How To Sharpen a Knife
HTML-код
- Опубликовано: 27 окт 2013
- Check out my website for more info on my knives: goughcustom.com/
Standard sharpening system ($38): amzn.to/1yx5eHa
Diamond system, shown in the video ($69): amzn.to/1NgDs2N
Stand for the sharpening system ($13): amzn.to/1rFAdwc
More info and links in the description below. Sharpening a knife can be dangerous, so make sure you are careful and go slowly!
This video shows how to sharpen a knife using the Lansky knife sharpening system. Sharpening a knife with a stone can be daunting for beginners, so I wanted to present an easier method that produces consistent results. This process can be be used on hunting, camping and kitchen knives with no problems. After you've gotten a kitchen knife razor sharp with this method it's easy to keep it that way with a steel hone or a strop.
The knife sharpener that I show in the video is much kinder to your knives (and much more effective) than the carbide 'pull through' sharpeners. The first time you sharpen the knife will require the most work, after that any subsequent sharpenings will be easier and will remove much less material from the blade. This process works on any knife steel.
If you have any questions regarding how you should be sharpening or maintaining your knives feel free to ask in the comments!
PLEASE NOTE: I am not affiliated with Lansky in any way, I use the product and I think it works well, that's the only reason I'm recommending it.
Spend the extra for the diamond system if you can afford it. They both work well, but the diamond system is faster. The diamond version will also work much better on steels that have high carbide content like D2, S30V, S35V, M4, and so on...
For more info on my knives visit my website: store.goughcustom.com/
The knife shown in this video is a Resolute 4"
Links to the system I use in the video:
Standard sharpening system ($22): amzn.to/1yx5eHa
Diamond system, shown in the video ($55): amzn.to/1NgDs2N
Stand for the sharpening system ($8): amzn.to/1rFAdwc
Gough Custom where would I get a small peice of leather such as that?
Gough Custom land sky systemm
What is de Best Lansky system??
@@gunhawk22 just about any leather store. Tandy leather sell bags of leather remnants. It wasn't mentioned in the video but some jeweler's rouge isn't a bad idea either. Rub that into the leather and strop.
Im a knive noob, can i use the system for all types of grinds? Hollow ground, Flat ground etc?
I'm a knife noob, and this is probably the best tutorial I've seen on how to sharpen
+S Husain Excellent! I hope it was helpful!
+ford fairlane If you have the regular lansky I do recommend using oil or water. Either will work fine, but once you've used oil once you can no longer use water as the oil in the stones stops the water from soaking in.
+ford fairlane I like water personally as it cleans up easily.
+ford fairlane Put a little bit of black marker along the edge, then take a very light pass with the stone in each slot and you'll see where it's hitting the edge, choose the angle that hits the most of the edge.
Sharpening angle is a matter of personal preference. 20º should be fine for most pocket knives.
+Gough Custom I don't have a kit can I sharpen with anything else?
You are a creator/maker that cares deeply about the success of others. I can’t thank you enough for this tutorial.
You're very welcome Ashley! I hope it was helpful!
As a newbie to knife sharpening this is by far the best video I have found to start me on my sharpening journey! Thank you for you effort and patience in compiling this video.
No worries mate! Really glad it was helpful!
Hi Gough!
Definitely best video I've seen on the Lanski method, and a lovely camping knife too!.
Thanks!
Cheers mate!
Thanks for taking the time to produce the best tutorial video on the Lansky sharpeners.
No worries at all Bobby! Glad it was helpful!
Clear and concise.....good job.
Thanks Omar!
Never been able to cit pepper with a knife like that. And I have been using the lansky system. After following your video I was able to take a pocket knife that couldn't cut butter and was to succeed in cutting papper like you demonstrated. First time I was ever to accomplish that. 🎉
Some of the best knife making/sharpening videos on the Internet. Thank you for your skill and effort.
+Mark Draper thanks mark! Glad they've been helpful!
Awesome demo! I just happened to buy this system and was having trouble using it. But this demo definitely helps point out some of the mistakes I was making. Thanks!
+Lee Casseday Excellent, glad to hear Lee!
Amazing intuitive video. Wish i had seen this one to start with instead of the other 20 or more i watched. Simple yet functional sharpening tool. Well done that man!
