Lansky Deluxe 5-Stone Sharpening System Tutorial (In Depth)

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Link to this kit: amzn.to/2sKw266 (Affiliate Link)
As promised, the full sharpening tutorial for the Lanksy Deluxe 5 Stone Sharpening System is finally here. Things ran way longer than I had hoped so please see the time stamps below so you don't have to listen to me ramble.
~~~~~~~~Time stamps~~~~~~~~~
2:06 -Prepping the blade
4:09 -Hone selection
5:42 -Assembling the hone
7:30 -WARNING about shallow angles
9:07 -Tips on angles
9:50 -Sharpening
18:22 -Ceramic hone tips
22:02 -Stropping segment
22:22 -Applying compound to strops
24:10 -Stropping Techniques
26:24 -Un-clamping and cleaning
28:18 -FINAL RESULTS

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Опубликовано:

7 янв 2016

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Комментарии : 336

@mytina6516 10 месяцев назад

I'm really pleased with this! It works like a charm ru-vid.comUgkxDcr-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.

@SHADOW-ke6xz 7 лет назад

move your knife farther out from the clamp. lansky says about a quarter of the width in the clamp.

@mario.chichmanov 4 года назад

Forget counting passes etc. ! You only stop sharpening, once you can feel a consistent burr on the other side of the blade. Only then you can turn the system around and keep sharpening until you can feel another burr on the opposite side again ( you can check if you have achieved this burr ,by running your fingernail from the spine down the edge! ). + there is no need to sharpen each side with a particular grit more than once. You establish your burrs and then move on to the next higher grit. Only with the final stone ( in my case the diamond stone ) you have to switch the knife around a few more times and lower the pressure and the amount of passes each time you turn the blade around. + you should by a good quality strop and a fitting compound. By using this strop frequently, you can keep your knife sharp a lot longer and save a lot of time with sharpening. Hope this helped you 👍

@superbmediacontentcreator 3 года назад

According to Lansky, you will not get a burr if you only push not pull the stone. They also state that pulling or sliding the stone are highly inefficient ways to sharpen.

@mencken8 3 года назад

Mario Chichmanov Try not using the second person pronoun quite so much: tell me what YOU do, not what I should do.

@matthewharris7373 5 лет назад

Awesome video. I’ve had the Lansky for about 6-8 months now but kinda got discouraged with it after only attempting a couple knives. This gives me new hope that the things that I was missing was patience and attentiveness. In my defense, I was still very much new to the world of knives and very naive to expect fast, easy, AND consistent results with no learning curve from a very affordable, basic system. Thank you for taking the time to do this video and for doing it the right way. I had no issue watching 30 minutes because that was simply the time needed to truly educate one to how the process goes, from beginning to end. So thank you again. And hope you have an absolutely awesome day. 👍👏👏👏

@troy5292 4 года назад

Thanks for the video! One good rule of thumb when sharpening a knife is to do the same amount of work on each side of the knife so you are removing as close to equal amounts of metal from both sides. I also recommend to people first starting out using this, do not hold the stones as ForPetesSake does - put your thumb on one side and all the other fingers on the other to be sure you don't accidentally have a finger drop below the edge and catch the knife edge. Personal preference, but you can get a pretty nasty cut if you are moving along quickly and lose focus for a moment. To keep the angle the same, instead of bracing it with your finger (the tape was a clever idea BTW), hold the sharpening stone between the knife edge and the Lansky brace. This will not only keep you from risking a cut, it will keep the guide resting on the bottom of the angle 100% of the time allowing you to keep a consistent angle. Or always hold the stone past the blade and it will keep the guide at the top, although not quite as consistent . The brace with the angle guides holds the knife firmly, especially if you torque it down with pliers of some type. if you are hitting the guide and not the knife, you can move the knife out away from the Lansky brace to help avoid hitting the brace. My set is older than yours I think and the one I have didn't have the thumb screw at the fulcrum point, it has a Phillips head bolt so I can get plenty of torque without using pliers on the 2nd bolt. The 25 & 30 degree angles work well for heavy use utility knifes like pocket knives used for cutting wood, cutting cardboard boxes, rope and things like this where they get a lot of abuse and need to be able to still retain some kind of edge. The 17 degree angle is the least sharpest edge you would use for kitchen knives that don't get a lot of abuse, but you want a near razor sharp edge for cutting meat or trimming fat and more gentle use where the edge will not be abused which can cause a more narrow edge to roll or chip. Chef's knives are usually sharpened anywhere from 10 degrees to 15 or 17 degrees, but with the design of this system, it isn't possible to get these sharper angles as you would be digging into the Lansky sharpening guide. I had two of these Lansky sharpening sets (lost one, replaced it, found the original and gave it to a friend) and it is a good sharpening guide for people who are not very skilled at using an oil stone or whet stone, or just do not have these types of sharpening stones. Check out the channel for "Burrfection" if you want to learn more about using oil stones and whet stones for hand sharpening. I find myself using this Lansky set for when I am only doing a single knife like my Cold Steel Recon with a Tanto tip (an amazing high quality knife I've had about 20 years) where I want to keep a 30 degree angle, but if I have several knives to sharpen, the oil & whet stones are the faster option and allow for sharper angles.

