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Lansky Sharpening System - Easiest and Most Effective Way to Sharpen Knives

The Lansky Shapening system is very easy to use once you know how. Did you also know that stainless steel knives wear out in just a couple of months? Therefore, it is highly important that you know how to sharpen your knife in the most professional manner because if you simply sharpen the knife improperly, it will just get more blunt in the end, which is a bad kitchen experience.

How to Use Lanky Sharpening system?

Here's the simple 3-step process that anyone can perform.

Step 1 - Put your knife in the clamp

What is a clamp you say? A clamp is just a holder. Basically, the clamp simply holds your knife, that's it.

What does the clamp look like? It is a T-shaped metal bar that is filled with holes.

How does the clamp work? Simply loosen the clamp and put your knife in between the 2 clamps. Then tighten the clamp with the screw in place (it is best that you use a screwdriver for this).

Finally, tighten the red thumb screw with your fingers manually. This is to ensure a much better fit. This way, your knife will be held securely and won't fall off easily.

Step 2 - Assemble hones

What is a hone? A hone is simply the sharpener that will rub against your knife's blade edge. You must then attach this hone to the guide rod. Make sure the guide rod is straight too. It is highly important that you straighten the guide rod by placing it on a flat surface. If it is still bent, you can use a small amount of force to make it more straight (or best parallel to the flat surface, e.g. table).

Once done, you have your sharpener completed.

4 different sharpening angles

You'll be sliding the guide rod through these angled holes. Here's what these angles are for.

1. 17 degrees

At this angle, it gives a fine effect, which is suitable for artists, x-facto and filet knives.

2. 20 degrees

Suitable for filet, paring meat carving and skinning knives.

3. 25 degrees

Use this angle if you have a pocket knife, hunting knife or chef knife. Basically, most knives should fall under this angle category.

4. 30 degrees

Heavy duty knives should go under this sharpening angle, such as vegetables knife, rope knife and carpeting knife.

Step 3 - Sharpen!

Put your guide rod in an angled hole you choose. Then rub against the knife with the hone (sharpener), in which the guide rod will guide your angle of sharpening. See how easy it is? Provide upwards stroke.

How not to sharpen

But there is a catch. You should never sharpen it in the opposite direction. Refer to the video on top starting from 3:52 (3 minutes 52 seconds) for this. This is ineffective.

After some time, you will notice that the hone (sharpener) surface will be slippery while you're sharpening your knife. What should you do now? Actually, the hone surface is clogged with stainless steel particles (that got rubbed off the knife).

Cleaning the slippery hone surface

So, your task is to apply the honing oil (provided in the sharpening kit) onto the hone surface (filled with steel particles). Then wipe clean the surface by using a cloth. Any type of cloth is suitable for this. If you want a better effect, you can use a microfiber cloth, which removes much more stuck steel particles.

The Lansky Sharpening system is very user-friendly to use and everyone who needs to maintain their knives should use it. All knives in the world need this professional knife sharpening system.