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For those who can't seem to hold that critical angle: "Use the Lansky sharpening system."Dec 29 '00 (Updated Jun 07 '04) Write an essay on this topic.The Bottom Line The Lansky sharpening system: A sharp knife, the first time, every time. I understand the concept: a consistent angle between stone and blade. I just can’t seem to be able to actually do it. Nonetheless, I have SHARP knives in my kitchen. What’s my secret? I got help from my Lansky. THE THEORY When I was a young teen, my dad taught me how to sharpen a knife: get a stone, add some water (or your choice of oil), match the factory angle, slide across stone, and repeat. And repeat, and REPEAT. THE PROBLEM Unfortunately, I just never seemed able to actually maintain that consistent blade-to-stone angle throughout the entire process. While a could make a dull knife sharper, I was never able to get a knife truly SHARP. PARTIAL SOLUTION I tried a couple of the ‘easy-sharpen devices’ (gizmos featuring the fixed ceramic rods, diamond stones, tungsten carbide cutters, etc.), and they did sharpen my knives. The problem was that they gave a ‘one-size-fits-all’ solution to a task that often required a bit of ‘custom tailoring’ for each individual case. My knives (and tools) got sharper, but not necessarily in the way most fitting for the task at hand. BETTER SOLUTION A couple of years later, I picked up a Lansky sharpening kit at the post exchange. The heart of the Lansky is a T-shaped clamp that is predrilled with guide holes set at various angles. When used with the accompanying sharpening stones / guide rod assemblies, the Lansky took care of what for me has always been (and still is) the most difficult part of the sharpening process, maintaining that consistent blade-to-stone angle. This was exactly what I needed: it helped me with my problem (maintaining a consistent angle throughout), while offering the flexibility to adjust as required for the particular task at hand. I’m able to sharpen my tools and utility knives with course and medium grit stones at 25 and 30 degree angles. When I’m sharpening my kitchen and ‘close detail work’ implements, I use fine and extra-fine stones at a much shallower angle. My set came with ceramic stones of various grits, plus a triangular piece for use on serrated knives (which I do use, on my serrated knives). Also available for the Lansky are natural Arkansas and diamond embedded stones, if so desired or required. I speak very highly of the Lansky, because it produces the results I require. The Lansky and the GATCO (a very similar product produced by a different company) systems can be found in most cutlery shops and sporting goods stores. I’ve seen less expensive knock-off at discount stores and Wal-Mart. With this common availability, and at a cost of only $20-$40, there is no excuse why anyone should NOT have a sharp knives in their kitchen (or in their shop, or on their belt, or in their pocket ;-D ). Some food industry professionals might ridicule me for my sharpening method (“A real man uses just oil and a stone.”) They will not ridicule me for the sharpness of my blade. With the help of the Lansky, my knives are kept razor sharp, and I am happy. A sharp knife is a safe knife. Sharpen safely. “Hoody-hoo, my first epinion! Now that wasn’t so hard. What did you think? Constructive feedback is highly encouraged.”  |
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