@brittthomas7618 7 лет назад

Adjust your clamp accordingly to the grind of the knife, especially with a hollow grind like my ESEE-4(20°) per side. that back screw is important in keeping the stone ONLY touching the blade. I had the same problem as you with hitting the clamp with the hone, until I figured out how to fix it. Also, taking to someone at Lansky- the honing solution is actually meant for pouring on and wiping steel shavings caught in the stones (which also causes the stone to skip, hit the clamp, minimal performance). Sharpening from tip to base can cause multiple problems, mainly with consistency of angle. Stropping for mirror finish is fine, but if you're sharpening a knife that is for outdoor use- it's best to leave a 'toothy' finish. * I have a relative that works for Lansky, so most of this info, is me relaying what he has taught me.

@robertlove8429 5 лет назад

When you say the honing solution is for pouring on and wiping steel shavings caught in the stones...what exactly would you wipe with? I believe you, I just want the most effective way and can't think of anything except for cloth which I expect would leave fuzz in the stone and effect the sharpening.

@troy5292 4 года назад

@@robertlove8429 You would take the oil and apply a few drops to the stone to allow the oil to lift and separate the metal shavings from inside the pores of the stones. Put on a few drops, and wipe little circles with your finger and you'll see the shavings come free. Wipe them off with a paper towel, or dab at it to absorb the oil and shavings. You may need to do this process a couple of times to get it clean, but once you've cleaned the stones a few times you'll easily be able to recognize when the stone is about as clean as it will be from the color of the oil and stone.

@Doobie603 4 года назад

I use a nylon brush

@Broken_Arrow58 3 года назад

You weren't kidding about an in-depth tutorial. I dig the mirror-finish edge.

@robertlove8429 5 лет назад

You can learn a lot from watching others do it wrong, I believe many that watched this video learned a lot. Read through the comments because many explain proper techniques to use.

@bingnowtv 8 лет назад

just got one of these this evening and your video was a great tutorial on it I thought. I did see a system today like this that was $255.00 and that was just not in my budget. Finally I sharpen my knives up to par in a way I was thinking would be best for me. Thanks for taking the time to do this video... Liked, Subscribed and Shared.

@ForPetesSake 8 лет назад

+Douglas Crosby Well thank you, that means a lot. I wish you the best of luck with your new system.

@PaleeCML 8 лет назад

One hint to obtain razor sharp edge. if You finish the stropping on the same angle like used for sharpening for ex. 20 degs and You are satisfied with the mirror edge this is not finished yet. Like Your result. It's not cut the paper nicely. But You can do more and it will. Use Your finest compound loaded lansky strop and do some extra strops on the higher angle for ex. 25 degree. You will create a microbevell and yes it will be razor sharp. Just light strops do not push it too much.

@wm973 6 лет назад

Thanks for the vid.Just got one and it works great!.The oil is for cleaning as you would with a file. Once clogged it stops cutting. I can feel the difference and keeping it clean makes it cut faster.Mine didn't have the knob near the cutting edge but had a screw. Probably for clearance for smaller knives. I sharpened an exacto blade and it worked great!Very good sharpening system for the money! Case holds everything you need... cept for the clap...errrr clamp.

@robertdavis6708 7 лет назад

Wow. Used this system and the wife shaves under her arms now. Band aids are a must.

@davidgortney9902 6 лет назад

You are the Bob Ross of knife sharpening.

@davidlindner6017 7 лет назад

This video has lot of good tips and I understand the use of my Lansky better. I replaced the knobs that are used for tightening with 10-24 x 1/2 " bolts and screws. They both have a Philips head which allows me to use a srcew-driver to tighten. This helped eliminate the problem with the rod hitting the knob, I also use a disposable neoprene glove on my support hand with tape wrapped around the glove finger that supports the rod. Finally., I use a down pressure with the support finger to achieve the lowest angle, especially when I am using the 17 degree angle setting. Think I will spring for the blue polish stone. I j used an old leather belt to strop without any compound,

@michaellangshaw1521 7 лет назад

Hey, thanx a lot for showing me how it works. You just sold me on buying one and I can't wait to start sharpening my knives. I think you did a hell of a job showing the basics and the do's and don'ts. Also I would've assumed that the stand comes with it. Pay no attention to the ass' of the world. There's a critic in every corner. Keep up the service of being helpful to others or at least trying. It's more than some people do.

@howardmanley3388 6 лет назад

Hi Just wanted to say thanks for this videoIve been looking for a system that I think I could learn on, this is it !appreciated !

@imdabigboinow 8 лет назад

Very cool and informational, thanks for the upload. Will be looking to get this off Amazon.

@ForPetesSake 8 лет назад

Glad you found it useful. I hope you enjoy your system.

@bronco1199 4 года назад

Thanks for this vid. Very informative and much aporeciated.

@DANMOTYL 4 года назад

Great video man. Easy to listen to and you are humble.

