Bestseller products
Grinding Stones & Knife Care
Lansky - Coarse Hone K120
Description
Extra grinding stone for your Lansky grinding kit. This coarse-grit (120) hone is used to repair damaged knives to restore a sharp edge, or as the first stone in the process for worn and dull knives. This coarse hone is a standard feature in all Lansky Sharpening Systems, except the Diamond series.
Specifications ( Item number 27911 (S0120) )
- This coarse-grit (120) hone is included as standard in all Lansky Sharpening Systems, except the Diamond series.
- Aluminium Oxide Sharpening Stone
- Ergonomic plastic holder to ensure you don't cut yourself
- Made in the United States
- Brass threaded insert for stainless steel thumb screw
Recommended grinding angles:
- 17° Angle - This angle is recommended for razor blades, scalpels and similar blades. Provides an incredibly sharp knife edge, which does however require frequent sharpening.
- 20° Angle - This angle is recommended for kitchen and filleting knives that are not for heavy use.
- 25° Angle - This angle is recommended for most knives that need a sharp and durable edge. Particularly good for hunting and outdoor knives.
- 30° Angle - This angle is recommended for knives intended for heavy use, e.g. industrial knives used to cut ropes, cardboard and carpets.
VIDEO (The video is indicative)
Extra grinding stone for your Lansky grinding kit. This coarse-grit (120) hone is used to repair damaged knives to restore a sharp edge, or as the first stone in the process for worn and dull knives. This coarse hone is a standard feature in all Lansky Sharpening Systems, except the Diamond series.
- This coarse-grit (120) hone is included as standard in all Lansky Sharpening Systems, except the Diamond series.
- Aluminium Oxide Sharpening Stone
- Ergonomic plastic holder to ensure you don't cut yourself
- Made in the United States
- Brass threaded insert for stainless steel thumb screw
Recommended grinding angles:
- 17° Angle - This angle is recommended for razor blades, scalpels and similar blades. Provides an incredibly sharp knife edge, which does however require frequent sharpening.
- 20° Angle - This angle is recommended for kitchen and filleting knives that are not for heavy use.
- 25° Angle - This angle is recommended for most knives that need a sharp and durable edge. Particularly good for hunting and outdoor knives.
- 30° Angle - This angle is recommended for knives intended for heavy use, e.g. industrial knives used to cut ropes, cardboard and carpets.
