Lansky Sharpening System Instructions
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- Опубликовано: 18 май 2024
- Today we use the Lansky Sharpening System to make the Kershaw Brawler sharp again.
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Thank you for teaching a lady how to do it right.
Thanks for your method and efficiency. Good for speeding up the 10 strokes!
Thank you, I have a Lansky ,but, haven't used one in years. My dad taught me to sharpen using a screw driver as a steel. I put a leather circle at the base of the blade for safety. His rationale was that metal is essentially a liquid, a very slow moving liquid and , so it could be shaped as opposed to ground as long as the blade was fairly sharp. His knife was so sharp I was wary of it. It stayed at least scalpel sharp. Forty years later the blade had not thinned or changed width.
I also knew the guy who sharpened his nice Buck every day until it looked like an ice pick. He called to complain. Buck asked him to send them the knife. They sent him a new one and asked him not to use their product anymore.
17 provides best cutting ability. 30 for durability .
props to you bro. you are one of the very few that uses this tool right. i've seen some use the stones to scrub the blade. short back and forth on the blade. big no no
Thanks for the time to show us this method. My blades appreciate your effort. Show the belly !!!
Just a pointer reset the knife position so you don't round the tanto point as it seems you've done. Then sharpen that edge separately. Thanks for the vid
Can you please elaborate on “resetting” the knife?
@@dylanmaxard5822 it means only sharpen the long edge, then after that edge is sharp you will want to reposition the knife in the clamp so that the front tanto edge of the knife is even with the clamp. That way you can sharpen both edges separately. A tanto blade shape is theoretically 2 separate edges.
Add the stropping hone for an even finer, sharper edge.
we want the belly vid!
10 x 5 sets , removing a lot of knife in the process
I tried this method and had pretty disappointing results- the blade wouldn't even catch on my fingernail. Next I tried just holding the Lansky stone in one hand at about 30 degrees, and sharpening free-handed. That worked much better, and I got a very sharp edge just free-handing instead of using the extra equipment included in the Lansky kit.
Am I doing something wrong? Am I not applying enough pressure when using the Lansky frame?
Why are you using the course stone, it looks like you don't need too unless you have a nick in your blade. ?
Interesting opinion on how to sharpen in general or use this system specifically. Quite different from company suggested method. How do you come by this process? And it certainly seems like an awful lot of metal is being removed unnecessarily? How long have you been using it and did you try following the instructions to see what results you got?
We don't read instructions, we're pros
Do we MUST use the oil BEFORE sharpening (in all cases) or only it is not necessary if stones are clean?
I use it while sharing way better
Should the OIL ALWAYS be applied to the stones BEFORE sharpening the knife? Thanks.
I do it after to help left the shavings/clean stone
I have a Rat 1 knife from Ontario Knife Center, and I've heard from the factory they put a 20 degree angle on the blade, but would it hurt if I sharpened it with a 30 degree angle, or is that considered "re-profiling" a blade? Isn't their more work involved in that, or does it matter?
Yeah you would need to use a very coarse diamond stone to reprofile that edge. 30 degrees is a little much for a pocket knife I’d stick to 17-22 degrees
@@BrandonGavin_EDC 17 to 22 degrees is for a filet or boning knife ! Pocket knife won’t hold that steep of an edge for long !
luv u
Is there any cleaning method that you would recommend for cleaning the stones?
Lansky says use oil and set the stones upright (on the plastic). If it’s too gunky for that, dawn soap and water. Wait until completely dry before sharpening again
......well that WAS an american tanto blade....good video overall :)
Why would they not include a stand with the sharpener?
Thanks!
How to make a tanto a drop point ! Lmao 😂
He doesn't understand or the instructions properly. Keeping the edge of the clamp 5/8 of an inch from the edge of the knife. I also don't understand how he thinks he can keep a tanto point on the knife without resetting the clamp to get the proper angle on the tip.
LOL, that's not how you sharpen a tanto
he's rounding off that tanto tip when he does that right? what's the point of buying a Tonto if your going to round it off?
@@valenteleanos4774 exactly. you sharpen a tanto as if it was 2 different blades
Alexander Georgiev thats what I was yelling at the screen lol oh well its his knife
@@AGWatchesAndGear he is gonna turn that Tanto into a drop point in about three more sharpenings like that. It will be the only Tanto with some belly on it.
@@BrandonGavin_EDC Abso friggin lutelly :)
Hope it was worth the effort.
If you’re not apexing both sides your knife won’t be nearly as sharp as it could be.
NPI
I tired the Lansky system and free hand sharpening with wet stones and, I have been far more successful with the wet stones then this.
This is faster and better for me
Super confused regarding your math. Seems arbitrary and nonsense.