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- เผยแพร่เมื่อ 7 ก.พ. 2025
- In this video, follow along as Brad explains how we like to sharpen our knives both for ourselves and for our customers who send in their Argali knives as part of our lifetime free sharpening program. We exclusively use Worksharp knife sharpening products when we're at home or in the warehouse to sharpen knives.
In this video, Brad goes over step-by-step how he likes to use the Worksharp Ken Onion Edition Knife and Tool Sharpener to sharpen all his knives. If you have any questions or comments please leave them in the comments below the video.
#sharpening #knifesharpening #sharpknives
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COMPLETE GEAR LIST:
- Knife and sharpening accessories:
Argali Serac Knife Stealth Edition: argalioutdoors...
Argali Carbon Knife: argalioutdoors...
- Worksharp knife sharpeners:
Worksharp Ken Onion Edition Knife and Tool Sharpener: www.worksharpt...
I have a dozen systems and prefer the Work Sharp stuff. Have this and the new version. Just wanted to thank you for showing new stuff like doing a V grind on the BGA instead of a convex. You went into good detail better than most. Much appreciated! My BGA always had an issue with belt tracking but new one doesn’t. I like to keep a V in most kitchen knives so it matches with stones or Precision Adjust Pro I have. It’s nice to get a V on both instead of having to choose which system. I like stones or angle systems for touch ups and the belt for serious sharpening or reshaping. Also does great as a sander for small wood stuff like handles!
Appreciate the note!
Bro respect from Amsterdam, i am searching for almost a week for a guide like this. This video had to be on the channel of workshop because not everyone like me knows hoe the belts work. Thanks buddy God bless you!❤
Glad we could help!
I thought it does a convex edge only since the belts are flexible. Doesn't matter how close these rollers are.
You are correct that it is very hard to get a V grind because of the belt flex. It can be done with very light pressure but takes practice.
Just picked up a 1p from you guys. Thanks for y’all’s help. Keep it up guys
Awesome! Thank you!
Te hago una consulta con respecto a ese afilador cuánto duran las bandas y que mantenimiento hay que hacerle a dicho afilador ya que estoy en Argentina y no sé si se consiguen repuestos...?
Best statement that no one else mentions: start the next belt, plate, stone, whatever one may be using with the burr side down.
When you said that, it was a *well duh* moment for me. Always start by removing the existing burr, and form a new burr with the less aggressive medium.
I guess everyone assumes one would know this, and that’s why no one else mentions it. Well, new to sharpening people don’t know these things.
Great point and glad that was useful.
Is the angle setting per side or total included angle? He has it set at 20. Is that at total angle of 40?
Yes, technically it would be 40 degrees with both secondary bevel angles on both sides of the blade if thatsbwhat youbare asking. For simplicity, we typically lay the face of the blade flat on the platen and then do 20 degrees off of that so there is less math involved.
Great video. Very informative. However, it's helpful to emphasize (especially for beginners) that the process of sharpening a knife is to establish a burr, and then GET RID OF IT!
Forming a burr does not make your knife sharp. Getting rid of it does. That is why you must grind both sides of the knife in an alternating fashion. Once you have eliminated the burr, the knife is sharp.
fair point.
i have a ken onion zt 0350 and it has a curved blade. how hard is it to sharpen on this setup?
The more curved a blade, in our experience it just requires practice to get a consistent bevel angle while moving the blade, but you can absolutely do it.