Lansky Sharpening with Diamond Hones

Here is my step-by-step process of how I use the Lansky Sharpening System.
Tips:
- File flat the tip of each screw in the hone-guide rod assembly. This will allow for a tight attachment and stop the guide rod from swaying.
- Have all hones and guide rods resting flush against a flat surface. This alleviates changes in angle from hone to hone.
- Tape the spine of the knife to prevent marring while clamped.
- Have even spacing between clamp. This helps maintain consistency sharpening angle.
- Highlight the knife's edge with permanent marker. This allows you to see where extra attention is needed if marker is left on the edge.
- Form a burr along the edge. The burr indicates the hone has cut all the way to the edge.
- Use the weight of the hone. For the most part, the hones own weight is all that is needed to cut through the steel. I do use more pressure while using the extra coarse hone.
- Alternate sharpening directions when switching hones. This visual cue allows you to know the previous hone scratches are removed once all the scratches are moving in the same direction.
- Weaken the burr before moving on to the next hone by giving one or two extra swipes on each side at the end.
- Remove the burr. Slicing into a piece of wood helps remove the burr before moving on to the next hone.
- Strop the edge. Strop 25 times out towards the tip on each side, followed by 15 stokes towards the handle. Use less than the weight of the knife to remove the burr and strop each side an additional 10 times. Using jeweler's rouge polishing compound helps polish the edge.

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