Lansky Quick Fix Pocket Sharpener Red

as with most lansky stuff, it works great, its small and handy. i keep one in the tackle box and one in the hunting pack for quick touchups

I've used several pocket sharpeners, and I find this one to be the simplest and easiest to use. Of the small sharpeners I've used, I like this one the best. One other one I used seemed to me to be poorly designed because I was always putting my fingers below the blade when moving it through the device. This one, by design, keeps your fingers out of the way. The one I don't like as much, if you want to see it, is here: Smith's PP1 Pocket Pal Multifunction Sharpener I carry this with me when out working so I can always touch up an edge or set a new edge. It's so easy to slip in a pocket. Note that the carbide side of the device pulls off small metal shards, so don't sharpen over your food or whatever; the ceramic side sets the sharpened, clean edge. I've used it on my scythes a few times, but it seems to me to be ideal for sharpening pocket knives, machetes, and other knives. I wouldn't use it on an axe or hatchet, for instance, as the blades are simply too wide and big.

Although the Lansky 'Quick Fix' sharpener appears cheap, it actually works very well and manages to touch up fixed blades and folders with little effort. The sharpener comes with instructions on how to use it so its a good set of instructions to keep on hand when you are touching up your knife edges. For quick repairs they recommend using 3-4 strokes but honestly but if the knife is fairly dull you just need to put it through several more and it should be good to go! Overall, with what you get for the price, this is a great option for quick knife repairs.

I bought this several years ago and use it all the time. It is small at only 2 inches wide. The design is very strong and it has a rubber grip pad that lets you hold it tight. There are two sides to this sharpener. Once side is made from Tungsten Carbide. This is used to dress really chewed up blade (I usually never let my blades get bad enough where I need this side). The other side has fine grit (1,000) Ceramic Sharpening Rods. This is the only side I use. I put my knife on the ceramic rods, apply medium pressure to the blade and pull the knife through. I do this about 4 or 5 times. After that, the blade is sharp enough to make clean slices through paper. I would say the blade is about 95% sharp at this point. Sure, I can use my really good sharpener set to get it to perfection. But, this is so fast and easy that I find I never use my "real" knife sharpener. At 95% sharp, this is more then enough for me. Try one, you will never go back.

These pocket sharpeners are great. They’re small and light enough that you could put it on your key ring, if you wanted to. Will make a dull kitchen knife VERY sharp in about 60-90 seconds. The only drawback is that with a LOT of use, these have a relatively short lifespan. Working in a kitchen and sharpening several knives a week, I experienced a drop off in effectiveness within a few months. It still works, but it requires holding the knife at a narrow angle to the sharpener, which makes it significantly more dangerous to use. However, for the average home cook who knows how to care for a knife, this would retain its usefulness for a much much longer time. Highly recommend.

I bought this to keep in my hunting coat. I deer hunt each fall for my year's red meat, and even though I have a higher end lock blade knife for field dressing the deer, it always seems to lose it's edge right when I need it the most. I'll leave another review after I try it in the field -but the past two weeks I've used it extensively around the house and I'm very impressed! [THIS PART DISCUSSES BUTCHERING POULTRY - DO NOT READ IF YOU DON'T EAT MEAT OR WANT TO KNOW ABOUT HOW IT ENDS UP IN STYROFOAM TRAYS] I use a steel to straighten my blades (pulling the blade toward me) and to put back a little of the edge (pushing away) when ever I'm using my kitchen knives. The past few weekends I've been "processing" our home raised poultry and I use two knives for this - one is a heavy carbon blade which I use to kill (fast cut up through the roof of the mouth into the brain) to slice their throat for bleeding (after brain death the heart keeps beating) and then to remove the head and eventually the neck. The other is a thin knife, almost a pairing knife with a four inch blade. I use this to remove the crop, open the abdominal cavity and to trim up the heart, liver and clean the gizzard, and remove the feet. If I'm breaking down the whole bird I'll also use this smaller knife to cut through the joints and trim the extra skin/fat from the pieces. I will usually wash of the knife and hone it on a steel a few times during each bird. Using the Lansky quick fix was wonderful- mostly because keeping this in my winter coat pocket was much easier than keeping track of a steel on my outdoor work table, with feathers, pots of water, ice water for meat etc... and it was also super nice to get the edge cleaned up without much physical effort -I was exhausted and all I had to do was make sure I have a level surface to place it on, and that I was keeping the knife perpendicular to the sharpener. I used this Lansky quick fix and found the following super mega awesome good! -One swipe on the carbon side lets you know if your blade is rolled nicked - you can easily feel each snag or bump. - If the blade 'snags' on the carbon side just 3 or 4 swipes with moderate pressure will straighten the edge and the a couple pulls with light pressure will sharpen as needed - when there are no 'snags' on the carbon side, I switch to the ceramic side and put a polished edge back on the blade with two or three swipes - lighter pressure since you're really just polishing the edge now... - it's easy to hold with frozen fingers - all you need is a flat surface as big as it's bottom - it takes up no space in your pocket! This is great for: Kitchen knives shop blades (knives you cut string or leather with) Hunting knives Fishing knives (fillet knives) I'm going to buy a few more for stocking stuffers!

Quick, compact, durable, serves its designed purpose, affordable, RELIABLE.

It's not going to get you a perfect knife edge, BUT it's not supposed to. What it will do is quickly, easily, anywhere you want, put a very serviceable edge on almost any camp or craft style knife. It will put a nice edge on most kitchen knives, but the preset angles aren't set for the finer edges of kitchen knives, so you have to work a bit for that usage. It's got carbide and ceramic sticks built in to get you from s*** to shiny in a few pulls on each side. Remember to go as few strokes as possible on the carbide side, as it eats a lot of metal off your knives.

non ce male veramente! ..prima di acquistarlo avevo solo sentito parlare di questa azienda e quindi sono andato,come si dice, molto "a fiducia".. a essere sincero abituato ad affilare con pietra ero titubante all' acquisto di un oggetto a vista così "minimale" ..e mi sono convinto esclusivamente per il poco ingombro che ha in uno zaino (anzi praticamente è inesistente). l'oggetto risulta molto compatto e sopratutto comodo in mano grazie al grip e ad essere sincero sono rimasto sorpreso dall' efficacia delle parti affilatrici ( sopratutto quella in poecellana).come riportato dalle immagini della confezione bastano 4 passate e già si vede la differenza e caspita è priprio così !! non pensavo! mi ritengo più che soddisfatto dell' acquisto e lo consiglio. sopratutto perché è un oggetto che all'occorrenza puoi avere benissimo in tasca o a portata di mano! grande lansky!

Je cherchais un affuteur solide, pratique, à la fois pour la cuisine et pour pouvoir mettre dans un sac facilement. Il est parfait et aiguise suffisamment à mon gout.

I usually use diamond rods to sharpen my knives but i'm impressed wt this product. Very small and ultralight... it easily sharpened my stainless steel hollow grain knives, wt a bit more effort it worked on my high end knives. It's obviously not made for serrated edges but i'm really impressed and would recommend it.

Great to have by the kitchen knives. A quick run through before putting them back in their block keeps the edges nice and keen. Cheap too! I normally use a Spyderco Sharpmaker (which gets knives SCARY sharp) but it is just too much faff to do this every time - the Lansky is perfect for everyday use by anyone.

Pratique. Tient dans la poche et affute très biens couteaux de cuisine, ciseaux. A voir avec le temps. Je le recommande.