@chekoz77 5 лет назад

I just got this system and sharpened 2 knives to razor sharp. Shaved the hair right off my arm!

@ChristopherSalisburySalz 2 года назад

Lansky sharpeners are awesome, especially the diamond stone version. I think the only obstacle in getting good results with Lansky is patience. Sharpening is sharpening and unless you are using a sharpener with a motor it is going to take some time. I will say the diamond stones do work faster than the traditional ones, but it still takes time. Also, if you get the kit get the peg mount thing for the clamp and screw it to a board or bench. The mount makes a world of difference and it's not that much money.

@driftingabstract-9961 7 лет назад

your supposed to have 5/8" of blade left outside the clamp.

@em0_tion 4 года назад

and they're supposed to make a clamp that will actually hold the blade securely with this in mind, but real life doesn't seem to work like that

@SethYorkKY 6 лет назад

Thanks for this!

@TurtleBushcraft 8 лет назад

nice video all the best john

@shanerichardson9568 7 лет назад

Alright, the reason I see that you are hitting the clamp at 17 degrees is that particular angle is normally only used buy Japanese chef's knives. They have a harder steel which can hold a finer edge and the blades on chef's knives tend to be much wider. In such you would never strike the edge of the sharpener. I found some good info on a Google search of what knives should be sharpened at what angles. :)

@Heirphoto 8 лет назад

Using too much pressure on the final polishing stones on the inbound stroke (towards the blade) can tend to flex the rod downward in the middle, slightly lessening the angle and causing it not to touch the apex and then just polish the shoulder of the bevel. Still a great system.

@robertjay1179 3 года назад

I just bought this system and when I went to use it I kept hitting the clamp also. Thank you for bringing that up. I thought I was doing something very wrong.

@Sorarse 3 года назад

You are. Read the other comments to see how to do it right.

@sararefaat1035 8 лет назад

Good vid , very informative

@cwrowe 8 лет назад

Good video......lansky is a Awsome system....period.

@robertjay1179 3 года назад

Excellent video right to the end.

@tinoanderson3912 5 лет назад

Ur hitting the clamp cuz you have the blade too far into the clamp

@Zaque-TV 5 лет назад

And those shallow angles best suit wider blades like chefs knives

@adamlives 4 года назад

lansky.com/blog/how-safely-clamp-your-knives-lansky-controlled-angle-system/

@jamieofalltrades536 4 года назад

"Approximately 5/8" of the blade should be exposed from the end of the clamp. "this is per their instructions.from what I can see in the video you've got somewhere between 5/8 and 3/4 of the knife in the clamp.

@Jaymoe69 4 года назад

Exactly!!! I see at least 5 things this cats doing WRONG!!!!... the way how you have that clamp set, is how I do mine wit a 13.5" blade, which is 3.75 inches wide... with a small blade as u got there, no wonder your grinding into the clamp.. I can watch you grinding into" IT" & obviously not the blade...( businesses area..)..with a short blade as this, choke the clamp back 1/2 inch & bring it towards the tip just shy of that peg which is protruding through...I sharpened my smaller skinning blades as such and I have no problems priod. When u put that rod through the clamp, n the stone makes contact to the blade , n u hold it to the light, look through, where you can see contact to the clamp n not the blade, ( day light between the two surfaces) then u know something is wrong!! Otherwise, if this is what you do, ... your wasting your time..

@jladd68 3 года назад

If he wants a mirror image won't he have to clamp in the middle especially with a dagger?!

@squatch545 3 года назад

A workaround for that shallow 17° angle hitting the knob is to remove the knob and replace it with a short bolt of the same diameter.

@JG54206 6 лет назад

You ever have problems with your black or red stones? I’ve had mine replaced once. They just done seem to cut very quick and they require constant cleaning.

@oorcinus 3 года назад

You don’t get it “flush” all the way inside the jaw. You should get the blade to stick out about half an inch, the actual depth will depend on the size of the blade. Also, you’re supposed to adjust the pivot screw of the jaw until the two halves of the jaw are parallel. If they’re not, your guide holes will be off mark. If you don’t pay attention to these, you’ll be hitting a different angle every time you sharpen, needlessly eating at the steel and reprofiling it again and again and again.

@t.s.c-guitar7058 8 лет назад

Normally I try to put the clamp less than halfway across the blade of the knife this allows much more room to sharpen just make sure to get the front knob hand tight and use the bolt that comes with, it's hidden with the extra wing nuts, tighten that down the whole way and your pretty much golden.

@justinpipoli6022 5 лет назад

I just got the Lansky 5 stone myself. While using it, I throw a piece of tape over the holes that I am not using so I do not accidently insert it into the 17 or 25 while I am using the 20.

@mtheriotx 5 лет назад

in my experience making more edge to spine motion and less handle to tip is more effective and would limit your ability to strike the tip. Its also only meant to be done in edge to spine and not both ways. Might be something worth trying and getting a lot better at then what you demonstrated. I get amazing results with this kit doing it this way and its the recommended way by lanky. I am glad to see others love it though as I think its a great system.

