Question for you Lansky users

[radshooter]

Kinda new to knives, so I thought I would ask before I screw something up.

I currently carry a Benchmade Griptillian for "special occasions", and a Buck Tempest for everyday use. What angles on the Lansky sharpener would y'all recommend using? Should I use the same for both, or different angles based on application?

Thanks for helping a newb.

[DefensiveCarry.com]

[psychophipps]

Kinda new to knives, so I thought I would ask before I screw something up.

I currently carry a Benchmade Griptillian for "special occasions", and a Buck Tempest for everyday use. What angles on the Lansky sharpener would y'all recommend using? Should I use the same for both, or different angles based on application?

Thanks for helping a newb.

Benchmade grinds are between 15 and 20 degrees on each side (30 to 40 degree inclusive). I have never had an issue with my BM edges so I think that these are pretty good guidelines to follow.

[radshooter]

Thanks. 'Preciate the info.

[ksholder]

I sharpen all my knives to 20 degrees per side.

[QKShooter]

If you have the Lansky Diamond use a very light touch.
3 hairs and some air of pressure is all that you need.

Blacken both sides of the edge of your knife blade with a SHARPIE marker.
That way you can see exactly what effect you are having on the edge and exactly what metal you are removing from where.

[radshooter]

Thanks guys.

[sentioch]

You should read this review which explains why the blade angles you will get are not as-listed on the Lanksy system, and how to correct it,

Lansky deluxe sharpening system – review – bleg

[ksholder]

I have the 5 stone system, but find that I always use the simpler 4 stick (2 coarse & 2 fine) and block system - both are Lansky. This system sets up faster and is easy to get the same angle every time.

[redbird]

radshooter you inspired me to get out my Lansky sharpening kit yesterday and I am still sharpening knives today.

[radshooter]

Glad to be of service redbird.

[Rmmalloy]

IF you sharpen multiple knives on your Lansky, you may well desire different angles for different knives. If so, it is a good idea to keep a record of this on a piece of paper kept inside the box. Great idea on the Sharpie.

[whitetrashfarm]

Generally 15 degrees is for fillet knives, 35 degrees might be used for a knife used to cut a lot of carpet or cardbord. The larger the sharpening angle the longer the edge will hold. Filet knives need more frequent honing or sharpening.
Stainless steel knives are harder to sharpen than high carbon steel knives. But hold an edge better. High carbon steel is easier to sharpened to a finer edge, but need to be touched up more often. They also will rust easier