True Training Manual

1
ProSharp
Blade Sharpening
ProSharp Training Manual
Prepared by James Lewis

2
Table of contents
Introduction ..................................................................................................................................................................3
Chapter 1 - Kitchen knives .....................................................................................................................................4
1.1 Chef’s knife .....................................................................................................................................................5
1.1.1 Prepare the Chef’s Knife .......................................................................................................................5
1.1.2 Sharpen the Chef’s Knife ......................................................................................................................5
1.2 Butcher’s Knife ...............................................................................................................................................6
1.2.1 Prepare the Butcher’s Knife ..................................................................................................................6
1.2.2 Sharpen the Butcher’s Knife .................................................................................................................6
1.3 Paring Knife ....................................................................................................................................................7
1.3.1 Prepare the Paring Knife .......................................................................................................................7
1.3.2 Sharpen the Paring Knife ......................................................................................................................7
Chapter 2 - Hunting knives .....................................................................................................................................8
2.1 Bowie Knife .....................................................................................................................................................9
2.1.1 Prepare the Bowie Knife .......................................................................................................................9
2.1.2 Sharpen the Bowie Knife ......................................................................................................................9
2.2 Gut Hook .......................................................................................................................................................10
2.2.1 Prepare the Gut Hook..........................................................................................................................10
2.2.2 Sharpen the Gut Hook .........................................................................................................................10
2.3 Carving Knife ................................................................................................................................................11
2.3.1 Prepare the Carving Knife ..................................................................................................................11
2.3.2 Sharpen the Carving Knife ..................................................................................................................11
Chapter 3 - Fishing knives....................................................................................................................................12
3.1 Filet Knife ......................................................................................................................................................13
3.1.1 Prepare the Filet Knife .........................................................................................................................13
3.1.2 Sharpen the Filet Knife ........................................................................................................................13
3.2 Fish Cutter ....................................................................................................................................................14
3.2.1 Prepare the Fish Cutter .......................................................................................................................14
3.2.2 Sharpen the Fish Cutter ......................................................................................................................14
3.3 Fish Cleaver .................................................................................................................................................15
3.3.1 Prepare the Fish Cleaver ....................................................................................................................15
3.3.2 Sharpen the Fish Cleaver ...................................................................................................................15
Conclusion .................................................................................................................................................................16
Index ...........................................................................................................................................................................17
3
Introduction
This is a training manual designated for ProSharp employees and is meant to be used
with the Work Sharp Mk. 2, but most steps can be translated to other belt grinders. All Pro Sharp
employees have a working knowledge of the Work Sharp Mk 2. You will need a paper towel roll
to complete the job.
As you read this manual, remember that all knives are different. If you are having to
sharpen a butcher’s knife, that does not mean that you can follow these instructions to the letter,
some small adjustments may be needed to accommodate the needs of your butcher’s knife. One
such example is that the knives that this manual will be demonstrating are in good condition and
of decent sharpness, not much work will need to be done to the knife. If you are working on a
highly damaged or dull knife you may need to spend significantly more time on the knife than
described in the manual.
After reading and understanding this manual, you will find that the ways to sharpen the
blades can be used on blades of similar sizes and shapes, but the angle you lift them as you pull
will be different because all blades are different.
Working with blades and spinning objects is always dangerous. You run the risk of
harming yourself or those around you. The Work Sharp Mk 2 throws sparks when used on
certain types of metals. These sparks are very hot and can cause fires if no precautions are taken
to minimize this risk. Precautions that can be taken include: not leaving gasoline open nearby,
keeping paper away, spray water around your workstation.
4
ProSharp
Chapter 1 - Kitchen knives
Blade Sharpening
In this chapter we will be going over three knives: Chef’s knife (Figure 1.1), butcher’s
knife (Figure 1.2), and paring knife (Figure 1.3). These knives are common knives found in most
kitchens and the knives most commonly brought in for sharpening.
Figure 1.1 Chef’s Knife
Figure 1.2 Butcher’s Knife
Figure 1.3 Paring Knife

