How to Sharpen Kitchen Knives
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- Опубликовано: 3 фев 2018
- In today's video I show you how I got a razor sharp edge on my old kitchen knives using the Lansky Controlled Angle Deluxe Diamond Sharpening System.
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I've got a number of kitchen knives that we've had for 15 years or so (a wedding present!) and I've never managed to keep them sharp. I've tried various sharpening systems with limited success.
Recent trawls of the internet led me to conclude that if I want to get a truly sharp edge on my knives, I had to do it with some sort of a controlled angle system. There are a massive array of manual and electric sharpening systems out there, but they receive mixed reviews when compared to the controlled angle systems.
I couldn't justify paying £199 or £269 for one of the Edge Pro systems, and so I decided that the Lansky Deluxe Diamond Sharpening system looked like a good compromise between quality and price.
I came across a company that seemed pretty knowledgeable www.knivesandtools.co.uk - and gave them a call to check that they agreed with me that it was worth the investment.
The guys at Knivesandtools were pretty clued up, and they suggested I also buy a strop - something I had never even heard of before their suggestion.
So here's the result - I hope you find it useful!
TODAY'S TOOL KIT *
UK
- Lansky Controlled Angle Deluxe Diamond Sharpening System geni.us/CY5uTfU (Amazon)
- Lansky Super C Clamp geni.us/O3h3VT (Amazon)
- Pocket Strop goo.gl/xxCuKf
- Skerper stropping compound red fine goo.gl/dTH1tj
- Skerper stropping compound grey course goo.gl/CsWQ8X
US
- Lansky Controlled Angle Deluxe Diamond Sharpening System geni.us/YuOmlB (Amazon)
- Lansky Super C Clamp geni.us/znYjf (Amazon)
- Pocket Strop goo.gl/a73pbg
- Skerper stropping compound red fine and grey coarse goo.gl/7KQ2db
* The Amazon links above are affiliate links. It doesn't cost you anything to click on them but I do earn a small commission if you do.
And here's the legal bit I have to state: As an Amazon Associate I earn from qualifying purchases.
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🛠Charlie DIYte Amazon Tool Store amzn.to/3fcLnY4 - all my tried, tested and much loved DIY tools. Help support me on Patreon -www.patreon.com/charlieDIYte (includes Discord access).
Very instructive video thank you. Your not stropping correctly though. I remember my grandad stripping his cutthroat razor on a strap he had hanging on the bathroom door. Long quick strokes flipping it over at the end of the away stroke.
Bidi
Bodia
L 8
good job
I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
I used to work in an industry that sold these and bought the diamond set about 15yrs ago. I have been sharpening knives for easily 60yrs. I have water stones, oil stones, diamond plates etc and this is BY FAR the best way. The big upside of this system is that you sharpen on the exact same angle every time and you can lightly touch up or go full bore so you are not taking any more steel off the blade than absolutely necessary. I have been cooking since 1962 and since 70 every day. I have probably $1000 in knives in my kitchen. My knives are wickedly sharp pretty much all the time. This is SOOOOOOO simple to use and if you follow the instructions you simply cannot mess it up. And its fast.
Wow, that's possibly the most comprehensive endorsement I've seen on here. Thanks. I also find a diamond hone used occasionally keeps the knife sharp reducing the need to get this kit out too often.
Too funny! I just purchased and used the Lansky system yesterday myself and I was amazed at the ease and quickness of sharpening my knives! Cheers mate!
I’ve had this system for two years and never took it out of the box! I chanced upon your video tonight, watched it and now I’m compelled to put it to work. Thanks for sharing!
I am 70 now and my dad gave me my first knife when I was 8. He showed me how to sharpen it and that was all the help got. I have used the Lansky for many years now and my chef knives are wicked sharp. My hunting knife boned out two does and would still remove hair. The joy if this is that if you use the same angle you are only taking off enough metal to reset the edge. Its fast and hard to mess up. Works like a hot damn. I got the diamond version and it is old but still works exceptionally well. I cook every day and have a half dozen knives for boning, carving or cutting and they all work so well.
I appreciate the real world feedback! I’m scared to keep buying knife sharpeners, and figure out things as I go by way of my pocketbook!
I've used the Lansky for years, it really is the best for controlling the angle. I like the mounts - haven't seen those before. You always learn something !! Give this system a try !!!
If I used the kitchen counter for a workbench, my wife would be the first user of the sharpened knife.
Considerate of her to wait that long. Not sure mine would lol
😂😂😂
@@michaelsorensen7567 pool pool l
Yeah. That and putting no less than four diamond stones abrasive side down on a sealed granite countertop. 😂
🤣🤣🤣👍
Just bought the same set today. Your video helped me confirm I am now doing it right. I don't think I was at first, thinking I needed to keep the rod positioned in one rounded corner or the other as I sharpened, rather than the way you did it and just went around the blade keeping the rod up in the notch for a consistent proper angle. My instructions say to keep holding device at an angle, like you had it, or level front to back. Thanks for the video. I bought a bottle of oil that I didn't need that I'll take back tomorrow.
I've had this Lansky system for many years, it's good!
Always rinse 'stones' in clean water after final wash, dab them dry, then leave out of the box overnight to fully dry, (yes they will rust)
Ease up on the pressure though Charlie,
Stroke it, don't grind it, (I had to turn the volume down & look away when you were doing that point)
As You said "let the diamonds do the work" ☺ (nice tip about warming the stropping board, I'll try that, Thanks ☺)
Another great video. Straight to the point and answered all the questions I had. I bought the kit and couldn't be happier. Your honest reviews have earned my confidence. Keep up the good work.
