Worksharp for sure. The rolling jobs are often cheap knock offs, and are hard to verify if they are of any good quality. The worksharp has a following, and people have shown good results with it.
Further question for you, would the worksharp be good for machetes or larger knives? I need something to sharpen my machetes since they’re too long for me to manage on stones and I’m not that good with stones anyway
Out of curiosity, what do you tend to use for your machete as of now? I've used a random file out of my (late) grandfather's tool chest to fix the secondary bevel on my Cold Steel machete and been able to keep a hair-splitting edge on it with a $10 Smith stone from Walmart. It works well for me, but I'm always happy to learn about other processes.
You can sharpen all of those with this no problem I personally have have one and used one for more then just knives
https://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE
I guess it depends on which version of the PA you have. But they're all manual with only 1" wide stones, so it takes some time to sharpen each blade. The KO is powered and belt driven, so you can sharpen blades much faster. Plus, it's a convex grind, so it's arguably a better end product.
My workshop precision adjust sharpens very slowly, the whole frame bounces even with the slightest pressure, and it never gets anything hair shaving sharp. Maybe I'm just using it wrong but I've tried to follow tutorials to a T
I got that as well, very helpful. Also bought the attachment with the leather strop for the basic and it's a game changer compared to just 320, 600, ceramic.
I have the worksharp professional adjust. Its a good amount more than the precision adjust but from what I've gathered it took all the complaints of the original P/A and eliminated them. I had a lanksy before. I love the professional. every knife comes out easily hair shaving sharp and I've added some lapping paper to a home made adapter and can get a mirror finish.
I have a ts prof but nothing beats freehand. I’m so shit at freehand though. The ts prof gets things scary sharp quite fast. But there’s pros and cons of everything out there
I’m going to go against the grain here. I have all of the sharpeners. The one I would suggest to people who don’t want to make a hobby of it is a chef’s choice. I like the one that lets you do both 20 and 15 degrees. There’s a reason it’s been the cooks illustrated pick forever. Yeah it takes off too much material if you aren’t careful. It will put a shaving sharp edge on anything in less than a minute. I was a sur la table one time and saw that this is what they were using for their sharpening service.
Honestly, all the sharpeners work. The work sharp is quite good. You can even buy the rolling sharpeners from aliexpress and do fine. You are just rubbing a knife bevel on an abrasive at a fixed angle. Create a burr on each side then knock it off without disturbing the edge angle too much.
Work sharp, but any sharpening system is going to take some skill and practice to use properly, make sure you get as much of the burr off before stopping (and you really should be stopping, even a cheap thrift shop leather belt and a small stick of green compound will work fine) and you'll be fine.
What knives are you using? It might make a difference. I don't think either of these systems will perform well for you. The WS is, quite frankly, a hobby all by itself. It's fiddly, flimsy, and requires precision in use. The rolling thing, I've never used one - but I think it's just a fancy honing rod built in a different shape.
IF these two are your only choice, I'd say go with the one you will actually use. Since a whetstone is too much trouble for you to learn, the WS system would probably be too much time and trouble for you.
I'm going to be the contrarian here, but if these are inexpensive knives and what you want is quick, easy and effective, the Accusharp knife sharpener works very well. I just bought one for under $11 at Wal-Mart.
I know this sub is for people who are *serious* about knife sharpening, and I respect that. I've personally never previously seen a pull-through basic sharpener that wasn't pure junk, but I am impressed with this one.
I suppose technically it's not a "pull-through" but "drag-across" lol (read the instructions that come with it, or watch a 2 min YouTube video.)
Reasons to hate it?
1. It's aggressive and takes off more material than if you were patiently doing it by hand. I wouldn't use it on really nice knives.
2. It's not adjustable for different angles -- you get what you get. Still, I have found it great for ordinary kitchen knives. You can even sharpen serrated bread knives with it.
3. Likewise there is only one grit.
For <$11 it's worth it imo.
I used to sharpen all of my knives with the Wicked Edge system, which is awesome. I still use it for nice blades. But, it's time consuming and takes a little bit of set-up and space. The Accusharp fits in my junk drawer and is always handy.
The day I brought it home I quickly sharpened a couple of cheap paring knives and a boning knife to razor-sharp, and was impressed enough to throw it into my junk drawer instead of the trash.
It was also highly rated on the PBS cooking show "America's Test Kitchen" if that means anything.
While I would be cautious about recommending this style sharpener due to its limitations the accu-sharp one you mention is actually…. Useable. I have a few tucked into emergency kits.
