How to Use Work Sharp Knife Sharpener (Easy Guide)

Two years ago I tossed dull kitchen knives into a dark drawer. I did not know how to fix them myself. A bad sharpener will chew up your metal in seconds. Today you will learn how to use a Work Sharp tool to restore your kitchen blades safely and keep them sharp.

You must choose the right guide angle and install the correct abrasive belt first. Place the Work Sharp sharpener on a flat kitchen counter. Press the power switch and pull your knife through the guide slot using light pressure. Keep the blade flat against the guide. Alternate sides to get a clean edge.

Why Do Kitchen Knives Get Dull So Fast

Your kitchen knives hit tough cutting boards every single day. That constant impact bends the very fine edge of the metal. Soon your blade stops cutting tomatoes and slides instead.

Soft Prep Boards

Hard glass or stone boards ruin metal. Use wood or plastic to protect your edge.

Acidic Foods

Acid from lemons eats away at steel. Wash your blade right after cutting fruit.

Bad Dishwasher Habits

The high heat and harsh soap in a dishwasher will warp the metal. Avoid these dishwasher habits to preserve your knives.

Loose Drawer Storage

Knives clashing in a drawer get chipped. Use a block or magnet strip instead.

Wrong Edge Angles

Using a wide angle on a thin blade makes it feel dull fast.

Lack of Steel Care

A steel rod keeps the edge straight. Hone before you need to sharpen.

You can keep your blades in great shape with a few simple steps. I learned these lessons after ruining some very expensive tools. Follow these basic kitchen rules to protect your steel before you even start the sharpening machine today.

• Use a wood board.
• Wash by hand.
• Store blades carefully.
• Wipe steel dry.
• Use a hone.
• Keep blades clean.

How to Use a Work Sharp Knife Sharpener Step by Step

Setting up your machine takes only a minute. Grab your dullest kitchen knife and clear a safe spot on your counter. Let us get this tool ready for work now.

Choose Your Belt

You need to pick the right abrasive belt before you turn the machine on. Use the thick red belt if your kitchen knives are extremely dull or chipped. It removes a lot of steel very fast. For normal touchups, grab the medium grey belt instead. This belt is safer for beginners to use on everyday blades.

Press the tension lever on the side of the Work Sharp tool. Slide the belt over the three small rollers. Let go of the lever so the belt stays tight. Make sure the belt sits right in the middle of the wheels. Spin it once by hand to check the path.

Inspect the belt for any tears or worn spots. A damaged belt can snap during use and cause a mess in your kitchen. Always keep spare belts in your tool drawer. Do not use old belts.

• Red belt for repair work.
• Grey belt for normal sharpening.
• Check belt tension manually.
• Replace worn out belts.

Adjust the Angle Guide

Place the sharpening guide onto the machine body. Kitchen knives usually need a twenty-degree angle for the best results. Getting this step right makes sure your knife cuts through meat like butter. Outdoor knives might need a wider twenty-five-degree angle instead. This guide keeps your blade steady so you do not have to guess the slope.

Snap the guide into place over the belt area. Make sure it sits flat against the plastic frame. If the guide is loose, your cuts will be uneven. A bad angle will make the blade duller than when you started. Take your time to align everything correctly.

Check the guide for any leftover metal dust. Wipe it clean with a dry cloth before you insert your blade. Tiny metal shavings can scratch the side of a nice chef knife. Clean tools work better. Do not skip this step.

• Select twenty degrees for kitchen knives.
• Press the guide down firmly.
• Wipe away any metal dust.
• Ensure the guide is secure.

Position Your Knife

Hold the knife handle firmly with your dominant hand. Rest the heel of the blade against the leather face of the guide. Keep the blade straight up and down. Do not tilt the blade to the left or right while you work. Tilt leads to uneven edges.

Keep your other hand on the machine base to hold it steady. Do not push the knife down hard into the slot. The guide is only there to show you the path. Let the weight of the knife do the work as you hold it. Excess pressure ruins belts.

Look down at the blade from above to check your alignment. The steel should be flat against the yellow or black plastic guide. If you see a gap, adjust your grip. You want a perfect match between the metal and the guide face before starting. This prevents mistakes.

• Hold the handle firmly.
• Rest blade against the leather.
• Keep the knife vertical.
• Use very light downward pressure.

Pull the Blade

Squeeze the power switch to start the motor. Pull the knife through the guide at a steady pace. Move at about one inch per second for a standard kitchen blade. Keep the pull smooth from the heel of the knife to the very tip. Do not stop mid-pull.