Warning: Knives are very sharp. Note: In sub-chapter 1.1.2, 5
If you are not careful you can hurt steps 6-10 must be completed
yourself or those around you. as one step or too much
material will be removed.
Note: The speed ratio that is
used to pull the blade back is:
1 inch = 1 second
1.1 Chef’s knife

1.1.1 Prepare the Chef’s Knife
1. Take a paper towel from the paper towel roll.
2. Soak the paper towel in water. Figure 1.4 Cleaning the
3. Gently squeeze the paper towel until barely damp. chef’s knife
4. Take the chef’s knife in your left hand.
5. Wrap the paper towel around the spine1 of the
chef’s knife in your right hand. (Figure 1.4)
6. Pull the handle2 away from your right hand to wipe
the blade clean.
1.1.2 Sharpen the Chef’s Knife

1. Take the chef’s knife to where you have your Figure 1.5 Work sharp
Work Sharp Mk 2 set-up. on pocket setting
2. Insert the red 80-grit3 sander belt on the track.
3. Look at the back and see if your angle is set to the
kitchen setting. (Figure 1.5)
4. Flip the handle up to the kitchen setting. (Figure 1.6)
5. Place the end of the chef’s knife closest to the handle.
on the end of the belt on the right side. (Figure 1.7)
6. Squeeze the trigger.
7. Pull the blade to the handle of the blade away from the belt Figure 1.6 Flipping the
8. Stop pulling the handle when the tip of the blade is in setting to kitchen
the center of the belt.
9. let go of the trigger when you complete step 8.
10. Lift the blade away from the belt.
11. Repeat steps 6-10 for four more times on the right side.
12. Move the blade to the left groove of your Work Sharp.
13. Place the end of the chef’s knife closest to the handle.
on the end of the belt on the left side. (Figure 1.8)
14. Repeat steps 6-9 for the left side. Figure 1.7 The correct
15. Remove the 80-grit belt and set it aside. position for the chef’s
16. Insert the purple 120-grit belt sander belt onto the track. knife (right)
17. Repeat steps 6-13 using the 120-grit belt.
18. Set aside the chef’s knife so it cannot get damaged
before returning it to the employee.
1
The spine of a blade is the thick end, opposite of the blade.
2
The handle is where you place your hand to hold and use the blade. Figure 1.8 The correct
3
Grit refers to the coarseness of the belt. (Green 60, red 80, purple 120) position for the chef’s
knife (left)
6
Warning: Knives are very sharp. Note: In sub-chapter 1.2.2,

1 inch = 1 second
1.2 Butcher’s Knife

1.2.1 Prepare the Butcher’s Knife
Figure 1.9 Cleaning the
1. Take a paper towel from the paper towel roll. butcher’s knife
2. Soak the paper towel in water.
3. Gently squeeze the paper towel until barely damp.
4. Take the butcher’s knife in your left hand.
5. Wrap the paper towel around the spine of the
butcher’s knife with your left hand. (Figure 1.9)
6. Pull the handle away from your right hand to wipe
the blade clean.
Figure 1.10 Work sharp
1.2.2 Sharpen the Butcher’s Knife on pocket setting
1. Take the butcher’s knife to where you have your
Work Sharp Mk 2 set-up.
2. Insert the red 80-grit sander belt on the track.
5. Place the end of the butcher’s knife closest to the handle.
on the end of the belt on the right side. (Figure 1.12) Figure 1.11 Flipping the
6. Squeeze the trigger. setting to kitchen
7. Pull the blade to the handle of the blade away from the belt
8. slowly lift the blade to keep the edge level on the belt
9. Stop pulling the handle when the tip of the blade is in
Figure 1.12 The correct
14. Place the end of the butcher’s knife closest to the handle. position for the butcher’s
on the end of the belt on the left side. (Figure 1.13) knife (right)
15. Repeat steps 6-9 for the left side.
16. Remove the 80-grit belt and set it aside.
17. Insert the purple 120-grit belt sander belt onto the track.
19. Set the butcher’s knife aside so that it cannot get damaged
Before returning it to the employee.
position for the butcher’s
knife (left)
7

