AccuSharp - 15 Degree Knife Sharpener

Handy dandy little tool - sharpens most of our knives immediately. A larger knife is a work in progress because the blade is quite thick and will take a bit of time.

Wouldn’t recommend! I thought i could easily sharpen my knives quickly! To a high level of sharpness! The same as my stones! Not at all ! In fact it made a few of my knives blades blunter !

Great sharpener for price ! All our knifes are sharp.

Wow, this is a great little kitchen knife sharpener! (and i've tried just about everything including wet stones!) I first purchased the original white AccuSharp as it was advertised as a sharpener for "chef’s knives, paring knives, serrated knives, filet knives, cleavers – you name it", keeping mind I have a lot of different knives in my cooking arsenal, so it sounded very versatile. After one attempt to sharpen my basic Chef's knife I found it had no edge at all. I was so disappointed (and my good old Ultimate Edge sharpener was pretty shot). Then I remembered seeing the 15 degree Gourmet model was an option when I was looking at the AccuSharp models, so Lucky for me Amazon was kind enough to let me do an even exchange! and Wow I can't thank you enough! It has been perfect for all my cooking knives (Chef's, Santoku, boning, paring, steak...), it's just a simple, quick, effective sharpener. The original model may work for Machetes, cleavers, and larger blades, but if you want to sharpen your cooking knives get this one! Thank You Amazon for the wonderful customer service, as always!!!

I was frustrated with knives that were really dull so I ordered one of these as a solution. There is controversy on these knife sharpener, some saying you have to use a whet stone but I tell you these made my knives sharp as can be. I've tried sharing steels and oil stones and whet stones and this is the fastest and easiest way to sharpen all of your knives. AccuSharp sharpener has not torn up my knives, has not damaged my knives. Using a whet stone requires a lot of skill and this takes all of that out of the equation and it does it all, even my serrated bread knife. There is actually two ways to use this. The manual gives a fine illustration of drawing the sharpener over the knife edge. Another way is to place it inverted on a firm flat surface and drawing the knife across the sharpener and away from your hand from beginning edge near the handle to the tip. Either way works fine, but I find inverting it requires less effort and more control for smaller knives plus otherwise you will have to bring it to the edge of a countertop. You'll find that it feels rough at first but will get smoother as you continue to sharpen. You will see the metal it removes, which is normal. Be certain to thoroughly wash you knives before use, as well as the flat surface used to stabilize. I always use a cutting board. It will remove small dings and notches with a few more passes. You can start with more pressure then lighten it up to get that very sharp edge. Don't be afraid to go 10 passes if you need to, but I find 3-5 passes is all I needed the first time, then 2-3 passes for maintenance after many uses. It will literally get sharp enough to cut through a soft tomato. After sharpening don't run your thumb down the blade. You will get cut. 100% recommend.