+urbanfireblade Thanks very much mate!
Agreed! 100%
My god 😠I've been autisticly watching watching RUclips videos on how to sharpen for literally FIVE YEARS this is hands down the BEST video on sharpening I've ever seen this man deserves much praise 😤😤😤
Haha thanks mate! Glad you like the video!
Aaron, thank you so much for making this video. I have been using the Lansky System since about 1988. I love it. I've had so many ask me over the years how I get my knives so sharp. I get them to buy a Lansky, then come back for my 5 page tip sheet. Now I can just send them here. Thank you very much for taking the time to do this!
+Paul Granger No worries at all Paul, glad it's been helpful!
Agreed, lansky is the bomb
I've been using a Lansky for the past eight years and this is the best instructional video on RUclips! BTW your knives are gorgeous.
Thanks mate!
Am assuming you can use the lanksky to sharpen kitchen knifes also
@@christophrrharkin3924 Yes. Watch the video with sound on and you will hear him telling this.
Lansky has an ultra fine and polishing too.
I purchased this sharpening system. Mine came with a 150, 200, 320, 600, 1000, a ceramic polisher and a strop.
Triune Blades what sharpening system did you get? Lansky doesn’t have a 150, 200, or 320 grit stone, I don’t know about the Arkansas stones, but still.
They do, yes! You can certainly use them ,just depends on the type of final edge you want...
I really enjoy how articulate and clear and thorough you are. My first exposure to your videos was when you made the knife for the Antarctic expedition, and after that, I’m inclined to have a LOT of faith in your knowledge and expertise.
Thanks for the kind words mate! I'm really glad you have enjoyed my videos!
Literally the best and one of the very few actually useful sharpening tutorials. Great job. Thank you.
No worries at all mate, glad it was helpful!
Gough, thanks for this video! You saved me money and gave me great tips! I have an Ontario RD9 that I've been struggling with putting a shaving sharp edge on. I'm thinking you answered all my questions!!! Thanks again!
Excellent mate! Glad to be of help!
An excellent video! I have been using the Lansky sharpening system for some time but learned some new tips from you such as feeling for a burr and alternating directions with the stones. Also, your video quality is excellent--clear and close. I also like the way you fast forwarded through the repetitive portions. I will keep watching your site!
Cheers mate! Glad it was helpful!
Ditto! This IS the best tutorial I've seen on how to sharpen knives!! Thank you!
Glad to hear mate!
Just ordered my Lansky Deluxe Kit this morning. I have always preferred manual sharpening, so that I have total control. Great video, good info!
Cheers mate!
THIS was excellent! The info was concise with no filler. I've been struggling with stones and having little results. Liked AND subscribed.
Thanks mate! Glad you liked the video!
@@GoughCustom Agree with Dennis. TBH Im sick of failing with stones and I know its my fault not them but time for a Lansky. Ive been putting it off but this video made the final decision, Thanks
Best sharpening video on RUclips. Dusted off my Lansky and going through all my knives..
Thank you sir
No worries at all mate!
Best video on how to sharpen knives using the Lansky system. The rest of the other videos were just unending yammering before getting to the point. Thank you!!
Glad it was helpful!
great desription on the Lansky system great vid, allways good to how others work an edge, cheers mate.
+magillasviews Cheers mate!
My diamond stones wore out quite fast, so I switched to the actual "stone" set, and I had it for at least 8 years.
I use it on all knives, including my wife's kitchen knives, chisels, my axes and my hobby knives.
I do things a bit differently, though:
- I always use a small drop of oil. Normal machine oil is fine, It doesn't have to be the Lansky oil.
- I always work towards the blade, not off it, to avoid any burr.
- To check which part I have to sharpen more by checking the back side - if it picks up oil, it is OK. If not, that part needs some more work.
- I always make sure the clamp is in the middle of the blade, by measuring with my fingers
- I tighten the metal screw first, and then adjust with the hand screw, so the two prongs are aligned parallel to the surface of the blade
- I found that tape on the tip tends to affect the angle of the blade, so I don't use it. The clamp is aluminium, so it won't scratch my knives
- I always start with the lowest angle possible (without catching the rods on the screw)
- The last grind, with the 1000 grit stone, I also give the edge one or two strokes with one notch steeper angle, which makes the edge more durable. I don't do this with XActo blades, here I stay with the lowest possible angle.