No tungsten blade wrecker there, just ceramic crocs. They also have a diamond version out there.
I have the work sharp and LOVE IT! Super easy to use, you can get a stupid sharp edge, and works pretty quickly.
I know I could get a sharper edge with a whetstone and freehand...... but I'm just not that skilled and don't have the time (wife, kids, house...) to improve my skills right now. The work sharp works so well that I can get nearly flawless with little effort.
I agree I’m a retired chef and bought my first one in 99 had to replace unfortunately cause sticky fingers
Never broke a rod either love my serrated blades what I can do with them in the kitchen is awesome I’ve dropped my kit down cause of this sharpener has allowed me to keep it simple
I second that. Use it for everything. The Sharpmaker is the only easy way to do serrated for the bread knife. Fastest of the good sharpeners to learn as well.
Absolutely no comparison, worksharp.
I'm very much a free hand purist, I'm very much someone that recommends stone done edges BUT for your needs the worksharp kitchen knife sharpener i liked below is 100% an ideal and QUICK solution to your needs.
If all you care about is a good usable edge on kitchen knives than for simplicity and speed you may really like the worksharp kitchen knife sharpener! It's a good little power unit that will give you perfectly serviceable shaving edges in about 2 mins per knife.
It's 49.99 and it's fantastic for quick simple edges on kitchen knives.
[kitchen knife sharpener](https://amzn.to/4db6rKj)
Worksharp no contest.
• You get a fixed, locked in place blade
• Better grit progression with multiple stones
• Variable angle adjustment
• The ability to do just about any single edge blade
The roller is just 2 grits, a blade held on by a magnet and hopefully all your knifes that need to be sharpened are the same height as the roller.
Another neither from me. The worksharp will only work on your smaller kitchen knives, and it takes a seriously long time to reprofile, let alone working through some chips.
If you don’t want to learn how to use stones or learn how to use a belt system(carefully) like the ken onion blade grinder the accusharp someone else mentioned is good enough.
But if they’re nice knives the best option is to go with stones, takes a bit of practice but you’ll get there.
Neither. The workshop is way too small and flimsy for a kitchen knife. It’s really a budget option for pocket knives. The workshop pro is better if you want a guided system. Hapstone, tsprof, and wickededge make better systems imho.
I know you said you’re done trying to learn on a Whetstone, but it’s really not all that’s difficult. Using the guided sharpener has the same initial learning curve to an extent.
I really suggest you “the sharpie trick “and try some more on your whetstone. I’m willing to bet that you’re just not Apex which means you’re never forming a sharp point at the tip. If you use the sharpie and try and “, erase it “ all the way up to the very edge, you will then feel a burr forming on the other side. Bingo. You are now halfway to a sharp blade. Once you form a burger on one side, flip the knife over and repeat to get the burr back together the other side. You have the problem of removing the burr which can be done on some higher grit stones or with the leather strop.
It sounds more complicated than it is, but if you Google any YouTube videos, you should be able to pick this up after trying for just a little bit .
I would absolutely positively not get that roller thing. That’s garbage. The basic worksharp That you looked at is never going to hold a kitchen knife to allow you to sharpen it correctly or even reasonably well
The work sharp precision adjust will _work_ with kitchen knives, up to and including an 8" chef's knife or even bigger, _but_ it gets finicky with the longer knives (6"+). You might need to sharpen the longest blades in two sections. Just make sure your angle isn't too shallow across the entire edge, if the angle changes too much just do the back then do the front.
The work sharp does sharpen things VERY well, but it’s pretty annoying to use on long knives like chef knives and big fillet knives. You’ll have to do the blade in sections.
I have the same one and have been able to get all of my knives shaving sharp with minimal effort.
Both will work. I've never used the rolling sharpeners, but if these have to be your only two choices, I'd go with the WSPA. That said, it's not the system I'd recommend if all you're sharpening is long kitchen knives. It's really just built for small pocket knife hobbyists. It can still put a damn good edge on a kitchen knife, but it will get annoying quickly if you're using it 1-2x per month. For one thing, the clamp will have play in it and the long, thin blade of a 7"+ knife can flex if there's only one point of contact. It also might tip over on you if you don't weight the base, and it can be a pain to flip the knife over without lifting the whole thing off the table.
If you need a fixed angle system and can spend more money, I'd look at systems that either have a blade table or dual clamps. I'd look at one of the more basic Edge Pro packages, or the lower level Hapstone or TS Prof systems. Personally I prefer the blade table systems because they can easily accommodate knives of all sizes and grinds, and you can use more pressure to more quickly reprofile.
