Accusharp: The Best Knifesharpener Ever

My Accusharp knife sharpener is the cheapest and fastest way to sharpen my knife, and have a factory style edge in 60 seconds.

How to Keep Your Kitchen Knives Sharp.

I have been a Japanese Teppan-yaki Chef since 1989, and I know how to keep a knife razor sharp. I slice and dice food for a living, so my knife has to be in tip-top condition at all times.

Can you imagine the abuse my knife takes when I cook over 100 dinners a night?

But, if you want to know where a knife that takes the most abuse is at, well, that would be the knife I prep and cook with at home. Because not only do I use this knife, my wife uses it, too! While she may be a whiz a baking bread, pies, and buns, she does not use a knife the best way to keep it sharp, for as long as possible. Thus, our community knife gets very dull, very quickly.

For a comparison, the knife I use to cook at the restaurant with, I use it for about 450 meals a week and sharpen it about once a month; thus, I use it about 1000% more than the one at home. Now, the knife I use at home is usually sharpened at least once or twice a week; meaning, it is sharpened about 800% more than the one at work. Do you see the difference?

Therefore, let me show you a way to keep your knife as sharp as mine, all of the time!

Primarily, I use 3 ways to sharpen a knife: a sharpening steel, a sharpening stone, and an AccuSharp tool. I will describe each way and then recommend the way I use the most based on cost, time saved, and quality.

The first way of I use to sharpen a knife is called a sharpening steel. It is quite easy to use, yet, is really only used to maintain the edge a sharp knife. When I use this tool, like stated before, I only use it to keep a sharp knife sharp. It is a fine-tuning tool, not a real option of sharpening the blade of a dull knife; and, a good sharpening steel can be quite expensive (over $100).

The second way I use to sharpen a knife is to use a sharpening stone (wet stone or oil stone). In particular, I use a double sided wet stone imported from Japan. It has a shaping side and a polishing side. These wet stones are quite expensive and require a lot of skill and practice using them. Also, the stones are highly dangerous for causing cuts on the finger from the knife slipping off the edge of the stone during the sharpening process. This way of sharpening should be left for trained individuals who have mastered the techniques and angles necessary for a properly sharpened knife blade. These, too, can be quite expensive (over $265).

Which leaves us with the third and final way I use to sharpen a knife, an AccuSharp handheld knife sharpener. This is by far the easiest, cheapest, and the safest way to sharpen a knife. If you want testimonies, take this into account, I have used my AccuSharp since 1997, professionally and in the home (I take this thing back and forth from home to work). This tool puts a factory style edge back onto a knife in less than 60 seconds...No Kidding! At the restaurant, I've introduced it to chefs with over 30 years of experience, and they marvel how this tool has saved them time and money. My tool is still being used at home today! That's Over 11 years of service! It is sooo nice not to hear my wife complain about a dull knife in the kitchen. And by far, this is the cheapest sharpening tool around (under $13).

The Top Five Reasons Accusharp is the Best Knifesharpener

This tool is very easy to use.
This tools is very fast to use.
This tool is very safe to use.
This tool makes your knife as sharp as a new one.
This tools lasts a very long time.

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Accusharp hand held knife sharpener is the best!

I have used mine for over 11 years, and my knives are always sharp and ready to use.

Accusharp: The Best Knifesharpener Ever

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The Top Five Reasons Accusharp is the Best Knifesharpener

What the web says about Accusharp

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Accusharp hand held knife sharpener is the best!

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