AccuSharp Knife Sharpener $7.39 @ Amazon /w FSSS

AccuSharp Knife Sharpener $7.39 at Amazon /w FSSS

AccuSharp 001 Knife Sharpener
$7.39 (Camel says lowest in about last 1 year)

http://www.amazon.com/AccuSharp-1-001-Knife-Sharpener/dp/B00004V...

4.5/5.0 from 680 customers. That can't be bad.

Product Features
Sharpens your knives quickly, easily and accurately
Just draw the AccuSharp over the tool and your work gets easier
Renew your edges in an instant
Safety hand grip prevents cuts
Diamond-honed tungsten carbide

Thanks shootkey

Butcherboy said:   4.5/5.0 from 680 customers. That can't be bad.

of course....beacause Amazon reviews are all by qualified people....the dead rabbit has nearly 120 3.5/5 reviews

No. These will seriously damage your knives after repeated use.

read the reviews

Cook's Illustrated has recommended this sharpener for the last 6 years as a cheaper alternative to electric sharpeners.
Cook's Illustrated Review

lordoffire said:   Butcherboy said:   4.5/5.0 from 680 customers. That can't be bad.

of course....beacause Amazon reviews are all by qualified people....the dead rabbit has nearly 120 3.5/5 reviews


No. These will seriously damage your knives after repeated use.

read the reviews

I believe the secret with this sharpener (as with ALL sharpeners) is how much pressure you apply. If you put all your weight on this sharpener then of course you will degrade the knife. I believe that will happen with the very best sharpeners. But if you use a very light pressure then it will keep your knife very sharp with only minimal loss of steel from your knife. I would add that you should not wait until your knives are very dull.

ab2650 said:   Unless you've got a whetstone and take the time to sharpen your set
I do....and I make the time because it's so worth the feeling of cutting through food without even trying

although most people don't need a "set"....one good 6" utility/chef knife and you're good to go

FMB1 said:   I believe the secret with this sharpener (as with ALL sharpeners) is how much pressure you apply. If you put all your weight on this sharpener then of course you will degrade the knife. I believe that will happen with the very best sharpeners. But if you use a very light pressure then it will keep your knife very sharp with only minimal loss of steel from your knife. I would add that you should not wait until your knives are very dull.
the problem is with the whole idea of scraping the blade perpendicular to two other pieces of metal....when you sharpen with a stone, you NEVER use that kind of a motion

by all means, I'd be happy to repost the pictures I put up in one of the last threads showing before and after on a knife edge...

no matter how you slice it (haa), these things are simply turning your knives into saws...

Sharp666 said:   
i should have learned by not not to jump into the middle of an argument on the internet, but these style of sharpeners is very bad for the knives. they work by slicking off the current edge, which leaves a sharp edge. regular sharpening (stones or electric) removes a small amount and using a steel doesn't remove anything. when you use, for example, an electric sharpener you might use the coarse setting the first time to get the blade to the angle of the machine, but that is the last time that knife should even see the harsh setting. with this quick sharpener all you have is the destructive setting, even if you press lightly you are still taking off a lot of metal.

if you are using cheap knives that you don't mind replacing then by all means, buy a carbide sharpener. for anything else please don't.
thank you

Toddler said:   Go ahead and post whatever you want from the last thread. You started complaining about the edge angle and stuff, and when I posted refutation of those claims you moved on to calling the resulting edge a saw. These things aren't perfect, but I have tried stones and that is just not worth the effort for my basic $20 Victorinox knives. And what you called a saw was heavily magnified, which for reference looked just the way my knives came new from Victorinox--as I said in the previous thread, I opened a brand-new sealed knife for comparison to your photo. So if this sharpener makes my $20 knife as good as it came from the factory, that's good enough for me. It's certainly better than using dull knives, which is how most kitchen knife accidents occur.

If they sent you knives with roughed up edges and visible scratches along the blade, I would have filed a claim and had them send a replacement.

And yes, it still will make the blade jagged. The only way to tell if an edge is done properly, it to look at it close up. There is a clear, visible difference between the method and quality of sharpening. Do a few rounds of paper tests yourself after using the accusharp on it....the utility knife I bought from them easily passed and has never (and will never) come in contact with one of these.

Just for lulz, I'll sharpen another knife this afternoon and share some more photos.

lordoffire said:   There were a lot of pictures, so to see what I've been talking about....>

http://www.fatwallet.com/forums/off-topic/1195708

Excuse me but why is your opinion any more valid than the 100s of conflicting opinions in the ratings on Amazon?

lordoffire said:   FMB1 said:   lordoffire said:   There were a lot of pictures, so to see what I've been talking about....>

http://www.fatwallet.com/forums/off-topic/1195708

Excuse me but why is your opinion any more valid than the 100s of conflicting opinions in the ratings on Amazon?

Frankly, they're idiots. And I have yet to see a single one of them offering up the kind of proof as I just did, showing it does not cause that level of damage. (which is obviously does)

So the 92% (630 of 684) who gave this product a 4 star(14%) & 5 star(78%) rating are the "idiots" and you are the "smart" one?
Yeah right! --- Possibly those "idiots" actually used it correctly and you couldn't figure it out?
What "proof" other than their statement of their opinion do they need?