Master's Edge Kitchen Knife Sharpener | Straight and serrated blades, 3 preset angles, 600- and 1000-grit ceramic rods, Non-slip base

This is a great sharpener. This item has replaced the full sized crock stick sharpener with a wood base formerly offered by lansky. First and foremost the rods wobbling. I know some have complained about it but in reality it is minimal, and can't be avoided with any of these types of sharpeners. I have a vintage crock stick sharpener, a spyderco sharpmaker, and the turnbox sharpener. With use even the wooden base models will develop some wobble. So don't let that discourage you. My turnbox was originally hard to get the rods in and out of but the more i use ut the easier they slip in and out, and one hole has developed rod wobble which doesn't affect the usability. The plastic base was a concern if mine as some had said it wasn't stable. Comparing it to my vintage louis graves crock sticks (which lansky bought out) it is every bit as stable. Underneath there is a rubber base to make it non slip. This feature i don't think was necessary except for one thing- it also contains slots for the rods to fit in usimg friction. They hold the rods tight if you put them in right which means pressing them in all the way so that the rubber wraps part way around rod. It holds them so good that it takes a little effort to remove them which shows they truly are secure. The only thing that would have been better is if there would be something covering the bittom to offer 360 degree protection for the rods. So far I've only used this on knives and it does a GREAT job. Every bit as good as the spyderco sharpmaker and less than half the price. Holding the knife as though i was trying to slice straight down i started at the top of the rod on one side with the heel of the blade and drew it straight back and downward with very LIGHT pressure. I alternated each stroke, left side of the blade against the left rod then right side against right rod, then repeating the process until the blade was sharp. Then i switched to the white rods and repeated the process to refine or finely hone the edge. I didn't bother using a strop but instead i used an old sharpeners trick that works just as good if not better for a knife. NEWSPAPER! I took a 2x4 about a foot long and wrapped it tightly with newspaper and used it for a strop. The result was a hair popping sharp blade. The hardest part of this or any of these V style sharpeners I've found is the clean up. If you keep up on it and try to keep it clean then maybe ajax or comet powdered cleansers scrubbed with hot water using a scotch bright pad will work. Maybe not. If you have troubles with those cleaners not getting it clean then try bar keepers friend. It contains a harsher abrasive, as well as oxalic acid which makes cleanup much easier! I recommend just using 'bar keepers friend' powder cleanser, hot water, and a rag or plastic scotch brite pads for scouring. In between those deep cleanings you can also use a good pencil eraser to remove most of the metal that loads up on the rod (try different ones to see which kind works best). So. This lansky master's edge vs the spyderco sharp maker. Does the sharp maker work better? Yes. But but not at twice the price. With a few extra strokes this will work just as good. While the sharp maker offers 2 angles to sharpen at, the lansky offers 3. If you're on a budget and can only afford the sharp maker then don't hesitate. It's a great product. If you aren't sure about the sharp maker, then buy this lansky. You won't be disappointed. If you have the money... Buy both the sharp maker, and the master's edge. If you need something that travels well or doesn't tale up a lot of space and is for smaller blades then get the lansky turrn box. This style sharpener works great, is easy to use, and cleans up relatively easily once you find out what works for you. It does take a little getting used to but like i said is still easy to use. Even kids can use this.

Does the job without bells and whistles. If you want sharp, fast, without grinding down that 2-3-400 knife blade this does it well enough you can't tell me you see a difference. I sharpen S2 steel daily.... guess what? You van SHAVE with them. This tool takes some learning in that you have to learn "slow and steady" which most USAers just don't have the patience to do. Grind it though a machine, zip-zap done. Sharper then this? Not on your life.