@loranbenoit2916 2 года назад

I'm not certain why there appears to be an issue with bent rods.I realize this isn't an extremely expensive system, but the rods shouldn't become an issue.Great video .

@TerryWhite001 7 лет назад

Hi, nice video... You have way too much of that blade in the clamp. Lansky has 2 different clamps just for problems like you mentioned. You have one of the latest styles which works great for larger blade knives. You only need about a quarter of the width of the blade in the clamp. Turn the front screw just until it is tight. No pliers should be needed especially on the front screw. this hold the blade in place while you tighten the back screw. Again you only need your fingers. Turn the back screw until it is tight. It will need to be a bit tighter than the front and you should have a but more gap in the back than the front. This is where you get the clamping action to hold everything in place safely. The other style clamp if designed for much smaller or more narrow blades. It has a notch at the front of the clamp and the front screw does not have a plastic knob on it. It is a flat top screw that sits level inside it's hole so that it will not be in the way of your hones. Set up is the same, the only difference is that smaller blades should be mounted in the notch at the tip of the clamp. I have been using the Lansky system for a very long time and I own knives of all shapes and sizes. All of them work in one of those two clamps. If your hone is hitting anything but the blade you either have too much blade in the clamp or you may need the second clamp. Half the blade should not be needed in the clamp if you have the clamping screws adjusted correctly. I am sorry if I sound as if I am telling you what to do. I'm not at all, I have simply used this system for a very long time. A quarter of the blades width, or just a touch more is all that needs to be in the clamp. One last thing and again I am sorry if I sound rude or arrogant, you should only use forward strokes. The hone should move into the edge of the blade. Using a forward then back sliding motion is just wasted effort. Here is a quote copied from the Lansky website directions on how to sharpen using their system. "Always sharpen into the blade! (Do NOT sharpen along the length of the blade, or away from the blade, as these could damage both the blade and your hone)." All of this information can be found on their website as well as here on RU-vid. lansky.com/index.php/products/dlx-5-stone-system/ scroll to the bottom of the page. I hope this is of some use to you and makes sharpening easier. This the set I always buy and use. I do purchase the 2 thousand grit polishing stone separately. I only use it on my very best knives. lansky.com/index.php/products/dlx-5-stone-system/

@OmegaMan999 2 года назад

Good stuff. You just answered the questions I came here to ask. Thanks

@TerryWhite001 2 года назад

@@OmegaMan999 I'm glad it helped. I use only Lansky for all of my sharpening.

@lriper4702 2 года назад

@@TerryWhite001 I have bought the diamond stone kit and I cannot make a burr on my blades. I cannot understand what I am doing wrong 😑

@TerryWhite001 2 года назад

@@lriper4702 It could be several things. Depending on which kit you have you could still need a more corse stone for setting the edge. Setting the edge is first and it needs to be done with a very corse stone. I personally only use the stones. I will include a URL for the kit I always buy. It had 5 stones and the stone used for set the edge is a very corse 70 grit stone. You definitely noticed right away with a stone that corse that the system is working. It then moves on through the other four. 120 grit then 280 grit then 600 grit by this time your polishing the edge and taking off very little metal at all. Then a 1000 grit. I make just a few passes with it as it's so smooth you can hardly feel it. A lot of people mess up here. They try adding pressure to the higher grit polishing stones because they do feel it like the did with the corse stones. 1000 grit is a ceramic stone and even a little too much pressure will ruin any edge you had up to that point. Each stone needs a different amount of pressure. The most course the 70 for setting the edge you use quite a bit of pressure because you are taking off all the metal needed to get it to the angle you use. The next stone 120 grit you use a bit less pressure as it's not taking off as much metal and so on using a lighter touch as you go higher in stone grit. I even have a 2000 grit ceramic stone I use on some of my best knives. I don't use pressure at all with it only the weight of the stone itself. I'm betting one of two things. Either your not using a corse enough (or low enough grit) stone for setting your edge. If not that then your not adding enough pressure so the stone can dig into the blade. Naturally you would want to use all of your strength with the first stone for setting the edge but it does need some pressure. I would start making passes with your lowest grit stone. If you can't hear or feel it as you pass it over the blade then add a bit more pressure. Keep doing that until you notice you can hear and feel it. It will feel a little bumpy (for lack of a better word) if you are adding enough pressure to begin shaping the edge to the angle your using. Be sure not to use too much pressure. It takes a little practice and I would practice with a really cheap knife. When you get it right even with just that first stone you will definitely feel the blade has a beginning edge on it. As you move up to the next stone use less pressure. From my 70 grit (my lowest and most corse) to my next stone which is a 120 grit I use half the pressure I did with the 70 grit. Each stone after I do the same, I use around half the pressure. The really fine or polishing stones. 1000 and 2000 grit I don't add any pressure. Only the weight of the stone and I only make a few passes. It only takes a few passes with super fine 1k or 2k grit stones. Any more and you risk dulling the edge you worked for because they are much harder than the other stones. I've never used or even tested the diamond stones but, I feel sure the process will be pretty much the same. I know this is a long drawn out post but as simple as the Lansky system is there are a few details that will make it much easier.

