Reddit Reddit reviews Lansky Standard Coarse Sharpening System with Fine Hones

We found 23 Reddit comments about Lansky Standard Coarse Sharpening System with Fine Hones. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Knife Sharpeners
Home & Kitchen
Lansky Standard Coarse Sharpening System with Fine Hones
Made in the USACrafted from the highest quality materialsKit includes : knife clamp; 3 sharpening hones (coarse; med; fine); guide rods; oil1 year - materials & workmanshipEasy to use, multi-angle clamp: to hold the blade securely.The Lansky Controlled-Angle Sharpening System allows the user to select the sharpening angles that are best suited for their knife's intended use.Kit includes : knife clamp; 3 sharpening hones (coarse; med; fine); guide rods; oilFor straight-edge knives1 year - materials & workmanship
Check price on Amazon

23 Reddit comments about Lansky Standard Coarse Sharpening System with Fine Hones:

u/swenty · 11 pointsr/ArtisanVideos

OK, but a Lansky sharpening set costs about $25, doesn't require cutting and gluing sandpaper to sticks, is probably easier than this and controls the edge angle accurately.

u/buddythegreat · 9 pointsr/ArtisanVideos

this is a cheap version of his set up.

u/SBK061002 · 7 pointsr/knives

Lansky Sharpening System with Stand

Amazon

YouTube

u/Kromulent · 6 pointsr/knives

Seriously, never use that sharpener on a decent knife or chisel.

Your best bet is to spend $30 on these:

https://www.amazon.com/Lansky-Standard-Coarse-Sharpening-System/dp/B000B8L6LI/ref=sr_1_1?ie=UTF8&qid=1479753836&sr=8-1&keywords=lansky+sharpener+3

and

https://www.amazon.com/Lansky-LM007-Pedestal-Mount/dp/B000B8FVZU/ref=pd_sim_200_1?_encoding=UTF8&pd_rd_i=B000B8FVZU&pd_rd_r=TRQ6T2FNKG7E9CQ802BJ&pd_rd_w=4AJAQ&pd_rd_wg=hGHaO&psc=1&refRID=TRQ6T2FNKG7E9CQ802BJ

Start with cheap knives you don't care about, and find your way through the learning curve until you are happy and consistent in your results. The good news is that everything you learn here will be useful for any other knife sharpening method you decide to use later.

Use a black sharpie marker to darken the edge of the knife so you can see exactly where the stone is cutting the steel. This makes it much easier to troubleshoot when things aren't working. Also, use a light touch - harder strokes do not really cut any faster, they just chew up the stones. Press about as hard as you do when you brush your teeth.

u/Lotronex · 3 pointsr/AskCulinary

Grab a Lansky sharpener, almost impossible to screw up, and you can get a good, consistent edge. You can easily put a double bevel on your knives, which will help the dulling your getting.

u/2580741 · 3 pointsr/videos

Well, if your knives are not expensive, professional-grade stuff, you could always just invest in a new knife ¯\(ツ)/¯ You don't have to drop $100+ on a knife to get something decent. I own this one, and make a few passes with the sharpening steel every use, and it's still sharp as the day I bought it.

Otherwise, you could look into a sharpening system like the Lansky Sharpening System. It has a guide so you don't have to sharpen freehand. It's moderately pricey, and I would suggest buying one or two additional hones for it (the case has two extra spaces for them \^-\^) but if you have a couple knives you want to keep in good shape, its a good investment. I enjoy using it, it's meditative. It might take 30 minutes per knife to completely refinish the edge, or just a couple minutes to bring it back to sharpness.

u/syntax · 3 pointsr/AskUK

With modern metallurgy, a cheap stainless steel blade is plenty good enough for kitchen use - provided that you can give it a proper sharpen.

The incremental improvement from a basic, hardened, stainless steel blade (420 or such) to a top of the line stainless (like N690 or S30V) are, in my opinion, not going to be worth the money for general kitchen usage (unless you're a pro-chef and using them practically all the time. And even then I'm not 100% sure on that).