Follow the curve of the knife tip as you reach the end of the belt. Lift the handle slightly to keep the edge in contact with the abrasive. Do not pull the tip off the belt while the motor runs. That rounded tip mistake is hard to fix. Release the trigger first.

Release the power switch just before the tip leaves the belt. Let the motor stop spinning completely before you remove the blade from the guide. This protects the sharp point of your knife from getting rounded off. Repeat this motion a few times on each side. Consistency is key here.

• Pull at one inch per second.
• Lift handle for curved tips.
• Release power switch near the tip.
• Keep your speed consistent.

Alternate the Sides

Move your knife to the opposite guide slot. You must sharpen both sides of the blade to get a clean edge. Pull the knife through the right slot just like you did on the left. Use the exact same speed and pressure for both sides. This keeps the bevel even.

Do five pulls on the left side and five on the right. Check the edge for a tiny metal ridge called a metal burr. You can feel this burr by gently sliding your thumb across the blade. Do not run your finger along the sharp edge. That will cut you deeply.

Keep alternating sides until you feel a consistent burr along the entire blade. If one spot is missing a burr, pull that side again. This ridge means you have sharpened the metal. Now you are ready to refine the edge with a finer belt. The heavy work is done.

• Switch slots after each pull.
• Perform five pulls per side.
• Feel for the metal burr.
• Keep side counts equal.

Polish the Edge

Remove the coarse belt and put on the fine purple belt. This belt is made for honing and polishing. It removes almost no metal but makes the edge incredibly sharp. You will use the same guide and technique for this final step. Take your time with this polish.

Pull the blade through each guide slot five times with the fine belt. You do not need to pull as hard or as slow. The light touch of the fine abrasive will clean off the burr you made earlier. Your knife will look shiny and clean. The metal will gleam now.

Turn off the machine and unplug it from the wall. Wipe the blade with a clean microfiber towel to remove any metal dust. Your kitchen knife is now ready to slice through food with ease. Put it away safely in your block. Test it on a piece of paper.

• Install the fine purple belt.
• Do five light pulls per side.
• Remove the metal burr.
• Wipe the blade clean.

Always clean your work area after you finish sharpening your kitchen tools. Metal dust can settle on your counters and get into your food. Wipe down the machine and store it in a dry cabinet until next time. Keep safe.

How to Maintain Your Work Sharp Machine

Your machine needs regular cleaning to work well. Metal shavings and belt dust build up inside the plastic case over time. This debris can clog the rollers and cause the motor to overheat. Use a dry paint brush to sweep away the dust after every few uses. Keep it clean.

Do not use water or wet rags to clean internal parts. Moisture will rust metal bearings and ruin the electric motor. If the casing gets dirty, wipe it with a damp cloth on the outside only. Let the unit dry before you plug it back in. Safety is key here.

Check the plastic guides for wear and tear. Constant friction from blades can cut grooves into the guides over time. If the guide gets too worn, the knife will not hold the correct angle anymore. Replace the guides when you notice deep scratches or wobble. This is easy. Buy spares.

Store your sharpener in its original box or a sealed plastic bin. Dust in your garage or pantry can get inside the switch and ruin the electric connection. Keeping the tool dry and clean will make it last for many years in your home kitchen. It is worth the effort.

• Use a dry brush.
• Avoid water on motors.
• Clean the outer case.
• Inspect guides for grooves.
• Change worn guide parts.
• Store in dry boxes.

How to Choose the Right Sharpening Belts

Belts come in different grits for different jobs. A coarse belt has large abrasive grains that grind away thick steel quickly. You only need this heavy belt when your kitchen knife has huge chips along the edge. Do not use it for normal touchups because it wastes metal. Save steel.

Our reliable medium belts are the workhorses of your kitchen. They sharpen dull blades without taking off too much metal in the process. Most of your regular maintenance will happen with this grey belt installed on the machine. It leaves a good toothy edge that cuts through meat and vegetables easily.

Our specialized fine belts polish the metal to a mirror finish. They are perfect for delicate kitchen tasks like slicing raw fish or cutting thin herbs. This belt does not grind metal but instead folds the microscopic edge back into alignment. Use it often to keep your best chef knives performing beautifully.

Check your belt kit before starting any sharpening session. Replace any belts that look smooth or have frayed edges along the sides. Using a worn belt will heat up the blade too much and ruin the metal temper. Keep a full set of spare belts in your kitchen drawer. Now.

