Sharpening Kitchen Knives - Work Sharp KEN ONION EDITION KNIFE & TOOL SHARPENER MK.2 User Manual

SHARPENING KITCHEN KNIVES

Reference the Sharpening Reference Chart, pg 15 for recommended angle settings, belt
selection, stroke count, speed and choice of edge type.
MOST KITCHEN KNIVES SHOULD BE SHARPENED WITH THE EDGE-GUIDE.
NO BOLSTER
HEEL
1. PLACE THE BLADE IN THE GUIDE
WITH POWER OFF, insert blade into right side of
sharpening guide all the way to the heel of the blade.
Place knife to the bottom of the guide slot and lean
against outside guide.
2. POWER ON AND PULL THE KNIFE
WITH POWER OFF and blade placed in the
guide, simultaneously squeeze the power
switch and pull blade steadily through the
guide at 1" per second.
Follow the curve of the blade as you pull
through the guide. Keep cutting edge
perpendicular to the belt for best and most
consistent results.
Use only the weight of the blade – DO NOT PRESS DOWN INTO / ONTO GUIDE.
Hover the blade and let the tool do the work for best results.
Continue sharpening on right side of guide. Check for a burr every 2-3 strokes.
Repeat SAME NUMBER OF STROKES on other side of blade / sharpening guide.
After the burr is formed, continue sharpening with finer grit belts using
ALTERNATING STROKES.
Alternating strokes removes the burr and refine the edge faster.
2 0 | S H A R P E N I N G K I T C H E N K N I V E S
BOLSTER
HEEL