Diamond/Ceramic 4 Rod Turn Box
The Turn Box family is a very stable and compact knife sharpening system. It works well in the kitchen and it quickly breaks down for storage in a drawer. The turn box family of knife sharpeners is also great for outdoorsmen on the go because it is lightweight and stores easily into a backpack. It only takes a few swipes to maintain an edge (a bit more if you have a really dull knife).
There are two pre-set knife sharpening angles in the wood block 20 degree & 25 degree
25 Degrees - This is used for most kitchen knives and provides a sharp, durable edge.
20 Degrees - This is used for those desiring a very sharp edge. Some examples would be for filet knives or cutting tomatoes. Lower degrees result in sharper knives, but require more regular maintenance.
This 2-Stage Knife Sharpening System features a hardwood turnbox with internal rod storage in the base, two 5" long medium diamond rods, and two 5" long fine ceramic rods.
Four Rod Diamond/Ceramic Turn Box Instructions
Lansky Turn Box Sharpeners can be used for both 1-stage or 2-stage sharpening. The silver Diamond Rods are for sharpening, and the white Ceramic rods are for polishing.
Always begin by placing the turn box on a stable and flat surface at a comfortable working height.
For 1-stage sharpening, simply choose the angle at which you wish to sharpen (20º or 25°) by placing the sharpening rods in the appropriate holes. Hold the base firmly with one hand as far away from the rods as possible while still maintaining a firm, controllable grip on the base. With the knife in your other hand, place the heel of the blade (closest to the handle) an inch or more below the top of one of the rods. Holding the blade straight up and down, draw it down the ceramic rod and towards you; as though you are slicing bread. Be careful, do not rush. Now repeat this action on the other rod. Continue alternating from rod to rod until you have achieved the desired sharpness.
For 2-stage sharpening, begin by placing the rods in the 20º angle holes and follow the sharpening instructions as listed in the 1-stage sharpening above – except do not sharpen to a “finished” edge- use only about 10-12 strokes on each rod. This 1st stage of sharpening is designed to “thin” the blade slightly. After “thinning” the blade, move the rods over to the 25° angle holes for the 2nd stage sharpening to put the “finished” edge on the blade by sharpening the knife as described in the 1-stage sharpening instructions above.
Be Smart, Be Safe and Stay an Edge Above the Rest!