Can I get decent results maintaining an edge using a Lansky Crock Stick?

patrickb

patrickb

Joined
Dec 29, 2003
Messages
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I picked up the Lansky Crock Stick yesterday. It's the Deluxe Turn-Box Crock Stick Sharpener with 2 MED & 2 FINE 5 inch long alumina Ceramic Rods and the wooden base. I was so tempted to go with the Spyderco sharpmaker, but having just purchased a WH Carbon Fiber Kestrel, I thought I'd go with the less expensive Crock Stick system for the short term.

After searching the forums, I've read through many threads about Tri_Angle sharpening systems. Clearly the Sharpmaker is the standard by which the others are measured.

I know that this Crock Stick system won't sharpen a terribly dull knife, however I just want to know if I can use it to *maintain* a decent edge on my knives (Kershaw Chive, my new WH Kestrel and a CRKT Mt. Shasta)? The Sharpmaker's flat surfaced rods seem like the perfect design. Are the Crock Stick's round rods as effective as the Sharpmaker's flat surfaced rods?

Thanks for any help.

Patrick
 
Round rods work fine. They are particularly nice for recurced blades where a flat hone has trouble matching the inner curve of a blade. The contact area is smaller with a round rod so you want to use light finishing strokes to avoid over working the edge. I think that the Spyderco ceramic abrassive is particularly good, but I have done well with most round rod systems.
 
I think you could probably get results with any system, the question is time and technique. For example, my Grandfather used to sharpen knives on the rims of pottery. Kind of like the material in crock sticks.

I've heard of hunters rolling the windows of their cars down slightly and running the edge along the top of the window, like using a 'steel.' I think it was the Romans that used to search river banks for smoother stones.

Even with a Edge-Pro, it's basically a 'blade on a rock.'
 
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