Found a knife sharpening system - lol

High Cheese

High Cheese

Saucier
Kinda eerie but....Since I was too busy raking leaves sunday, I brought a Japanese stone set (800-1200) in to work to sharpen a couple of my knives and my Moms before Thanksgiving. She lives close to my office so I figured what the hay.

Anyway, I go into my shop to look for some sort of container to soak the stones. I go over to where I have some items leftover from my Fathers house and find a nice little platic container. I open it up...and theres a friggin knife sharpening set in there! :huh:

I didn't even know he had it, lol......I had it! ha ha I'm practicing on an old Kershaw pocket knife I abused. Works great and is really fast. I think the finest stone is equivaqlent to say 1000, but I can hit it on a 1200 or 1600 after I correct the angles.

Here it is: http://www.lanskysharpeners.com/LKC03.php

LKC03.jpg
 
I just finished the Kershaw, looks like 1000 stone. I'm gonna order the finest one they offer....since there IS one extra space in the case. ha ha
 
This thread reminds me to get off my butt because I'm sharpening knives for three friends so they can have an extra sharp Thanksgiving. :)
 
The last time I sharpened my kitchen knives was over a year ago. If I can only get the DW to stop using them on dishes I think I could squeeze out 2 years.
 
A friend has that system, and I am quite the fan. Hopefully, Santa will bring me one this year.....
 
Well it works pretty dam good. I was able to correct the angle on my 8" fairly quickly. I didn't go too crazy which is why you can still see some honing from the last sharpening. I'm definately going to get the finest stone available. With the stone labeled as "Fine Diamond" the edge was still a touch too rough for me, like a decent factory edge. I hit it with a 1200 the some porcelain for S & G. The top pic is after the finest stone using the Lamsky, the second pic is after the porcelain. Heck, for under $40 it's a good, fast sharpener.

Lansky.jpg


Porcelain.jpg
 
Those scratch marks on the right hand third of the bevel in the top picture look to be low grit, like 200 or so. ?????
 
Naa. Not that coarse, but definately "coarse" compared to Japanese stones. I'll say under 1000 grit for sure, maybe 800.

I did enhance the pic a bit before posting to make it clearer so they might look a tad exaggerated.
 
Those scratch marks I referred to are sub 1k I pretty sure. Whatever. I'm sure your finest medium is 2k or better and that's all you need, especially if you strop on loaded leather when you're finished with the stones. Going beyond 2k is for the legally insane knife nuts like myself. lol
 
I got a 6k stone for carving tools, lol. But yeah, anything over even 1200 is alot for a kitchen. I just prefer a polished edge.
 
I would be scared t death to hve knives that sharp in the hands of my DW.:yum: I'll bet they would do one hell of a job filleting fish.
 
I've got an old three stone Lansky sytem. It was the cat's meow back in the eighties. Well, in the hunting circles anyway. I used it quite a bit, but never did like having to move the bracket down the length of a long knife.
 
I think the Lansky system is way better than something like a Chef's Choice electric for a home situation. The problem is, it takes more time and there is a very short learning process. Most people are unwilling to expend the effort. Too bad because they'll never know what they're missing.
 
Now that I have a decent knife set, I need to get myself one of these. Just enough to get the right edge on them and keep them nice and sharp for the kitchen.
 
Well, I sharpened 5 knives (2 paring, santoku, 8 chef, 6 utility) in about 30 minutes and one glass of wine. I could cut a transparent panel from a ripe tomato from all 5. The system is very easy to use and the end results are great. Like Buzz said about the learning curve, once you sharpen one or two knives you'll have the hang of it. In fact, it's not that you'll wind up with a dull knife, no matter what your knife will be sharp. It's more the hand motion involed, that's the curve.
 
That's good to mention that even a beginner's knives will be sharp. The same thing applies to free handing on stones. The first edge won't be pretty, but believe me it will cut.
 
High Cheese said:
Well, I sharpened 5 knives (2 paring, santoku, 8 chef, 6 utility) in about 30 minutes and one glass of wine.
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I can sharpen those knives in 29 minutes with 1/2 of a rum-n-coke...but I'll have to wait until my Lansky LKC03 system gets here from Wisconsin later in the week. :clap:

I have seen this system for years, but did not think it was worth a hoot because it was so affordably priced. Seems I was wrong by the looks of the edge on HC's first blade. I don't care about a polished edge, I'm just tired of working with only one good knife, and having to keep it hidden from DW who like to use good knives on dinner plates (something she learned from her people, not mine). I have a bunch of knives that need redemption.
 
I have a similar "rod style system" its the KME.

kme-system.gif


What I like about it is you don't have to take the knife off, it flips while attached. You can select any angle and the pistol grip is very comfy.
 
Lefty said:
I have a similar "rod style system" its the KME.
kme-system.gif


What I like about it is you don't have to take the knife off, it flips while attached. You can select any angle and the pistol grip is very comfy.
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The jig with the Lamsky is reversable too.

Joe V, you might want to get the optional C-Clamp holder, that's what I'm using. You just drop the jig onto the little pin on top. I hold the clamp and bottom part of the jig with my free hand. I'll post a pic in a bit.

ACCESSORIES
 
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I can easily do a 8" chef without repositioning the jig. My business partner brought in his 10" slicer to try.

Jig and C-clamp mount

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IMG_5907.jpg


IMG_5906.jpg
 
Those are all good, but....., I take the easy & quick way out.
 

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When I need an exact angle, like when I profile German knives to improve their geometry, I use an EdgePro. It works on everything from pocket knives to my 220x110mm Chuckabocho (Japanese vegetable cleaver).
 
Lefty said:
Oh yeah, my daddy can kick your daddy's arse. :lol:
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Ah ha ha haaaaaaaaaaa hahahahaha While The EdgePro is not what you would call widely available, and it does cost quite a bit more than the other systems, it DOES in fact kick their butts. There is one more system, the Gizmo, hand made by a guy named Ken Schwartz in California, that uses full size Japanese waterstones and the edge angle can be set very precisely. JoeC has one, but for 500 bucks or so I think I'll take a pass.
 
High Cheese said:
The jig with the Lamsky is reversable too.

Joe V, you might want to get the optional C-Clamp holder, that's what I'm using. You just drop the jig onto the little pin on top. I hold the clamp and bottom part of the jig with my free hand. I'll post a pic in a bit.

ACCESSORIES
Click to expand...

I saw the c-clamp holder today in Gander Mountain for $15. After looking at it, I can make something similar myself on the lathe from a bolt that will mount in a board so I can position it away from the edge of the counter top. I have granite tops and don't like the idea of clamping on an edge.
 
JoeV said:
I saw the c-clamp holder today in Gander Mountain for $15. After looking at it, I can make something similar myself on the lathe from a bolt that will mount in a board so I can position it away from the edge of the counter top. I have granite tops and don't like the idea of clamping on an edge.
Click to expand...

Oh yeah, you could easily fabricate a holder. I'm keeping a small 2"x2" 1/4" thick scrap of wood to protect the tops of my island.
 
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