would it be improper to turn the sharpener around and use the 90-degree side to remove the chips and then put a new edge on it? Would it be even more work? Thanks again!

[@SharperByMichael]

What I’ve learned to do now is to run the blade on top of the belt in the same direction the belt is moving. It removes it faster and is more evenly removed. Highly recommend. Thanks for watching & asking! 👋

[@millibarman]

Wiki angle link is a dud 😐

[@SharperByMichael]

New link tomorrow 👍 new video coming out covering everything!

[@mattnejmanowski631]

how do i contact you?

[@SharperByMichael]

Email: [e-mail]
DM Me On IG: @ShartperByMichael 🔪

[@mtn_dewpider3925]

How much would you charge for those chips and that long of a knife?

[@SharperByMichael]

Now I charge $20 ✅