@lriper4702 2 года назад

@@TerryWhite001 thank you so much for your response. I think I understood everything

@leeroybrodribb 2 месяца назад

The clamp has 2 small recess on the edge of each side of the clamp where the knife back sits so the angle is correct, so if you are hitting your clamp the knife back is way to far inside the clamp, great vid and a great system. I have watched 4 or so vids on these systems but no one mentions the recess of the clamps.

@wp4565775 3 года назад

I like this dudes attitude.

@handymanjim5488 5 лет назад

Excellent video

@Cricket101382 4 года назад

Sharpen until the edge rolls over. you will be able to feel a bur on the opposite side all along the blade. At this point you flip and repeat until you have a bur on the other side. This is when you switch stones. Repeat until you are on your final stone creating a bur each time. At this point is when you sharpen until there is no bur on either side. Take your time on the final stone and you will have a beautifully sharpened blade. Also you keep calling the stones, "Hones" these are NOT hones, they are sharpening stones. A Hone does NOT remove material a Hone simply straightens the edge

@supernotalex Год назад

lansky themselves call these hones, so that is their term for these lmao

@Cricket101382 Год назад

@@supernotalex Just because they want to call it a hone doesn't make it right. Calling a Stone a hone implies it does something it does not do.

@supernotalex Год назад

@@Cricket101382 yea but they call them hones. so technically he's not wrong in calling them that. even if theyre not really hones

@dkoriss1 4 года назад

...also thinking to use a zip tie under the each angle’s hole to stabilize the rod instead using my finger which is really annoying but I haven’ t try it yet to see how it works

@PaulK390S90V 7 лет назад

its says to put the edge 5/8 of an inch from the tip of the clamp. would that help not hit the clamp maybe?? i just got this tonight and started on my buddies knife (lol) for my first trial run. he had the angle so messed up on the tip i spent an hour on extra coarse and still didnt get it all the way perfect and said screw it lol. all my knives are new so it wont be nearly as bad and im excited to start doing all of them! awesome system. ive only tried the sticks and its amazing how much better thus works

@philoeolivarria448 5 лет назад

Really great video man......it told me everything I needed to know about this system...now I will order one.......thanks

@dkoriss1 4 года назад

Hi there, I think if you just file flat the botom end of the wing nut of the yellow 1000 grit stone it will catch better on the rod when tighten, wi no need to use pliers. As matter of fact I believe all wing nuts should be treated this way because if you really pay attention you will notice that the bottom end is kind of spiky not providing enough surface to really catch on the rod. I noticed this after I broke my yellow 1000 grit stone by tighten the wing but with pliers because I had the same problem, then I purchased a new one through amazon and decided to never use again pliers.

@VR46Monster 6 лет назад

i got this kit too :D but i did not understand why you did put tape on knife and not on clamp ?its much practical :D nice video, thanks for info:)

@tommacbride3654 Год назад

Got one, you got how it goes in th real world. Cheers!

@rilledulu 6 лет назад

Nice video man!..

@Gollammeister 5 лет назад

What about the fresh edge do u have to use a minute amount of oil to prevent corrosion ?

@bamabladez 2 года назад

Help!! Spyderco para2 sv30 20 degree I just can't apex the knive. Just looking at my edge it looks pretty good and even on both sides but can't seem to create a burr. I'm following all instructions on all these videos. I understand what needs to be done but can't seem to do it. I'm so disappointed. Expensive first knife to try on but knife was dull anyways so it had to be done. Any ideas or tip?

@johnwalters7415 5 лет назад

It comes with a screw to use instead of red nob

@okayusa6608 2 года назад

I like your technique. Thank you for sharing

@waliqadri 6 лет назад

Are you sure you cleaned the burr after you sharpen, cuz this knife kind of failed the paper test.

@shadowkdrake 7 лет назад

You can can a Phillips head screw to go into that first hole instead of a thumb screw and in fact I believe some models do come that way.

@aaronbunn1987 2 года назад

I replaced the red knob with screws so I just use my swiss army knife phillips to do the clamp up. Works great.

@jamesmathews3097 6 лет назад

I changed the screw closest to the blade to a regular flat head machine screw helps big time

@bertkutoob 5 лет назад

I replaced ALL of the screws (clamps and stones as well) with screws with Allen key heads. For the front screw on the clamp I used a countersink Allen screw and countersank the top hole. I also bought two of these and filed one down to use on very thin blades. The smallest blade I have sharpened on my "modified" Lansky is 16mm long, 4mm wide and 0.75 mm thick. The largest is 360 mm long and 30mm to 40mm wide. Both I took through all the stones, using the 17° slot for the primary bevel and the next slot for the secondary. No problems at all. Just need to listen to what you eyes, ears and fingertips are saying to you.

@superbmediacontentcreator 3 года назад

According to Lansky, there may be a burr on the screw/bolt that holds a rod to a stone and the solution is to unscrew it all the way, take it out, and (lightly) file the end flat to be sure of maximum contact.

