Work Sharp Ken Onion Edition - Sharpening Reference Chart; Knife Sharpening Settings and Best Practices

15
Kitchen Knives
Pull rate: 1”/sec • Use Edge Guide
Western
Asian
Paring
Cleaver
Bread
Angle
20°
16°
20°
30°
X
Speed
L
L
L
H
L
X65
4-8
0
4-8
4-8
0
X22
4-8
4-8
4-8
2-8
0
X4
10
10
10
0
0
6000
0
0
0
0
2
Pocket
Hunting
Fillet
Serrated
Gut Hook
Angle
25°
25°
20°
X
X
Speed
L/M
L/M
L/M
L
M
X65
6-10
6-10
6-10
0
0
X22
6-10
6-10
6-10
0
0
X4
10
10
10
0
0
6000
0
0
0
2
2
Outdoor Knives
Pull rate: 1”/sec • No Edge Guide
Best Techniques:
Position belt at the very start
of the edge with motor off.
Place blade in guide then simultaneously
power up and pull the blade.
Sharpening Reference Chart
4
• Resharpen using X4 only.
• Follow the curve of the knife when sharpening for best results.
• Use the Edge Guide on long or flexible blades when possible.
• Masking tape can protect blade from scratching during sharpening.
• Use a practice knife to learn.
Number of strokes per side
Number of strokes per side