- for blades over 5" (12cm) in length I use two positions of the clamp along the edge.- Otherwise, the angle of the edge will be too shallow at the tip and at the back (at the back of the edge this is OK, but the tip will take damage while cutting, when it is too thin).
But hey - everybody has their way that works for them - what ever makes your knives shave hair off your arm is good! ;-)
Incredible video, very well done, thank you so much for taking the time to make this! I have used the same system for a couple of years now and my biggest problem was trying to PREVENT the bur instead of using it as a great indicator of even sharpening. I also really like the tip of holding the top of the guide with your finger, to get it to be more even. Great product, fantastic guide, and extremely well produced!
+Cole Purbaugh thanks mate! Glad the video was helpful!
Thank you. This is a great video. I have always been missing something in my sharpening. this video really helped me get it fine tuned. Thank you again.
+L Adams Glad to hear mate!
been looking through youtube on knife sharpening videos for a complete beginner and this is the only video i found that i can actually follow
most amazing tips and great thing to add links makes for helpful finds :)
This guy produced a nice vid. Thumbs up.
Thanks JP!
This video is the worst i have ever sine and that type of sharpening will destroy ur knife
@@itempthekiller979 psssshhh what do you know about knifes
well done sir... no fluff, informative, superior filming skills, unmatched closeups - thankyou
Thanks very much mate!
You just sold me on that Lansky set! Thank you so much for the video!
+thedarkwolf25 Cheers mate, glad you liked the video!
Thank for the good tips
Thank you for the detailed and clear video. I have a Lansky system, gifted me by my late husband. I have never sharpened my knives, he always did that for me. I can't say I'm confident about this, but I'm going to give it a try and hope it works out.
I do my own processing of my goats and sheep for meat and pelt and sharp knives are crucial as you can imagine.
Just for reference I have been using a KI (?) Mora Sweden Stainless 125S. I have three of them plus a wood handled BIG knife that I use for bones, etc.
Okay, wish me luck!
Update:
I don't have stropping leather at hand, though I have no doubt my husband had some, can't find it now.
And not sure what I'm supposed to be feeling as to a "burr".
Anyway, can easily cut through phone book paper as you demonstrated. Woo hoo!
Three more to do..I feel confident now. We'll see how they work next week!
Question for you, how often will I need to do this type of sharpening? And what is the long round sharpener that I see professional butchers have hanging from their belts? Should I plan on using one?
+Angora Acres How often you'll need to sharpen will depend on the quality of the knife, and the quality of the edge you need... No real rules that can be applied there unfortunately, just sharpen whenever you think it's needed!
The 'hones' or 'steels' that butchers use (the round rod) can be useful, it would be worth trying one in your application to see how it works. Note that they don't actually sharpen the blade, all they do is re-align the edge to make it appear a bit sharper. On knives with softer steel they work reasonably well, on a knife with good quality hard steel they really won't do too much!
Watched this video many years ago and went out and bought a standard lansky kit. Loved sharpening knives ever since then and the exact same lansky setup plus some stones and a little maintenance work kept me going until now and probably could another 10 years. Looking forward to putting together a new hapstone setup tomorrow. Lanksy is far in a way the best entry guided sharpening system on the market, getting hair splitting edges for years with just a couple extra stones strop and knowhow. Hope the knife business is still going well for you Gough Customs, used to watch you're channel religiously.
It’s very good to experience all this also stropping does help but you don’t always need to strop I know one lad that has a sharpmaker which is a brilliant system and he’s able to achieve a razor sharp finish on all his kitchen knives without a strop done it for years he says he doesn’t want to keep a strop conditioned 😅
Excellent video! I just ordered one of these systems and I appreciate all of the information on how to use it. Thanks.
+Pirate Labs no worries at all!
probably one of the best knife sharpening tutorial videos anywhere
+Joe G.P. thanks mate!
love the vidoe, I love sharping knifes and looking videos up on how ppl sharpen there's on youtube
Very well done. There's something I love about sharpening by hand on stones but this is a great system.
Nice tutorial. Your explanation was very clear and concise. Thank you!