1 inch = 1 second
1.3 Paring Knife Figure 1.14 Cleaning the

1.3.1 Prepare the Paring Knife Paring knife
4. Take your Paring knife in your left hand.
paring knife with the thumb and pointer finger of
your right hand. (Figure 1.14)
6. Pull the handle away from your right hand to wipe Figure 1.15 Work sharp
the blade clean. on pocket setting
1.3.2 Sharpen the Paring Knife

1. Take the Paring knife to where you have your
2. Insert the 80-grit sander belt on the track.
4. Flip the handle up to the kitchen setting. (Figure 1.16) Figure 1.16 Flipping the
5. Place the end of the Paring knife closest to the handle. setting to kitchen
11. Lift the blade from the belt. Figure 1.17 The correct
12. Repeat steps 6-8 for four more times on the right side. position for the paring
13. Move the blade to the left groove of your Work Sharp. knife (right)
14. Place the end of the Paring knife closest to the handle.
17. Insert 120-grit belt sander belt onto the track.
19. Set the Paring knife aside so that it cannot get damaged Figure 1.18 The correct
Before returning it to the employee. position for the paring
knife (left)
8
ProSharp
Chapter 2 - Hunting knives
Blade Sharpening
This chapter will include three hunting knives that are frequently brought in for
sharpening: Bowie knife (Figure 2.1), gut hook (Figure 2.2), and carving knife (Figure 2.3). the
process of sharpening these knives is similar to the kitchen knives but the pocket setting is used.
Figure 2.1 Bowie Knife
Figure 2.2 Gut Hook
Figure 2.3 Carving Knife

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1 inch = 1 second
2.1 Bowie Knife

2.1.1 Prepare the Bowie Knife
1. Take a paper towel from the paper towel roll. bowie knife
4. Take the bowie knife in your left hand.
bowie knife with your right hand. (Figure 2.4)
the blade clean.
2.1.2 Sharpen the Bowie Knife on kitchen setting
1. Take the bowie knife to where you have your
4. Push the handle down to the pocket setting. (Figure 2.6)
5. Place the end of the bowie knife closest to the handle.
on the end of the belt on the right side. (Figure 2.7) Figure 2.6 Pushing the
6. Squeeze the trigger. setting down to pocket
7. Pull the blade to the handle of the blade away from the belt setting
8. slowly lift the blade about 2 inches from the tip to keep
the edge level on the belt.
13. Move the blade to the left groove of your Work Sharp. Figure 2.7 The correct
14. Place the end of the bowie knife closest to the handle. position for the bowie
on the end of the belt on the left side. (Figure 2.8) knife (right)
19. Set the bowie knife aside so that it cannot get damaged
position for the bowie
knife (left)
10
Warning: Knives are very sharp.

If you are not careful you can hurt
yourself or those around you.
2.2 Gut Hook

2.2.1 Prepare the Gut Hook
1. Take a paper towel from the paper towel roll. gut hook knife
4. Take the gut hook in your left hand.
gut hook with your right hand. (Figure 2.9)
the blade clean.
Figure 2.10 Taking off
2.2.2 Sharpen the Gut Hook the angle guide
1. Take the gut hook to where you have your
2. Insert the purple 120-grit sander belt on the track.
3. Place your pointer and middle finger on the bottom
of the angle guide and your thumb on the top of the
belt. (Figure 2.10)
4. Pull with your fingers and push with your thumb to
take off the angle guide. (Figure 2.11) Figure 2.11 The angle
5. Place the inside of the gut hook on the belt so that it wraps guide is removed
around the belt with the spine facing the front. (Figure 2.12)
7. Hold the trigger for 5 seconds.
8. let go of the trigger.
10. Place the inside of the gut hook on the belt so that it wraps
around the belt with the spine facing the back. (Figure 2.13)
11. Squeeze the trigger. Figure 2.12 The gut
12. Hold the trigger for 5 seconds. hook is on the left side
13. let go of the trigger.
15. Set the gut hook aside so that it cannot get damaged
before returning it to the employee.
Figure 2.13 The gut

