WORK SHARP Work Sharp MK2 Professional Electric Knife and Tool Sharpener

Curated from 162 real Reddit conversations

Refreshed on: March 18, 2025

WORK SHARP Work Sharp MK2 Professional Electric Knife and Tool Sharpener

Brand: WORK SHARP
Price: $89
Snoop Score:
7.3
Sentiment
5.5
Popularity
6.8
Technical
8.5

Snoop's Take

The Work Sharp MK2 Professional Electric Knife and Tool Sharpener is a versatile sharpening system engineered for everything from kitchen knives to outdoor tools. It utilizes adjustable angles and a two-speed motor to deliver precision and efficiency in every cut. Community feedback paints a picture of a product that’s both lauded and lambasted. Many users exalt its razor‐sharp results with one exclaiming, 'it so sharp it cut the video in half,' and appreciate its idiot-proof precision adjust, while others criticize its limitations with longer or high carbide knives. The reviews also spotlight concerns such as potential overheating at high speeds and awkward ergonomics. As one reviewer put it, 'it fit perfectly in my desk,' highlighting its ease for home setups. In summary, the Work Sharp MK2 is recommended for those who value a robust, user‐friendly sharpening solution, although savvy buyers should be aware of its niche shortcomings when it comes to specialty blade materials and extended, at-home sharpening sessions.

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Thick heavy cleaver is now paper slicing sharp.

Positive Feedback

Honestly it’s OK. Does fine up to 154cm.

Negative Feedback
Product
7.3
WORK SHARP Work Sharp MK2 Professional Electric Knife and Tool Sharpener
Everyday Home Cooking
4 / 10
Professional Culinary Use
10 / 10
Outdoor and Camping
8 / 10
Gift for Food Enthusiasts
8 / 10
See how this compares to all Knife Sharpeners

What it does well!

Key strengths users can’t stop talking about.
Delivers extremely sharp blades
Thick heavy cleaver is now paper slicing sharp.
it so sharp it cut the video in half.
As somebody that hand sharpens id GLADLY pay for this service as a starting point if it's as good as I assume it would be with technology these days.
User-friendly and effective sharpening
the worksharp precision adjust is idiot proof and can get your knives very sharp.
It's hands down the best advanced beginner set you can get.
I’ve recently got one of these, and absolutely love it.
This made it a breeze.
Pro models offer superior performance and ease-of-use
Top end one has a different base that is much more planted and easier to use.
I just got the pro a few weeks ago and it's 100% worth the extra money.
If you have the money, Pro 100%.
Budget and mid-range models offer good value
The $140 one imo. It has all the stones you could need and the extra features on the top end model really aren't necessary for most people.
If it’s just your carry knives and you don’t need atom splitting edges, the basic one will do just fine.
Delivers extremely sharp and durable edges
The pros depend on them and that should tell you something.
Effective heat management with proper coolant use
I really like the edge these leave. Especially when you lean into the convex edges and use the belt slack to your advantage.
I wouldn't call that extreme care; that's just the sensible approach to powered sharpening.
User-friendly, consistent fixed angle sharpening system
I can get a very good, repeatable, moderately low effort edge using my Worksharp precision adjust.
Versatile blade grinder attachment usage
It’s great in general. If you’re willing to learn, it can do a ton of.
Affordable and effective sharpening performance
For the price it gets the job done.
That impressively sharp honestly I bet it can shave and maybe whittle hair.
Portable, on-the-go sharpening solution
I have lots of stones and if I could only have one, it would be this one.
Easier adjustments and user‐friendly speed control
Overall I do like it better than the original.
With the new one you don’t have to unscrew anything.
Quieter operation with reduced vibration
the New KO MK.2 wBGA is quieter with smoother running belts that have less vibration.

Where it needs some work!