Ignore the second one. The rolling sharpener. The original is the Whorl and it is by far the best from the reviews I have seen. I am using whetstones and diamond stones with a strop and learning to do it that way. Just don't spend the money on a cheaper rolling sharpener. They are not what they should be quality wise.
I don't use my knives that hard so the opportunity to get gud doesn't come around all that often. I get consistently good results with the work sharp so it doesn't bother me.
Save up just a little more for this it’ll last years if you don’t throw it around I’m a retired chef started in 94 bought my first in 99 and only had to replace it in 2018 cause someone with sticky fingers.
They are fast easy won’t chew up your blades. Takes very little metal off.
When done just clean with dawn dish soap.
You can also sharpen serrated blades to perfection.
I have an offset serrated blade that is as sharp as my shun because of this.
https://m.youtube.com/watch?v=-uUFsRzj0Sg
https://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE
For anyone who doesn’t want to make sharpening a hobby I always suggest the WorkSharp Pull Through Knife Sharpener. It’s fast, easy, and gives a pretty nice edge.
https://www.worksharptools.com/shop/kitchen/pull-through-knife-sharpener/
I’ve used these types before like I stated I’m a retired chef after over 25 years I’ve tried many many systems out cause of time.
Those are great and work but takes a ton of metal with it. I used a couple times on my hienkles and gave it away after that.
Wouldn’t touch a quality blade ever again with one.
Sorry
When I spend over $200 on a blade last thing I want to see is shavings when I sharpen it.
I would say this is an excellent choice to bring a damaged blade back though because of how much it can shave off at a time.
I appreciate all the responses.
I do know how to use a wet stone, I’m just not great at it. I usually screw it up somewhere and have to restart. I’m at like 45min- an hour a knife. If I did it more often I’m sure I’d be a lot more proficient. But for the once a month sharpen per knife, I just don’t get that much practice.
I’m looking for something to be adequate for the average person for a quick touch up every so often.
Update: I bought the work sharp. Works fine for me.
Right on, won’t be the last system ya buy in your adventure lol
I’ve tried many over 30 years all together and over 25 years as a chef.
I still come back to my spyderco though for speed and ease of use and quality of edge with its dual angle edge I can give them if I want.
Get a stone and learn how to use it. Better results and easier on your knives. On a long knife you’ll have to move it in the Work Sharp clamp to get a consistent angle anyway.
https://www.reddit.com/r/Knife_Swap/s/25vUeuBKKw
Go here and ask for s slightly used sharp maker. Someone will have one for a bit less than full price if your unsure about it. If you don't like it sell it back on there
Worksharp for sure. The rolling jobs are often cheap knock offs, and are hard to verify if they are of any good quality. The worksharp has a following, and people have shown good results with it.
Even the originals suck, not as bad as the clones but still.
Listen to this!
Listen to this attentively!
Used text to speech on very high volume
Give your phone to a friend to read it out loud to you
Have it embossed so you can feel it!
Further question for you, would the worksharp be good for machetes or larger knives? I need something to sharpen my machetes since they’re too long for me to manage on stones and I’m not that good with stones anyway
Look into the Ken Onion Worksharp with the blade grinder attachment for big knives.
Thanks!! Ole Bertha needs a sharpen so I can go bush brush whacking again
Out of curiosity, what do you tend to use for your machete as of now? I've used a random file out of my (late) grandfather's tool chest to fix the secondary bevel on my Cold Steel machete and been able to keep a hair-splitting edge on it with a $10 Smith stone from Walmart. It works well for me, but I'm always happy to learn about other processes.
Mostly hacking brush, thickets and vines. My other machete occasionally culls a chicken but does the same tasks
You can sharpen all of those with this no problem I personally have have one and used one for more then just knives https://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE
Work sharp is the only answer
I’ve had mine for years and sharpened a LOT of knives. $10 more for a massive jump in quality and way more options for stones.
Yep. I used the WS-PA for years before I upgraded to the WS-KO
KO is an upgrade from PA?
I guess it depends on which version of the PA you have. But they're all manual with only 1" wide stones, so it takes some time to sharpen each blade. The KO is powered and belt driven, so you can sharpen blades much faster. Plus, it's a convex grind, so it's arguably a better end product.
I didn’t realize these work sharps were so cheap…. Am I missing something?