Thanks so much for that. Really chuffed you've found it as useful as I did. It's worth getting a good diamond hone too. That way you can quickly get the knife super sharp again, as and when it dulls, in between sharpening it with the Lansky kit. 👊
I've had the Lansky for a few years and it's terrific. One of the stones broke and they replaced it right away. Good outfit. Great tool
It's fantastic at restoring the factory edge on a damaged blade. Just wish it was a bit more versatile for longer knives.
John Gullotti .
@@CharlieDIYte FYI: you can't reprofile with the ceramic stones! I tried with the 80 grit ceramic stone for an hour. Nothing!
@@CharlieDIYte just tape a coat hanger to the end of the rod so it will reach to the end of your full size chef knife! I doubt it would work any worse than it already does!
@@easyki84 yes you can.
I just got one as a gift and thankfully tried it on a cheap knife! Can't wait to try this method on my kitchen knives. Oh and Lansky makes a stropping stone!
Tip, when you’re putting the knife into the clamp make sure the gap between the two half’s of the clamp is even. If it’s not even you’re not at 90 degrees and you’re angles will be off!
It's usually not tho. Blades are beveled and then edge is beveled even more. So if clamps are even its not truly 90° with the blade. If it's clamped the way he did with a triangle in the middle its truly 90° with the blades bevel
Thank you for this video. I have to get this system myself, including the clamp. I think this beat my 'old' way of using wet stone and more than 2 hours per knife..........
Charlie- First time on your sight and I wanted to say that you do an excellent job of explaining. I am happy for your success on RUclips.
Absolutely worth every cent I paid for the kit. I've been using mine for 20 years now and I can't even see wear on the stones. Literally takes me just minutes to transform a blade. Not once did I cut myself whilst using it.
I've had one of these kits for years. It works very well. I'm due to sit down and sharpen all the knives soon.
I've been looking at this system for some time and after watching this I will be getting a Lansky system. Thanks for the video.
You're welcome. Thanks for the comment!
Go for it, I bought one and our knives are now so sharp!
I've been using this system for about 20 years, it is absolutely fantastic.
I went to a farm sale, and bought an old sandstone whetting grindstone. Heavy and awkward to set up, but once set up, it is brilliant. Sharpens any blade, even axes, in seconds. It is over a hundren years old, and cost me 60 quid, but I don't regret buying it for one second.
You say whetting grindstone.
I the same as a grinding wheel?
What im calling a grinding wheel was about 25 or 30 inch diameter. It had a foot pedal and a seat. At the top of the wheel was a drizzle cup for water.
I ask because my grandad had one from his lumberjack days. It worked very well
I have had similar problems of using these modern tools for sharpening and found them useless over time.
For me, the best sharpening stone has always been the concrete path edge in the garden or the front doorstep. Sharpens knives in seconds. Alternatively, as someone else commented, the old fashioned whet stone with a dash of oil also sharpens knives in seconds. The system your using here is somewhat protracted.
@@Paul-su3qh Really. I use the same stones that I use for chisels and plane blades. I've also used a Tormek which is slow but gives a really smooth finish. In any event, if you practice a few times it's not that difficult. Holding a fixed angle is the issue and practice makes it fairly easy.
@@roccopantaloons9115.. Just bought a Tormek myself. I have only used it for chisels and irons so far, looking forward to sharpening a few knives.
I'm glad to see someone else say this about concrete!! I can get my knives sharper in just a couple of minutes using a good edge of a sidewalk or a stepping stone over any store bought knife sharpener.
Excellent vid Charlie. I just received my Lansky set. I also have limited success with at least 6 sharpening systems. I still wasn't getting "perfect" results with my new Lansky system . . . until I watched your video! I was setting it up improperly and using the wrong sliding motion. Your results are now achievable. THANKS for taking the time to make this video.
You're very welcome - thanks for letting me know. Maybe use the oil though too, I didn't because I find honing oils quite messy but as the manufacturer recommendeds it, we should probably use it. 👍 Also get a decent diamond hone so that you can quickly resharpen the knife every now and then rather than having to get the kit out each time.
You’ve done a fantastic job on using this product right out of the box. I’ve use the system for over 30 years. You might tell the users. You’ll only need to use the fine diamonds to touch it up from time to time.Thank you for showing the leather stropping I’ve never used it. But I will get one to try.
Great job on demonstrating this product it’s one of the best I’ve ever used.
Thanks Bill, I appreciate that, and yes I'll pass that on 👍. Out of interest do you use the honing oil, as I attracted some criticism for not using it. Yes the strop is a key step at the end, I feel, to get the knife really sharp.
Charlie 👍 on the Lansky introduction, bravo, and well done young man. I’ve used the conventional and diamond types, and depending on the type Knife is the determining factor. Stropping is a must, for the finishing touch. I’ll even sharpen an Axe and Strop it, and I’m able to achieve the same sharp edge on my axes as kitchen cutlery. Good show young man,,,
God Speed, and God Bless,,,,,
Semper Fi,,,
Great penitration and presentation of this system. I’ve seen other systems but they all work similar to this one. A strop is a useful accessory. They will keep tour knifes well taken care of.
what is a tour knife...do you take that away with you when you do shows?
I've tried a lot of the same knife sharpeners you have. I really like that system! Thanks for pointing out why this one is more convenient. Like only having to flip the blade over rather than taking it out of the clamp and repositioning it. I did finally find a way that works for me though.