The fancy steels all have better edge retention - i.e. longer time between sharpening. The other features of advanced steel (stronger and/or tougher, so could be lighter etc) really are not relevant; and basic stainless steel is 'stainless enough' - the few cases where the fact steels have higher environmental resistance are not going to be common in the kitchen [0].

The problem with better edge retention - is that it's not perfect, and therefore you still need to be able to sharpen them. Reglular steeling of the blade will stretch the time between sharpening (and improve the edge in use too - well worth getting into that habit) - but not eliminate it.

Even a ceramic knife will need sharpened eventually - although that can be long enough you could just replace it (but if it chips, then you're sunk). Sharpening them is not easy either - needs diamond tools to do so. (And they're not always perfectly sharp from the manufacturer either. I've touched up a fair few 'new out the box' ones in my time).

Perhaps I'm biased; given that I do a fair bit of wood and metal work, and thus sharpening things is second nature to me; but I really think that getting a jig based sharpening set is probably a better use of time and money. Something like https://www.amazon.co.uk/Lansky-Sharpeners-Standard-Sharpening-System/dp/B000B8L6LI/ only take a little practice to use; one doesn't need a lot of experience to get consistent results, and it will transform your existing knives amazingly. (I have a kit like that, and use it as a small 'travelling set' - mostly I use stones freehand, but that takes a fair bit of practice to get good results). My kitchen knives are all 'cheapest full tang from the supermarket', but visitors are often amazed how good they are - just because I keep them sharpened.

Anyway, there might well be other reasons to replace your existing knives; but given that sharpening gear is non-optional (in the long run), then that's where I'd recommend to start. Not quite what you were asking for, but I figured giving you a different way to view the situation might be a helpful insight; whatever you do.

[0] Compared to, say, a dive knife for sea used.

u/Beards_Bears_BSG · 2 pointsr/bifl

OP, if you're spending a lot of money on knives and you're not a chef you're wasting your money.

Get a set of Victorinox Fibrox like /u/WeShouldGoThere suggests.

Then either learn how to sharpen your knives with something simple like this and strop your knives or take them in once a month (Depending on use) and have them professionally sharpened.

I have a set of cheap $50 from Sears that have lasted me almost 7 years with no signs of stopping because they are regularly maintained.

The only reason I am going to replace them is I no longer like the ergonomics of the handles.

u/brando555 · 2 pointsr/knives

I'd suggest getting either a Lansky https://www.amazon.com/Lansky-Standard-Coarse-Sharpening-System/dp/B000B8L6LI/ref=sr_1_5?dchild=1&keywords=lansky+guided+sharpener&qid=1571188328&sr=8-5

or one of the EP clones off Amazon like this one https://www.amazon.com/AGPTEKProfessional-Kitchen-Sharpener-System-Fix-angle/dp/B00ABVS5VY/ref=sr_1_3?keywords=ruixin+sharpener&qid=1571188143&sr=8-3

The actual 1x6" Edge Pro stones will also fit the cheap Edge Pro Chinese clones if you ever want to upgrade them. The EP stones are like $12/piece and better than the ones that come with the kits. Plus they come on nice aluminum blanks vs. plastic so if you ever want to replace them you can get them on the cheap from Congress Tools.

u/UncannyGodot · 2 pointsr/knives

How cheap is cheap for you? You can get a combination synthetic whetstones for less than $10 and, if you are willing to put in a few hours learning something like this, they work better than any pull through sharpener and offer more versatility than most sharpening systems.

If you want it to be easy, too, I'd get this. The $15 could save you a lot of frustration.

u/vomeronasal · 2 pointsr/knifemaking

There's a lot of different directions that you could go in, depending on what you want. The best sharpening is done on bench stones, but they have a learning curve. You can also use a jig system like the lansky and get good results. These are great because you can set an angle and keep it, but you are limited in the number of angles you can set (bench stones obviously are not).

I wouldn't recommend either of the sets you list, as they each have three pieces but all of them are basically the same grit. What is your price range?

