How to use a Lansky knife sharpener

The Lansky Professional Knife Sharpener is a popular and effective tool for sharpening knives. Here's a step-by-step guide on how to use it:

1. Set Up:

• Place the Lansky clamp on a stable surface, such as a table or workbench.
• Insert the knife into the clamp, ensuring it's securely held in place.

2. Select the Sharpening Angle:

• Determine the sharpening angle based on your knife. Lansky provides angle options ranging from 17 to 30 degrees.
• Select the angle that matches the existing edge of your knife. Most kitchen knives have a 20-degree angle.

3. Mount the Hones:

• The Lansky system typically comes with several sharpening hones, ranging from coarse to fine grit. Start with the coarsest hone and work your way to finer grits.
• Mount the first hone on the guide rod by inserting it into the hole. Tighten the screw to secure it in place.

4. Lubricate the Hone:

• Apply a small amount of honing oil or water to the surface of the hone. This helps to reduce friction and heat during the sharpening process.

5. Start Sharpening:

• Hold the guide rod at a consistent angle and start moving it back and forth along the blade. The clamp ensures a consistent angle throughout the sharpening process.
• Work on one side of the blade until you achieve the desired sharpness, then switch to the other side.
• Use light pressure and maintain a steady, controlled motion.

6. Progress to Finer Hones:

• Once you've sharpened with the coarse hone, move on to the finer ones to refine the edge.
• Follow the same process of lubricating and sharpening with each hone.

7. Test the Edge:

• After sharpening with the finest hone, carefully test the sharpness of the knife. Be cautious, as the blade will be sharper than before.

8. Clean the Knife:

• Wipe off any honing oil or water from the knife with a clean cloth.

9. Store the System:

• When you've finished sharpening, clean the hones and store the Lansky system in a safe place.

Remember to follow the manufacturer's instructions that come with your specific Lansky model, as details may vary. With practice, you'll become more proficient at achieving a razor-sharp edge on your knives.