Just ordered my Lansky system. I have used the Smiths alternative and liked it but I wanted something a little better and that has a stand which I ordered as well. Thanks for the demo!
No worries mate, hope you like the system!
This method makes complete sense to me.
I've worked with metal for around 30 years (precision engineering components) and already knew that you would get that burr when you started moving the sharpening stone back and forth. When we de-burr a work piece with a fine needle file, you still leave a smaller burr if you don't move it correctly. A metal work tutor will always tell you to move the file along the edge or at least to only use the push cut as much as possible when de-burring to reduce any final polishing work, before the job is finished.
I use a diamond lap to sharpen my kitchen knives and a very fine diamond lap to sharpen my hobby knives, for cutting foam and balsa wood.
I like that device and will have a go at replicating it. (because I'm cheap) ;¬)
Slow response here :) I hope your version worked out well!
@@GoughCustom You got me I haven't tried it yet. 😬🤭
This maybe, and likely is the BEST video on how to use the Lansky I’ve seen to date, thank you.
This is a very informative vid i was always struggling with keeping the same angle on both side with this system its perfect. Thanks for the tutorial
No worries Paul!
Three hours after I watched your video, I was able to get my knife sharp by following your techniques. This is my first sharping knife that I did without paying someone to do it. Thank you, thank you !
By the way, I have subscribe and share your video with my friends.
Nice mate! Glad the video was helpful!
Thanks so much for this tutorial! I got a Lansky a few months ago and apparently had no idea what I was doing. It took me two hours to put a mediocre edge on my knives because I was doing everything wrong. I did what you showed and had an even, hair-shaving edge in a half hour. Serious props to you.
Jon T I followed another video an it took me an hour to get a good edge. Would shave hair but wouldn’t cut paper good. It was an all upstroke process vid. I’m gonna try this guys way, you said you had better results?
Excellent! Really glad to hear that the video was useful!
I work with a Jon t. You should check by videos oit
Excellent tutorial! Thanks for the extra effort to help those of us walking around with dull knives.
No worries at all mate!
I just got my kit today! Did the first one on my own and got a marginally improved edge. Watched your video before doing the next one and it made all the difference. It just glides through the paper! Thanks!
+J Rimtastic glad to hear mate!
I bought one a year ago and I demonstrated how it works to my boss. He was really impressed with the results and got me to sharpen all his knives (133 total) from his chain of restaurants. He paid me £500 extra for the job. I'm so happy with this product and I'm going to buy a few more for spare. Thank you!
+Chee Tang Nice mate! Glad it worked out for you!
Chee Tang wow! How long did that take??
@@ronaldthomas3528 So maybe 5-10 minutes a knife. Now times that by like 133
@@perpetualconfusion5885 that's insane! 😁
Just stumbled onto this video after not being able to get super sharp knives with the lansky. Very helpful thank you for taking the time to make it
Fantastic, and thorough video on using the Lansky system. Thank you.
This, with the bevel grinding diy video he did, are seriously the best things I’ve ever seen. I thought making knives was WAY out of my price range. After watching some of these videos I see now that’s not true. I can actually do it for a pretty dang good price
Glad to hear you like the videos mate! Best of luck with your knifemaking!
Bloody legend! Great video, hugely informative. Thanks
+Michael Auf der Maur Cheers mate!
Thanks for the video. Got the 5 stone setup and your advice helped immensely. Took an old Gerber knife that couldn't cut butter and now its able to press cut paracord, which I wouldn't have believed.
+garrett gannon Nice mate! Glad the video was helpful!
Thanks for this video, I'm looking forward to better results with my Lansky system. Ordering the base per your tip!
i wanted to start by saying this is one of the most informative videos on sharpening iv been able to find you did a great job. My question is with this lanskey sharpening system how would you go about putting a micro bevel on a knife?
That was a superb tutorial! If I may, though, I'd like to add to it a bit. One piece of advice that I always give to someone asking about the Lansky Guided Sharpening System is that, if at all possible, get the 70 grit extra-coarse diamond stone to go with their kit! Whenever you use a Lansky or a similar kit on a knife for the first time you have to reprofile the edge to match one of the angles on the guide, and, depending upon how big the difference is, that can be a bit of a chore, but it is ABSOLUTELY VITAL!!! Fail to do this and you will never get that blade sharp! The 70 grit extra coarse diamond stone does it much faster and much more easily than the standard stones. It's still a chore, just not as big of a chore. I used to sharpen semi-professionally, and this is the #1 mistake I saw people make when using those systems. They don't fully reprofile the blade first, and the stones never reach the apex of the edge. It's just wasted time.
