TexasCHLforum.com

Pawpaw wrote: ↑Sat Oct 20, 2018 1:53 pm I have a Work Sharp. It has it's place, but will not put a razor edge on a knife. As others have said, you can eat up a blade (especially the tip) in a hurry.

The Spyderco Sharp Maker will put a definite razor edge on a blade. After using it to sharpen my Piranha P-1 automatic, I took it to the barbershop with me. I asked my barber to use it to trim around my ears and back of my neck and give me his opinion. He liked it better than his straight razor.

But did you like it?

cmgee67 wrote: ↑Sat Oct 20, 2018 7:00 am Be careful with those work sharps. Yes they are decent but you will chew up a blade quick. Also if your not careful you will really round off your tip. I had one for a week and sold it. I use the spyderco sharp maker and a double sided strop with bark river black compound on one side and green polishing on the other. I usually strop once a week and I don’t ever have to go back to the sharpener. If you maintain your knife then you won’t have to always Re sharpen. Most people forget to strop their knives after sharpening. This process actually gets your knife sharper and it also takes the wire off your edge that you get while on a stone or sandpaper. If you don’t take that microscopic wire off, the first time you cut something you will roll it over your edge and your back to square one, a dull knife.

Yes, it has taken off quite a bit on my favorite Leatherman blade, but I cannot get it nearly as sharp with a stone or diamonds or ceramic. And the tip is rounded. So I'm trading sharpness for longevity. Thanks for the reminder about the strop. I do forget.

The grey belt is worn down where there is no perceptible grit left, but it does recover the edge usually.

Anyone have one of these? I am happy with mine. Did not want to spend ~$70, but dropped it. Was looking at it for over a year. This a belt sharpener, and it comes with a red grit and a gray grit belt (and a couple others).

The manual says it does - and it really does - produce a convex edge. For those who are used to a chisel edge on knives, this can make an edge that looks not right. The proof is in the cutting, though. A convex edge puts more metal forward, and that's good. For the thin kitchen knives, the convex edge is not noticeable. For a fat blade carry knife, it's very noticeable.

So now my blades are razor sharp, but the wear is obvious. I worked in a restaurant where we used a belt sharpener constantly, and the knives were "expendable". Obviously this is not the same type of wear and tear, but for non-keepsake blades, I might recommend this.