he Chef's Choice 130 doesn't use belts
damn! I missed that you are talking about Chef's Choice and not Work sharp... Thank you, Sir!
he Chef's Choice 130 doesn't use belts
I use the X4 fine grit belts for what most people would use a steel for.damn! I missed that you are talking about Chef's Choice and not Work sharp... Thank you, Sir!
I bought the Work Sharp Ken Onion edition with the standard belts that come with it and I cannot seem to get a razor edge on any knife that can cut through paper with ease. I've watched multiple videos, tried multiple angles, used multiple knives and still cannot get a "razor" edge. Any suggestions on what I could be doing wrong. I have been practicing on several different types of Chicago Cutlery which I know aren't great knives, but still should be able to get a razor edge even if it doesn't last.
Below is the video that I've been watching.
Can you also sharpen pocket knives with it?Just my 2 cents...Watch a Pro Butcher cut meat. They are dressing a Boning Knife on their steel every 5-6 cuts. With a Chef's Knife, the more acidic or harg a veg, onions and carrots, the more frequently you go to the steel. The number of times a knife hits the board slicing, dicing and chopping, the more frequent the touch up. I make a couple passes through my Chef's Choice 130 at the start of every meal I am preparing...JJ
I bought the Work Sharp Ken Onion edition with the standard belts that come with it and I cannot seem to get a razor edge on any knife that can cut through paper with ease. I've watched multiple videos, tried multiple angles, used multiple knives and still cannot get a "razor" edge. Any suggestions on what I could be doing wrong. I have been practicing on several different types of Chicago Cutlery which I know aren't great knives,
4Can you also sharpen pocket knives with it?