hook is on the right side
11

1 inch = 1 second
2.3 Carving Knife Figure 2.14 Cleaning the

carving knife
2.3.1 Prepare the Carving Knife
4. Take the carving knife in your right hand.
carving knife with your left hand. (Figure 2.14)
the blade clean. on kitchen setting
2.3.2 Sharpen the Carving Knife

1. Take the carving knife to where you have your
4. Push the handle down to the pocket setting. (Figure 2.16) Figure 2.16 Pushing the
5. Place the end of the carving knife closest to the handle setting down to pocket
on the end of the belt on the right side. (Figure 2.17) setting
12. Repeat steps 6-8 for four more times on the right side. position for the carving
13. Move the blade to the left groove of your Work Sharp. knife (right)
14. Place the end of the carving knife closest to the handle.
19. Set the carving knife aside so that it cannot get damaged
Before returning it to the employee. position for the carving
knife (left)
12
ProSharp
Chapter 3 - Fishing knives
Blade Sharpening
This chapter will include the three most common fishing knives brought in for
sharpening. These three knives are the filet knife (Figure 3.1), the fish cutter (Figure 3.2), and the
fish cleaver (Figure 3.3).
Figure 3.1 Filet Knife
Figure 3.2 Fish Cutter
Figure 3.3 Fish Cleaver

13
Warning: Knives are very sharp.

If you are not careful you can hurt
yourself or those around you. Note: In sub-chapter 1.2.2,
steps 6-10 must be completed
as one step or too much
used to pull the blade back is: material will be removed.
1 inch = 1 second
3.1 Filet Knife Figure 1.9 Cleaning the

3.1.1 Prepare the Filet Knife filet knife
4. Take the filet knife in your left hand.
filet knife with your left hand. (Figure 1.9)
the blade clean. Figure 1.10 Work sharp
on pocket setting
3.1.2 Sharpen the Filet Knife

1. Take the Filet Knife to where you have your
5. Place the end of the Filet Knife closest to the handle. Figure 1.11 Flipping the
setting to kitchen
12. Repeat steps 6-8 for four more times on the right side. Figure 1.12 The correct
position for the filet knife
(right)
14. Place the end of the Filet Knife closest to the handle.
19. Set the Filet Knife aside so that it cannot get damaged
Before returning it to the employee. Figure 1.13 The correct
position for the filet knife
(left)
14

1 inch = 1 second
3.2 Fish Cutter

3.2.1 Prepare the Fish Cutter fish cutter
4. Take the fish cutter in your left hand.
fish cutter with your left hand. (Figure 1.9)
the blade clean. Figure 1.10 Work sharp
on pocket setting
3.2.2 Sharpen the Fish Cutter
1. Take the fish cutter to where you have your
5. Place the end of the fish cutter closest to the handle. Figure 1.11 Flipping the
on the end of the belt on the right side. (Figure 1.12) setting to kitchen
12. Repeat steps 6-8 for four more times on the right side. Figure 1.12 The correct
13. Move the blade to the left groove of your Work Sharp. position for the fish
14. Place the end of the fish cutter closest to the handle. cutter (right)
19. Set the fish cutter aside so that it cannot get damaged
Before returning it to the employee. Figure 1.13 The correct
position for the fish
cutter (left)
15

