Problems using a Lansky

[Memphis Tiger]

I have been using a Lansky sharpener now for about 6-7 years, and in the past several sharpenings, I have noticed that more metal is taken off near the base of the knife so that it looks like the knife has a belly or a wider tip than base. I have been making sure that i am not spending more time on the base than the tip of the knife, so that is not the issue.

I am curious if anyone else has had this problem and if anyone knows what is causing it and what the remedy might be.

Wondering if i should invest the $600 or so in a Wicked Edge. Thank you.

 

[BBW]

could it be a problem of forward/back positioning of the knife? I'm sure you are aware of how that affects the path of the stone in relationship to the blade

 

[BellaBlades]

It's about positioning if we're discussing the guided system.. I use a Gatco for setting the bevel. Once you know where to clamp the knife you will have a nice even edge throughout.

Clamp the knife in a more centerd position.

It's a $50 system and I can put on edges nearly as nice as a wicked edge if I take my time.

Keep in mind. After that many years. Stones and rods can be warped .

There is nothing wrong with upgrading your sharpening system. But you certainly don't need to.

 

[Night Rider]

Take a look at the KME system. It's well worth the $225 And I have had nothing but perfect results sharpening pen knives to kitchen knives. If you already haven't try a 45 degree sweeping motion across the belly area but you probably already know that. I hope you get the answer your looking for.

 

[sharp_edge]

By knife base do you mean the portion close to ricasso area? Some knives blade becomes a bit thicker in that portion, whivh will result in wider bevel from sharpening with a guided system like Lansky.

The tip with a wider bevel is due to the alignment of the clamp with the blade edge.

 

[Mo2]

I have been using a Lansky sharpener now for about 6-7 years, and in the past several sharpenings, I have noticed that more metal is taken off near the base of the knife so that it looks like the knife has a belly or a wider tip than base. I have been making sure that i am not spending more time on the base than the tip of the knife, so that is not the issue.

I am curious if anyone else has had this problem and if anyone knows what is causing it and what the remedy might be.

Wondering if i should invest the $600 or so in a Wicked Edge. Thank you.

I don't think that's the lanskys fault and a overly expensive wicked edge isn't the solution. Though if you want to upgrade I'd recommend a edge pro or hapstone model. They are not clamped systems like lansky, wicked edge, kme etc. Though it does take a bit more figuring out than a clamped system once you get the basics it's easy and better for most knife geometries.

In any case the lansky is probably not the issue here. But I do admit the higher priced clamped systems do offer less cons than the lansky. You can still run into that same issue with other systems. I'm sure there is a fix in technique for it but I don't recall off hand.

Also this is not the right subforum for this section. Please request a mod move it to the sharpening subforum
https://www.bladeforums.com/forums/maintenance-tinkering-embellishment.794/

Where you Wil receive better help.