Survival knife sharpener

[CharlesHarris]

The Lansky sharpener has a learning curve, but works well once you figure it out.

The grind angle on most factory knives is not uniform. I use the coarse grit diamond to recut the grind angle, to do quick stock removal, then after cleaning up the bevel with 120 grit, remove the coarse tool marks with 280, then for ordinary kitchen use a 320 or 400 grit edge is good for chopping and rough work with a 20 degree bevel, which gives a strong edge.

For fine work use a 15 degree bevel and work down to a 600 or 1000 grit "shaving" edge.

Surgical instruments get the final hone to 2000 with the Japanese water stone.