I bought the Lansky Deluxe 5-stone knife sharpening kit. The best thing about it? Hearing these words when I enter the kitchen: “Babes, these new* knives cut so much better than the old ones.”
The knives aren’t new, but they cut like new—even better—after a session with the Lansky.
*My wife knows they’re not new, but that’s her way of speaking.
I didn’t use the Lansky; I abused it.
I spent more than 10 hours sharpening steak knives, chef’s knives, an axe, a pair of scissors, mini multi tools and a woodworking chisel. In this post I show you how to use the Lansky and how a sharp blade makes a world of difference.
If you’re not convinced by the end of this post that a Lansky is a great tool, I’ll abstain from eating for 60 minutes.
I’m an Average Joe. I don’t have a love affair with knives. They’re tools. As long as the knife in my hand cuts well, I couldn’t care less about what type of knife it is, or the brand.
But a blunt knife is a pain in the nether regions. It drags out the task and wastes your energy.
And don’t think a new knife comes with a sharp edge. You’ll not find a new mass produced knife with a razor’s edge. Some people don’t know this. They buy a knife and start hacking and chopping and slicing away. They think that the blade is sharp because it’s new.
Most knives are made on production lines. Manufacturers aren’t concerned with giving you a sharp tool. They’ll give you a working product, but you must make it better.
There’s a remarkable difference between a dull blade and a sharp blade.
A knife with a dull edge multiplies your pain. It drains your energy and wastes time. A sharp blade makes your cutting task painless and quick. You’ll experience it firsthand when you start sharpening your knives.
That’s where the Lansky comes in.