One tiny constructive criticism though. When stropping you want to drag the knife edge down the strop long ways. Push the knife away from you. Starting at the heel of the knife, pushing while going out to the tip/toe of the blade. All in one fluid movement. It can take some practice. Go slowly at first if you have to. And count the number of times you sharpen and strop on the first side that you start on. Then flip the blade over and sharpen or strop the same number of times on the second side. You want the two edges the be as even as possible. Never strop by dragging the blade short ways on the strop. You'll just end up cutting the leather of your strop, ruining it and dulling the blade again. Practice makes perfect!!
I was a Barber and used to sharpen my straight razor myself. A lot of other Barbers would buy disposable blades to shave with. It looked like a straight razor except the actual blade was a long razor that slipped inside a groove in what would be the spine of the blade.
I now use a grinding bit on my Dremel and then the buffing pad with compound on it to sharpen really bad knife blades. Then I strop. I'm really good at it too. I can cut news paper with the axe blade of my framing hammer. I just finished refurbishing and polishing it this week. It's so shiny I can apply lipstick in its mirror finish. I find sharpening and polishing knife blades and axes to be very relaxing rewarding. Nothing is more satisfying than pulling a knife out of the block and being able to butterfly a good thick pork chop or a nice filet mignon. Like a hot knife through butter. Lol!
Thanks for the video! You did a fabulous job. And you're cute too!
hey Dawn, my grandmother was a Woodworth, do you happen to know your lineage in America? My gram and her mother were both born in Washington D.C.
I have used the Lansky system for about 25 years and it is the only thing I use to sharpen all my knives. I like Pilot McBride's idea of using another clamp on longer knives. I started off with the stones and the course ones have developed a curve like you showed in your video. About three years ago I bought the coarse, medium and fine diamond stones and I have really enjoyed using them. I have never tried stropping but I will give that a shot. I will also get the extra coarse diamond stone.
The only thing you don't mention is looking for the little break over bead that forms on the opposite side of the side you're sharpening. This forms when your stone reaches the edge of your blade and actually rolls over a little bit of the blade. You safely can feel this bead by placing your fingers at 90 deg to the blade close to the haft of the blade and pulling them across the edge of the blade and away from the knife. When I feel the slightest formation of the bead over the full length of my knife, I know it's time to move to the next stone.
My knives aren't top quality and so when I sharpen them at 20 deg, they tend to lose their edge rather quickly so I do all mine at 25.
Also, something a friend showed me was to sharpen a knife partially at 17 deg and then finish it off at 25. This give it a double bevel and looks really cool.
Thanks for doing this video. I hope many people will buy the Lansky system and learn to use it!
Hi Tim, thanks for taking the time to write that. All makes sense and the secondary bevel (like you'd do with a chisel or plane) makes resharpening a lot quicker, I guess, and the blade more durable 🤔
I have 2 sets of the Lansky kits. With base mounts included attached steel work bench. All my knives from hunting, fishing, kitchen and general purpose are all super razor sharp. Lansky sharpening system is easy to use, works super well. Great value for money. Oh don't forget.... use the honing oil provided, helps the hones work better.
You have impressed me. You are such a novice and, because of this, you relate well with your viewers! A jewel in the crown!
I got one of these years ago. I have $1000 worth of chef knives in my kitchen and Lansky does a quick bang up job. The best part is using it the next time it only dresses the edge in the same place so removal of blade is minimal. Wicked sharp. FYI a steel is NOT to sharpen but straighten the curl that makes a sharp edge duller. The mount is essential and should be part of the kit but would likely make it too expensive. I have water stones, whet stones, diamond stones but this is my go to sharpening system for my expensive Sabatier and Henkel kitchen knives as well as my expensive Cold Steel hunting knives. Im 70 now and this is the BEST sharpening system I have ever used.
Yes, the Lansky 5 Stone Pro System is a great investment to sharpen your knifes, been using mine since 1987. But mine are made out of 5 different stones. Great job.
He has the diamond stone set which comes with for stones. U got the deluxe with 5stones. (Just not diamond). Diamond stones are needed for extremly hard steels (not kitchen knifes etc)
Thank you!
For so long I have struggled to maintain the right angle in freehand sharpening with mediocre success. This looks to me like the system I've been seeking.
I take duct tape and cut it lengthwise into five strips, each wider than the last. Ithen wpap them over the spine from narrowest forward. I then lightly use the thickens spine as a guide and end up with 14- 20 Degree. . you don't need machinery Also for my razor I use only ?three strips
Thanks, Charlie! Subscribed. I saw another of your "sharpening" videos where you demonstrated two sharpening tools (Diamond Sharpener - with groove, and Diamond Pocket Sharpener) from Axminster. I have them both in the drawer. Sort of wish I'd seen this video first, but those little diamond tools from Axminster will always have a place... quick touch ups on blades, hooks, points, serrated edges, etc. I have been thinking about the Lansky system for some months now and I think you sold me on it. Thanks for the videos!
Thanks so much! I just bought the system on Amazon! My blades will be ready for that Thanksgiving turkey!
Found this strangely satisfying to watch. I can’t cook & I don’t own a knife set but I still watched the full thing 😂
Strange alright don't cook don't have knives! I'll say no more.
