Work Sharp Ken Onion User Manual - page 17
17
Sharpening Outdoor Knives (continued)
3. Repeat and feel for burr
Continue sharpening on right side of guide. Check for
a burr every 2-3 strokes (see picture).
Sharpen only until a burr is created along the entire
length of the edge or you reach the recommended
stroke count found in the
Sharpening Reference
Chart
in section 4.
If burr is not yet raised, See
“Knife not getting sharp”
in Sharpening Basics section.
Best Techniques (Avoid Rounding the Tip):
Maintain factory blade profile / shape:
Check for a burr by brushing
fingers across/away from the
blade edge.
Repeat
same
number of strokes
on other side of blade / sharpening guide.
Once the edge is shaped / formed, continue with finer grit belts using
alternating
strokes
. Alternating strokes removes the burr and refines the edge faster.
See
Sharpening Reference Chart
in section 4 for recommended belt use and
stroke count based on the edge you want (Toothy, Shaving, Shiny).
Abrasive Belt
STOP
STOP
Abrasive Belt
Follow the curve of the blade so
the edge remains perpendicular
to the belt. Stop on belt.
Use this technique
for these
blade types:
Pull straight through the guide
and stop
on
the middle of the
belt. Do not lift the blade handle.
Turn power off as knife tip con-
tacts belt.
Use this technique for these blade
types: