If you’re considering this, don’t overthink it—check the price, scan the newest reviews,
and make sure the size/fit matches your kitchen space. Below is the simple breakdown.
Prices and availability can change. Amazon’s price at checkout applies.
- Feels practical in daily use (not just “nice to have”)
- Keeps things easier to grab and put back
- Worth it if you’ll use it weekly
- Measure your space (cabinet/pantry/counter)
- Double-check the size in the listing
- Skim the newest reviews for real-life fit notes
What I’d Check Before Clicking “Buy”
- Dimensions: make sure it fits where you plan to use it.
- Materials: look for comments about sturdiness over time.
- Ease of cleaning: especially if it’s used daily.
- Real photos: user photos often reveal scale better than studio images.
Product Details (From Amazon Listing)
Product description
Deluxe 5-Stone Controlled-Angle System
The Lansky system is ideal for outdoor, kitchen, and workshop knives. With over 40 years in production, it’s a favorite among DIY and cutlery enthusiasts worldwide, offering the widest range of accessories.
Maintaining a consistent angle is crucial for sharpening, and the Lansky Controlled-Angle System ensures precise bevel sharpening every time. Whether you’re a beginner or an expert, this system delivers a professional razor-sharp edge, making it the ultimate knife-sharpening tool.
The Hones
The Extra-Coarse to Ultra-Fine hones provide the proper grit for complete edge care and maintenance.
Extra Black Coarse Hone: (70 grit) for re-profiling the bevel grindCoarse Red Hone: (120 grit) for edge reconditioningMedium Green Hone: (280 grit) for sharpening and less frequent touch-upsFine Blue Hone: (600 grit) for most frequent touch-ups to keep your blade paper-slicing sharpUltra-Fine Ceramic Yellow Hone: (1000 grit) for polishing the edge for a razor sharp edge
The Clamp
The knife clamp included in the system holds the knife steady, and the angle guide is static and firm so that the user can achieve the desired angle with every stroke of the sharpener. The sharpener is designed to be held in the hand or used with one of our universal stands, like the Pedestal Mount, Universal Mount, or Super “C” Clamp mount, which ensures it will fit into everyone’s workshop.
Getting Started
For blades under 7″:
Position the clamp in the middle of the blade.
After sharpening, flip the clamp (and blade) over and repeat the sharpening process on the unsharpened side.
For blades over 7″: Choose where to start sharpening and place the clamp two finger widths away from that spot. For example, if you start at the tip, place the clamp two finger widths from the tip.
Secure the blade in the clamp. Place your fingers along both sides of the clamp to define your target sharpening zone. Avoid sharpening outside this zone to maintain the correct angle.
Sharpen within the target zone. Then, flip the clamp (and knife) over and sharpen the other side.
After sharpening the first zone on both sides, place the clamp two finger widths from the edge of the sharpened area. Sharpen the new zone using the same method and number of strokes. This ensures a continuous sharp edge with minimal gaps or overlaps.
Remember!
For the best results, move the hone diagonally forward toward the guide hole in the clamp, covering a small section of the blade with each stroke. Use the full length of the hone on every pass.
Always sharpen into the blade. Sharpening along the length or away from the blade can damage both the blade and the hone.
Keep your strokes consistent across each target zone to ensure a uniformly sharpened blade.
Pro-tip!
With extended use, metal shavings will accumulate, making the surface feel smoother. To clean this, apply a few drops of Nathan’s Natural Honing Oil to the area and spread it with your finger. After a minute, wipe off the lifted shavings with a lint-free cloth. Repeat as needed for heavy build-up.
What’s the best angle?
30° Angle:
The 30° Angle is an excellent angle for knives that see a lot of heavy use. This could include cutting cardboard, wire, or carpets.
25° Angle:
The 25° angle is the recommended angle for most knives that need a durable, sharp edge. This angle is ideal for hunting and outdoor knives.
20° Angle:
The 20° angle provides an excellent edge for kitchen cutlery and slicing knives. It is a commonly used angle for higher quality blades, and possibly the most often used.
17° Angle:
The 17° angle should be used when an extremely sharp but delicate edge is needed. This angle is perfect for razor blades, scalpels, filet and similar tools.
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Customer Reviews
4.5 out of 5 stars 14,200
4.4 out of 5 stars 1,995
4.3 out of 5 stars 2,238
4.3 out of 5 stars 2,721
4.0 out of 5 stars 142
Price
$52.40$52.40 $36.54$36.54 $57.36$57.36 $82.88$82.88 $61.51$61.51
Uses
Regular, Filet, Kitchen Blade Regular, Filet, Kitchen Blade Regular, Serrated, Filet, Kitchen Blade Regular, Filet, Kitchen Blade Regular, Filet, Kitchen Blade
Hone Grits
Extra Coarse (70), Coarse (120), Medium (280), Fine (600), Ultra Fine (1,000) Coarse (120), Medium (280), Fine (600) Coarse (120), Medium (280), Medium (800), Fine (600), Ultra Fine (1,000) Extra Coarse (100), Coarse (200), Medium (400), Fine (600) Soft Arkansas (200-350), Hard Arkansas (450-650), Black Hard Arkansas (1200-1400)
Hone Material
Alumina Oxide, Ceramic Alumina Oxide Alumina Oxide, Ceramic Diamond Soft Arkansas, Hard Arkansas, Black Hard Arkansas
Includes Oil
✓
✓
✓
Do not apply oil. Brush included for cleaning.
✓
Crafted from the highest quality materials
Built for performance and durability
Made in United States
Quick Summary
If the size and materials match what you need, this is the kind of purchase that makes everyday kitchen life a bit smoother.
Check today’s price and the latest reviews before you decide.
Quick FAQ
Is this easy to use daily?
If it fits your space and routine, yes—most “regret buys” happen when the size wasn’t measured first.
Is it worth it vs cheaper options?
If you’ll use it regularly, better build and easier day-to-day use usually feels worth the small price difference.
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