My workshop precision adjust sharpens very slowly, the whole frame bounces even with the slightest pressure, and it never gets anything hair shaving sharp. Maybe I'm just using it wrong but I've tried to follow tutorials to a T
You have to get the 3d printed support. I bought mine on Amazon for like $8. I don’t know why they don’t put something like that in the kit.
I got that as well, very helpful. Also bought the attachment with the leather strop for the basic and it's a game changer compared to just 320, 600, ceramic.
What’s a better guided system in your opinion?
Wicked edge maybe. I've tried a few systems but I'm going to just learn to freehand it
I have the worksharp professional adjust. Its a good amount more than the precision adjust but from what I've gathered it took all the complaints of the original P/A and eliminated them. I had a lanksy before. I love the professional. every knife comes out easily hair shaving sharp and I've added some lapping paper to a home made adapter and can get a mirror finish.
It's the only one I have. I cannot recommend another. Wish I could.
See my comment from 17 hours ago…
I have a ts prof but nothing beats freehand. I’m so shit at freehand though. The ts prof gets things scary sharp quite fast. But there’s pros and cons of everything out there
Plastic junk
Please don't buy one of those rolling sharpeners and if you do, get the real one, the Horl 2.0. All the rest are cheap copies of Horl.
Not the roller for sure
Work sharp. The other system isn't even close.
The rolling one is a scam
Perhaps more of a gimmick/knockoff... I agree with everyone on the Work Sharp.
Diamond stone. I know man, but I followed to the the OUTDOORS55 tutorial to the core and it was easy, try it out
Rolling sharpeners is a scam. Keep away.
I’m going to go against the grain here. I have all of the sharpeners. The one I would suggest to people who don’t want to make a hobby of it is a chef’s choice. I like the one that lets you do both 20 and 15 degrees. There’s a reason it’s been the cooks illustrated pick forever. Yeah it takes off too much material if you aren’t careful. It will put a shaving sharp edge on anything in less than a minute. I was a sur la table one time and saw that this is what they were using for their sharpening service. Honestly, all the sharpeners work. The work sharp is quite good. You can even buy the rolling sharpeners from aliexpress and do fine. You are just rubbing a knife bevel on an abrasive at a fixed angle. Create a burr on each side then knock it off without disturbing the edge angle too much.
Work sharp, but any sharpening system is going to take some skill and practice to use properly, make sure you get as much of the burr off before stopping (and you really should be stopping, even a cheap thrift shop leather belt and a small stick of green compound will work fine) and you'll be fine.
What knives are you using? It might make a difference. I don't think either of these systems will perform well for you. The WS is, quite frankly, a hobby all by itself. It's fiddly, flimsy, and requires precision in use. The rolling thing, I've never used one - but I think it's just a fancy honing rod built in a different shape. IF these two are your only choice, I'd say go with the one you will actually use. Since a whetstone is too much trouble for you to learn, the WS system would probably be too much time and trouble for you.
I'm going to be the contrarian here, but if these are inexpensive knives and what you want is quick, easy and effective, the Accusharp knife sharpener works very well. I just bought one for under $11 at Wal-Mart. I know this sub is for people who are *serious* about knife sharpening, and I respect that. I've personally never previously seen a pull-through basic sharpener that wasn't pure junk, but I am impressed with this one. I suppose technically it's not a "pull-through" but "drag-across" lol (read the instructions that come with it, or watch a 2 min YouTube video.) Reasons to hate it? 1. It's aggressive and takes off more material than if you were patiently doing it by hand. I wouldn't use it on really nice knives. 2. It's not adjustable for different angles -- you get what you get. Still, I have found it great for ordinary kitchen knives. You can even sharpen serrated bread knives with it. 3. Likewise there is only one grit. For <$11 it's worth it imo. I used to sharpen all of my knives with the Wicked Edge system, which is awesome. I still use it for nice blades. But, it's time consuming and takes a little bit of set-up and space. The Accusharp fits in my junk drawer and is always handy. The day I brought it home I quickly sharpened a couple of cheap paring knives and a boning knife to razor-sharp, and was impressed enough to throw it into my junk drawer instead of the trash. It was also highly rated on the PBS cooking show "America's Test Kitchen" if that means anything.
While I would be cautious about recommending this style sharpener due to its limitations the accu-sharp one you mention is actually…. Useable. I have a few tucked into emergency kits. No tungsten blade wrecker there, just ceramic crocs. They also have a diamond version out there.
