Kitchen Knives & Work Sharp Precision Adjust?

[TwoFlowersLuggage]

I've been thinking about getting a Work Sharp Precision Adjust sharpening system, and I know it will work well on all my pocket knives. Does anyone have experience using it on larger kitchen knives like an 8" or 10" Chef's knife? Can you get from heel to tip, or if not in one go, can you reposition the knife to get the entire edge?

Also, my wife is hard on the kitchen knives. We have some nice Henckels knives with edges that are chipped in multiple places. I know how to use a wet stone, but I would feel much more confident in getting a consistent edge angle using a system like the Work Sharp. Can the Work Sharp take off enough metal to remove an edge chip?

[Mumbleypeg]

I can't speak to the Precision Adjust system because I've not used one. The WorkSharp Guided Sharpening System will do what you want. Comes with a course diamond plate made for doing what you need on your kitchen knives. You can find reviews of the system on youtube. It's also a lot less expensive than the Precision Adjust.

Ken

[robpa]

I use a ken Onion model belt sharpener on most knives. works great on the kitchen knives. Ive used the coarse belts for ridding some blade nicks and honed with the fine belt.

[FRJ]

I think a course bench stone would be an advantage here in terms of efficiency and cost in trying to eliminate the chipped edge.
The course side of a carborundum stone can remove a lot of steel. It may be more course than a "system" sharpener.
If you find a system sharpener that can accommodate your kitchen knives you could, of course, continue with that or graduate to a finer bench/whet stone to refine your course edge.
The taxing part is getting rid of enough steel to obtain a smooth edge again. A bench stone may be your friend in that case.

Can the Work Sharp take off enough metal to remove an edge chip?

I haven't answered your question but hopefully an option will be of some help.

[EC_Snooker]

I don't own the Work Sharp Precision Adjust so I can't answer your question definitively but I will throw my 2 cents in.

I have sharpened my Henckels on a small guided system (Lansky). As I recall (it's been a few years) I did have to reposition the 8" blade (longest I have). Was it doable? Yes. Did it take awhile? Yes. It put a very sharp edge on my 4 kitchen knives. I didn't have chips to deal with but would be confident I could get the job done with that guided system and get chips removed. I just would have to invest time and elbow grease. I have both the ceramic and diamond stones for my Lansky. When re-profiling and/or removing metal to remove chips the coarse diamond was the only option (ceramic is option but you're going to be at it for even longer than a while) to get the process started. I'm confident I could get similar results from the Work Sharp Precision Adjust.

I haven't bought the Work Sharp Precision Adjust because the last thing I need is another way to put and edge on a blade. I've been tempted and probably will buy one at some point. I'm a "tools" guy and I like the Work Sharp products.

Like robpa, I use my Work Sharp Knife & Tool Sharpener Ken Onion Edition when my kitchen knives get to the point of requiring that type attention. Spinning belts to some knife sharpening people can be a touchy subject so I'll stay away from that. My experience with the Ken Onion "tool" has been outstanding from a time and effectiveness standpoint. Yes I have removed chips from blades with it (friends kitchen knives). It's nearly triple the cost of the Precision Adjust so from that perspective it's not apples to apples comparison. From a "time spent sharpening" perspective (on certain knives I own) the Ken Onion is worth it's weight in gold. One thing to note about the Ken Onion unit is that it will put micro type scratches on your blade as you draw the knife thru the guides due to metal dust buildup on face of guide plates. If you wish to eliminate this you simply apply tape to both sides of the blade to protect it during sharpening process.

[TwoFlowersLuggage]

Thanks for the feedback everyone! Part of my interest in the Precision Adjust system is for all my pocket knives, where I know it will work really well to quickly put on a really good, consistent edge. That consistency is why I'm shying away from just using a stone. I can put an edge on a knife with a stone, but I'm not good enough (and patient enough) to get an edge that is very pretty and not have slips that make me then spend time taking out scratches.

I do want to stay away from the powered sharpeners, I think it would be great for this one job of chip removal, but after that I'm afraid I'm too hamfisted to not get myself in trouble (same issue as using stones).

For $60 for the basic Precision Adjust, I think I may give it a try. I just spent a week cleaning & organizing my workbench and now I need to find something to do with it!

[EC_Snooker]

I hope you'll post a little comment on your impressions of the Precision Adjust if you do pick one up. I highly doubt you'll be disappointed with the edge you can get with that system. Best of luck with the project!

[mrwatch]

I've been thinking about getting a Work Sharp Precision Adjust sharpening system, and I know it will work well on all my pocket knives. Does anyone have experience using it on larger kitchen knives like an 8" or 10" Chef's knife? Can you get from heel to tip, or if not in one go, can you reposition the knife to get the entire edge?

Also, my wife is hard on the kitchen knives. We have some nice Henckels knives with edges that are chipped in multiple places. I know how to use a wet stone, but I would feel much more confident in getting a consistent edge angle using a system like the Work Sharp. Can the Work Sharp take off enough metal to remove an edge chip?

If she is chipping blades I would watch what she is doing. Kitchen counter and hitting a stainless-steel sink rim? Hitting bones or wrong type of cutting boards?

[TwoFlowersLuggage]

If she is chipping blades I would watch what she is doing. Kitchen counter and hitting a stainless-steel sink rim? Hitting bones or wrong type of cutting boards?

That's a good question - I suspect it is primarily just being careless with the tools - dropping them in the sink, shoving them in drawers, letting them bounce around in the dishwasher - pretty much all the things you are NOT supposed to do to a knife...

I love her dearly...