Bottom Line: I'm happy with my purchase and will probably get many years of use out of this. Just sharpened several knives and many were brought to a very sharp state in just a minute or two. In some positions, the rods wobble a bit, but I'm just sharpening kitchen knives and pocket knives, so the little bit of wobble that affects the blade is inconsequential, in my opinion. Details: It would get five stars if the rods would have less wobble. That said, it's not much wobble to affect most people's knife angles. After all, the key is consistency -- if the rod moves the same way each time you sharpen, then your angle will be consistent. And it will be plenty sharp enough to do any carving, filleting, or kitchen application that you want, in my opinion. And for the record, this is my first impression of this sharpener, after having used it on 6 of my Chicago Cutlery kitchen knives, which I've kept super sharp, through various means, for 21 years. I chose the 17 degree rod position, so that I'd have crazy sharp knives, especially since we're doing a lot of tomato slicing these days. I may change some of our knives down to 20 if they dull too quickly. But we'll see. While at the 17 degree angle, the rod closest to the hand-hold wiggled maybe 4mm at the top of each stroke. While the rod leaning away from the hand-hold was very steady... maybe moving 1mm. With better design, the first rod's excessive movement could easily have been prevented. I thought that Amazon's price on this was fair. The Lansky site says $60 is the retail. I think that's way too much... about twice as much as I would pay for it, even if the wobble was fixed. I found it was easy to hold the sharpener on the counter because of the size of it and the rubber base. Note that it may take a while to get dull knives back into shape. I had one that wasn't sharp, but wasn't too bad. After several minutes of sharpening, I still hadn't gotten it right yet. Of course, it probably would have gotten sharp already if I had chosen the 20 degree angle, instead of the 17. At 17, I'm having to remove side metal before I can get down to the actual cutting edge (since its previous edge was probably at 20-24). I loved having the longer rods when I was sharpening my slicer/carver and chef's knife. If you follow the instructions and keep that knife blade at 90 degrees from the counter/table's surface, then all will go well. It will feel awkward and slow at first, but with practice, you'll get used to it and get into a rhythm. One YouTube reviewer said that he didn't like the way the rods stored in the bottom of the unit. He said that they were just held in there by friction, and that eventually that would wear out and they would fall out on a whim. I disagree. It's not just friction that's holding them in there. The rubber is cut out in a round shape where they should go, so I think that arrangement will hold for a very long time. Push them far enough in, and they pop into place. And if it does fail, a simple rubber band around the middle of the unit will keep them all in, no problem. Note that the instructions are oddly located. The background (while viewing from the front) of the blister pack is actually the back of the instructions card. Kudos to the Lansky folks for saving paper, but it might be easy for some to miss those instructions. And it is also nice that's it's a card instead of folded paper. The instructions are also on lansky's web site, on the product page for this item. They give instructions for sharpening to a single-beveled edge, as well as a double/compound-beveled edge.

Gave my old one to GSon. Picked this one up as replacement. Longer rods. Good design. Well built. Enjoyed putting new sharpness on several kitchen knives. Great job.

I've been using Lansky turn-box sharpeners for years and they are great but only offer two sharpening angles, 20 degrees and 25 degrees. I bought this because I have a new chefs knife that requires a shallower sharpening angle. Knifemakers have been reducing the sharpening angles of their knives over the past few years. For example, Wusthof, my favorite, has changed their angle from 19 degrees to 14 degrees. Although this model is more expensive than the turn-box, it's still not too pricey and it's worth every penny. It has three sharpening angles, 17, 20 and 25 degrees and the ceramic rods are twice as long, which makes it easier and faster to sharpen larger knives. It also has an additional rod and guides for sharpening serrated blades, which I think is a marketing gimmick and may or may not ever use. The only disadvantages for me are that it's too big to store in my knife drawer and it's a little more awkward to use because the longer rods require a more exaggerated motion. Overall, I'm very pleased with my purchase and recommend it, although I think the turn-box is a cheaper and better choice if you don't need the 17 degree sharpening angle.

I'm a huge fan of knives. So getting a great and easy way of sharpening is a must. I bought this after watching a lot of review videos on YouTube. I consider myself a rookie when it comes to sharpening and honing knives and this Lansky master edge is definitely the best solution. It is like a professional way for dummies. There is no way you can fail as it works with a simple move, if you know how to cut, you know how to use this sharpener. So far I've sharpened kitchen knives, pocket knives and fix knives without any problems. It also comes with a piece to sharpen serrated knives and fishing hooks.

Good sharpener and it does the job. Why 3 stars? The longer and round Lansky rods which I expected would be better than Spyderco's triangle rods wobble while sharpening ( annoying ) and the round shape makes it harder to sharpen the back of the blade at the plunge grind.

Some good reviews here already, so I will be brief and try to give some food for thought. The problem I have found personally with almost every "sharpening system" I have purchased is the same; regardless of manufacturer or type. Every one of them that I have tried brags of precision angles (which are necessary) , yet all of them introduce some measure of error, usually in the form of loose tolerances or "wobble" of critical parts. This sharpener is very effective if used properly. What I like best about it is the way it knocks down for fairly compact storage, and the fact that it is much less of a chore to set up and use. Unless you already have a lot of experience sharpening, this type of system will require some practice. If I am "rusty", I usually begin with a knife I still care about, but maybe has been ignored for awhile and fallen out of favor in the kitchen. So start with the least favorites, and work your way to the expensive and treasured blades. The best way I can describe the process is to say it is more of an art than most people realize, and watching someone else do it can help, but you still have to develop your own technique, controlling not only angle, but also pressure and even cadence. To summarize, this is a respectable sharpener at a very good price, and with a little devotion you can restore all of your knives to better than new.

