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The Ken Onion can do from 15° to 30° (which includes everything in-between).
If all you want to sharpen are standard "Western" profile kitchen knives, the regular one is fine. If you have a mix of knives that includes Japanese kitchen knives, you need the sharper angles the Ken Onion can do.
This is a steal, it's never this cheap, and for the little bit more at this price over the standard one, it's easily worth it.
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Thanks. I got one. I read these are great for sharpening knives. I wasn't sure if it was worth it to get the Ken onion edition but at this price I got it. I'm just using it for kitchen knives and scissors. Also, who is Ken Onion?
What's the difference in the regular sharpener, https://www.amazon.com/dp/B003IT5...MFbHC3BAH0, and the Ken Onion edition. I know the belts are a little different, but not sure of anything else.
What's the difference in the regular sharpener, https://www.amazon.com/dp/B003IT5...MFbHC3BAH0, and the Ken Onion edition. I know the belts are a little different, but not sure of anything else.
its onion certified to bring tears to your eyes
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What's the difference in the regular sharpener, https://www.amazon.com/dp/B003IT5...MFbHC3BAH0, and the Ken Onion edition. I know the belts are a little different, but not sure of anything else.
The regular sharpener can only do 20° and 25°.
The Ken Onion can do from 15° to 30° (which includes everything in-between).
If all you want to sharpen are standard "Western" profile kitchen knives, the regular one is fine. If you have a mix of knives that includes Japanese kitchen knives, you need the sharper angles the Ken Onion can do.
This is a steal, it's never this cheap, and for the little bit more at this price over the standard one, it's easily worth it.
Arg. I paid full price. But no regrets. Remember to calm down and practice on a crappy knife first. It takes off material very quickly on the coarse grits. Be especially careful on the tips!
Arg. I paid full price. But no regrets. Remember to calm down and practice on a crappy knife first. It takes off material very quickly on the coarse grits. Be especially careful on the tips!
for sure....mostly you don't really need the course belts only for stuff that needs to be reprofiled or stuff that had been abused and you need to get rid of nicks and such.... great deal, this rarely goes this low
What's the difference in the regular sharpener, https://www.amazon.com/dp/B003IT5...MFbHC3BAH0, and the Ken Onion edition. I know the belts are a little different, but not sure of anything else.
There are more angles but I eventually ditched using the angle guide and started sharpening without it. The most useful difference about the Ken Onion model is that you can lock in variable speeds which is important if you're sharpening many different types of blades with different hardness.
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Top Comments
The Ken Onion can do from 15° to 30° (which includes everything in-between).
If all you want to sharpen are standard "Western" profile kitchen knives, the regular one is fine. If you have a mix of knives that includes Japanese kitchen knives, you need the sharper angles the Ken Onion can do.
This is a steal, it's never this cheap, and for the little bit more at this price over the standard one, it's easily worth it.
39 Comments
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it sharpens knives and tools really well, and really quickly at that
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The Ken Onion can do from 15° to 30° (which includes everything in-between).
If all you want to sharpen are standard "Western" profile kitchen knives, the regular one is fine. If you have a mix of knives that includes Japanese kitchen knives, you need the sharper angles the Ken Onion can do.
This is a steal, it's never this cheap, and for the little bit more at this price over the standard one, it's easily worth it.
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