"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 03-23-2006, 09:18 AM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I just bought the Lansky Crock Stick Sharpener

Does anyone have one of these or know anything about it? I just ordered one online and should have it tomorrow I hope.

I was using a different Lansky sharpening system, but this one looks much easier to use.

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-23-2006, 09:20 AM   #2
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
No I don't have one and no, I haven't heard anything about it. Is this a system to sharpen your knives? GB, how often do you sharpen your knives?
__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-23-2006, 09:23 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yeah MM this is a knife sharpening system. Those rods are ceramic and the holes in the wood base are drilled at 20 and 25 degrees. What you do is you hold the knife straight up and down and draw it over the rods to sharpen.

I sharpen mine probably about ever 6 months or so. Sometimes a little more often for my chefs and santoku knives (those are the ones that get the most use).
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-23-2006, 09:30 AM   #4
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
GB, this looks really easy. Let me know how this works. I am scared to death to sharpen knives because I don't know what the heck I am doing and I don't want to ruin the knife. Where I used to live, there was a little old man that came around with a big red car and bell - very comical! However, he sharpened the neighborhood's knives. I don't have that here and am afraid my knives are in need of sharpening. This looks fool-proof. Please let me know how it works.
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-23-2006, 09:34 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am the same way you are MM. I am scared to ruin my knives by doing it myself. I was using this system previously and it worked well, but it was a bit tedious to use. This one looks much easier. I will be sure to give you a review once I get it
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-23-2006, 09:59 AM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
I've had one of these for a long time. Then when I read about the system you were using, I bought one of those. Hmmmmm???

It is a lot simpler to use. You just have to be sure the knife is in a vertical position as you stroke it through the sticks to ensure you are sharpening at the right angle.

However, I'm not sure how much less tedious it is. You can't really apply a lot of pressure to the sticks when stroking the blade so it takes a lot of strokes to get the job done. What's easier is the elimination of attaching the rig and moving it along the blade.

The down side of buying good quality knives with HARD steel is that it's also HARD to get them sharp when they're not.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-23-2006, 05:13 PM   #7
Cook
 
Join Date: Mar 2006
Posts: 73
I'd like to know how this one works too. I heard the rod type sharpeners are best because they hold the knife at the proper angle to the stone at all times. In my local area most of the knife sharpening shops are just using a sanding belt and then finishing with a cardboard wheel to a final de-burring. These shops claim they use this sanding belt method for all the area restaurants. I'm scared i might ruin the few good knives i have. What do you chefs that constantly have knives sharpened do?
__________________
gary b is offline   Reply With Quote
Old 03-23-2006, 05:21 PM   #8
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Quote:
Originally Posted by gary b
I'd like to know how this one works too. I heard the rod type sharpeners are best because they hold the knife at the proper angle to the stone at all times. In my local area most of the knife sharpening shops are just using a sanding belt and then finishing with a cardboard wheel to a final de-burring. These shops claim they use this sanding belt method for all the area restaurants. I'm scared i might ruin the few good knives i have. What do you chefs that constantly have knives sharpened do?
My ceramic knives I have sent in to the manufacturer to have resharpened. All my other knives I contract out to a guy that sharpens them in the back of his van. He's got a whole mess of stuff he uses and I just assume leave it to the professionals. 'Sides, I'm of the belief that no home sharpening system will do the job of someone with years of experience and the extra hardware.
__________________
Poppinfresh is offline   Reply With Quote
Old 03-23-2006, 07:43 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by gary b
What do you chefs that constantly have knives sharpened do?
They generally send their knives out to shops like you described. The sanding belt type sharpening works well as long as the person doing it knows what they are doing.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-23-2006, 08:07 PM   #10
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I agree with poppinfresh. Division of labor...I'm the guy doing the cooking, some other guy has the power tools.
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.