Me too tho I do cook. Funny how some vids grab your attention. I watched one on how to rake leaves efficiently - and my back yard is paved! ruclips.net/video/XnkktN3FvAg/видео.html
If it didn't make you want to run out and buy a set of old, dull kitchen knives and the Lansky kit, then you're no MAN at all. It should have flung a craving on you to buy it and try it. Give me your MAN CARD, right now!🇺🇸
Edward L Tapper Sorry... I have that thing called a wife. I’ll leave the cooking for her (and you) 🇨🇦
@@JamesGoldenboy Sorry, didn't mean to hurt you feeling. My wife and I both cook. I was on my own at 17 years of age. I knew how to cook, clean, sew, wash laundry, change a car/truck tire, charge and/or replace a car/truck battery, replace an alternator, change spark plugs, spark plugs wires, distributor cap and points. Then by around age 20, I was mastering the outdoor barbeque grill and a wood smoker for smoking meats. I eventually learned how to do plumbing, electrical, drywall, roofing and framing while working for a general building contractor. Spent 6 years in the US Army as a mechanic and 13 years as an Over-the-road Trucker, covering 48 States and 7 Canadian Provinces. Now, at age 51, I'm a pretty well-rounded man. I'm sorry your lacking manly skills.
I've used Lansky Knife sharpening system for years and have always used the honing oil. It is the best system ever.
When I finish sanded wood projects I noticed as I progressed through the different grits that the resistance started out higher and gradually got much easier. Even if I used a fresh piece it would remain easier. Upon changing to a finer grit it again had more resistance. My theory was after sanding awhile it had removed the coarser depressions so it could no longer fall into them and create the same resistance. I think that’s what happened with your coarse stone. It’s been my experience that coarse grits are less likely to load up prematurely. I just think the easier/lighter drag is an indicator it’s time to switch to a finer grit. Hope this smooths out the variables for a few issues. And also if you look down upon the edge of a blade with a light source in front of you and you see reflected light it’s dull and it needs sharpened. A sharp edge reflects no light to you. I might be stating the obvious for some but those who haven’t much experience might not have picked up on this yet.
You have to take pride sharpening a knife. It does take time but when you get that first razor sharp kitchen knife that you sharpened it is an accomplishment
I actually followed this method and it works perfectly, I tested the sharpness of the blade by shaving my wife's back!
I thought it was just me.
Good on ya, mate
That is not a good test as the hair on their back is really stiff. The hair on my wifes face is a lot finer.
Now if you can just teach her to walk backwards.
Tried to think of something clever to say but they’re all taken.
I've got this kit. It is great and so easy to learn. I sharpen all of my blades with it.
I have one of these sharpening systems and mine works great as well.
I have been using Lansky for years, started when in the Navy and still have one. This is the best and easiest to use. I use it without a clamp and have had no issues.
I hit a 2nd hand store and bought a thick wooden cutting board and mounted the Lansky to that, works well. The wide drip catch around the board is perfect for holding small files etc.
I just use a vise bench. Works great for me
I use a piece of wood about an inch wide and 6-12" long with the different sand papers that you like,usually Emery paper for final.works great and is very cheap.you can do more but not really needed for most people
A very good simple demonstration very well done. The strapping that you did at the end the making of the board all that I was very impressed with stropping is crucial I believe into giving yourself that razor sharp edge I work in a shop and have access to grid stones of up to 8,000 stropping even at that fine make my knives surgically Sharp. A very good performance on your part
I've been using the Lansky system for 20+ years! I love it!
I 'knew" how to properly sharpen a knife but my hands would not let me be good at it. The Lansky Sharpener system is the best! I have used it to clean up poorly sharpened knives whether our kitchen cutlery, my pocket knife, my work knife, or hunting knives.
If you were going to set arbitrary angles to your knives, why wouldn't you just get an electric grinder with a vice, angle guide, and a few different sandpaper grits? Would've cost about the same, save a tonne of time, and the grinder could fix chips too unlike this.
I really enjoy your presentation skills. You were clear and logical.
Nice video! I purchased my first Lansky kit in 1984. Still using it with various upgrades including diamond stones, 1000 & 2000 grit ceramic stones, leather strop “stone”, etc.. I find a dry toothbrush works fine for cleaning the diamond stones. Never use oil.
with diamond plates. Of course Arkansas stones & Lansky’s original stones need oil. Ceramic stones should be used dry or with water. The most common stropping error is rolling the edge over. I’m motivated to make a stopping video. Watch for it on my channel in a week or so. I seldom use the leather stop if I finish with the sapphire ceramic stone. Not that you shouldn’t. I just lazy…
Thanks for posting this Charlie, when you got to the stropping it immediately brought back memories from many years ago when my woodwork teacher was teaching us how to sharpen standard wood chisels. After we had mastered the primary and secondary angles - he then showed us how to strop it on the palm of his hand! 😳😳👀 This was back in the sixties before elf and safety became an occupation.😂 Anyway we all survived, I still do it - but would not attempt with a kitchen knife.😂
Thanks Norman. Yes, a couple of carpenters I work with still do that with their chisels!! The same technique probably works well with a piece of leather, rather than your hand! Thinking about it, it would have been a whole lot easier if I had bought one of these goo.gl/vf66pZ!
Charlie DIYte Or one of these www.ebay.co.uk/itm/Fashion-Straight-Razor-Wide-sharpening-Tool-Leather-Strop-for-Home-Barbers/282041064064?epid=870619175&hash=item41aaf51a80:g:K6QAAOSwWHBaQEGE
The bottom of a ceramic cup/mug or jeans are good too.
I bought a Landry knife sharpeners 30 years ago and love it still using it today
Likewise and 37 years for me.It takes time but only me use my knives...
Well done. Thank you for the lesson.
This really works, I’ve have one. I bought this sharpening kit 8 years ago and I use it on every knife I own especially on my hunting knives. I bought two more kits for my sons, and they said it was the best thing I ever gave them. 😃
I agree. The best kit out there in terms of value for money, where you want to restore the factory edge to your knives. It's not perfect - the clamp isn't great and having to reclamp it for longer knives, but still.
