Chefs, Just Look Away
AccuSharp Knife Sharpener
I used to live with a chef – but since he cared about his knives more than he cared about me, it was destined to fail. (To be fair, I cared more about my cats than I did about him, so it was mutual.) He would be utterly appalled by how I now sharpen my knives – both those that I use in the kitchen and those that live in my pocket/purse/backpack.
Sure, I learned from him (whether I wanted to or not) how to use stones to dress a wicked-sharp edge, but now I use an inexpensive – about $11 – AccuSharp. There’s also a professional version that costs about $5 more; it has more metal components, so it is supposed to last longer. But I’m on year three with my cheaper one, and it still works just fine. (Plus the tungsten-carbide blades are replaceable in both models.)
It’s safe and easy to use. I simply hold the knife with the back of the handle flat to the table, business edge of the blade facing up, then pull the sharpener down the blade with firm and even pressure for three or four strokes. The scabard protectes the hand, while the crossed sharpening blades produce a nice, sharp (enough) fresh edge for any of my non-woodworking cutting needs. (If the blade is particuarly munged up, a few additional strokes usually does the trick.) Bonus: It’s dishwasher safe.
This is so much faster than stoning my blades, and I’m happy enough with the results. I use this on all my knives – as does Chris, except on lamimated blades, which do have to be stoned.
– Fitz
As a fellow hand tool woodworker and a certifiable knife knut, I'm compelled to ask. Don't your knives deserve the same love and appreciation that your chisels and plane irons get?
I love the Accusharp for kitchen knives, especially those with stainless blades, which cut better with a slightly toothy finish. My Japanese knives benefit from a steeper angle and are done on stones. I have a ceramic honing rod that extends the period between sharpening.
If you haven't done so before, I suggest experimenting with placing the Accusharp on the counter with the blue part up, and move the knife across it. I find it's a much more stable/controllable setup, but opinions differ.