I bought this as I wanted to get a really good edge back on my "SOG Architec Damascus" without making it worse or damaging the blade. I already own a "Lansky" PS-MED01 Blade Medic, which is OK for a quick sharpen of my EDC Swiss army knife. I also own a "Lansky Professional Sharpening System" which I found to be really awkward to use, even though I had bought the extra pedestal mount. The clamp isn't that secure and you always run the risk of scratching the blade unless you tape it up. Anyways... back to the "Master's Edge 5 Rod Sharpener" I emailed SOG before I attempted to sharpen my Architec, asking what angle they sharpened it to in the factory. The guy responded fast, "We sharpen all of our knives @ 23-25 degrees", (also offered a complimentary sharpen service, but being in the Uk, sending to the USA was not an option) I set up the rods at 25 degrees..while holding the blade vertically, 10 alternating and gentle strokes later on the grey(800 grit) + 10 alternating and gentle strokes on the white(1000 grit) ceramic rods + 20 strop strokes on an old leather belt and I had the edge to "shaving sharp "again. The bald spot on my arm was proof of that. Ok, the "Edge Pro" is meant to be the top dog in sharpening systems. I don't own one, but at a cost from £436 (Pro 1 Kit) to £632 (Pro 4 Kit), it's more than I need or want to spend. This is good for me. Would I recommend to friends and family...yes Would I buy again...I think the bald spot says it's all...Yes Thanks for reading, and I hope some information was useful. It is was, please click yes against "Was this review helpful to you" below.

Easy to use, has 17.5 degree angle which is great for kitchen knives. Works great on multi tools and Swiss Srmy knives as well. Sharpens the blades razor sharp. However, if you wish to regrind a blade, you may get better results from a different system or try get coarser rods. Overall, excellent system to keep blades sharp.

Amateur et utilisateur de couteaux, dont je possède une collection variée, je connais aussi bien les systèmes d’affûtage. Je suis un utilisateur avant tout, et chacun de mes couteaux doit pouvoir réellement servir. Aucun n'est dans une vitrine à l' état neuf ( contrairement à beaucoup de "faiseurs de revues" qui donnent leurs avis faussement éclairés sur des couteaux qui, manifestement, n'ont servi qu'une fois ou pas du tout ( aucune marque d'usure, etc... ). Les dingues du couteau de collection sont aussi souvent des dingues du tranchant du style "poli miroir", autrement dit du tranchant qui n'est pas fait pour servir, poli au grain 8000, etc... Ces tranchants coupent souvent moins bien qu'un couteau simplement bien aiguisé de façon classique, avec des grains ne dépassant pas le 1200. C'est moins joli mais plus efficace ( et surtout plus longtemps, un tranchant trop fin, comme en voit souvent dans les vidéos, est efficace mais si peu durable qu'il n'est pas utile en réalité, quel intérêt de couper des feuilles de papier comme du beurre puis de devoir réaffuter le couteau dès qu'on ouvre un carton avec ? ). Avec cet aiguiseur vous pouvez faire tous vos couteaux, quels que soient la géométrie de leur lame ( les recurve ne poseront aucun souci ) et l' angle d’affûtage ( ici vous avez 17, 20 et 25 degrés ! ). Un bon affûtage est surtout réalisé avec un angle constant. C'est le principe de ces systèmes où il suffit de tenir son couteau verticalement et le faire glisser le long des batons en céramique. C'est imparable et simple. Pas de montage compliqués à faire, rien de fastidieux, et en quelques minutes un tranchant absolument parfait et terrible sur n'importe quel couteau. Je possède également depuis longtemps la petite version Lansky , avec des batons plus courts et sans le triangulaire pour les serrations ( qui ici fontionne très bien ) et ces sticks plus longs permettent de faire très confortablement de longs couteaux, j' y fais un Kabar et un Oss Cold Steel sans aucun souci, par exemple. Ce système est bien moins cher que le spyderco Sharpmaker, pour un résultat tout à fait comparable et un angle d'affutage supplémentaire ! ( pour info j'ai déjà utilisé le sharpmaker, j'ai des pierres à eau jusqu'au grain 8000, une DC4 fallkniven, le lansky turnbox, et je connais aussi le système lansky avec les pierres guidées et pince qui n'est pas mal non plus, mais à l' angle en réalité moins constant qu'avec ce système là. ) Il a cependant deux défauts: 1 Le rangement des barres céramique est en dessous de l'aiguiseur, et est assez mal fait, peu pratique. il faut ranger et sortir les barres avec prudence et délicatesse, et faire attention à ne pas trop forcer, et surtout ne pas tomber les barres qui sont fragiles. 2 Si vous êtes un de ces dingues du fil "miroir", et que c'est votre principal plaisir que de refaire un tranchant en modifiant ses angles, et le polir durant des heures, ce système n'est pas pour vous. Par contre il produira une lame qui coupe mieux, et au tranchant plus durable... PS: Egalement, sur internet vous trouverez peu de vidéos sur ce système, qui a eu bien moins de succès que le spyderco, et certains disent que les sticks bougent trop, ne tiennent pas en place dans les trous, etc... Ca n'est pas du tout mon cas ! Et je ne suis pas payé, je paie au contraire pour mes produits et ne suis sponsorisé par personne :)

Excellent quality, works great.... i consider Lansky sharpening products to be top notch! Great value.

El afilado es muy bueno y se obtiene en forma rápida. Solamente tienes que hacerlo de la forma correcta. Si no el resultado no es el esperado y se debe corregir los filos ( como: Cambio de angulo, puntas chatas cosas como esas )