Description

This innovative Sharpening System features a solid hardwood base, permanent handguard and an integral snap-in rod storage under the base. The 2 rod model features two 9" long medium grit alumina ceramic rods. The 4 rod model features 2 medium grit (grey) and 2 fine grit (white) 9" alumina ceramic rods.

Reviews

Posted by Baschung Roger on
Dear Sirs

I bought a 4 rod gourmet knife sharpener but I don't check it which is the medium and the fine one. Two are white and two are grey. Please let me know which one is medium and which one is fine. Thanks

Greetings

R. Baschung
Posted by Wh1te on
grey is medium, white-fine
Posted by Steven Gidden on
The grey rods are the medium grit, and the white ones are the fine ones.
Posted by Stef on
Which pair is the 20' and which is the 25' degree holes?
Posted by Carter on
My wife and kids gave me the 4 Rod Sharpner as a gift
It is the best gift I have received in a long time

By just following the instructions I can put a very sharp edge on both kitchen and pocket/hunting knives

Well done Lansky and family!
Posted by jason on
Please let me know which one is medium and which one is fine. Thanks
Posted by admin on
Mitch,
If you've got a knife that both sides are sharpened, you would treat it like two knives. Just like you said. Remember to be careful towards the tip; use light pressure to insure the tip stays razor sharp. Thanks!

-Alex @ Lansky
Posted by Mitch Powell on
Are the instructions the same for a dagger? Sharpen like 2 knives?
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Instructions

Gourmet Knife Sharpener Instructions

The Gourmet Sharpener can be used for either 1-stage or 2-stage sharpening. The grey Ceramic Rods are for sharpening, and the white Ceramic Rods are for polishing.

Set Up- Always begin by placing the Gourmet Sharpener on a stable and flat surface at a comfortable working height.

1 Stage Sharpening

Step 1- Choose the type of rods and the angle that you wish to sharpen with (20° or 25°) by placing the sharpening rods in the appropriate guide holes.

Step 2- Hold the base firmly with your non-dominate hand. Make sure to keep your hand & thumb under the safety shield.

 Step 3- With the knife in your dominate hand, place the heel of the blade (closest to the handle) an inch or more below the top of one of the rods.

Step 4- Holding the blade straight up and down (perpendicular to the ground), draw the blade down the rod and towards you, moving towards the tip of the knife. The motion is similar to slicing bread.

Step 5- Repeat this action on the other rod for the other side of the edge.

Step 6- Continue alternation from rod to rod until you have achieved the desired sharpness. 10 to 20 strokes per side should be sufficient.

 

2 Stage Sharpening

 Step 1- Begin by placing the rods in the 20º angle holes and follow the sharpening instructions as listed in the 1-stage sharpening above, but do not polish/finish the edge, use only 10-12 strokes on each rod. This is to thin the blade’s edge.

Step 2 – After thinning the blade’s edge, move the rods to the 25° angle holes for the 2nd stage sharpening to finish the edge. Simply follow the same technique used before. This will produce a durable and sharp compound bevel.

Pro Tips**- For the best results, avoid rolling the tip of your knife off the rod. This can damage the tip and leave it more dull than the rest of the blade. Patience and a slow hand are recommended.

**Dark lines that appear in the rod are metal particles you removed from your blade. Rotate the rods when they get black to expose unused areas. When they get black all around, rods must be cleaned with a Lansky EraserBlock or scrubbed with kitchen cleanser. The rods will not wear with sharpening or scrubbing. The high alumina ceramic abrasive rods are tough & durable, but they are ceramic & can break if dropped on a hard surface.**

Be Smart, Be Safe and Stay an Edge Above the Rest!

 

Designed To Sharpen: