Anyone use a lansky diamond bench hone?

[mycough]

I have been seeing the 8"X2" medium and fine for very cheap money. I was thinking of grabbing a couple to leave at work for less expensive kitchen knives that get lent out. Just wondering if anyone else had tried them out? Less money than smith's or ultra sharp, so inexpensive that they make me nervous... any feedback you guys have wold be appreciated... Thanks, Russ

 

[Obsessed with Edges]

I have been seeing the 8"X2" medium and fine for very cheap money. I was thinking of grabbing a couple to leave at work for less expensive kitchen knives that get lent out. Just wondering if anyone else had tried them out? Less money than smith's or ultra sharp, so inexpensive that they make me nervous... any feedback you guys have wold be appreciated... Thanks, Russ

For that use, most any diamond hone (or any other inexpensive stone) should be fine; even the 'cheap' ones. I recently picked up a set of three diamond hones (6" x 2") at Harbor Freight for about $10. They're not flat at all, with a very thin plastic backing underneath a very thin 'plate' coated in diamond; they're actually 'bowed'. BUT, for extremely fast grinding of new bevels on cheap knives, they do fine. Diamond is so aggressive on such steels, the task really doesn't need anything special or expensive to get the job done, and there's little worry about ruining a diamond hone in such uses. Once rebevelled, such knives will usually require a handful of very, very light passes on a diamond hone (Fine or EF, according to preference) to completely rejuvenate the edge.

For inexpensive kitchen knives, a simple Norton Economy stone (in SiC abrasive) from Home Depot would do just as well, for about $7 or so. Similar SiC stones can also be found at ACE Hardware and Sears for about the same money. Most are 6" x 2" in size, though ACE does carry an 8" version, as well as a couple of 'portable' or pocket SiC stones in 3" & 4" sizes (I have them all).

BTW, for regular maintenance of kitchen knives' edges, I'd not use anything coarser than a 'Fine' diamond (~ 600) for working edges. Anything coarser in a diamond grit would leave edges pretty ragged for kitchen uses. An 'Extra-Fine' (1200) also works well in the kitchen. The 'Fine' side of the above-mentioned Norton Economy stone will also leave a pretty good working edge for kitchen use.


David

 

[Tony18]

Chefs Knives To Go has a double sided diamond plate, I believe it's 400 & 1,000 grit. If I remember it's around $30 & I've heard only good things about it.

 

[mycough]

I guess I am surprised that no one has tried the lansky full sized stones. I have dmt, ultra sharp, smith's, and the infamous harbor freight. I think for the price I am gonna give the 8" lansky stones a try. I may grab one of those cktg dual grits too. Christmas is coming after all... Russ

 

[fsatsil]

Dont waste your money. I purchased a few of the 8x2in stones when knifecenter had them on clearance for Like $12 and I was very disappointed. The stones weren't even close to being flat. Besides that they are decent stones but IMO flatness is very important with diamond stones since they cannot be flattened like waterstones.

 

[mycough]

Dont waste your money. I purchased a few of the 8x2in stones when knifecenter had them on clearance for Like $12 and I was very disappointed. The stones weren't even close to being flat. Besides that they are decent stones but IMO flatness is very important with diamond stones since they cannot be flattened like waterstones.

Thank you, that is just what I needed to hear, you just saved me some cash.
Russ