Adding one or both of the 1,000 & 2,000 grit polishing stones and a leather stropping hone (or four) will also help you get a nice edge. I've seen guys get a true mirror polished edge on their blade using the Lansky sharpener. It's easy to do that with one of the high end sharpeners like Edge Pro, KME (the one I use) or Wicked Edge, but if you're willing to put the time in you can do it on a Lansky too, and for a fraction of the cost! (You need the 1,000 grit Ultra-Fine Hone, the 2,000 grit Super Sapphire Polishing Hone and a set of their Leather Stropping Hones treated with various polishing compounds to at least the green 0.50 micron paste to get the true mirror polish on the edge.)
One other worthwhile upgrade you can make to a Lansky system is to get rid of the Lansky angle guide/knife clamp & stand, and replace them with the angle guide/clamp & stand from Gatco. Not only is it much more stable & more comfortable to use, but it also gives you six angles to choose from to the Lansky's four. That may not seem like a big deal, but, in addition to making the system far more stable & far more comfortable to use, it also means that there's more of a chance that the edge on your knife will match one of the angles on the angle guide, or at least get close enough to reduce the amount of reprofiling you'll have to do.
That being said, stick with Lansky for the stones. Not only are their stones very high quality, but there is a very wide selection of stones to choose from when your favorite knife needs a tune-up. There are standard stones, diamond stones, serration stones, natural Arkansas stones, round stones for sharpening recurved blades and even leather stropping hones for getting rid of the burr and putting that nice polish one. No other kit in this price range has anywhere near the selection of stones that the Lansky system has available for it. It's not even close!
That got a little longer than I intended. Sorry.
+Gunslinger454 I agree regarding the extra coarse stone!
I don't like mirror polished edges personally, as I generally like my edges to have quite a bit of tooth to them!
+Gough Custom It really depends on what you're doing with the knife. Polished edges excel at push cutting while toothy edges are better slicers. My standard practice is to leave a toothy edge on tactical/self defense knives and on any knife that's going to be used to cut food, whether in the kitchen or the hunting fields. I want those knives to be good slicers, but if the knife's main purpose is cutting wood, like a 'bushcraft' knife, I'll give it a good polish.
When I had my sharpening business I had customers coming in all the time who wanted that mirror polished edge on everything. I'd be like, "you're better off with a coarser edge on that knife," but nope. They wanted a mirror polish, and there was no talking them out of it! A polished edge just looks cool, and that's what they wanted, even if it did cost nearly twice as much. :-)
+Gunslinger454 Yep, I totally hear you about 'horses for courses'! As you said a polished edge on woodworking tools is how it should be! I leave everything else at around 800 grit (using a worn 600 grit diamond stone), and then strop on a piece of polished hardwood that's been charged with a little bit of green chromium oxide buffing compound. I've found it's a really nice compromise that produces an aggressive edge while still feeling very smooth!
In the past I've done some experimentation with really coarse edges, bringing a blade to a really nice apex but at only like 220 grit... Those edges are frankly terrifying! You can still shave hair with them (though it's not pleasant) but the way they bite is amazing... Cutting through thick rope with a knife sharpened like that is an eye-opening experience!
I still find it amazing how many nuances there are in a 'simple' thing like sharpening a knife...
thx for the info!
I really like the design of your handles,keep up the good work and tutorials
Thanks very much mate, will do!
Very nice video. I've been using a Lansky for many years now, with great results. You offer a couple of different techniques from my usual practice which seem like a better idea. Thanks! I look forward to giving it a try.
Hope it's helpful mate!
Holy crap there's a stand for this thing? I wish I'd known that when I first started using this kit two years ago...
Yeah it really should just come with the stand eh...
Gough Custom where did you buy your stand. I have a mill so I can make one but mine didn’t come with ine
Bolt and a board
I’m in the same boat. I’ve used this system for a decade and never knew there was a stand.
