Work Sharp WSKTS2 - Sharpening Kitchen Knives; Kitchen Knife Setup; Kitchen Knife Sharpening Step 1

14 | SHARPENING KITCHEN KNIVES
NON-SERRATED KNIVES ONLY
SHARPENING KITCHEN KNIVES
SET UP
STEP 1
With knife resting on the Angle Guide and
Edge Guide, squeeze power switch, and pull
the knife straight and steadily through from
heel to tip of blade. Power down when the
point of the blade is on the center of the
belt.
TIP: An 8” knife should take 4 seconds per
stroke.
Continue until a slight burr develops on the
opposite side (usually 5-10 strokes – harder
steels may require more strokes).
PROPER TECHNIQUE: Keep the blade in the slot, up
against the amber line on the Angle Guide and with the
blade resting on the Edge Guide. Maintain this position
and stop as the tip reaches the center of the belt.
HEEL
TIP
BELT ANGLE GUIDE EDGE GUIDE SPEED
RED P220 FLIP UP (20°) UP SHARPENING (1)
ANGLE GUIDE
EDGE GUIDE
STOP ON BELT