@@AGWatchesAndGear he is gonna turn that Tanto into a drop point in about three more sharpenings like that. It will be the only Tanto with some belly on it.
Just a pointer reset the knife position so you don't round the tanto point as it seems you've done. Then sharpen that edge separately. Thanks for the vid
@@dylanmaxard5822 it means only sharpen the long edge, then after that edge is sharp you will want to reposition the knife in the clamp so that the front tanto edge of the knife is even with the clamp. That way you can sharpen both edges separately. A tanto blade shape is theoretically 2 separate edges.
Interesting opinion on how to sharpen in general or use this system specifically. Quite different from company suggested method. How do you come by this process? And it certainly seems like an awful lot of metal is being removed unnecessarily? How long have you been using it and did you try following the instructions to see what results you got?
props to you bro. you are one of the very few that uses this tool right. i've seen some use the stones to scrub the blade. short back and forth on the blade. big no no
He doesn't understand or the instructions properly. Keeping the edge of the clamp 5/8 of an inch from the edge of the knife. I also don't understand how he thinks he can keep a tanto point on the knife without resetting the clamp to get the proper angle on the tip.
Thank you, I have a Lansky ,but, haven't used one in years. My dad taught me to sharpen using a screw driver as a steel. I put a leather circle at the base of the blade for safety. His rationale was that metal is essentially a liquid, a very slow moving liquid and , so it could be shaped as opposed to ground as long as the blade was fairly sharp. His knife was so sharp I was wary of it. It stayed at least scalpel sharp. Forty years later the blade had not thinned or changed width. I also knew the guy who sharpened his nice Buck every day until it looked like an ice pick. He called to complain. Buck asked him to send them the knife. They sent him a new one and asked him not to use their product anymore.
I tried this method and had pretty disappointing results- the blade wouldn't even catch on my fingernail. Next I tried just holding the Lansky stone in one hand at about 30 degrees, and sharpening free-handed. That worked much better, and I got a very sharp edge just free-handing instead of using the extra equipment included in the Lansky kit. Am I doing something wrong? Am I not applying enough pressure when using the Lansky frame?
Lansky says use oil and set the stones upright (on the plastic). If it’s too gunky for that, dawn soap and water. Wait until completely dry before sharpening again
I have a Rat 1 knife from Ontario Knife Center, and I've heard from the factory they put a 20 degree angle on the blade, but would it hurt if I sharpened it with a 30 degree angle, or is that considered "re-profiling" a blade? Isn't their more work involved in that, or does it matter?
Yeah you would need to use a very coarse diamond stone to reprofile that edge. 30 degrees is a little much for a pocket knife I’d stick to 17-22 degrees