Picked up for Testing: Lansky Diamond and Ceramic Sharp Sticks


I picked up a couple of Lansky Sharp Sticks to demo. One ceramic, one diamond.

I had to head to Pigeon Forge on Saturday to help my wife clean the home of a relative who had entered a nursing home. I had to drive by Smoky Mountain Knife Works on the way so I dropped in to pick up a gift knife for someone (another BlackWash Leek), and to look at sharpening rods.

Dan had done a piece on the Wusthof Ceramic Sharpening Rod a while back and I have been intrigued. I couldn’t remember which one he had written about, and it was the middle of the DDoS attack we experienced, so I just went in with an open mind. As it turns out, SMKW, while a Wusthof dealer, doesn’t list the rod as a stocked product anyway.


I asked at the kitchen knife area, and they sent me to sharpening. There was a wide variety of rods to choose from, and without much to go on in terms of research on my part I saw a couple that bore the Lansky name. While I am a big fan of the Spyderco Sharpmaker, the Lansky Sharpening System is extremely reputable and favored by some. I figured if they were going to put their name on a sharpening product, it would at worst be adequate.

I chose the 9″ Diamond Sharp Stick which cost me $24. There is also a 13″ version available for $32, but I went with the smaller one. First in the course of testing, I would be able to say if I would rather have the bigger one if it proved awkward in sharpening my longer knives. Secondly, I knew the 9″ rod would fit in my knife block. I wasn’t positive about the 13″.

Next to the diamond rods I also saw an 8″ Lansky Ceramic Sharp Stick. It had a $9.99 price tag so I grabbed one for comparison purposes.

I haven’t had a lot of time to play with them yet. I did sharpen my S30V Spyderco Native because I had it in my pocket. My first impression of the diamond rod is it does a good job but leaves an edge that feels slightly fuzzy for lack of a better term. These micro-serrations actually do a really nice job. I tested the knife on a couple of cherry tomatoes and they sliced like butter. The knife didn’t do a great job of slicing paper in this state, but the ceramic rod finished the edge and it continued to preform excellently.

I also gave my D2 Leek a few swipes on the ceramic. It was not by any stretch dull, but 2 weeks of use had degraded the blade slightly from its factory-freakish sharpness. D2 is notoriously difficult to sharpen, and the rod had no trouble touching the edge back to scary.

I was given a shoebox containing a variety of kitchen knives from the home we were cleaning. They are nothing fancy, but will provide me with a range of different knives to try the rods on. I will keep you posted.

Does anyone have any experience with sharpening rods? Any other suggestions for testing?



  1. Sam L. says:

    I have that ceramic rod. It may be a bit (fractionally) coarser than the white ceramic rods, but I like it. I carry it with me for Scouting events when I’ll be helping in the kitchen.

  2. jlottmc says:

    I carry and use a 4″ white ceramic crock stick from SMKW in my phone pouch. I love using it for medium to light work, but no so much for heavy sharpening work. I use the small diamond set of hones from SMKW for that work. Using a ceramic and putting your edge on free hand can be a bit of a challenge if you aren’t paying attention, done right though, and you’ll have some scary sharp edges. Don’t drop the ceramic on a hard floor flat, it will take more abuse than you’d think, but will still break or chip.

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Picked up for Testing: Lansky Diamond and Ceramic Sharp Sticks

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