You can buy everything from the lansky web site.
You are just awesome man keep on going👌
Thanks, glad you liked it!
Really excellent video . Concise , lucid , no rambling . just one instruction after the next in perfect sequence . the clarity of the visuals with excellent lighting and the addition of very clear sound so we can " hear " the burr .
Thanks mate! Very glad the video was helpful!
Great demonstration on the lansky system, thanks now I need to share it with my friends Don & Aaron Gough
Glad it was helpful mate!
Good vid mate
Thanks mate!
Great tutorial! I think i've been using my Lansky incorrectly for a decade.
+twowheeledsmurf Glad it was helpful mate!
Good explanation, One of the best tutorials i've seen on YT
Thanks Richard, good to hear mate!
The best demo of this system that I have seen. I use this and will do it your way next time. Thank you.
Glad it was helpful!
Don't care much for the shaping set up but I would like to say that's one nice knife you made there mate. One I wouldn't mind having one my side any day of the week. But it would have to be just like that one same color and all. Wonder looking piece.
Great video, thanks. As a result of this, I am going to get one of these sharpeners. I have 2 questions: 1- how do you know where to attach the blade in the clamp? If it is in the wrong place, surely this will throw the angles all out? 2- Have you considered using the Lansky leather strop tool, if so is that any good?
good question, I would like to know as well.
Ahmed Khan I use a black sharpie on the edge of the knife, pass the stone over the edge a few times and if it removes the marker it has the correct angle. If the angle is off a bit, adjust the clamp. Also note that you angle will be less as the stone moves from the center to the tip and the hilt. This is not the perfect way to sharpen, that is why hand sharpening on a wet stone is still better.
The angle doesn't change as much as you might think so the exact clamping point is not that critical. With a little experience you will get a feel for the optimum clamping area of various cutting edge shapes. I have always used the Lansky oil but will try sharpening dry as shown here. When I use an Arkansas stone I have quit using oil and now use water with a little dish washing soap to help it wet out and keep the stone from clogging. I get much better edges with soapy water than oil. Any strop is way better than no strop. It's the difference between sharp and REALLY sharp.
I just bought this kit yesterday, thanks for the tips.
No worries Fernando!
Excellent video explaining not only the process but the WHY behind each step. Thank you!!
Thanks mate, glad you found it helpful!
Excellent video on sharpening! This is very well done and easy to follow. The close up shots really help and I like the idea of reversing direction to see scratch removal. Thanks for this. Very cool looking knife too. You do great work.
Thanks Dave!
I hate anyone in the comments being mean about him being cross eyed. ANYONE WHO IS MEAN SUCKS.
Also, this is an awesome way to sharpen a knife 👍🏽
+Kyle Bagg Cheers Kyle!
+Kyle Bagg I agree! I didn't even notice it before i started reading the comments. Who the hell cares if he's cross eyed. People need a life lol
but you are being mean to them
I didn't even notice, but I also have a lazy eye from a brain tumor and its surgeries. =D
Thank you very much for giving such concise instructions. I can't wait to put this new information to use!
+Inkwellish No worries at all, hope it works out well for you!
Wow! What an excellent tutorial video you produced. I'm ordering a Lansky today now that I have seen how to sharpen knives. Thank you.
Glad it was helpful Bill!
Y'know when literally every knife on your shop is out of stock that lets me know one thing! They are really worth the money ;)
Thanks mate!
The diamond system costs more, but what is the advantage over the stone/standard system? Is the major difference needing to use oil? I believe I've heard stone get less "flat" over time.
+John Stilley They both have their benefits. The diamond system will remove metal faster. I find this especially useful in the extra-coarse and coarse grits when sharpening a knife on the Lansky its first time; to set the angle of the edge. The diamond hones will remain flat. The benefits of the stone hones are cost and durability. The grit on diamond hones will not last as long as the grit on stone hones. The stone hones will wear and become low in the middle like a sway-back horse. But they cut longer. When they become too worn, however, they should be replaced, as that changes the angle of the hone upon the blade, thereby defeating the purpose of a set angle bracket knife sharpener. I hope this helps...
+John Stilley Diamond stones removes metal faster, but the edge will never be as sharp as stones and ceramic. If you look microscopically at the blades edge sharpened by diamond hones , the diamonds will gouge and tear away at the steel, making it jagged and wavy like.
