Work Sharp WSKTS-KO KNIFE & TOOL SHARPENER User Guide - Manual (Page 9)

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Definitions of sharp:
• Toothy Sharp: This is a sharp edge that has micro serrations at the cutting edge
and is considered a ‘toothy’ edge since it bites into material. This is the ideal knife
edge for general kitchen use and a working edge on a pocket knife for tasks like
cutting rope or boxes.
• Shaving Sharp: This is a sharp edge that has been sharpened / honed / refined
past a Toothy edge. The micro serrations or ‘teeth’ have been honed away to
reveal a smooth keen edge. This is the ideal edge for field dressing animals or
cutting raw meat in the kitchen.
• Shiny Sharp: This is a sharp edge that has been honed / stropped past a Shaving
Sharp edge. This lower angle edge has a mirror reflective bevel that has little to no
abrasive scratches in the surface finish of the blade and is the ultimate edge. No
bleeding please!
The fastest way to a sharp edge: Toothy Sharp
• Outdoor Knife : Angle = 25° | Speed = Low/Med
- X65: 6-10 strokes, then X22 (2 strokes)
• Kitchen Knife : Angle = 20° | Speed = Low
- X65: 4-8 strokes, then X22 (2 strokes)
For a more refined cutting edge: Shaving Sharp
• Outdoor Knife : Angle = 25° | Speed = Low/Med
- X65: 6-10 strokes, then X4 (10 strokes)
• Kitchen Knife : Angle = 20° | Speed = Low
- X65: 4-8 strokes, then X4 (10 strokes)
For the ultimate cutting edge: Shiny Sharp
• Outdoor Knife : Angle = 22.5° | Speed = Low/Med
- X65, then X22, then X4 (10 strokes each)
• Kitchen Knife : Angle = 17.5° | Speed = Low
- X65, X22, and X4 (10 strokes each)
Note: Stroke count is for each side of the blade.
Sharpening Basics (cont.)