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Lansky Deluxe Knife Sharpening System

4.3 out of 5 stars 147 customer reviews
| 13 answered questions

RRP: £54.00
Price: £33.99 & FREE Delivery in the UK. Details
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  • Fixed angle sharpening system provides excellent results every time, regardless of your knife sharpening experience
  • Comprehensive knife sharpening kit with 5 hones of different coarseness
  • Includes extra coarse, coarse, medium, fine and extra fine hones to bring even damaged blades up to razor sharpness
  • 1 year - materials & workmanship warranty
  • Color-coded finger guards for convenience and safety

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Frequently Bought Together

  • Lansky Deluxe Knife Sharpening System
  • +
  • Lansky Sharpeners Pedestal Mount
  • +
  • Lansky Sharpeners Leather Stropping Hone
Total price: £50.65
Buy the selected items together

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Product details

  • Product Dimensions: 24.8 x 3.8 x 26 cm ; 635 g
  • Boxed-product Weight: 635 g
  • Delivery Destinations: Visit the Delivery Destinations Help page to see where this item can be delivered.
    Find out more about our Delivery Rates and Returns Policy
  • Item model number: LKCLX
  • ASIN: B000B8IEA4
  • Date first available at Amazon.co.uk: 22 Oct. 2007
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (147 customer reviews)
  • Amazon Bestsellers Rank: 6,758 in Sports & Outdoors (See Top 100 in Sports & Outdoors)

Product Description

Product Description

- Alumina Oxide & Ceramic Hones Key Features: -Easy to use, precision-engineered, multi-angle clamp to hold the blade securely -Guide Rods are provided: One for every hone -Extra Coarse Black Hone (70 grit) for re-profiling the bevel grind -Coarse Red Hone (120 grit) for edge reconditioning -Medium Green Hone (280 grit) for sharpening and less frequent touch-ups -Fine Blue Hone (600 grit) for most frequent touch-ups to keep your blade paper-slicing sharp -Ultra-Fine Ceramic Yellow Hone (1000 grit) for polishing the edge for a razor sharp edge -Honing Oil Specially Formulated for sharpening (not recommended with diamond sharpeners, use water instead) The Ultimate in Knife Sharpening Systems Technology! Safe, Easy and Convenient to Use; The Lansky Controlled Angle Sharpening System. Designed to give your blade a professional, razor sharp edge every time. All knife sharpener systems also include: Color-coated, finger-grooved safety holders mounted to stones Extra long knife clamp screws for thicker blades Custom molded storage/carrying case to hold all system components Complete easy-to-follow multi-lingual instructions Sharpening Angles 17 Angle - A severe angle recommended for razor blades, X-Acto blades, scalpels or similar tools. Provides an extremely sharp but delicate edge. 20 Angle - A commonly used angle for higher quality blades and provides an excellent edge for kitchen cutlery and filet knives. 25 Angle - The recommended angle for most knives that need a durable, sharp edge. Ideal for hunting and outdoor knives. 30 Angle - An outstanding angle for knives that see the heavy use of cutting cardboard, wire or carpets. Recommended for heavy duty use.

Box Contains

1 x knife clamp 1 x extra coarse hone 1 x coarse hone 1 x medium hone 1 x fine hone 1 x extra fine hone 5 x guide rods 1 x bottle of honing oil 1 x moulded storage / carry case


From the Manufacturer

Extra Coarse Hone
Coarse Hone
Medium Hone
Fine Hone
Extra Fine Hone
Serrated Hone
Extra Coarse Diamond Hone
Coarse Diamond Hone
Medium Diamond Hone
Fine Diamond Hone

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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Verified Purchase
So I have only had this item for a day as I have a kitchen knife that was completely ruined by someone who "attempted" to sharpen it. Watching a few youtube videos, I begun to understand how the system works, and what you should be doing to get that perfect edge. Key points to note. The rods go into the underside of the sharpening stone, and not on top (like I initially did). This caused about half an hour of delay and realising I wasn't actually going very far as the angle was too acute. Swapped it around to the correct way, and levelled the bar with the flat edge of the sharpening stone (put the bar in the stone slot, and place the stone face down on a flat surface. Then tighten the thumbscrew and check alignment. Depending on the quality of the blade, choose your grit. The lower the number, the more coarse the stone is (you can feel the difference by rubbing your finger over each stone). Kitchen knives will generally want to be sharpened to 20 degrees, however check with the knife manufacturer on what degree your knife was initially made to.

