iano Posted July 2, 2016 Report Share Posted July 2, 2016 (edited) Hi guys, Have a set of kitchen knives and a bowie knife that I'd like to sharpen. I have a lanksy system but never really got the results that the internet says I should. Problems : The chefs and carving knives seem two big for the lanksy, you have to clamp and set up at least twice and I can never seem to get the tip sharp. Does a lanksy system work here? What sort of angle should you be putting on these? The filleting knife - how the hell do you do this with a lanksy? made a total mess of this the bowie - what kind of angle do you put on this? This is new (got from a mate) so not sure what to do In short - what should I do?! ETA: Bowie - http://www.boards.ie/vbulletin/attachment.php?attachmentid=381217&d=1458839233 Kitchen knives - https://www.amazon.co.uk/Ross-Henery-Professional-Eclipse-Stainless/dp/B002ZCKIBM Edited July 2, 2016 by iano Quote Link to comment Share on other sites More sharing options...
iano Posted July 4, 2016 Author Report Share Posted July 4, 2016 So, eh, no replies... Am I doing this correctly? https://vid.me/Imz1 Quote Link to comment Share on other sites More sharing options...
wisdom Posted July 4, 2016 Report Share Posted July 4, 2016 I dont have a lansky but when my mate uses his he moves the stone back and forewards across the edge.As opposed to along the blade and gets fantastic results.Is there nothing on youtube to cofirm if your right or wrong? Quote Link to comment Share on other sites More sharing options...
iano Posted July 4, 2016 Author Report Share Posted July 4, 2016 I dont have a lansky but when my mate uses his he moves the stone back and forewards across the edge.As opposed to along the blade and gets fantastic results.Is there nothing on youtube to cofirm if your right or wrong? Interesting Youtube tells me I'm spot on and also totally wrong... Quote Link to comment Share on other sites More sharing options...
Mr.C Posted July 5, 2016 Report Share Posted July 5, 2016 Wow never seen one of them before. My 1st impression is a convaluted way of maintaining a set angle but what tbe heck. If it were me using it I would stone in the other direction for 2 reasons 1. Less chance of slicing your hand 2. Much easier to sharpen to the tip of the blade Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted July 5, 2016 Report Share Posted July 5, 2016 I dont have a lansky but when my mate uses his he moves the stone back and forewards across the edge.As opposed to along the blade and gets fantastic results.Is there nothing on youtube to cofirm if your right or wrong? I do the same and get good results. Quote Link to comment Share on other sites More sharing options...
Mungler Posted July 5, 2016 Report Share Posted July 5, 2016 What a load of aggro that is eh? Quote Link to comment Share on other sites More sharing options...
colin lad Posted July 5, 2016 Report Share Posted July 5, 2016 oil stone and ceramic steel all you will ever need colin Quote Link to comment Share on other sites More sharing options...
iano Posted July 5, 2016 Author Report Share Posted July 5, 2016 What a load of aggro that is eh? Had blunt knives, was sick of paying someone to do it Googled, internet said buy a stone Bought a cheapo stone, then made the dull knives duller Googled again Internet now said buy a lanksy, meant to be the be all and end all Does get the knives sharp (not as good as pros) Asked here Now confused and embarrassed (and still have blunt knives) Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 5, 2016 Report Share Posted July 5, 2016 Hi if it's not working for you do something different😟 oil stone push away even strokes three on each side carry on until sharp or all the metal disappears Plenty of oil 3 in one Let us know how you got on I use a diamond steel but bit expensive to experiment with All the best Of Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted July 5, 2016 Report Share Posted July 5, 2016 The answer (in my view) is that you are about right. This is the system I have which is similar to the Lansky - and it works well. Quote Link to comment Share on other sites More sharing options...
Okrang Posted July 5, 2016 Report Share Posted July 5, 2016 I use the Lansky system and get excellent results! Look up 'How to sharpen a knife' by Gough Custom on YouTube - that's the method I use. Cheers, John. Quote Link to comment Share on other sites More sharing options...
iano Posted July 5, 2016 Author Report Share Posted July 5, 2016 I use the Lansky system and get excellent results! Look up 'How to sharpen a knife' by Gough Custom on YouTube - that's the method I use. Cheers, John. That looks really good, must try that out Quote Link to comment Share on other sites More sharing options...
johnnytheboy Posted July 5, 2016 Report Share Posted July 5, 2016 It's the dmt one I have and it works brilliantly on all my knifes Quote Link to comment Share on other sites More sharing options...
Stonepark Posted July 5, 2016 Report Share Posted July 5, 2016 (edited) Iano, it is technique and repetition no matter what you use. For fillet/sak use lowest angle setting on lansky. I hook my thumb over back of rod on non-knife side of clamp to prevent rod rising as you stroke) Use med stone on one side only until you get a burr all along the edge on the other side by pushing from edge towards the spine. Flip over and repeat. Then flip back and repeat previous step with fine stone. Repeat with extrafine stone. At this stage a ceramic stone is useful (but you can continue with extrafine stone), do 10 light strokes the length of the blade each side, then 9 strokes each side, then 8, 7, 6, 5, 4, 3, 2, 1. At this point you should be not quite shaving sharp but close, repeat ceramic stage until hairs pop off. Most of my other knives are done at second lowest angle using same technique. Edited July 5, 2016 by Stonepark Quote Link to comment Share on other sites More sharing options...
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