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Ratings

Category: Sports
Brand: Lansky
Model: LSS8CM
Availability: Usually ships the next business day
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Lansky LSS8CM Customer reviews

Lansky LSS8CM Review by S. Tomalino "music obsessive"

I first tried it out on a cheap wooden-handled chef's knife that was extremely dull. It sharpened it up in about 10 swipes on each side. The blade is straight and it actually CUTS now. lol I sharpened the nicer knives after that, with the same excellent results.

I am going to recommend this to friends and even strangers. It is that good.

Lansky LSS8CM Review by J. Wang (Seattle, WA)

I bought this ceramic sharpener after my knives stopped being able to cut through things, and decided instead to just flatten them. Garlic flew everywhere, tomatoes sighed and splurted their guts as they ruptured, and steaks just bled balefully. My friend who owned a steel rod suggested I try a ceramic one, and let him try it as well. So I picked up this because it was cheap, and had very good reviews. This is me saying that I have no prior experience with knife sharpeners.

The instructions I followed that were included with the rod were simple to follow. I gave it a shot on one of my knives. It wouldn't cut through paper, much less food, but after I was done, it sheared through everything. My house plant suffered a lot at this point. In a matter of moments, I had sharpened all my knives, including the sorry Ikea knife set, which is now actually useful, though it doesn't hold its edge very well.

So far I've used it on a wide range of kitchen knives, as well as my pocket knives (straight edge, not serrated) I gave it a pretty heavy beatdown, by dulling the edge of one of my cheaper knives (hitting a non-functioning dryer for a few minutes) until the blade was pitted. Four slides along the ceramic rod on each side renewed the blade to a razor sharpness.

Only ten dollars, this sharpener is well worth it. It's a bit short, but I don't have any knives that are too long, so that's not a problem for me.

Lansky LSS8CM Review by M. Swaim (NC United States)

It's really tough to beat alumina ceramic in terms of sharpening knives. I've got knife sharpening systems ranging up into the hundreds of dollar category, (ie, I used to sharpen knives semi-professionally for restaurants), and yet when it comes to sharpening knives for the home kitchen, I reach for the simple Lansky ceramic sharpening stick. If it's difficult for some to get the right angle, put the point of the stick down into a cutting board, (ie, make stick vertical). Then just hone knives down against sides of sharpening stick at an angle more or less consistant with established bevel. It's tougher to write and read than it is to do.

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