Lansky Ceramic Turn Box 4-Rod Knife Sharpening System - LCD5D

Bought this to sharpen a couple of Leatherman knives. Following the instructions, i immediately noticed my knives were sharper than when i bought them. I believe this sharpener kit will last for many years to come and will keep my knives sharper than ever. Definitely worth the purchase!

Je connaissait déjà le "croc stick" de chez lansky pratique car tient dans la poche. Avec ce set Deluxe, on à un produit super qui permet d'entretenir un fil sur les barres grises en utilisant un angle plus prononcé de 25° et ensuite une finition est possible pour obtenir un tranchant rasoir sur les céramiques blanches sur un angle plus serré de 20° J'ai entretenu mes couteaux (du S30V, duVG10, du 8Cr14MoV, de l'opinel…) avec un résultat ultra satisfaisant après une 15e de passes sur les céramiques grises puis une bonne 20e sur les blanches, on coupe une peau de tomate sans aucun effort d'appui sur la lame et une feuille de papier sans accrocs en tirant à peine. Les barrettes céramiques se noircissent sous l'effet de l'affutage (poudre de métal du couteau) au fil du temps elles vont se lisser et perdre de leur efficacité, il faut alors simplement les passer au savon sous l'eau chaude et c'est reparti ! Acheté à 29€, le rapport Q/P est vraiment optimal, l'aspect compact et léger du boitier en bois où on peut y ranger les 4 céramiques est super, on peut l'avoir dans son sac si on part en vacances sans être gêné. Pas besoin de s'embêter avec des pierres à aiguiser hors de prix et difficile d'emploi, on a tout ici ! Pour ceux qui souhaitent aller plus loin dans le même type de système, je conseille le Sharpmaker de Spyderco , l'investissement n'est plus du tout le même surtout qu'il est fort souhaitable d'y rajouter les barres en diamant permettant non plus d'entretenir ses lames, mais bien de refaire un fil correct sur un couteau emoussé . Il faut bien garder à l'esprit que le Lansky est parfait pour ENTRETENIR ses lames mais devient pénible si la lame est très abimée car les barres grises ne sont pas assez abrasives pour refaire un fil en particulier sur des acier durs ou alors il faut y passer une heure. A bon entendeur !

My Lanskey Turnbox arrived from Amazon 2 days early, and I just finished sharpening all my kitchen knives. I'm impressed! http://lansky.com/index.php/products/4-rod-turn-box/ note: I've never sharpened a knife before, so this is aimed more at you who were in my shoes a week ago when I started researching. I wanted an oil stone, but the cost for anything 'decent' was excessive to ship to Canada. This got good reviews from some knife people on youtube, and lots of great amazon reviews, and it's well priced around $20). Also this is a review of my own doing, no affiliation with Lansky. Just happy with their product. First impressions - nice packaging (clamshell but now heat sealed, it opened up without a knife), instructions didn't make a lot of sense after spending some time reading and watching sharpening videos, but not a big deal. The wooden sharpening/storage box is very nicely made, and appeals to my love of very simple, effective things. No extras, nothing unnecessary. It has spaces for 4 rods (2 each of medium and fine grit) in the base which are accessed by turning the end. The angles are 20 and 25 degrees, I used the 20 for my kitchen knives and 25 for my cleaver. The rods fit well in the base; I would prefer a bit more snug if I were to nitpick, but it only seemed to create an issue with the heavier cleaver (the extra weight caused a bit of a shimmy/shudder/bounce that was fixed by adjusting the angle a little). Progressing from the medium to the fine grit rods, I was able to in about 10 minutes per knife take them from so dull I could run my finger along the length of the blade (all Henkels) without cutting myself to cutting paper held on edge (not super clean cuts, but generally made it the whole way or most the way thru the paper). I think a few more times sharpening will improve this. Also, my knives were previously sharpened by some twit working out of the back of his van who scuffed up my handles and left a bunch of wire wheel marks in the edge. Never again. Anyways - the turnbox is intuitive, pretty easy to use, and I felt little threat of cutting myself while using it, despite not having any finger guards. I tested them all out on an apple, pretty happy with my 'new' knives! Verdict - I'm very happy with my purchase and I think this sharpener is a great answer to the often asked question of 'what sharpener should I buy for my kitchen knives?' for the casual sharpener. For the cost of having someone sharpen a knife or two for you, you'll have the means to do a great job yourself many times.

Muy buen afilador muy compacto fácil de usar y deja los cuchillos con afilado de cuchilla de afeitar. Es un poco difícil afilar cualquier cosa de mas de unos 7 cm y es fácil pegar con el filo en la base. También senota el resto de acero que se queda en las varillas de cerámica nose muy bien si esto reduce su efectividad

This is my favorite type of knife sharpener, that always delivers a good edge. I have been disappointed with the pull-through, Vee notch types that leave a rough, burr type sharpness and score marks, along the length of the blades edge. The crossed ceramic rod types make a smooth edge. This one has a set of grey, coarse rods for establishing a new edge on an old or damaged knife, and white, fine rods for getting the final edge or retouching the edge of a knife you have already sharpened. As you sharpen your blade, you will see dark gray stripes appear on the ceramic rods where metal has been removed from the blade edge. You have to rotate the rods a tiny amount after a few strokes to keep the blade on fresh parts of the rods. Once the entire circumference of the rods has been filled up with gray stripes from removed metal, you must clean the rods to refresh the sharpening action. I clean mine by using some liquid dishwashing soap on a small piece of Scotch-Brite or old work sponge and rubbing the rods while rinsing under a faucet. They never come perfectly clean looking, but you can remove enough of the deposited metal to renew the sharpening action. I have been using the holes marked as 25° for all of my pocket knives and kitchen knives, and I like the results. I think the 20° angle creates an edge that is thin and more easily damaged. I have not bothered to check the accuracy of the angles as others have noted. I just used it as it came and have been satisfied with everything from my Benchmade everyday carry to my tiny Victorinox pocket executive knives. Most of my blades are curved toward the tip and I have discovered that I have to tilt the tip of the blade downward and make short strokes on just the curved section of the blade in order to sharpen it properly. For the straight portion of the blade, I hold the knife level. You don't have to press very hard on these and the most effective strokes I have found are a slicing motion as if you were trying to slice off pieces of ceramic from the rods. When retouching an already sharpened blade, I use very light pressure and sometimes go both up and down, making one to four strokes on one side and then switching to the other side, always making the same number of strokes on each side. You must take care to keep your off hand back and away from the base of the ceramic rods just in case your blade slips down. You also want to try to avoid hitting the top edge of the ceramic rods as you bring the knife blade down for sharpening. I have never cut myself but I can see how it could easily happen if you are careless. If you drag the edge across the flat end of the rod instead of the edge inside the v-shape, you will nick your edge and have to use a lot of extra strokes to fix it.