Lansky 4 Rod Ceramic Turn Box Knife Sharpener - 20 and 25 Degrees - LCD5D
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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 in 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, and four 5" long alumina ceramic rods. (2 medium 600 grit grey rods, 2 fine 1000 grit white rods)
Assembled in the USA
Turn Box Instructions
Lansky Turn Box Sharpeners 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 turn box 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 your fingers are as far away from the rods as possible while maintaining a firm, controllable grip on the base.
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 work surface), 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.
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 Tip**- For the best results, avoid rolling the tip of your knife off the rod. This can damage the tip and leave it duller than the rest of the blade. Patience and a slow hand are recommended.
Be Smart, Be Safe and Stay an Edge Above the Rest!