Awesome video, I've also struggled with multiple stones and systems. Resorted back to my Boy Scout days and a Washita Stone with honing oil. The Lansky kit and the strapping finish is the perfect solution. I'm ordering today!
Ditto. My scouting days are as far as knife sharpening has taken me!
I watched this video while sharpening my beloved kitchen knife on a two-sided water stone. I them got it to the superfine grit using a piece of fine sandpaper, then stropped it with my leather belt. All told it maybe cost me no more than 30 dollars for a permanent setup that will last forever and ever (except the sandpaper, a sheet of which will last a year.)
Nice work. I've got to say, I've found a super easy method recently - using the diamond file on my Leatherman multi tool and then the back of my belt. Takes less than a minute to quickly get my knives sharp again. The Lansky is a great system for restoring the factory edge though, then you can keep them sharp whichever way you choose.
@@CharlieDIYte the victorinox is much better than the leatherman any day of the week. I used to have one but someone who wanted it far more than I broke into my car and stole it. Now I am on a disability pension and could never afford to get another one without taking a hit somewhere else in my life so I settled for a leatherman...:(
Hands down the Lansky Diamond kit is freaking awesome ! I’ve used my for literally years now and I’ve never had a stand /clamp so totally up to you ! As long as your guide rods are level to stone as mentioned then you are golden ! Incorporate a tiny bit of water and keep stones clean then you’ll be rockin crazy sharp knives ! Be careful !
Cheers Rob. Yes for the money it's the best kit out there. A lot of people said I should have used the oil but my experience with lapping oil with my diamond stone for sharpening chisels etc is it's messy stuff so using water seemed like the best idea. 👍
I don’t even know why they put the bottle of oil in the Diamond kit ! If memory serves me it seems like the instructions said to not use oil on diamond stones ! I use water a touch of dishsoap and a toothbrush to clean my stones and have had excellent results !
Got the same kit for Christmas back in 1988, yup, 1988. Lost it in the Navy mid-90's and bought another sometime in the early 2000's. I only use it on my high end knives 2-3 times a year to keep the right edge and then use a cheap sharpener in-between.
I have one of those and I do one complete stroke 20 times one side and reverse it on the other side then switch to the medium and so on to the fine. Razor sharp
I put masking tape between the clamp and knife to eliminate blade movement
I coat the entire blade in masking tape so any slips don't result in a scratch in the side of it. I also bought the leather strope for the Lanksy system. Now, not only are my knives razor sharp, they're also at a mirror polish... So satisfying, every time i go to use them i can't help but check out the polished edge 😊😊😊
As someone who’s only sharpened a knife crudely. This was a great tutorial. No muss or fuss with this kit- Simple!
Thanks Jeff. 👊
A clear, concise instructional with no technobabble. What a great video! Well done.
I have never been able to sharpen knives for want of trying. Once I bought the Lansky system last year that all changed. They are so easy to use. You need the diamond hones to sharpen ceramic blade knives.
Thanks Andrew, I appreciate that. It's a great system, isn't it. Get a diamond hone you can - you can use that every now and then to keep them sharp without having to get the whole kit out. I should probably have used the oil in hindsight but it's so much easier without.
Great video. I too have been using this system and find it so easy to get razor sharp knifes. I do recommend adding to your arsenal the Ultra Fine Hone (yellow1000grit) followed by the Super Sapphire Hone (blue 2000grit). Really makes it scary sharp.
There is also the Leather Stropping Hone but you have this part covered already....
From What I have read, the honing oil is actually used for cleaning the two hones I mentioned above and not for using while honing the blade.. Honing the blade is done dry.
Apparently a couple of drops of oil rubbed into the hone lifts the metal particles out of the hone surface....
Also wedging your left fore finger, as you're right handed, behind the clamp keeps the guide rod steadier. More consistent strokes. But makes your finger black...lol. So I use some scrap leather wrapped around my finder as a large plaster for the guide rod to run against....
Hi mate, thanks so much for such a long comprehensive comment - really appreciate that! Great info and I'll definitely add those stones to my arsenal. Also tempted with the leather stropping hone as it's got to be more consistent than stropping by hand, hasn't it? Thanks also for solving the mystery about the oil! Cheers, Charlie
Wasted - agen the oil is not for cleaning the stones, it's for the other kits that don't have the diamond stones and since lansky puts it in those kits they also put in the diamond stone kits at the factory, this is what lansky has said about it. Cleaning of the stones should just be done with warm soapy water because oil will clog the diamond stones
@@shnozzsauges Wouldn't the soap and water in conjunction with the toothbrush remove the oil & shavings?
@@shnozzsauges- The idea of using oil keeps the stones from getting clogged, even diamond stones, though oil has to be applied frequently.
i have a collection of sharpeners from a fairly expensive electric which does a decent job to some manual ones that are almost useless. however i have this small handheld device with 2 bits of carbide that you simply draw along the blade 3 or 4 times and it works quite well in a pinch. my dad would always sharpen with a couple of worn stones and some spit or a bit of oil and would always get them razor sharp. i never had real good luck with that. i will check out your device. thnx, steve
You can't go wrong with the Lansky. I prefer the coarse diamond for initially shaping the edge, then the alumina stones (WITH oil) to put a good edge on. Follow with two-stage Crock Sticks and a good steel, and you'll have a razor's edge.