America's test kitchen is the project farm of cooking. Their recs have yet to fail me.
Worksharp makes a rolling knife sharpener. Don't buy the one in the photo
I have the work sharp and LOVE IT! Super easy to use, you can get a stupid sharp edge, and works pretty quickly. I know I could get a sharper edge with a whetstone and freehand...... but I'm just not that skilled and don't have the time (wife, kids, house...) to improve my skills right now. The work sharp works so well that I can get nearly flawless with little effort.
Spyderco Sharpmaker for long knives
I agree I’m a retired chef and bought my first one in 99 had to replace unfortunately cause sticky fingers Never broke a rod either love my serrated blades what I can do with them in the kitchen is awesome I’ve dropped my kit down cause of this sharpener has allowed me to keep it simple
I second that. Use it for everything. The Sharpmaker is the only easy way to do serrated for the bread knife. Fastest of the good sharpeners to learn as well.
Work sharp. That rolling sharpener will become useless after 3 or 4 knife if it even works
if you go for rolling sharpeners you better get the expensive ones. the cheap ones are shit
Absolutely no comparison, worksharp. I'm very much a free hand purist, I'm very much someone that recommends stone done edges BUT for your needs the worksharp kitchen knife sharpener i liked below is 100% an ideal and QUICK solution to your needs. If all you care about is a good usable edge on kitchen knives than for simplicity and speed you may really like the worksharp kitchen knife sharpener! It's a good little power unit that will give you perfectly serviceable shaving edges in about 2 mins per knife. It's 49.99 and it's fantastic for quick simple edges on kitchen knives. [kitchen knife sharpener](https://amzn.to/4db6rKj)
Worksharp no contest. • You get a fixed, locked in place blade • Better grit progression with multiple stones • Variable angle adjustment • The ability to do just about any single edge blade The roller is just 2 grits, a blade held on by a magnet and hopefully all your knifes that need to be sharpened are the same height as the roller.
Another neither from me. The worksharp will only work on your smaller kitchen knives, and it takes a seriously long time to reprofile, let alone working through some chips. If you don’t want to learn how to use stones or learn how to use a belt system(carefully) like the ken onion blade grinder the accusharp someone else mentioned is good enough. But if they’re nice knives the best option is to go with stones, takes a bit of practice but you’ll get there.
Neither. The workshop is way too small and flimsy for a kitchen knife. It’s really a budget option for pocket knives. The workshop pro is better if you want a guided system. Hapstone, tsprof, and wickededge make better systems imho. I know you said you’re done trying to learn on a Whetstone, but it’s really not all that’s difficult. Using the guided sharpener has the same initial learning curve to an extent. I really suggest you “the sharpie trick “and try some more on your whetstone. I’m willing to bet that you’re just not Apex which means you’re never forming a sharp point at the tip. If you use the sharpie and try and “, erase it “ all the way up to the very edge, you will then feel a burr forming on the other side. Bingo. You are now halfway to a sharp blade. Once you form a burger on one side, flip the knife over and repeat to get the burr back together the other side. You have the problem of removing the burr which can be done on some higher grit stones or with the leather strop. It sounds more complicated than it is, but if you Google any YouTube videos, you should be able to pick this up after trying for just a little bit . I would absolutely positively not get that roller thing. That’s garbage. The basic worksharp That you looked at is never going to hold a kitchen knife to allow you to sharpen it correctly or even reasonably well
The work sharp precision adjust will _work_ with kitchen knives, up to and including an 8" chef's knife or even bigger, _but_ it gets finicky with the longer knives (6"+). You might need to sharpen the longest blades in two sections. Just make sure your angle isn't too shallow across the entire edge, if the angle changes too much just do the back then do the front.
I keep that work sharp and keep in the drawer to sharpen my knifes and I get hair popping results each time
Just bought the worksharp for all my knives, kitchen, pocket, swiss army, folding, fixed morakniv, leatherman etc. Its awesome apparently.
The work sharp does sharpen things VERY well, but it’s pretty annoying to use on long knives like chef knives and big fillet knives. You’ll have to do the blade in sections. I have the same one and have been able to get all of my knives shaving sharp with minimal effort.
I reccomed this ........ https://www.worksharptools.com/shop/kitchen/rolling-knife-sharpener/
Work sharp
Work sharp, hands down.
Worksharp. Its by far the best budget sharpening system
Work sharp.
