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Lansky Universal Sharpening System
Showing 1 of 24 conversations about:
Lansky Universal Sharpening System
wangofett
7
Feb 19, 2018
I bought a kit like this once and it was the biggest waste of money. It was the most awkward process, and it was not at all quick to swap sides of the knife. I have never had a problem just sharpening a knife on a regular stone or blocks - my current favorite is a cheap $12 block from Harbor Freight. No oil or water required, just sharpen. I can do anything from a small paring knife to a large chef's knife and get them all sharp enough to shave with. I'd love to get a good set of Spyderco ceramic bench stones, but it's really hard to argue with $12 that gets the job done.
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uko101
0
Feb 23, 2018
wangofettOil or water are meant to decrease the heat generated by the sharpening process. This is not necessary for ceramic stones, but afaik regular stones all need some kind of cooling if you don't want to risk damaging the heat treatment on your blade.
Also, the kind of stone depends on what you want to achieve. Even professionnals with 10 years experience admit that they are still improving their sharpening skills when it comes to maintaining an angle. If you want a perfect angle, you will either need a reliable system or to work your skill up for years. Also, if you want to reach "polish finish" on your blades and to get them shaving sharp, you will need more than an unique $12 stone of unknown grit. You will need a range of stones from 200 to 1000 grit, using a variety of materials from diamond to ceramic , then a couple strops for the finish.
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wwerner
35
Feb 23, 2018
uko101The Harbor Freight $12 hone has 4 blocks from I think 200? to 600 grit. I go from that to a straight steel, and that's plenty sharp enough to do things like cut tomatoes or shave the hair from your arm. I have an ultra-fine ceramic stone from Spyderco, which does a great job putting that mirror polish on the blade, but TBH I haven't noticed much benefit from doing that. My pocket knife is cheap enough that I don't worry about using it for pretty much anything, and I haven't really seen a difference in the length of times my kitchen knives stay sharp, or how well they cut vs. the 600 grit.
I'd be interested in seeing some kind of studies, though.
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