Support BladeForums! Paid memberships don't see ads! I do not have a Work Sharp of any type. I have sharpened knives free hand and with a Normark sharpener. So please take my opinion as just that, an opinion. What seems to be important to many people is the actual angle of the cutting edge. Most seem to agree that around 20° per side seems to be good as an average. This means a 40° overall angle. Some people prefer 15°/30°. These are absolute angles. The primary grind of knives have a bearing on what is the best angle IMHO, as does steel type and heat treatment. There are many knife sharpener designs on the market. Some are very crude and some very sophisticated. Many choices and many claims. The one that interested me to investigate a bit more is the Work Sharp brand. This is used by Cedric & Ada Gear and Outdoors youtube channel to sharpen his knives for knife steel composition cut durability testing. I initially thought he should be commended for using something that was repeatable and not subject to personal skill. I think now the opposite. The way the Work Sharp works seems flawed. The sharpening on one side the grinding belt is moving in one direction against the edge. On the other side it is moving the other way. I am not sure this is a great idea. The other problem is that the angle guides hold the knife at a constant angle, but at the angle of the primary grind. This can be almost anything! This means that a low sabre grind will have a very obtuse edge if sharpened on the Work Sharp. A wide bladed full flat grind knife will have a more acute edge. Different styles of blind grinds will have very different absolute sharpened edges! This basically invalidates the steel composition tests that Cedric & Ada Gear and Outdoors has done on his youtube channel. There might be some correlation, but not much. It also means, to me, that the Work Sharp machines are not worth considering. What do you think?