1 inch = 1 second
3.3 Fish Cleaver

3.3.1 Prepare the Fish Cleaver
1. Take a paper towel from the paper towel roll. fish cleaver
4. Take the fish cleaver in your left hand.
fish cleaver with your left hand. (Figure 1.9)
the blade clean.
3.3.2 Sharpen the Fish Cleaver on pocket setting
1. Take the fish cleaver to where you have your
5. Place the end of the fish cleaver closest to the handle.
on the end of the belt on the right side. (Figure 1.12) Figure 1.11 Flipping the
6. Squeeze the trigger. setting to kitchen
14. Place the end of the fish cleaver closest to the handle. position for the fish
on the end of the belt on the left side. (Figure 1.13) cleaver (right)
19. Set the fish cleaver aside so that it cannot get damaged
position for the fish
cleaver (left)
16
Conclusion
Now that you have read this manual, keep in mind that there are hundreds of types of
blades and hardnesss. Since each blade is unique, every process used to sharpen the blade cannot
be done the same way. Every blade needs a few tweaks of the angle you use. This manual is
intended for Pro Sharp employees but can be used my anyone with a Work Sharp Mk. 2.
17
Index
B
K
belt, 3, 5, 6, 7, 9, 10, 11, 13, 14, 15
blade, 5, 6, 7, 9, 10, 11, 13, 14, 15 knife, 3, 5, 6, 7, 9, 10, 11, 13, 14, 15
blades, 3 knives, 3, 4, 8, 12
Bowie Knife, 2, 9
butcher’s knife, 3, 6, 9, 11, 13, 14, 15 P
Butcher’s Knife, 6, 11, 13, 14, 15 Paring knife, 7
Paring Knife, 2, 7
C ProSharp, 3
carving knife, 11
Carving Knife, 2 S
Chef’s knife, 2 sander belt, 5, 6, 7, 9, 11, 13, 14, 15
sharpen, 3
F Sharpen, 5, 6, 7, 9, 10, 11, 13, 14, 15
Filet Knife, 2, 13 spine, 5, 6, 7, 9, 10, 11, 13, 14, 15
Fish Cleaver, 2
Fish Cutter, 2 T
trigger, 5, 6, 7, 9, 10, 11, 13, 14, 15
G
grit, 5, 6, 7, 9, 11, 13, 14, 15 W
Gut Hook, 2, 10 Work Sharp Mk. 2, 3
I
Introduction, 3

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ProSharp Training Manual

Prepared by James Lewis

Figure 1.1 Chef’s Knife

Figure 1.2 Butcher’s Knife

Figure 1.3 Paring Knife

1.1 Chef’s knife

1.1.2 Sharpen the Chef’s Knife

Warning: Knives are very sharp. Note: In sub-chapter 1.2.2,

1.2 Butcher’s Knife

Warning: Knives are very sharp. Note: In sub-chapter 1.3.2,

1.3 Paring Knife Figure 1.14 Cleaning the

1.3.2 Sharpen the Paring Knife

Figure 2.1 Bowie Knife

Figure 2.2 Gut Hook

Figure 2.3 Carving Knife

Warning: Knives are very sharp. Note: In sub-chapter 2.1.2,

2.1 Bowie Knife

Warning: Knives are very sharp.

2.2 Gut Hook

Figure 2.13 The gut

Warning: Knives are very sharp. Note: In sub-chapter 3.3.2,

2.3 Carving Knife Figure 2.14 Cleaning the

2.3.2 Sharpen the Carving Knife

Figure 3.1 Filet Knife

Figure 3.2 Fish Cutter

Figure 3.3 Fish Cleaver

Warning: Knives are very sharp.

3.1 Filet Knife Figure 1.9 Cleaning the

3.1.2 Sharpen the Filet Knife

Warning: Knives are very sharp. Note: In sub-chapter 1.2.2,

3.2 Fish Cutter

Warning: Knives are very sharp. Note: In sub-chapter 1.2.2,

3.3 Fish Cleaver

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