Work sharp Wskts User Manual
KNIFE & TOOL
SHARPENER
WSKTS USER GUIDE
WorkSharpTools.com
To reduce the risk of injury, the user must read and understand this instruction
• CAUTION
manual before using product. Save these instructions for future reference.
Getting to Know Your
1
3-position power
knife & Tool Sharpener
Hand Grip
Cord
Switch
Sharpening—
momentary
Sharpening cassette
Belt-tracking
adjustment knob
Grinding—on
Off
Quick-lock
belt tensioner
Sharpening cassette
release button -
(on front of machine)
Abrasive belts—
P80 Coarse (Green)
P220 Medium (Red)
6000 Fine (Purple)
Outdoor knife guide (50°)—
includes serrated knife and
scissor guide with magnet to
help position blades properly
Kitchen knife
guide (40°)
Setting Up Your
2
Knife & Tool Sharpener
Step 1
Slide sharpening cassette
release button as shown
and rotate the cassette to
sharpening (A) or grinding (B).
Step 2
Install desired belt.
BELT SELECTION GUIDE
Coarse
WSSA0002703
Medium
WSSA0002704
P80 GREEN
P220 RED
(A) Sharpen
(B) Grind
for grinding and sharpening most tools
for knife & scissor sharpening
Fine
WSSA0002705
Abrasive belt dimensions: ½” x 12” Belt weight: .10 ounces
For Replacement abrasive belts, visit
6000 PURPLE
You are now Ready to Sharpen/Grind
for honing knives
www.worksharptools.com.
These abrasives have been engineered to be long lasting to meet your
sharpening needs.
Push tensioner down and
make ¼ turn to the right to
lock in place.
Center belt on all
three pulleys.
Turn tensioner ¼ turn
to the left to release.
NOTE: Use red knob to
adjust top pulley for belt
tracking.
Removing the Sharpening Cassette
To remove the sharpening cassette for
cleaning, storage or repair, slide the
release button and rotate the cassette
to the position shown. Pull the cassette
outward, away from the power platform.
Anatomy of
3
A. Point. . . . . . . . . The very end of the knife, which is used for
B. Tip . . . . . . . . . . The first third of the blade (approximately) which
C. Edge . . . . . . . . . The cutting surface of the knife, which extends
D. Heel . . . . . . . . . .The rear part of the blade, used for cutting
E. Spine . . . . . . . . . The top, thicker portion of the blade, which adds
F. Bolster . . . . . . . . .The thick metal portion joining the handle and
G. Finger Guard . . . .The portion of the bolster that keeps the user’s
a knife
Handle
Blade
E
F
G
D
piercing
is used for small or delicate work
from the point to the heel
activities that require more force
weight and strength
the blade, which adds weight and balance and
keeps the user’s hand from slipping
hand from slipping onto the blade
C
B
A
Knives are made of different steels. Softer steels
will sharpen quickly. Harder steels will take longer
to sharpen, but they also hold their edge longer.
Sharpening Kitchen
4
and Filet Knives
Smooth-edged kitchen knives
Step 1
Belt: P220 RED
Install red belt. Slide kitchen
knife guide onto sharpening
cassette in sharpening
position A.
Opposite View:
Guide in place
Step 2
Starting with the knife in the right side
of the guide, squeeze power switch, and
pull knife straight and steadily through guide from bolster to point
of blade. Turn off the power as you come to the point while the blade
is still supported by the belt.
Continue until a slight burr develops on the opposite side
(usually 5 strokes –harder steels may require more strokes).
TIP: Keep blade against outer
edge of guide as shown.
Top View
Note: Proper knife-sharpening position: blade against outer edge of
guide. Place knife blade in the guide so that the side of blade is against
the outside edge of the guide slot. Insert knife blade all the way to the
bolster / finger guard. Use only the weight of your blade as you pull
through for best results.
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