What sharpening system do you use for your EDC knives.

I have the Lansky system with the Lansky knife holder. Just sharpened up my EDC today. It can once again shave my arm hair.

What do you use?
What’s your technique?

Any tips / tricks?

 

I have several systems, my 2 favorites are the KMFS Vantaedge Pro and the Katocut Nowi Pro but the KMFS Sensei is growing on me.

 

That looks like an engineering marvel! haha. Bet it does a fantastic job.

 

The real magic is that once you sharpen and set the bevel on your knives you can toss your angle cube away - why you ask - here’s the deal. All these systems have preset angle capability so when you pick up one of your kitchen knives that you know you have sharpened to 17.5 deg, I grab the 17.5 deg head for the vantaedge/Sensi/Katocut and clap the knife without concern how exactly because they all compensate for however you clamp the blade and slip in a 800g or 1000g stone and sharpen away knowing I’m sharpening the exact angle of that knife’s bevel…No thickness compensation, no worry about where the tip is etc. It is so freeing. I have heads set to the angles I use for 99% of my knives and its a couple minute job or less to touch up any of my knives. My EDC folders are almost all hard steel blades (Maxamet, Magnacut, ZDP189. K390, CruWear) so they all get 17.5 deg edges…My kitchen knives are split between White 1,2,Blue 2,3 or AEBl or Magnacut stainless and hard steels like Rex121/Hap40 so I have a group with 12.5 deg edges and the others are at 17.5….It really makes it simple…no sharpie etc. There are exceptions but by and large its very simple straight forward.