I really think the best bang for your buck is the basic lansky system: https://www.amazon.com/Lansky-Standard-Coarse-Sharpening-System/dp/B000B8L6LI/ref=sr_1_3?ie=UTF8&qid=1493602647&sr=8-3&keywords=lansky+system

It's pretty inexpensive for the basic set (the diamond set is worth it if you want to spend the extra money), pretty easy to use, and works well for most knives.

There are lots of videos on youtube that show good sharpening technique for bench stones. Murray Carter (master bladesmith) has a good dvd series on sharpening if you want to go down the free-hand route.

u/toaste · 2 pointsr/GoodValue

I can second Lanksy. I apparently can't hold a consistent angle on a regular whetstone to save my life, and could never consistently raise a burr. This makes it simple: Clamp the knife, stroke the stone until you can feel a burr on the opposite side, stroke the opposite side to raise a burr, repeat with a fine hone. It also makes it simple to hone a compound edge into a knife.

I picked up the cheap set, after using a friend's diamong set (pricy, but probably worthy of /r/buyitforlife).

u/JCAPS766 · 1 pointr/Chefit

I posted this question on askCulinary a while back, and this is the advice I decided to take:

Get yourself one of these. It's a very simple sharpening system that works quite well and is quite affordable.

u/lloganwebb · 1 pointr/knifeclub

I've just been using this one. It works great for my work knives because I don't need a straight razor for what I do, but I'm afraid to use it with any of my higher end stuff. I probably should be the guy that has one of those, but I always put sharpening on the back burner since I'm not the best with it, at least with my more expensive stuff. That's why I'm excited about the Sharpmaker, it seems like it's waayy more appropriate for touch up stuff. I feel like I'll be a little more comfortable gliding my Umnum over those triangle rods versus grinding away at it with the Lansky stones. That's funny that you mention that because I have thought about that, I have thousands invested in knives and I can't sharpen one of them to hair shaving to save my life, it's almost embarrassing! I'll get there, though, I just have to focus more on it.

u/uberfastman · 1 pointr/knives

I'll second /u/super_octopus 's post! I've got the Sharpmaker and it works great for all my knives, from my Buck 505 with a 1.875" blade to my custom Bowie and Kukri both with over 6" blades. The system is pretty affordable (under $60).

Alternately I've heard really good things about the Lansky system, either the three stone or five stone sets, both of which are even more affordable (under $40).

I've also got a few diamond coated whetstones for freehand sharpening, which work great too, but you just have to be prepared to go slow at first and learn how to hold your blades at the proper angles and sharpen them evenly. DMT makes some good diamond coated whetstones.

So definitely watch a few youtube videos, read the sidebar guide /u/super_octopus pointed out to you, and if you're still unsure on technique, once you get something to sharpen your knives with, try to practice first with some old beater knife or cheap blade that you might not mind having to sharpen a little extra in case it takes you a while to get it right.

u/qOcO-p · 1 pointr/knifeclub

I've done freehand and with guides like this. Neither have given me the results I wanted.

u/Andy-J · 1 pointr/knives

If you would rather spend more time sharpening and less money, then go with a Lansky sharpening jig. They make 3 and 5 stone sets:

http://www.amazon.com/dp/B000B8L6LI/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=13WRHYXC9PQV4&coliid=I1W91L5C7EZMB6

u/think_outside_the · 1 pointr/wichita

I've been sharpening all my knives for years. It's pretty easy, especially if they're still a little sharp. If you want to do it yourself, I'd recommend a Lansky kit. A basic one costs about $25 on amazon. Watch a few youtube videos to learn the technique, it's not too difficult.

u/ViktorKitov · 0 pointsr/knifeclub

The Squid uses a "soft" steel so sharpening won't be hard. Dont worry too much about it.

> Lansky Standard Coarse Sharpening System with Fine Hones

The Lansky costs 38 CAD and it should do just fine for a beginner. If you want to get a finer edge further down the line you can always use sandpaper. Tape (Double sided ) it to a flat surface or even the Lansky stones.

u/DoughyPanPizza · 0 pointsr/knives

Nah, the Lansky Sharpening System is the best way for beginners to guarantee a nice edge.

It's like $25 on Amazon.