18 month update...OK, after using this system for a year and a half, the answer has become clear why this sharpening system works for me where I kept failing with other methods. The key is that the angle guide really works to keep the same edge angle (assuming you KEEP THE ANGLE TIGHT with a finger behind the guide) each time you resharpen a knife. I found that with free hand stones my muscle memory wasn't keeping the same angles each time I sharpened. The Lansky's guide made that happen.So there... that's it. If you want to hear the steps it took to get to this revelation you can read the original review below.Original review...All I wanted in life was a good way to get and keep my hunting knives, pocket folders and kitchen cutlery sharp. This has been a much ... More18 month update...OK, after using this system for a year and a half, the answer has become clear why this sharpening system works for me where I kept failing with other methods. The key is that the angle guide really works to keep the same edge angle (assuming you KEEP THE ANGLE TIGHT with a finger behind the guide) each time you resharpen a knife. I found that with free hand stones my muscle memory wasn't keeping the same angles each time I sharpened. The Lansky's guide made that happen.So there... that's it. If you want to hear the steps it took to get to this revelation you can read the original review below.Original review...All I wanted in life was a good way to get and keep my hunting knives, pocket folders and kitchen cutlery sharp. This has been a much longer journey than I ever imagined. It has progressed from my youth thinking that any of the quick sharpening tools would give me an edge that was "good enough", to today where this is becoming close to an obsession.After trying a myriad of cheap devices, and some free-hand stones, all with varying degrees of failure, the path lead to this Lansky system... and it looked like a lot of work. But being stubborn and getting desperate to find a manual solution where I felt in control of the process, I researched the system. I read a bunch of reviews and watched a bunch of videos. (Which I highly recommend you do because you pick up a lot of tips and techniques... good and bad. My thanks to all the people that took the time to do those reviews.) I got the system and made some of the setup changes suggested. (like using electrical tape on the blade clamp, and swapping out the thumb screws on the clamp and hones with set screws) Then I got down to practicing sharpening OLD knives that I DIDN'T CARE IF I MESSED UP SOME... because I did. I learned from the mistakes, and how to fix the mistakes. I got a technique and sharpening rhythm down with practice. I could see, and feel, the differences in the blade as a I worked from stone to stone. And finally when I would get down to the ceramic hone I was amazed to see the haze lift from the edge of the knife! (And, thanks again to review tips, could tell where and how to go back and touch up "rough" spots) My knives were now really sharp, as the pronounced lack of hair on my left arm will attest to. I re-profiled and sharpened every knife I could find in the house. So, I like the system because it does produce sharp results. But, I don't love it because you have to be sooo careful and I did have to change out some of the stock parts to make it more useful.And this is where I should have stopped... but, no.I got the leather strop hone and some green chrome oxide jeweler's rouge. Now my edges were getting a mirror finish. With a little more research I was finding out how far people take this "beyond sharpening" obsession. This really is a cult like society. You have to be careful not to get dragged into the dark side. Ok, so maybe I did get some full leather strops because I thought I could do a little better job than the leather strop hone was doing... oh, and couple other rouges. But, that's it! I'm OK... for now.

After watching multiple YouTube videos I sat down with about 5 knives that were in desperate need of a sharpening. The knives ranged from a high end Benchmade, a S30V Spyderco, a "free knife with purchase of membership" knife and a roughly 10" expensive professional chefs knife(the brand with Japanese letters and a visably hammer dented design/finish). After an hour, maybe closer to 2 I had finished all the knives. They all were razor sharp and passed every test one does to check sharpness(shaving hair, gliding through flimsy phonebook paper etc).The Lansky isn't perfect. It could be improved in a few areas but overall I think it is well worth the price and I have zero desire to buy anything more $$ or "better". One issue was the inability to lock the knife in the ... MoreAfter watching multiple YouTube videos I sat down with about 5 knives that were in desperate need of a sharpening. The knives ranged from a high end Benchmade, a S30V Spyderco, a "free knife with purchase of membership" knife and a roughly 10" expensive professional chefs knife(the brand with Japanese letters and a visably hammer dented design/finish). After an hour, maybe closer to 2 I had finished all the knives. They all were razor sharp and passed every test one does to check sharpness(shaving hair, gliding through flimsy phonebook paper etc).The Lansky isn't perfect. It could be improved in a few areas but overall I think it is well worth the price and I have zero desire to buy anything more $$ or "better". One issue was the inability to lock the knife in the clamp perfectly. On occaision the knife would pivot and need remounted. I found it mainly wanted to move when using a rough grit and a heavy stroke like you would use when reprofiling an edge. It isn't really a big deal and only takes a few seconds to put the knife back in position. I also found the clamp to have some sharp edges and after a knife or two my hand was getting sore....this is when using it on the table clamp mount. Even on the mount you still need a tightly hold the clamp to keep it from moving and to keep the guide rods pressed to the top of the holes(a good method for being as precise and consistent with each stroke, another is the oil is for CLEANING the stones, not for lubricating them during use). I ended up with glove on my left hand for a little padding.In addition to this set I also purchased the table clamp mount, the super sapphire stone and the leather strop as well. All good products and somewhat necessary in my opinion if you REALLY want your knife as sharp as possible. Both the sapphire stone and leather strop seem to be needed to bring the edge to a mirror like surface free of scratches.As I said before I am pleased with the Lansky kit. My knives went from very dull after years of use to razor sharp. The chefs knife was a massive improvment and the change in performance was amazing. Prior to sharpening it would tend to crush vegetables and needed a real saw like cutting style to get through. After sharpening it cut thru effortlessly...even veggies like tomatoes and jalapeños which have a bit of a thicker skin. I'd buy it again without hesitation.

First I want to say that when you put in the time this will make your knife crazy sharp. However, it has its limitations which makes it not the best option out there for all of your needs. The biggest limit that I find is if your blade doesn't have much space between the spine and the apex then the stones will hit the clamp instead of the blade. Maybe with a little work you can figure out a work around for this but as of right now I can't sharpen the knife blade on my multitool. As for my kitchen knives, fixed blades, and every folding pocket knife I have this system does work but there is another limit to this system. This system has only 4 angles to sharpen at and I own some higher end knifes that come with a bevel factory set in between what's allowed from this ... MoreFirst I want to say that when you put in the time this will make your knife crazy sharp. However, it has its limitations which makes it not the best option out there for all of your needs. The biggest limit that I find is if your blade doesn't have much space between the spine and the apex then the stones will hit the clamp instead of the blade. Maybe with a little work you can figure out a work around for this but as of right now I can't sharpen the knife blade on my multitool. As for my kitchen knives, fixed blades, and every folding pocket knife I have this system does work but there is another limit to this system. This system has only 4 angles to sharpen at and I own some higher end knifes that come with a bevel factory set in between what's allowed from this system so it does take some extra work to reset the knife to a new angle that works with this system.As for this system overall it does work and with some work you can get some great results. I also want to point out that many people with this system sharpen all their knives at 20° which is definitely a great angle but it will depend on what type of steel your knives are made from on how well a knife will actually keep its edge. If your knife is factory set at say 18° like Kershaw does use on some models then move it up to 20 not down to 17 because the steel might be too brittle to handle the 17° and that's why the manufacturer set it at 18°. I personally prefer the 25° because the bevel is thicker and will hold a decent edge longer than at 20 unless that is what the manufacturer has set it at.