I'm planning in buying a work sharp, can I Use this machine to in D2 and SV30 steel? Any draw back in using this type of machine?

regards

The worksharp works really well but there is a learning curve just like anything else. It can and will round off your points if you don't draw the blade off at the right time during your stroke. I would recommend you use a bunch of your kitchen knives first to get a good idea of what to expect.

I personally only use my worksharp on kitchen knives.

Woodson,

Thanks for the reply kitchen knives will be the primary use for the worksharp. The reason for the question is, I have a few Imgram and May knife that are losing their edge. I tried to sharpen them but I didn't do such a good job. I have never have so much trouble sharpening knives before, but those knives are regular steel.

The W.S. will not care if the steel is high carbon or high carbon stainless, etc. It has helped a lot of users do a better job sharpening than they did before owning one.

As noted above, practice with your bottom end blades first and watch your follow thru at the end of the stroke.

I do not think you will need the higher priced Ken Onion model. The wider belts are nice, but the variable angle settings and speed settings will get some users to grind away excess steel over time by not going back to the same settings when doing the re-sharpening.

I sharpen my customs on an Edge Pro, but user kitchen and filet knives get the 25 degree fixture on a Work Sharp.

Whatever you sharpen with, do not go to a finer grit until you are rolling a burr on the opposite side you are removing steel from.
I prefer an impregnated leather strop vs super fine belt for the final finish.

JMHO
Tim

Cool,

Thanks for the information, I will do a lot of practice with the kitchen knife before I raise the courage to run the mine good knife through the worksharp.

Once you get comfortable with it, it will keep you plenty sharp.
Tim