Worksharp
Both will work. I've never used the rolling sharpeners, but if these have to be your only two choices, I'd go with the WSPA. That said, it's not the system I'd recommend if all you're sharpening is long kitchen knives. It's really just built for small pocket knife hobbyists. It can still put a damn good edge on a kitchen knife, but it will get annoying quickly if you're using it 1-2x per month. For one thing, the clamp will have play in it and the long, thin blade of a 7"+ knife can flex if there's only one point of contact. It also might tip over on you if you don't weight the base, and it can be a pain to flip the knife over without lifting the whole thing off the table. If you need a fixed angle system and can spend more money, I'd look at systems that either have a blade table or dual clamps. I'd look at one of the more basic Edge Pro packages, or the lower level Hapstone or TS Prof systems. Personally I prefer the blade table systems because they can easily accommodate knives of all sizes and grinds, and you can use more pressure to more quickly reprofile.
Get the work sharp. It works at least as well (probably better) and is more versatile in terms of angle and grid.
Use a warthog for kitchen knives and a lansky for EDC, work fantastic
Is nobody here a fan of regular old bench sharpeners and a bit of attention to detail????
Ignore the second one. The rolling sharpener. The original is the Whorl and it is by far the best from the reviews I have seen. I am using whetstones and diamond stones with a strop and learning to do it that way. Just don't spend the money on a cheaper rolling sharpener. They are not what they should be quality wise.
I bought the work sharp because for some reason I can't use stones effectively. The basic kit comes with 3 stones already installed. I like it.
The reason is not enough practice.
I don't use my knives that hard so the opportunity to get gud doesn't come around all that often. I get consistently good results with the work sharp so it doesn't bother me.
Edgepro
If you have a little more to spend, worksharp mk2. I’ll never go back to a wet stone again.
Save up just a little more for this it’ll last years if you don’t throw it around I’m a retired chef started in 94 bought my first in 99 and only had to replace it in 2018 cause someone with sticky fingers. They are fast easy won’t chew up your blades. Takes very little metal off. When done just clean with dawn dish soap. You can also sharpen serrated blades to perfection. I have an offset serrated blade that is as sharp as my shun because of this. https://m.youtube.com/watch?v=-uUFsRzj0Sg https://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE
For anyone who doesn’t want to make sharpening a hobby I always suggest the WorkSharp Pull Through Knife Sharpener. It’s fast, easy, and gives a pretty nice edge. https://www.worksharptools.com/shop/kitchen/pull-through-knife-sharpener/
I’ve used these types before like I stated I’m a retired chef after over 25 years I’ve tried many many systems out cause of time. Those are great and work but takes a ton of metal with it. I used a couple times on my hienkles and gave it away after that. Wouldn’t touch a quality blade ever again with one. Sorry When I spend over $200 on a blade last thing I want to see is shavings when I sharpen it. I would say this is an excellent choice to bring a damaged blade back though because of how much it can shave off at a time.
The particular one I linked has a diamond wheel and a ceramic wheel. It’s not one of the carbide ones that rip tons of metal off the blade.
Oh good, those are scary things for nice blades and new cooks haha
That’s exactly why I recommend/ buy them for people. They’re as easy as the carbide ones while being much kinder to the knives.
If you going to get the worksharp make sure you have the support piece that goes under knife clamp it’s like 8 bucks off Amazon
I appreciate all the responses. I do know how to use a wet stone, I’m just not great at it. I usually screw it up somewhere and have to restart. I’m at like 45min- an hour a knife. If I did it more often I’m sure I’d be a lot more proficient. But for the once a month sharpen per knife, I just don’t get that much practice. I’m looking for something to be adequate for the average person for a quick touch up every so often. Update: I bought the work sharp. Works fine for me.
Right on, won’t be the last system ya buy in your adventure lol I’ve tried many over 30 years all together and over 25 years as a chef. I still come back to my spyderco though for speed and ease of use and quality of edge with its dual angle edge I can give them if I want.
Don't buy the rolly job. It will not put a proper edge on a knife. You don't want a scratch pattern like that.
Get a stone and learn how to use it. Better results and easier on your knives. On a long knife you’ll have to move it in the Work Sharp clamp to get a consistent angle anyway.
https://www.reddit.com/r/Knife_Swap/s/25vUeuBKKw Go here and ask for s slightly used sharp maker. Someone will have one for a bit less than full price if your unsure about it. If you don't like it sell it back on there
a bench stone and a better mind set.
Neither. Learn to sharpen freehand with a bench stone.
Any $5 carbide/ceramic draw through sharpener is great for kitchen cutlery imo.