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ravkesef
198
Jun 30, 2017
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OK guys, here it is from the horse's mouth: I phoned the Lansky company and spoke to one of their experts, and here is what he said: First, there is a bit of a learning curve to this. How steep, well, "that depends upon you." A few caveats: He did point out that unless you're particularly precise, this system could end up putting two separate edges on something like an 8" chef's knife, for example. He also pointed out that it's great on knives up to 5" in length, but if you don't know the original blade angle, you might well be putting a new angle on your blade, so he suggested phoning the knife company to learn the blade angle before you commence sharpening. The photo shows someone sharpening a knife while holding the apparatus in his hand. That can only be done by an expert. Lansky sells a device that you can clamp onto a table that will hold everything in place. Highly recommended.
Swiss Army knives use a particularly hard steel, so you'll have to work a bit harder on them. The good news is that Victorinox will sharpen any Swiss Army knife for free. All you need to do is send it in to their headquarters in Shelton, CT., along with a nominal sum for shipping, and they'll return the knife to you in its original condition, and that includes the other tools on the knife.
Also, the Lansky website has several other stones that can enhance the sharpening experience and give you some awesome results.
In short, it's a very good knife sharpener for what it does; you just need to know what it does. And by the way, I pulled the trigger on this model. I have some stones left over from a previous lifetime, but it's time to renew, and pick up some new stones as well.
Jun 30, 2017
Rebuswind
228
Oct 5, 2017
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ravkesefVictorinox...Hard steel? you are joking, right? I do free hand sharpening for about 10 years now... Victorinox use one of the softest steel...really easy to sharp and take polish really well. By sharpening, it feels like 420HC or Sandvik 12C27 m steel. The hardness is around 54-56; does not keep edge too well. Most knife i own is harder to sharpen than victorinox...
Seems like the so called 'experts' know little about sharpening and steel...
Oct 5, 2017
Mekratrig
5
Oct 7, 2017
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RebuswindIs there an online reference somewhere that explains what the varjous types of steel (420HC, 12C27, 14C28, D2, etc.) are?
Oct 7, 2017
Rebuswind
228
Oct 7, 2017
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MekratrigAll steel components is easy to find online by simply search on google. Victorinox does not indicate the steel they use. However, if you sharp or deal with enough steel, you can basically tall the hardness just by sharpen it. 400 series stainless steel use to be most common to use on blade, 440C was the best steel on a blade for a well due to the high carbon and stainless nature. 420HC is 420 high carbon which is a shitty steel unless it heat treated well, like buck 420HC. however, it will still be less than most high end steel, it will be soft. 12C27m or 14C28n are sandvik steel you can find the info on google easily, the difference between those two are meanly C,Cr and Mn. in an other word, 14c28n is harder, and more stainless than 12c27m D2 is a tool steel, not stainless at all...so it will rust on yo, but it is super tough and hard, it can keep a edge than every thing above and and take a beat like a boss. there are also other tool steel like O1, A2 etc.... You can learn more by simply search on line or even better, use them yourself... If you have a good understanding of chemistry, I will suggest you to search all the components of different steels, it will help you you to understand it better.
Oct 7, 2017
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