WARING WKS800 COMMERCIAL ELECTRIC KNIFE SHARPENER

Guts

Guts

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I just bought a WARING WKS800 COMMERCIAL ELECTRIC KNIFE SHARPENER. after trying a chefs choice 130 professional knife sharpening station. Which I wasn't real crazy about. It seemed to leave a lot of burrs on the blade. I used it on a half dozen of my knifes and really didn't think he did that great of a job. The WARING WKS800 COMMERCIAL ELECTRIC KNIFE SHARPENER has stone wheels not diamond disc. After sharpening 15 to 20 knifes with my new sharpener. I'm very happy with it! it is of my opinion that this sharpener is superior to the Chef M130 sharpening system. :thumb:
 

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I bought one of those a year or so ago. Used it one pass with a beater knife and it went to my housekeeper for her church sale. My best guess is the strong fine is around an 800 grit, and it moves fast. For knives I have for guests to use, I have an edgemaker pro, my good Japanese knives I send out.
 
buzzard767 said:
What are the wheels made of on the strop/polish unit on the left hand side?
Click to expand...

buzz I'm not sure what that wheel is made of. It is light brown in color. The other two wheels are gray in color as you would expect a sharpening stone to be.

As big Jim alluded too these things are spinning grinding wheels and they remove material. (And can eat your blade) You can't just put the knife in their and then decide you want to pull it through. It has to be done in a motion... I guess I had some practice with that chefs m 130 which is a little more forgiving with the diamond disc but doesn't seem to remove material as fast as this machine. After reading the instructions, which are very short I might add. I had no problem using this machine. It says that your knives do not have any nicks there was no need to use the course grinding wheel. I guess what I was trying to say with this post, comparing the very popular chefs knife sharpener with this wearing machine. also having experience with the chefs 130 . In other words, I have used both in this machine is far better, in my opinion. It sure doesn't take long to sharpen your knives. Now if I had some real expensive fancy knives. I would do them by hand. But I do not have anything that fancy just Henkel's and a variety of knives that I like to use. After running them through the machine. I used a diamond steel to finish them off with a

[FONT=verdana, helvetica, arial]EZE-LAP Knife Sharpener: EZE-LAP Diamond Sharpener, 8" Round Sharpening Steel, EZ-G[/FONT]


http://www.knivesplus.com/eze-lap-sharpener-ez-g.html
 
Guts said:
buzz I'm not sure what that wheel is made of. It is light brown in color. The other two wheels are gray in color as you would expect a sharpening stone to be.
Click to expand...

I was wondering if it might be leather, but premature wear at high rpm should preclude that possibility. When I see "strop" that is the first thing that comes to mind although my fellow knife addicts and I will use anything including balsa wood. More often than not the most correct and easiest method is stropping on chromium oxide infused leather. The cutting edge of a blade finished with a 10k grit polishing stone can be greatly enhanced via stropping, but if that "strop" wheel is stone I don't think it will do a whole lot.

The problem with electric sharpeners is that the they have a fixed bevel angle and most are in the neighborhood of 22-25 degrees just like the bevels on most German kitchen cutlery. Actual bevels should be set by intended purpose. If you're slicing sashimi, then 10 degrees per side and perhaps much less if the steel is up to it. A meat slicer with no bone contact - 10-12 degrees. Vegetable slicer/chopper -12-15. Boning 20-25. Etcetera.
 
I don't trust electric sharpeners. If they produce heat on the blade, it can make the knife lose temper and become soft, needing resharpening so often that the blade edge can wear down to the point that the bolster is protruding beyond the cutting edge. I just use a steel most of the time and a couple of stones the rest of the time. That is just me though.
 
Norm, meet Buzz.

You two probably have a lot in common. Buzz has been our resident knife sharpening expert, but as others cruise in an out, he listens, learns & teaches.

My guess is that you two have a lot to talk about (and to teach us all).
 
The problem I have with electric sharpeners, is that they tend to take off too much metal. The ideal way of sharpening a knife (to me) is to take off only the ammount needed to take it back to my desired level of sharp. Anything else just wears the blade away faster than needed.
I find that after I set the bevel, I can sharpen a knife by hand quite a few times before I need to go back andreset the bevel.
I'm not worried about excessive heat with any of the electric sharpeners like commonly sold ruining the temper. You would have to exceed atleast 350-400 degrees to do that depending on a few variables.
 
I thought I'd address a couple issues that were brought up the cutting angles for the two wheels are 18° and 22°
To address the issue of heat created while sharpening the knife is nonexistent. There was no heat that could be felled on the blade itself. After all, you only do two passes or a total of four per wheel and that's if you're putting a whole new edge on the blade. If you're just sharpening the knife you only use the fine grinding wheel. And the stroping wheel.
shepherded addressed the issue of taking off too much material. The coarse grinding wheel will definitely take off material. If you're stupid enough to hold it there. It will probably cut the blade in half. First you have to know how to use the machine, which isn't hard if you read the instructions, which is very short. When you drop the blade on the wheel you start pulling immediately.
I've used the chefs 130 sharpening machine with diamond grinding wheels so in comparing this wearing knife sharpener with stone grinding wheels. I believe the wearing knife sharpener to be superior. if anyone has used our has a chefs 130 sharpening machine. They will take off material but not near as fast as this machine. I would have to make a half dozen passes on the chefs 130 compared to two passes on the wearing machine.
To put the finishing edge on my knives I use this.

http://www.knivesplus.com/eze-lap-sharpener-ez-g.html

when I fish commercially, we had to have sharp knives and I've been sharpening knives the stones so much so that I have thrown one or two stones out and my other stones smiles at you if you look at it from the side almost a dog bone look. As far as a sharpening expensive knives especially knives. I agree with buzz do them by hand but for your everyday knife and this machine works fine, and you can do a dozen knives in no time. With that said in there is a place in for these types of knife sharpeners.in my opinion.


 
in a commercial setting, with cheap knives, using that electric thing probably would is your best bet. Time is money, and taking out time to hand sharpen a knife or 10 would probably make some people upset:twak:

hey, if your stones are dished out that bad...get a flatener:wink:
 
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