@1964krazyeric 4 года назад

I have and older version I've had for many years. I need to find it, it's in a moving box somewhere. I'm wondering about how it would work on today's super steels? I'm debating on staying with my old favorite or going with a new fangled fancy electric sharpener.

@nootnoot7396 4 года назад

This would still work for the super steels of today, but its very slow. I wouldn't recommend an electric sharpener at all unless you are doing a freehand angle, as all the guided ones I have used either round the tips very easily or don't give a good edge at all. If you want something that will work faster than the lanskey, I would recommend something like the kme sharpening system

@cebuanostud 8 лет назад

So you won't scrape your clamp, try placing your knife half way inside the clamp itself(not all the way back). It should give you some more clearance as you're grinding away.

@ForPetesSake 8 лет назад

+cebuanostud Thanks for the tip, I'll try that next time I've got the system out and see if that helps.

@ColonolDekker 8 лет назад

+ForPete'sSake good video mate. The manual (in not so may words) says that the blade edge should be 16mm from clamp edge for accurate angle reproduction.

@ColonolDekker 8 лет назад

+ColonolDekker that might explain why you are making contact with the clamp.

@ForPetesSake 8 лет назад

You're right, my manual says to keep the knife's edge half an inch from the end of the jaws, the problem is that on certain knives, that's just not possible. My leek for example, the total blade thickness is barely half an inch as is. To have it the proper distance away would jeopardize how well it's clamped. Just a short fall of the Lanksy system I'm afraid.

@michalurbanful 6 лет назад

I suppose this would happen with the 93, 91 and 84 mm Victorinoxes - which I would like to purchase this for. Do you think I should file down the part of the clamps before sharpening, pls?

@howardmanley3388 5 лет назад

Thanks James

@brandons9138 4 года назад

Could you avoid the hone and knob interference issue by replacing the knobs with set screws? They would be completely out of the way and would allow for more torque without the chance of twisting the plastic knobs until they break .

@keithjohnson5190 6 месяцев назад

I bought mine many years ago and it has one knob, the one near the knife is a set screw that is flush with the housing. I just use a dime to tighten it with, no screwdriver needed.

@garychandler4296 4 года назад

I actually bought a near identical unit from Wallyworld, for $19 and change, but it only came with 2 stones; one harsh diamond and an Arkansas stone. Obviously, their cheapness is like using the Lansky 70 followed by the finest, so what I did was to cut some tile into the same thickness as the stones and epoxied a nut that fit the guides (theirs thread straight into holes in the back of the holder) on one end and a slightly larger nut for the rod to go through. I will make more, but for now, I just use strips of wet\dry paper clipped over my homemade stone, giving me any grit I want up to 2000! For my strop, I glued the smooth side of a thrift store belt onto a 5 gallon paint stirrer, which is long enough to put 2 compounds on, such as your green oxide from the middle down and Jewelers rouge (burgundy color) from the middle up.

@garychandler4296 4 года назад

I also use another trick for quickly sharpening work knives: if I want say, a 25 degree edge, I'll first rough cut away material with the stone at 20 degrees, for a primary bevel, and finish with the 25 with the higher grits.

@dheller777 7 лет назад

I have the same problem sharpening my Buck 110 on this system in that Buck sharpens all their blades at a 16-17 degree angle. The closest I can get is 20 degrees and that angle causes me to clamp the blade close to the edge to keep from hitting the front screw or the edge of the blade holder with the stone. Clamping this close to the edge lets the knife move a lot in the clamp. I like the Lansky but also wish they would correct this problem. Thanks for your video.

@dillonbounds8317 5 лет назад

awesome video

@michaeljohnangel6359 4 года назад

Excellent!!!! Thanks!

@mkshn111 7 лет назад

8:00, just move the clamp back a little (knife out a little, it doesn't have to seat in the grooves all the way). i actually test out whether the stones are gonna hit the clamp everytime.

@jamieofalltrades536 4 года назад

Did you try moving the knife out further ? Less clamp on the knife/more exposed blade should give you more clearance. Thanks for the video!

@davidg375 4 года назад

If you put tape on the clamp instead of the knife, you could probably leave it on for several uses and you wont have to clean residue off the blade.

@pyrofful 6 лет назад

I have a problem with POS clamp not holding the knife right. I see you used tape. I tried duck and scotch tape but neither worked. I'm thinking of buying the rubber dip you can use on your tools. All you do is take a piece of bare metal and dip it in this liquid/tar and then lift it out. Let it dry and it leaves a rubber coating like a factory grip....in theory. I never tried it but want to buy some and try dipping the clamp ends into it and see if that works. I have up on this system since my knifes would shift and I couldn't get an edge because of this.

@ared18t 6 лет назад

Try loctite on the wing nut for the ceramic one it will keep it from backing off

@GABBERFER 4 года назад

Should the OIL ALWAYS be applied to the stones BEFORE sharpening the knife? Thanks.

