just got a Lansky sharpener....first timer

G

Gary007

Joined
May 17, 2002
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First time to sharpen a knife.

I first sharpened up an older Alpha hunter (for practice) that I had laying around. I didn't expect much since I am new at this. When I was done, it turned out wicked sharp! Whoa! :)

Then I got brave and went after my newer Buck 110's. (used the 25 angle hole) I didn't think it was going to be possible to get my fresh Buck 110's any sharper than the factory. Wow. Although my Cabela's Buck may take a bit more work, my standard 420 Buck sharpened up a bit quicker, and seems to be sharper than the Cabela's Buck.

I do have a 112 on the way, will it be too small for the Lansky?
 
I love my Lansky. I don't have a 112. The smallest knife I've sharpened with it would be a Buck Rush or a CRKT KISS. I have an italian cheapy auto that has a very narrow blade which made it difficult to use the Lansky but still possible. I don't think a 112 will be a problem.
 
The Lansky does a great job on a 110. I use the medium ceramic hone at 30 degrees and the results are great.
 
stevekt said:
The Lansky does a great job on a 110. I use the medium ceramic hone at 30 degrees and the results are great.
Click to expand...

OH, 30 eh? I'm at the 25. Is 30 better?
 
No problem with sharpening the small blade on an SAK, so the 112 shouldn't be a problem. Lansky is the only sharpener that I've ever used. I use both the standard ceramic stones and have diamond for the 154cm on my Benchmade and Emerson blades. I couldn't ask for a better sharpener!
 
Gary007 said:
OH, 30 eh? I'm at the 25. Is 30 better?
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The 30 slot is meant for utility blades I believe,at least thats what I remember it saying on the package. I sharpen my knives at the 25 as well, and my knives in harder steels where I want a keener edge I'll use the 20.
I guess if you use the 30 you will get a longer lasting more durable edge. At 20 the edge will roll over easily if you hit a bone or whatever while slicing.
 
I'm no expert. I had no particular reason for using 30 degrees. I guess really didn't want to go too steep. It worked well the first time at 30 so I kept doing it.
 
I have a Lansky as well, and I have a question. How many times do you run the stone across the edge before you change to the next stone? I've been running it across the blade a couple of times, then changing to a finer stone until I get to the finest stone for the final touch. It appears to be sharpening the blade, but I may be able to improve upon it.

KP
 
for me, I too ran it across the blade a couple times, maybe 3 or 4. Seemed to do the trick. When I got the Lansky, inside there was a coupon for a "sapphire" stone. Suppose to polish it up? Anybody have experience with this stone.

kphunter said:
I have a Lansky as well, and I have a question. How many times do you run the stone across the edge before you change to the next stone? I've been running it across the blade a couple of times, then changing to a finer stone until I get to the finest stone for the final touch. It appears to be sharpening the blade, but I may be able to improve upon it.

KP
Click to expand...
 
I buy a fair number of used knives on eBay and they all need an edge. I use an older Gatco sharpening system which is alot like the Lansky. I usually choose 19 deg. which is close to scary sharpe when done right. The point I wanted to make is that what ever angle you choose the blade probably didn't come from the factory sharpened at that angle so the first thing you have to do is establish the angle on the edge of the blade. Three or four passes with the course stone probably wont do that. I find that I work at it for a bit with the course stone to get things started but you can't really tell where you are at until you do a little dressing with the mid stone. You can then have a really close look at the edge to see if it is all at one angle and uniform on the blade. When you are happy with the look you can then switch to the fine stone and start worrying about a real edge. Passing the fingernail test on all parts of the blade will please me. I often find that I will have it very sharpe at the tip but need to pay closer attention to the shank.

Enjoy sharpening. I can eat up an evening dressing a knife and feel really pleased with myself when done. ;)
 
A couple of things to keep in mind when using the Lansky or Loray or Gatco sharpeners. One, the clamp WILL scratch the spine of your blade, so remember to put a little piece of paper between the clamp and your blade. Two, it is VERY easy to round the tip of your blades, so be extra careful when using them close to the tip. Other than that, I recommend getting the diamond hones for these, and use the ceramic stones for the final finished edges.
 
what i have been doing is putting a piece of electrical tape along the spine then folding it down on the blade.

Danbo said:
A couple of things to keep in mind when using the Lansky or Loray or Gatco sharpeners. One, the clamp WILL scratch the spine of your blade, so remember to put a little piece of paper between the clamp and your blade. Two, it is VERY easy to round the tip of your blades, so be extra careful when using them close to the tip. Other than that, I recommend getting the diamond hones for these, and use the ceramic stones for the final finished edges.
Click to expand...
 
Gary007 said:
what i have been doing is putting a piece of electrical tape along the spine then folding it down on the blade.
Click to expand...

Yep, that works.
 
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