+John Stilley The diamond also helps with harder steels. I bought a knife with s90v steel and found the diamond stones and diamond stropping paste to be pretty much required.
+John Stilley Im no expert but from what I understand the diamond system is for harder steels. Like the CPM154 The steel is to hard for stone systems to get the scary sharp edge, but if you have a standard 1095 carbon steel knife then your stone system would work fine for that. 1095 is a much softer steel for the stones to remove material where you would need diamond to remove the stainless steels. As far as the "flat" or flatness of stones, you should "true your stones" before every use if you have the stone system. The diamond system you wouldn't need to. I hope this helped. Until next time, take care. Brian
Just bought this set. Getting used to it and already like it. Have some practice yet but your video is a great resource, thank you.
No worries mate!
Great video and thank you! I just got my Spyderco Military super sharp using your technique and also my sons Kershaw Cryo II.
Great! Good to hear!
Thanks. I've been using the Lansky system for years, yet sometimes have trouble getting it razor sharp, as you have here. I'm going to try your technique and see how it works. And buy a strop, apparently. Also, do you use any compound on your strop?
+matt clara Hey Matt! On soft strops (like leather) I prefer not to use compound as I find it takes too much toothiness out of the edge. These days I use a hardwood strop loaded with green chromium oxide compound and that works very well!
+Gough Custom Thanks again! I went home last night and broke out the Lansky, used your technique and I swear you could have shaved with those things when I was done, even without the stropping. Appreciate you sharing your knowledge: it helped!
+matt clara Looking good Matt!
I cringed when you took that file to the edge
Understandably!
I screamed))
I had a panic attack.
I shat my pants
I dropped the nuke
Thank you for this video I have been having a little trouble getting my knife sharp this help quite a bit good explanation of the details I missed
Amazing vid mate - appreciate the effort that went into it. Most comprehensive one that I’ve found!
You're very welcome Stewart, glad it was helpful!
That fingernail trick is going to help me out so much!
+JuggusNawt Nice! Hope it's been helpful!
After you filed the blade off, your knife still cut better than mine do after I spend half an hour "sharpening" my knives lol
Haha yes it definitely takes some practice!
This is definitely the best Lansky tutorial I've seen on YT. I see my technique is a little different than yours, but I'll definitely try this way out after work. Cheers
Glad you liked it Chris! Hope it's helpful mate!
I did something similiar to this to my 27" machete......it worked beyond my expectation.....absolute incredible results....GREAT VID
Glad the video was helpful mate!
you should definitely finish shaving that hand
If he did, he would not have hair left to test the other knifes. LMFA
This is when having a hairy legged girlfriend comes handy.
@Frank Rampersad OCD!!!
as a chef, i use the polished edge.
+RossLinden97 Who cares?
Max W 80% of chefs. :)
+Max W I prefer a mirror finish using a 200,000 grit diamond "cream" on the last phase... so yeah 81% of chefs
30mate you used a comma instead of a period...
+Cory Wolfe A lot of countries use a comma instead of a period.
Owned.the Lansky Sharpener 10 years....finally someone taught me how to use it. Thank You
No worries at all Bill! Glad the video was helpful!
This Lansky guide is perfect, it's more helpful than the guide provided by Lansky themselves, and that says something! We just got this kit and we'll be doing a review in the coming weeks, thank you for this, much love!
Glad it was helpful mate!
my mother will be very happy. :D
I use something similar to the Lansky system. The problem I'm having is that the metal fragments put tiny little scratches on the sides of the blades. I'm not sure how to avoid that.
+Sam Harper Hey Sam! Are the scratches where the clamp touches the blade? Or elsewhere?
I've seen marks from the clamp, but I haven't seen scratches anywhere else... Are you sharpening at a very shallow angle?
+Gough Custom The scratches aren't from the clamp. They're little scratches on the primary bevel. The first time I noticed it, I assumed it was from the iron dust that accumulated on the blade followed by me wiping it off. The next time, I tried to blow it off, but I still got little scratch marks. Do you get iron dust build up on your blades when you're putting the initial edge on your knives?