@eatmypinkytoebitch 8 лет назад

I have this same system, & it works really well for me as well, just subed to your channel. good stuff. Your hones taking of metal from the holding bracket is because your honing at 20 degrees, I'm sure you know that though. I always would like to try 20 or the 17, But i have to keep it at 25 to avoid that. Any who, yeah Lanksy's bad. Good video, have a good one. P.s. just Ordered a griptilian, excited, have a good one.

@ForPetesSake 8 лет назад

+Lucky Slevin Your first Benchmade? Welcome to the family. And yeah, an unfortunate oversight on Lansky's part. and thanks for the sub, hope you enjoy the content.

@eatmypinkytoebitch 8 лет назад

yeah thanks man, I have a Benchmade 940 & a mini grip I just sharpened the other day with the Lansky, 940 is hard for me to carry all the time for the fact I can't afford 2 & is more of a fondling awesome factor for me, but like you, I think the griptilian will be a great choice for everyday use & tactical if necessary. Like your videos, Being honest is Key, good stuff, keep it up.

@ForPetesSake 8 лет назад

+Lucky Slevin Thanks a lot, really appreciate it. I've been drooling over the 940 and it will probably be the next Benchmade I get, once I get the money of course haha. And yeah the grip is a great all around choice.

@johnepping2422 5 лет назад

Is it possible to sharpen Japanese kitchen knives on this system? Need 17-20 degree I think

@osbaldohernandez9174 5 лет назад

Can u leave a link to the compounds u used on the strops

@johnalastairstewartalastai7817 6 лет назад

I have an OLD Lansky and the grooves to accept the blade are only 3millimeters back from the sharpening edge! Hope this throws some light on the subject. November ' 17

@drewpknutz1410 2 года назад

I just received one of these and I'm kinda on the fence whether I like it or not. I feel like I can get a knife 95% as sharp just using a 10$ Accusharp and a strop. I was hoping my technique was bad, but doesn't look like it..

@allthegross1 5 лет назад

First off thank you for the informative video. No worries about time as im just sitting here sharpining the knives. You are far more infformed than i need to bring up 2 things i have practiced or understood that you contradict i should ask you. 1 when stone or ceramic sharpining you should always move the stone from the edge and into the knife. Never circulating never moving away from the knife amd away from the edge to avoid burs? 2 i was also understanding the angle of the edge wasnt a preferance but depends on the use. Ie a finer or longer Angle of the edge Allows the edge to become a far sharper razor edge but will also dull far quicker. Ie skinning or fillet knife go with a "17" Angle. cleaver or highly used kitchen knife go with a much harder shorter edge ie 25 or even 30. Supposedly that would be far harder to sharpen to" razorish" now understand i was tought this by and old man 30 years ago hand sharpinimg with a series of stones mounted in wood amd he had no angle guide and his strop was a leather belt with no abrasives..they came out sharp for sure. Shave your face with them. As a matter of fact the old guy sharpened all my knives fpr 30 years till he died and left me the stones mounted in wood as well as this nifty lansky set he moved to years ago.and i get to learn from you. Lucky i still use a leather belt dont have those strop your using nor do i use polish still shaves hair when its done.....sorry so long...its a in depth comment lol ....thanks again

@ethonbell5181 6 месяцев назад

I have found a bunch of my knives angle are different on each side. One of my game processing knives one side of the blade is 17deg and the other side is 30deg. Why is this????? It’s driving me insane trying to figure out why this is a thing. Some of my kitchen knives are 20 and 17 and 30 and 20. I don’t understand

@jaimzmyers3699 6 лет назад

17° is for kitchen knifes and usually have wide blades so i feel thats there thought. Also i have an esee 5 down to a benchmade mini grip do you think it could cover that i think those are the biggest/smallest knifes i have do you think it will work i use a work sharp feild sharpener so it would be an upgrade if it works whats your thoughts

@ernestoalonso9932 5 лет назад

Jaimz Myers See Lansky’s web site, on description of the kits: 17° Angle - A severe angle recommended for razor blades, fillet knives or similar tools. An extremely sharp but delicate edge. 20° Angle - A commonly used angle for higher quality blades and provides an excellent edge for kitchen cutlery and slicing knives. 25° Angle - The recommended angle for most knives that need a durable, sharp edge. Ideal for hunting and outdoor knives. 30° Angle - An outstanding angle for knives that cut cardboard, rope or carpets. Best for heavy duty use.

@40pcMcNuggies 3 года назад

This was a good starter set, but I highly recommend investing in something like a Wicked Edge. I went from this to the WE120 and I never looked back.

@johnscavarda6251 2 года назад

You certainly make a good point. No argument here. But Wicked Edge products are at least 10X the cost. That's way out of my budget, especially since I'm just keeping an edge on a drawer full of old kitchen knifes.

@glennespresso6865 5 лет назад

Never pull down on the stones away from the spine, always go up towards the spine. Sharpen one side til you feel a burr then do the same on the other side. Then start doing an exact amount of passes on each side til you hit 1 pass per side. I do 30 then 20 then 15 then 10,9,8,7,6,5,4,3,2,1 I only do the numbered cycles after getting that burr on each side 1st and I get the shapest edges ever

@glennespresso6865 5 лет назад

@occamsrager correct from the edge towards the spine and when you strop you reverse direction

@rmgravley 5 лет назад

Glenn Adams - You do this many passes at each grit? Thx.