You can get an edge with carbide like that but it will never actually sharpen the edge. Sharpening stones cut saw tooth shapes into the blade. A carbine like your talking about will cut all the teeth off leaving it dull.
a few years ago i made a strop using pine plank about the same thickness as the one in the video. the wood ended up cupping, meaning that the center is now the low point(longitudinally), and doesn't make great contact with the knives...just something to consider to those who plan to make a strop. wood is not always very stable! and the leather can pull on the wood as it contracts some time after adhering the two surfaces. i suggest either thicker wood(like a length of 4x4" post or laminated strips), or a different material(MDF, granite countertop scrap, aluminum rail, etc).
great video! i'm no expert but i was a bit shocked at how much compound you used on the strop. maybe i need to use more, i dunno. lol
I get the same result using my 4 sided Diamond Honing Block I bought at Harbor Freight for about $12.00.
Yes you have to train yourself to hold your knife at the proper angle. My knives and bayonets are hair popping sharp.
The reason I bought the Lansky kit was my lack of experience and confidence using a plain honing stone and fear of not keeping the proper angle on the blade. This kit makes for an easy process of maintaining the degree of angle consistent. I've used this kit for a number of years and highly recommend it for anyone lacking experience sharpening their knives.
You still recommend it?
@@keng3510 Yes, still do. Easy application and confidence I’m keeping the proper, consistent angle.
In watching several instructional videos for the Lansky system there seems to be an argument between the clamp being parallel or at an angle as you did it. There was the agreement to wrap the jaws in tape to prevent scratching the blade(s). Further, Lansky makes a strop that matches the other stones and fits in the box with the others. The rouge is up to you but the "green" was recommended to me.
I assume you are referring to the two halves of the clamp and that they are secured on the knife's blade with an even gap from top to bottom.. rather than forming a wedge-gap; that is important because you will sharpen the blade at the wrong angle. I agree about putting some tape or thin rubber between the jaws. Lastly, I prefer a larger strop for final honing
Thanks Charlie!! What a great presentation!!!! I immediately ordered a set from Amazon.it (I'm British, but have lived and worked in Italy for the last 30 years). You are also molto simpatico (you're a lovely bloke).
Aw, thanks Michael. I really appreciate that 👍
Very pro shot , ledgable informative,down the middle & centered . Trued & tried . it's a winner for anyone & everyone!!!!
I have used this system for 5 years now. Here are my two tips: tilt the unit towards you when sharpening. You will be able to keep it much more stable that way. The 2nd is to mark the sharp part of the blade with a Sharpie and you can watch exactly where the stone is removing steel. I sharpened my brother in laws pocket knife and he said it was too sharp!
sharpie. Great tip. I'll try it 😀
Quite a well-made video. In order to dispel all the rigmarole around the aura of sharpening, you have to understand the one basic fact: the cutting edge is simply two surfaces on an incline that meet at infinity (sorry, no epsilon on my keyboard). Where they meet is the famous razor's edge.I'm not a 100% convinced by your product, but it's quite satisfactory. The hundred quid mark is pretty dear, but there you go. With the strop, I recommend you use a little less honing paste. The colours are codes for the polishing trade. Red is for steel and brass, blue or grey is for aluminium, and white (not shown) is for ivory and sundry. I recommend you use only the red. Less quantity, and PULL strokes only. It's also better if you can cramp down the strop ; less "mucking around" and more "directed energy". The problem with the honing technique is that it tends to "round off" the cutting edge- which for all purposes, should be dead flat (which you were able to obtain very satisfactorily). The Japanese cooks sharpen their own knives to a terrifically razor-sharp edge, by very large stones only- absolutely NO stropping. Water stones are the best. But I'm going off on a tangent. I was a cabinet maker for nearly thirty five years, and I'm nuts about getting the sharpest edge possible. The finest water stone is about 18,000 grit. You need to use it only on Japanese knives and tools. Cheers. P.S. If you DO insist on a strop, you should use very hard leather with as little "fluff" as possible- it should have no bounce to it at all. Roger and out.
Yep, all that makes perfect sense - thanks for taking so much time to share your wisdom with us all!
@@CharlieDIYte My pleasure. Hope I wasn't too profuse ! Actually my personal test for sharpness is simply a tomato ; the knife should slice the skin about half way through the full stroke, without applying any pressure. A sharp tool is always a joy to use. Thanks for your reply. I enjoyed your video nonetheless - you put things very clearly and have a good sense of logic. All the best.
@@musamor75 yes...I second the tomato test.
My test is seeing if I can shave layers off of a scrap of paper or a business card. At that point the knife is sharp enough for my purposes but mine are more utility and less for soft food. Your mileage may vary. Sometimes this has revealed parts of the blade that are not as sharp as others and need more attention.
Nice to see a good honest review with lots of advice. Good job.
I had a Lansky kit. Clamp type systems are full of problems as you will eventually find out. I got an Edge Pro sharpening kit. It's the Boss !! It works easily with ANY knife.
Great video. I love to sharpen. I recommend these types of systems to beginners, they are easy to use and will give great results with minimal practice and expense. You may consider applying some masking tape to the spine of the knife to keep the clamp from scratching the knife. - Before sharpening a knife sight along the length of the blade to check for kinks and bends in the blade, remove these if you find them. - The direction and motion of grind can vary a lot. You can grind ether away or toward the blade, you can also grind along the length of the blade. You can move the stone in a circle or figure eight against the blade. Try different techniques to find one that suits your preference. - I recommend you strop with more pressure then you showed in the video. - I have never heated the stropping compound I just use firm pressure against the leather. - I don't think you mentioned raising a burr. As you sharpen one side of a knife excess steel will be pushed off the back of the blade edge resulting in a burr forming on the back of the knife. You will be able to feel the burr with your finger and it is an indication that you have sharpened the current side to the point where it meets the other bevel and you can turn the knife over and start on the opposite side. - Also the diamond abrasive will seem over aggressive at first but after sharpening a few knives it will "break in" and give smoother results. - Once you become comfortable with the tool try sharpening while holding the jig over the kitchen sink this will allow you to clean the hone by running water from the faucet over the stone. A clean hone is a faster cutting hone. - After some experience sharpening your knives you will be able to go straight to the finer hones and spend less time per session. - One limitation of these systems is that the stones are not big enough to completely reprofile anything much larger than a paring knife. They will sharpen an 8" chef's knife but grinding a whole new profile on a big knife is beyond this systems capability. I love to sharpen... maybe someday you will too.
