Lansky Sharpening System, any tips?

pibbxtra19

pibbxtra19

Joined
Jul 13, 2012
Messages
133
I recently got a hold of a Lansky Sharpening System, and i don't have too much experience sharpening, any tips for use?
 
keep a steady hand and make good use of the honing oil before you start sharpening. Saves a lot of time cleaning the stones afterwards.
 
Take your time, don't rush it and use too much pressure. Too much pressure will form a burr.
I put some electrical tape on the clamp to give it more grip and protect the blade from scratches.
Some people take pictures of their clamped knife so they can keep the clamped position consistent for later sharpenings.
Finish with light pressure.

Form the burr. Refine the burr. Strop on some leather, cardboard, denim, whatever, and you're done.

Visit the Lansky site and look for the video tutorial. I'm pretty sure they have some videos.
 
You can search this site for more info. There is a lot of it. I am a fan of the Lansky for certain size and shapes of knives and have participated in a few threads with tips and tricks.

Also, there are YouTube vids on using this system as well.

Robert
 
One more tip, post threads on sharpening in the Maintenance forum. I moved this there.
 
Perhaps start with a less favorite knife to learn how to use it and develop your skill.
I too use a picture or a quick outline drawing for placing the blade in the same position when resharpening/touching up to keep the same bevel.
 
My approach....

For first time, I "break in the edge" at one setting lower than the final edge for a 20 degree edge, I start at 17 with the course stone. Work to a full burr then flip over and repeat.

Next and and for damaged blades I Iliad the course stone. Work to a burr and flip and work till a burr again. Repeat until there are no dings in the blade. I usually use significant pressure at this stage.

Next I move to the medium stone with lighter pressure taking each side to a burr

Lastly, use the fine stone 3 or 4 passes. Each pass I go till a burr but with less pressure working till a smaller burr.

The finishing depends on the steel. Some steels I've worked on have a tough wire edge. Some times I'll take light passes at on step up to remove - 25 for a 20 def edge.

When there is no burr, I move to stropping

Biggest thing I had to figure out was to go after the blade harder with the course stone.
 
When clamping the blade, make sure you have it positioned evenly in the clamp. Once clamped, hold the knife/clamp assembly at eye level with the tip of the knife pointed towards you. (don't poke your eye out) The upper and lower arms of the clamp should have equal amounts of space between them and the blade. If not clamped evenly, you will get different edge angles on each side.

It is very easy to clamp a blade unevenly, especially a full flat ground blade. If you don't inspect it edge on as described above, you likely will not know it's uneven until you are well into the sharpening process. Making sure it is evenly clamped before you begin to sharpen will save you some frustration.
 
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