@glennespresso6865 5 лет назад

@@rmgravley yes you do and you will get a incredible edge. I recently had to go to a friend's to teach him stir fry techniques and brought my own clever and it needed to be sharpened because the edge had small damage to it. I did not have enough time to go thru all my stones so I used only my most aggressive grit and using that technique was able to get the damage out and get a edge that was incredibly sharp that could push cut paper

@evilcptsl0w 6 лет назад

like cebuanstod said to your knife out a bit and a way i sorted it was get rid of the back screw nob thing and use a penny or two depending on the thickness of the blade your sharpening and get rid of the front screw nob and use the screw driver bit and there you go nothing is in the way i sharpen my knives to a 25 degree angle and they shave hair razer sharp

@TheSixthLegendGames 8 лет назад

hey weird question, do you think if i emailed you pics of something of how use this system you could see what i could like do to improve my result, plus with the yellow polish stone do I do one sweeping motion for can I kind go up and down with it but at and angle, saw you talk about both, to be honest i have watch this like 3 times and still figuring out my system i think i get really good results but just try to lean you know.

@ForPetesSake 8 лет назад

+CouchTrooper69 Absolutely, I hope I can be of some help. Here's my email: 4petessakexx@gmail.com As for the yellow stone, I typically do a single motion up the blade, I really don't know if it makes much of a difference when you're polishing, but I feel the fewer movements you make the easier it is to stay consistent with your technique.

@sojourn1544 Год назад

Really cool video...if your stone is hitting the knob or clamp.. your knife in to far..back it out a little..that will fix your problem

@willsmith3514 5 лет назад

Replace the knobs with screws that fit. My lansky has that and it doesn't give me issues.

@Gollammeister 5 лет назад

How much pressure do u apply whilst sharpening ?

@stefanmergendahl5631 8 лет назад

Great video, I just purchased one myself and wanted to see how people who have used it found it most usfull. I couldn't help but notice the Calc 3, physics work on the back of the test paper. Just curious of your major or your line of work. None the less, thanks for the great tutorial.

@ForPetesSake 8 лет назад

+Stefan Mergendahl I hope you enjoy your new system. I'm currently studying mechanical engineering with a personal emphasis on rapid prototyping.

@dougharlow6037 5 лет назад

Great Video! I looked at the Lanskey web site. They show a 3-Stone Diamond Knife Sharpening System. Is this system better? Thanks

@troy5292 4 года назад

Diamond edges are nice, but this system is all 99% of what people need. If you are going to spend more money, you may want to try learning a bit more about hand sharpening. Check out the channel "Burrfection" for this. He primarily hand sharpens using whet stones and high quality kitchen knives. Oil stones remove metal a little faster than a whet stone, but they are a bit messier too. You just use water on a whet stone, so although a little slower than an oil stone, it is faster and easier to clean and you don't have to worry about how you store a whet stone, at least in regards to getting oil on something versus water.

@sistemadeautodefensa 2 года назад

Loved the hole video!😀👏!Till now, to me...the mirror finish thing is cool. A constant "along in the center of the blade" angle, makes the final difference, in my opinion thoug.

@DobbsyLondon 4 года назад

Read the directions. 5 8ths {15.9mm} should be exposed. Jaws are for blades less than 4 inch. Also when a hone runs smoother its because it's clogged with metal particles and needs cleaning with honing oil and wiping with a clean rag/tissue.

@deebadubbie 5 лет назад

29:05 differential equations. What do you study?

@IlIlIlllIlIlIllli 3 года назад

Does anyone know if this deluxe set can sharpen CTS 204P steel ?

@marioz8132 4 года назад

How many knifes you can sharp with this system?

@LCO213 8 лет назад

Great video. Can I use this system to sharpen narrow pen blade knives?

@ForPetesSake 8 лет назад

+LCO213 while I'll say it might be possible, it's going to be very difficult with a narrow blade. And if you are able to, you'll most likely be limited to very steep angles to prevent the hone from scraping the clamp.

@LCO213 8 лет назад

+ForPete'sSake Thats what I was afraid of. Thanks for the reply.

@ForPetesSake 8 лет назад

No problem. That being said, if you're good with sharpening by hand, the lansky system is still a well priced set of stones. You could chuck them up in a vice and go by hand. They're just a little narrow though.

@johnjude2685 2 года назад

Instructions say to have 5/8" of blade pass the end,That will solve your problem about grinding the holder. Great job other than that note above. Thanks helpful

@abnergaldos8695 5 лет назад

Thank you

@m.sawmill3136 5 лет назад

possibly you have your blade clamped to close to center of the blade?? Try moving it out and clamping further away from the sharpening edge?? Im not am expert but it sounds logical. ty though for the vid

@howardmanley3388 5 лет назад

Got it thx