Terry, what a fantastic, comprehensive comment - many thanks! Agree with all that - particularly the point that this system isn't really suitable for long knives. I find a diamond stone and the strop the best option for these. Invaluable insight - thanks again!
I have this system. i completely agree with all this extra information. it's a great way to get into sharpening.
Great stuff Charlie....... Been using Lansky for a few years now, stones not diamond. Stones are still in top condition.
You said you have a problem moving the clamp when doing a large knife, well, here's the solution to that. Buy another clamp and mount 2 clamps on the blade. It will take a few minutes to work out just where they need to be mounted, but trust me (famous last words), it is easy to master. I have 6 clamps and mount them on sword blades, generally 6 - 10" apart depending on the blade profile & length. Relocating the spine (guide) from clamp to clamp takes a bit of practice, but after a while, easy as........... All in a day's work, lol.
Never seen the need to strop, just fine pressure using the Sapphire stone will polish the edge perfectly.
My wife is absolutely terrible with her kitchen knives. Think of the worst knife abuser you know and triple it (at least), lmao. After a few years of constantly sharpening her knives, I gave up and use Lansky's hand sharpener then give them a workout on the steel. Saves a lot of time and heartbreak, lol. My kitchen knives are hidden away, lol, and don't need the sharpening her knives demand. My bush knives are keen and only need a touchup now and then
I learned to use the Whetstone sharpening well over 50 years ago and now only use them to sharpen my axes, hatchets and splitters, even got an old ironstone polisher.
Cheers from down under ol' mate 😉
🇦🇺 🍺🍺
Pilot McBride /*5
Pilot McBride b nj
Pilot McBride t
Great suggestion, Pilot! Thanks for your advise.
Solid advice. Ta!
Had mine for a few days and love it.
I'm pretty sure I read to use that oil that came with mine but mine isn't the diamond set but a down grade set but still love it.
If that knife is never aimed at you you will never be cut.
This is helpful and I do love the sharpening kit, Thanks
Well done John. It's awesome for restoring a factory edge isn't it. Yes do use the oil and I should probably have used it with mine too. 👍
Charlie, you went from a 70 grit stone (silver) to a 120 grit, to a 280 grit, and to a 600 grit (gold) without checking for a burr to know if you apex the blade. You start with the coarse stone to reshape the blade´s edge and only when you produce the burr (you can feel it with your fingertip) switch to the other side to turn said burr to the other side, that moment you know you have reached the apex of the blade's edge, then you move to finer grits to create smoother slopes and at the very end trying to remove the burr with soft passes of the gold stone and also using a leather strop to refine that sharp edge. The concept of the burr sometimes scape comprehension. I hope I have helped you to figure it out. 😁✌
Great video. My barber in my childhood had leather strops hanging from the bench beside each chair. He'd pull it tight and after half a dozen quick strokes of his razor set about older customers' hairy stubble with great alacrity and finesse. I don't recall ever seeing any blood - until I saw Sweeney Todd at the theatre.
Thanks Peter! Yes indeed and I've taken to using the strop more and more. I couldn't get my carving knife sharp enough even with these stones (doesn't help they're really designed for shorter knives) but a quick strop and miraculously it was razor sharp. I also use the strop to quickly bring my knives back up to sharpness without having to go back to the stones - although various comments have pointed out I'm not stropping in quite the right way! 🙄
Thanks Charlie, a well shot and informative video as always. Like the sound of this product. Two quickies: does it sharpen serrated knife blades; and, second, can you do spokeshave blades with it? Thanks,
Roddy
Wow, what a superb video, thank you so much!
I just had my son order my set after the video! Thank you !
Love my Lansky kit, though, mine did come with 5 stones, from 240 all the way to 1000
Yes thats the non Diamond version u have... still great. Diamond stones are need if u have extremly hard steel to sharp (not kitchen knifes). Have the 5 set too
Love the lansky tho I do prefer free hand. I the edge on the tip with a lansky looks a little off but a great system that I would also definitely recommend
Just sharpened today my first knife to razor capabilities and I'm really in sync with your excitement :)
It's brilliant, isn't it!
Best sharpner ever! Almost impossible to screw it up. Love mine since 1990.
👍 I should have used the oil though.
Hey Charlie , if you could think of a way to attach a Stropping piece to the underside of a diamond stone that will allow the same angle as the diamond stone hones at , it would complete the set and give the perfect finish to the entire system.
It's a good point but they actually do a stropping stone! The stropping process is so important. I couldn't for the life of me get my carving knife sharp recently, but decided to give it a strop and in moments it was razor sharp. It also works to bring your other knives back up to sharpness even without using a stone first.
Really well done video. Nicely filmed, edited, and narrated. I have this system and you presented it really well. Thank you for sharing. Thumbs up and subscribed.
I remember my first lansky knife! I was tickled as well!!
one of the better videos on sharpening and lansky seems to be universally top quality.
Your fingers look very close to the knife edge, as the knife gets sharp I imagine you have to concentrate. I like the way all the angles are taken care of for you though! Thanks for the review Charlie! N.