• Coarse grits grind fast.
• Medium grits sharpen daily.
• Fine grits polish edges.
• Replace smooth old belts.
• Frayed belts overheat steel.
• Store spare belt sets.

How to Sharpen Different Types of Kitchen Knives

Chef knives need a balanced edge for heavy cutting. Set your guide to twenty degrees and use the medium belt first. Pull the blade from heel to tip with a smooth movement. This angle gives the knife enough strength to cut through hard squash without chipping the blade edge.

These small paring knives have smaller blades that require careful handling. Hold the small handle with a tight grip so the blade does not wobble in the guide. Use lighter pressure than you would on a large knife. A light touch keeps the short blade flat against the sharpening guide face.

Delicate serrated bread knives need a special technique to sharpen. Do not use the normal angle guide for these blades because you will grind off the teeth. Instead, use the flat side of the fine belt without a guide. Press the flat back of the blade lightly against the moving belt.

Fillet knives need a very sharp and flexible edge. Use a fifteen-degree angle if your Work Sharp machine allows for that setting. Sharpen with the fine belt only to avoid removing too much of the thin metal. This keeps the blade flexible enough to slide around fish bones easily.

• Set twenty degrees for chef knives.
• Hold paring knives very steady.
• Avoid guides for serrated edges.
• Sharpen serrated backs flat.
• Use fifteen degrees for fillets.
• Use fine belts on thin steel.

Common Mistakes When Sharpening Kitchen Knives

Pushing the blade down too hard is a big mistake. The belt does not need extra pressure to grind the steel. Pushing hard will bend the belt and create an uneven edge on your knife. Hold the knife lightly and let the machine do the heavy cutting work instead.

Pulling the knife through the guide too fast is another error. If you rush, the belt cannot contact the metal long enough to sharpen it. Move at a slow pace of about one inch per second. This steady speed makes sure the entire length of the blade gets sharpened evenly.

Running the motor while pulling the tip out will ruin your knife. This mistake rounds off the sharp point and makes the knife look bad. Always release the power trigger before the tip of the blade leaves the guide. This simple trick keeps the tip sharp and looking like new.

Ignoring the metal dust will cause issues later on. Metal shavings build up inside the motor housing and can cause sparks or shorts. Clean your sharpener after every use with a dry cloth or brush. Keeping the tool clean prevents damage and makes it safe for kitchen use. Good luck.

• Do not push down hard.
• Pull at one inch per second.
• Stop motor before tip leaves.
• Release power switch early.
• Clean up metal shavings daily.
• Keep the metal temper safe.

Final Thoughts

I hope this guide helps you get your kitchen knives back to peak performance. Sharpening your own blades at home saves so much time and money. Do not let those dull knives sit in the drawer anymore. Grab your Work Sharp and make them cut like new!

Frequently Asked Questions

Can I Sharpen Kitchen Scissors with Work Sharp

Yes, you can sharpen kitchen scissors with this machine. You must remove the standard guide and use the scissor guide attachment. Keep the blade flat against the metal guide to match the steep edge angle.

Is the Work Sharp Safe for Expensive Chef Knives

Yes, it is safe if you use the correct fine belt and light pressure. Avoid the coarse belts because they remove too much expensive steel. Start with the medium grey belt for safety.

How Often Should I Sharpen Kitchen Blades

You should sharpen your main kitchen knives every three to six months. Use a honing steel in between sharpening sessions to keep the edge straight. This schedule keeps your tools ready for daily cooking.

Do I Need to Wet the Belts Before Use

No, these belts must stay dry while you sharpen. Wetting the belts will ruin the adhesive and damage the electric motor. Always run the machine dry on a flat kitchen counter.

Does the Machine Create a Lot of Metal Dust

Yes, the sharpening process creates tiny metal shavings and belt dust. You should always wipe down your kitchen counters after you finish. Keep food away from your work area while sharpening blades.

Should I Wear Safety Glasses While Sharpening

Yes, you should wear safety glasses to protect your eyes from flying sparks. Small metal pieces can fly off the belt during the coarse grinding stage. Protect yourself before turning on the motor.

Will the Work Sharp Damage the Metal Temper

No, it will not damage the temper if you keep the knife moving. If you hold the knife in one spot, the belt will heat up the steel and ruin the metal. Keep a steady pace.

Are the Replacement Belts Easy to Find Online

Yes, replacement belts are very easy to find online and at local hardware stores. Make sure you buy the correct size for your specific Work Sharp model before making a purchase.