+Sam Harper I have experienced something similar. I now coat my blades with nail polish before shapening them with the Lansky system. It's annoying and takes quite a lot of time but is the only way to prevent my knives from getting scratched!
+Sam Harper I get iron dust on the blade, but no scratching... There has got to be some difference in techniques that accounts for this but I can't think of what it might be...
+Gough Custom It could be that I'm using too much pressure and getting bigger chunks of iron. Or maybe I'm spending too much time with the rougher grits.
Best lansky video period. Thank you for sharing this.
I’ve owned the Lanskey sharpening system for over 20 years. You gave me some good pointers here. Thanks!
Glad to hear Matt!
32 dislikes ? Stupid people. Nice video man.thank you for ideea
i wont use this for a kitchen knife though, take out too much material and it will change the cutting edge
Its too time consuming to sharpen kitchen knives with this system for my taste so I generally use water stone. However a 17 degree angle is sufficient for most if not all kitchen knives. and you can even do a 20 degree microbevel if you want to.
This method of sharpening takes away as much material as you decide to take away, no more no less altough I would agree diamond stones such as these are bit to agressive for most kitchen knives.
and today you get 666 dislike. I don't think they are all idiots. what do you think?
Alin
Maybe the dislikes could make a video.
I've tried on three different knives and I'm not getting the burr... what am I doing wrong??
Hey Jeff!
If you're not getting a burr at all, even with the coarse stone, then it seems most likely that you're not spending enough time per side to actually get all the way to the edge, or perhaps you're sharpening at a different angle to the one already on the blade.
Try putting a line of sharpie along the edge of the blade you are sharpening, this will highlight for you where you're removing metal and where you're not. You'll need to remove metal all the way right up to the edge in order to get a burr.
-Aaron
Sure enough, I was close but wasn't hitting the edge all the way (verified by the sharpie trick)... I just finished up my daily carry Benchmade folder and its SCARY sharp now!
Appreciate your help. Your videos are awesome and have really helped me out a lot as a beginning knife maker. Thanks, Aaron!
Jeff Clemons Excellent! Glad that I was able to help Jeff!
been using this kit for 20+ years.
simple, cheap,...but works like a charm.
Nice looking knife you made. Still this kind of sharpening really isn't my thing. First of all I really don't like secondairy bevels. second I want a a convex bevel. I like sharpening on water stones much more. it's relaxing, gives more personality to the knife imo and leaves a very strong edge. But i'm not going to argue about preferences.
Hi there, i have been fish filleting for over 25 years. I free hand whetstone and steel and after closing on 3 decades i'm finally getting close to perfection. I use a high polished axe edge. I'm intrigued as to why you would want a convex bevel? I prefer mine to be flat and extremely high polished, which i do with a 7 micron F Dick Steel.
*****
You're in it for a long time. Sharpening is strange it doesn't matter how long you do it there always seem to be things to improve or keep getting better in.
I personally really don't like sharpening steels because they put a microbevel on the knives and it also takes a lot of experience to use a steel properly.
If you're doing freehand sharpening on water stones you have to be very precise not to get a convex bevel.
The reasons I like convex is that it's the natural edge you get from free hand sharpening, it's a very tough edge that doesn't chip or roll easily, in filleting and skinning the edge will glide over the bones instead of biting in it and last convex is very nice for splitting wood and making feathersticks with your knife when you're into bushcraft like me.
I also like high polished edges. I use a strop with bark river black and white compound (4 and 1 micron). If you like polished edges I recommend taking a look at it. They are awesome.
I'm not saying you're edges aren't good. I think everyone gets used and/or takes a liking to a certain type. I don't think anything is bad. It's all preference and trying everything until you find that edge and that sharpening technique that fits you. And in 25 years you must have gotten pretty darn good in filleting fish with your knives haha.
But I do have on question. How do you make a flat edge with free hand? or is it near to perfect flat.
Thanks!
Dutch Bushcraft Knives heyyy jullie ook hier
What do you mean "I"? I thought you're a two-man show.
@xxBOUNTYxxHUNTER not necessarily hard just takes practice and varies from knife to knife, meaning youll use a different technique sharpening a kitchen knife vs sharpening a bushcraft knife. Also in the begining youll be able to get a kitchen knife sharper than a bushcraft knife because it is thinner