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Home/Reviews/Kitchen/Crock Stick Gourmet Knife Sharpener Review

Crock Stick Gourmet Knife Sharpener Review

Lansky crock stick review

Crock Stick 4 Rod Gourmet Knife Sharpener Review: If you watched our 4 minute corn on the cob video then you already know that we needed to sharpen our knives. A friend highly recommended Crock Stick to us, so we gave it a try.

This innovative Sharpening System features a solid hardwood base, permanent hand guard and an integral snap-in rod storage under the base. The 4 rod model features 2 medium grit (grey) and 2 fine grit (white) 9″ alumina ceramic rods.

Gourmet Knife Sharpener Instructions from the Lansky website:

The Gourmet Sharpener 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 Gourmet Sharpener 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 to keep your hand & thumb under the safety shield.

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 ground), 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. 10 to 20 strokes per side should be sufficient.

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.

We would recommend buying the Crock Stick, our knives are sharp and the process was simple.

One Comment Published

written on 15 January 2018 - Reply

Just because your head comes to a point, doesn’t mean you are sharp.

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