Just thought I would throw in my latest learnin with my Lansky. I bought it prior to reading up on this web site with a Bass Pro Shop gift certificate. It is not perfect by all means, but there are reasons I like it.
One is because I spent money on it, so I am going to use it.... Two, I like it because I am no good at free hand sharpening. With the guides, I can make a really nice bevel which looks professional.
The Lansky does have some negative issues:
One-the clamp does not hold the knife for the duration, this is troublesome, have not cut myself yet by attempting to catch knife as it falls out. Two, I would like to try the 17 degree angle to sharpen, but the clamp screw obstructs the grinding strokes, (maybe I am missing something?)
Now for the tech tip with the Lansky. I can get a nice edge at 20 degrees, but not hair popping sharp. Until, I read up and learned about micro beveling. First, I went through all the stones to set a bevel ending with the ultra fine stone at 20 degrees. Next I took the ultra fine stone up to the 30 degree angle, and gently worked the burr back and forth, with really light strokes, (to me this defied logic, and I was skeptical). Even with light pressure, you can feel the edge on the stone only if your profile was true to begin with. At a finger tip check, it felt duller, but once I attempted to shave the hair on the back of my hand, they just started poppin right off! It was a bladeforum moment! This is a milestone for me, thanks for letting me share! Also, I read not to use honing oil, which I did not do. The theory is that the oil catches the dislodged metal and keeps it on the stone, which actually dulls the knife. So I cleaned the oil off of all the stones with dish soap and a bristle scrubber. I am no expert and will not claim this is the best way, but I am much happier with the Lansky now. If only I could figure out the 17 degree thing.... I forgot the name of the author I read on micro beveling, it is right to give him credit, If I can find the book title/author, I will post it.