Areas to watch—feedback on possible improvements.
Limited performance with larger or longer knives
Honestly it’s OK. Does fine up to 154cm.
I would recommend that. Also I have found that longer chef type knives don't fit well.
Adjust model may require early upgrade
I should've picked up the Professional. You will find flaws in this system and want to upgrade fairly soon.
Limited angle range unsuitable for Japanese kitchen knives
I would stay away from guided systems for japanese kitchen knives.
Lack of replaceable grit options
the lack of stone/grit options is my main turn off with it.
Difficulty sharpening high carbide/vanadium steels without diamond belts
You can sharpen any steel, but steels with high carbide content can seem to get a little more "chippy" since the carbide does not really get taken off from the sharpener.
You will likely struggle somewhat on the higher carbide ones like S90V and S110V and you don't be able to effectively cut and finish the edge without harder abrasive like CBN or diamond.
I still like and value my work sharp, it will always have a place in my sharpening arsenal.
There are diamond belts sold for the Ken Onion Worksharp but they're a bit pricey.
Limited ergonomics and performance for extended or at‐home sharpening
it is not very ergonomic for multiple knife sharpening IMO.
there are many far superior options for at home or at work where you might have more space and time to focus on sharpening.
Risk of damaging knives if used improperly
It’s quick and easy alright, and it’ll destroy a knife quick and easy if you’re not using it properly.
Less foolproof sharpening performance
I found the cassette with the guide to be just as difficult as the first time around.
Risk of heat damage at high speeds
Basically low speeds at low grits not a problem at higher grits you’ll need to use some kind of honing coolant to avoid re tempering the steel.
At high speeds it may heat up, but at low speeds it doesn't even get warm to the touch if you're doing it properly.
Cumbersome blade grinding attachment design with unclear adjustments and high cost
The new one has that PITA huge plastic shroud on the blade grinding attachment.
the new BGA is a major PITA to use and a nightmare to clean.
You can get an almost v-edge on your knife if you move it towards yourself.

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Core Power Plays

The specs and strengths that make it shine.
Selecting appropriate stone grits
120 is a bit rough for me. 240 -> 1000.

Hidden Hero Hacks

Unexpected tricks and side‑door uses you’ll love.
Discussion on alternative sharpening methods, including freehand and stone options
i for one use the ends of the stone for sharpening my parers and pocket knives so the stone wears more or less evenly, that means no flattening needed and no material wasted.
nobody needs nasa precision on their pocket knife edges to open the mail and take instagram photos.
if you want cheap and easy, then china sharpeners with 6x1 stones are the way to go, but they also have a lot of their own problems.
Debate over sharpening methods: stones versus electric systems
That's going to depend on what you do with the stones.
If you have the patience, get familiar with waterstones, as you'll have more control over it.
Learn to use a stone. It doesn't take much practice to learn how to maintain a useable edge on a decent stone.
Anyone who says stones will get you a superior edge is full of it.

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’
Technical advice for using Work Sharp with Global knives
15 deg angle.
This is what I was looking for.
Don't overdo it, Globals sharpen fast.
Comparison with Work Sharp Precision Adjust as an alternative option
The only bad thing with one of those is that it will remove a lot more material.
https://knifesteelnerds.com/2019/04/08/does-sharpening-with-a-grinder-ruin-your-edge/
General discussion on knife sharpening techniques and learning curves
For me, once I upgraded to a shapton 1000 from a $20 dual grit stone, I felt an immediate improvement.
I'm still no bladesmith for sure, but I can do well enough to keep my knives sharp enough for home cookery and you probably can too with some practice.
It’s a bit of a set up, and storing takes up more space, but if you want something easy and relatively quick it’s an option to check out.
I have no intention of turning this into a hobby.
Regional availability issues for the MK2
I cannot seem to be able to find the Ken Onion Edition Knife & Tool Sharpener Mk.2 in New Zealand.
Discussion on knife material care and maintenance
It'll rust without frequent use or a light coat of some kind of oil.
Alternative recommendation of other sharpening devices
Spend $70 on a worksharp precision adjust, thatll get you sharp easy.
Regular honing and stropping as maintenance
Hone or strop frequently. It’s literally 30 seconds a month or so.
Assess need for ultra-sharp knives
Guided systems offer a similar performance and experience to free-hand, but much less thought.
Consider alternative sharpening methods
If you just want decently sharp and easy to set up, I always recommend.
For decently sharp paper-cutting edges in no time at all, the Work Sharp Ken Onion Mk2 is great.

Cautionary Callouts

Know the pitfalls before they catch you off guard.
Knife safety and handling anecdotes
Knife at my work that's halfway gone from sharpening
you aren't supposed to leave knives in the sink because someone coming by to wash dishes can very easily cut themselves if they're unaware that a knife is there
Time is precious in a kitchen and that water can get murky as shit. Do not put knives in the sink.
we do not fill the sink with water until we are actually doing the dishes, in which point we already know what's in it, it's clearly visible.
Debate over coolant usage and effects in powered sharpening
Even with a water spray you will immediately ruin the steel at the apex if you don't take extreme care.
Keep the setting on low to medium, stick to light pressure, and take care to keep your passes quick and take your time between passes, and you'll be ok.
It doesn't take a lot of brain power to see you can go over 150c on a powered belt on the apex of a knife.
It's a well-known truism in sharpening that you will get the best results by finishing your edges with minimal pressure.

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