If you keep your grip on the plastic, above the stone part, you're fine. And keep your visual attention on what you're doing. That said, I do like watching TV while I do this but I'm careful and never have had a problem with cutting myself while sharpening.
I cut myself once with this system, healed perfectly since I was almost finished and the knife was sharp ;)
Wear a cut prevention glove
I really appreciate this video. I have had one of these kits of over 30 yrs, and I never understood how it worked!!! Mine has 5 stones for some reason. It has extra fine stone. Thanks again!
You're welcome Jack. It's a bit of a faff but a great way to get a factory edge and then you can keep the knives sharp with an occasional hone with a steel.
Just bought one of these, the only knife in my cheapo knife block that was actually sharp, snapped in my hand cutting a block of cheese for the kids the other day. I have a knife sharpener with the two tungsten carbide rods, and two ceramic rods, that you pull through the slots, doesn't work at all.
Fingers crossed I have the same success you do!
I have a Lansky (Pro) system and love it. After using traditional whet stones and diamond stones for tools and knives for years this system beats them all for simplicity and consistent results.
I'd suggest that putting some electrical tape in the jaws of the clamp will prevent the knife spine being scratched, and instead of swapping to a leather strop to hone to a 'razor' finish, use a Lansky ultra fine or Sapphire stone, this keep you on the same constant angle system and costs £20, no need for compound either!
(You could strop after that too if you actually wanted to shave with your kitchen knives) but don't bother with the compound, barbers never did!
If this system beats traditional wet stone, then you don't really know how to use wet stone. In general you need only one wet stone with 1000 grid,
This is a scaled down version of the wicked edge system, which is far more expensive, no movement and no flipping blade over.
Thank you Charlie.I've spent much money and many hours trying to get Razor sharp knives. My Only query is. I remember a really very elderly Barber, many years ago, sharpening his cut-throat razor on a strop, which as I remember was like a wide leather belt attached to his work top, using NO "lubricants" etc.
Thanks for the demo!! I used to use water stone ''old school'' but will try Lansky system to see.
You won't be disappointed!
Everyone seems to talk about how great their stone sharpening system is but they fail to mention it can take years to develop the ability to keep the angle exactly the same on every pass. If you're like me you might sharpen knives a couple times a year and will never get it. If you change the angle even a little between passes you will un-do the work you did on the pass before and will be chasing your tail trying to get the edge shaped. Each finer stone will create more opportunities to screw it up again and you may have to go backward to fix it. This is basically fool proof for beginners who want their knife sharp. Not surgical
Built an oak table top mount for this exact kit. Pull it out a couple times a year. Works very well. Stropping is for the overly concerned. For cooking purposes, the Lansky is more than sufficient in itself. Very helpful, cheers from Canada where we brutalize our knives on wild game.
yeah, you know your stuff
Really, really great video. I used the Lansky Controlled Angle Deluxe 5-Stone Sharpening System for years, replacing the Extra-Coarse hone with the Ultra-Fine hone. But when got into my 60's with shoulder and elbow problems I bought the 4-Stone Deluxe Diamond Controlled-Angle Sharpening System. It is worth every penny (I live in the USA). I would recommend to anybody considering a Lansky Controlled Angle Sharpening System to buy the Diamond hone version even though it IS more expensive initially. The time and effort you save will make up for the price difference. I would also recommend buying the Medium Serrated Hone, Part #: LSMRT, which is a triangular shaped Medium Grit (600) Ceramic Hone . There is a similar Fine Serrated Hone which is a Fine Grit (1000) Ceramic Hone, Part #: LSERT
but I cannot recommend buying it. The 600 grit is good enough on the front side if you get down to the Fine Diamond on the straight (backside).
I did learn some new things from your video. Using Insulating (Electrical) tape under the top part of the C-clamp. I have been using either small pieces of Plexiglas, 1/8" hobby plywood or 1/8"Masonite board to protect the the top and bottom of my hardwood dining table, my MDF with Formica overlay breakfast table or my stone (granite) counter. However, I may still use a small piece of Plexiglas or 1/8" hobby plywood or 1/8" Masonite board to protect the the bottom of my stone (granite) counter. But the biggest takeaway was using the front screw as the clamping screw. I have been using the back screw, the one with the big knob on it to tighten the clamp. But your method of tightening the front screw with a driver seemed to work so much better. Thanks for coming up with that!. I was also amazed that you did all of the sharpening strokes on one side of the knife before flipping it over and getting a Great Edge! I have been doing 20 strokes on each side twice, then 10 strokes on each side, then 5 strokes on each side, then a couple of strokes on each side plus some single sided strokes to get rid of the wire edge before moving on to the next stone.
I do agree with your process of going from the coarsest grit to the finest grit when setting a new edge. That is the only thing you can do to get your desired edge on an old knife. Wipe out the old angle, whatever it is,by setting the new angle with the coarsest hone you have. No matter how many strokes it takes.
I have been looking for a way to sharpen my knives. This is the first one that makes sense. Thank you!
Thanks Andrew. It's the best value for money out there for what it does. Just make sure you use the oil with it, as a lot of people told me I should have done so. You live and learn!
@@CharlieDIYte oil is fine, long as it is a type that doesn't harden, because diamond abrasives aren't porous the oil kinda loses its benefit and water really does just as well anyways just is cleaner and cheaper is all.. lots of people like krudkutter or Windex.. I've never used them though. Water will do it for diamond, it's all I use and my knives are great. After a ceramic rod honing, a leather/and or denim will really refine that finish.
Holy compound Batman! 🤣😂🤣
I get it though. Ive done plenty of things for the first time. What's learning without feeling like an idiot a few times 🤷♂️