Knife Sharpening…..
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This is interesting, hadn't heard of the Lansky. I've recently picked up a Misono 240mm carbon steel gyuto. Don't need to sharpen it yet but I was always considering going the stones route… does anybody use those here, or do you think more of the sort of rod setup is better? Definitely seeking some input!
Fwiw I think I'm also going to pick up a Misono UX10 in 210mm just to have a stainless one that's a little less fussy when I'm in the weeds in the kitchen.
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Yeah the angle thing does freak me out a little. I have a chef friend who's told me that it's really not that bad, said I should just jump into it and assures me it's not very easy to mess anything up. I have a hard time believing that though
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Maybe if I was 30 years younger, that's what I would have done. But now, I just can't be arsed, and I have got some scary sharp edges on by better Japanese knives going the lazy-boi route…......
If I was a chef and had to sharpen my knives daily, then that's one thing, but I am not and I don't....
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@Giles I saw these advertised to me on IG and I think you could possibly be interested because you like Lanskey. It's pretty much the same thing but for larger knives.
https://wasabi-knives.com/collections/accessories?utm_source=Facebook&utm_campaign=ABO+-+Acquisition+-+1+-+Intrest+Testing+-+Sharpener+March&utm_content=March+Sharpener+Vid+(with+text)&Target=Cookware+and+bakeware+-+Copy&fbclid=PAAaZScMSyZSU43j0-kmayO9blUGep4XDauA0vHlzhl1xaLQLqvtfnF7Ex6QA -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleaner -
What is the disadvantage form the lansky vs. wetstones ? The wetstones arent cheaper and seem to be a lot more work to learn so why not go for the lansky ? Do you guys have suggestions tips regarding lansky pro vs. lansky diamond ?
First question. No idea.
Second question, you don't need to keep wetting the diamonds, so it's a lot cleanerThats a great point, Thanks Giles. I orderd the Kit with the 5 stones and the table clamp. I have a pile of dull knives in my drawer that has to be fixed.
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I picked up the basic Lansky set and the C-clamp in the summer but haven’t had the opportunity to use it before today. Had some nicks in three of my four blades that needed working out.
I reprofiled my Spyderco para 3 to 20 degrees. Got the nicks out of all the blades but made a bit of a pigs ear of it. That being said it is a learning process and I see what I need to do to improve.
The basic kit is enough for me to learn with now, and I figure I can add stones in the future. The oil is a little messy, but I have a “workshop” now so I’m not bothered. However I may add the diamond stones down the line.
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Interesting. Didn't know this thread was here. I had an Edge Pro for years and although it works well, I always hated having to hold the knife. I ended up buying a TSProf K03. What a beast. Edge Pro will be going to ebay when I get off my lazy ass.
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And soon a sharpener like this will arrive
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A friend of mine has to Horl 3 to sharpen knives. I have tested it and it really worked perfectly. But it took a longer time (approx 10 min/knife) as they described it in their user manual. But after the first sharpening of the knife, it should go faster the next time. I think it is not cheap but the handling is more or less idiot-proof. Maybe something for my Santa Claus
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I've got a Tormek T-8 and a few different wheels. Been very happy with the results. Love a sharp knife, for leatherwork, kitchen duties etc.
(It's packed away currently though, after a recent move)