Work the blade until you can feel a bur on the underside of the entirety blade. Flip it over, and do the same again. Once the bur is on the underside of the blade, go down coarseness. I personally used black for about half an hour (trust me, my knife was completely and utterly ruined), then move on to red / grey / blue / and finally finish off with yellow. Between each stone, make sure you get a bur on the underside of the knife, flip it, bur the opposite side, swap out for finer stone.

It's a pretty simple process, and once you are done, you'll have a perfectly sharp blade once again.

Pros: Packaging is nice, and should last for years. Does what it's meant to, and sharpen your blades to a nice finish.
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Verified Purchase
I have had the Lansky Deluxe system for a couple of weeks now and sharpened several blades. Actually at first I thought it was not very good at all, and I still think it has issues but I can say that it is capable of sharpening some blades to a very good edge and actually can do so quite quickly on a knife that has not completely lost its edge - apart from assembling the stones and rods.

However the big issue I have with the system is the clamp. On small blades e.g. my Victorinox Swiss Army Knife you have to clamp right at the back otherwise sharpening at the preferred 20 degree angle you just end up grinding the clamp tip instead of the knife edge. Even when set up optimally it is a close thing.

I have no idea how anyone can sharpen say a X-Acto blade at 17 degrees - the blade would appear to be too narrow and the angle too acute for the stone to hit the blade at all. If anyone knows how to use this system for such a blade please can you add a comment? Note this is the latest rubber padded version, not any older version.

Apparently the ideal protrusion for a blade is about half an inch - and this is presumably where the stone angle will be correct if using a correctly assembled stone with straight guide rods - which it is well worth taking some time to assemble these properly.

I found that longer blades and also ones where the tip curls away a lot are best re-positioned in the clamp once or twice and sharpened in sections otherwise the angle gets 'sub-optimal' as the stone is moved out towards either end of the blade.

Re-edging a really dull blade takes some work - where the course stones are needed due to completely lost edge - expect to apply more force and to grind for quite a while in some cases before the new edge bevel is established.
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Verified Purchase
I bought this system as I felt I had gone as far as I could with the Spyderco one. If used intelligently, this system produces a first class edge. However, don't think that using the system as suggested in the leaflet and online will produce consistently good results. You would do well to look at the article by John Juranitch which you can find by searching for his name or 'rasoredge'; this shows the importance of establishing a secondary bevel first of all, and for this you will need the extra coarse hone. Also, it pays dividends - and yes, I am rather obsessive - to use a jeweller's loupe (get one from an optician for a few pounds) to check when you have got a good secondary bevel. Once this is established, it shouldn't take more than two minutes at most to resharpen the blade.
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I don't understand why people are saying this is hard to use or that the instructions are sketchy.

Provided you actually read the instructions and follow them instead of doing what you think you should do then wonderig what you did wrong you should be fine.

I took a high quality knife from the kitchen that was reasonably dull due to poor initial care and inaccurate sharpening started from scratch. Even from the coarse stone there was a noticeable improvement. As time went on and I worked down through the coarsness the blade became incredibly sharp.

The secret seems to be in being able to maintain exactly the same angle with all stones right across the stroke. It's all too easy when honing freehand to waggle the blade and get an inconsistent bevel.

This is not a quick swipe and wipe sharpening solution. It takes investing about an hour in a dulled blade to get it truly honed in this way. But if you want your kitchen knives back to the way they should be before even going near them with a steel in the kitchen it's worth it. I ruined a really good knife by using a supermarket special sharpener simply because all it did was curve the existing bevel. It's now back to what it should be.

Needless to say, with a previously honed blade you can maintain it with the finer stones every once in a while knowing that you'll be on the right bevel angle.

If anything breaks on this I'll edit the review, but for nowI wanted to let people know that a complete newcomer to the device can get good results right out of the box if they read the instructions first and rake the advice on bevel angle for the use intended from the blade.
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