Reddit Reddit reviews AccuSharp 001C Knife Sharpener

We found 88 Reddit comments about AccuSharp 001C Knife Sharpener. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Knife Sharpeners
Home & Kitchen
AccuSharp 001C Knife Sharpener
The sharpening blades are diamond-honed tungsten carbide and provide years of reliable use.The full length finger guard protects your fingers.The AccuSharp Knife Sharpener will not rust and can be cleaned with soap and water, or in the dishwasher.Sharpening blades are reversible so you get double the life from your sharpener and replacement sharpening blades are available..Lifetime Warranty. Made in the USA.
Check price on Amazon

88 Reddit comments about AccuSharp 001C Knife Sharpener:

u/FoodBornChillness · 41 pointsr/cars

I worked in a lot of high end scratch restaurants. I had a Hattori HD 9.4" gyuto that I used as a daily prep knife. I always kept it sharpened on my natural whetstones. I walk back into the kitchen one day and a server had grabbed it to cut lemons. He was "sharpening" it with a tabletop sharpener. I lost my shit on that guy.

A few weeks later I walked back into the kitchen and the same guy had taken the Sous chef's 8" MAC gyuto and was stabbing at a container of frozen strawberries. That was enough. I let loose on the guy and told him to get the fuck out of my kitchen. I talked to the GM and he was never allowed past the kitchen doors again. He literally had to ask the dishwashers to grab stuff for him.

u/justanothercook · 28 pointsr/AskCulinary

I would highly recommend the victorinox as a first knife. It's a great knife and it's cheap. There are better knives in the world, but none I've met give you a better quality:money ratio. Learn with the victorinox - your first knife will take some abuse as you learn how to control it, and it's better to ding up a $30 knife than one that costs $100+.

Keeping your knife sharp is also a high priority. I would also recommend getting a knife sharpener like the Accusharp. You can run this over your knife a few times after each use and it will stay in top condition. This will take the guesswork out of sharpening. For a pricier knife, I wouldn't recommend actually sharpening a knife after every use since it takes off a tiny bit of metal each time, but the victorinox is cheap enough that this is not a major concern; you could sharpen it after every use for a few years before destroying the knife, which is more than enough time for you to learn knife skills.

Once you have more experience, you can buy a butcher's steel and a sharpening stone to perfect your sharpening technique which will be easier on your knife, and eventually you can splurge on a fantastic knife based on what feels comfortable to you. But starting off, the victorinox and the accusharp are a great, affordable kit that will put you leaps and bounds ahead of what most people actually have.

u/ansermachin · 17 pointsr/MealPrepSunday

I am too lazy to learn how to use a whetstone and whatnot, so I got this thing. It's $8, easy to use, and works pretty well at making my 10-year-old Ikea knives usable.

u/nope_nic_tesla · 15 pointsr/LifeProTips

A good chef's knife will likewise cut through ligaments and muscle quite well. I have the Victorinox chef's knife I got off Amazon and highly recommend it. Get one of these to keep them sharp.

u/prosequare · 10 pointsr/AskCulinary

I'd recommend a victorinox 8" chef knife with fibrox handle, like this

From the same brand, I'd grab a bread knife, a paring knife, and maybe a 6 inch utility. That will cover 99% of anyone's knife needs.

Then grab a sharpener. This kind works well:

You see a lot of hate for this type of sharpener around here because it removes more material than a stone. However- for someone who doesn't want to spend a ton of time and money using special water stones and sharpening jigs, it gets the job done very well. We used them in the restaurant kitchens I worked at. Quick and easy.

You might also get a honing steel.

Keeping knives sharp can be as simple or involved a process as you want. Being a master sharpener is not a prerequisite to being a good cook.

u/jcrocket · 9 pointsr/AskCulinary

I don't work as a professional chef or nothing, just chopping onions at home. I've been using this cheapo sharpener with the same victorinox for about 18 months now:

Believe it or not my knife hasn't exploded or anything. Still the sharpest knife have ever owned and haven't had trouble cutting anything so far.

I like to focus on cooking in the kitchen. Not spending two hours interpreting some youtube nerd honing a 600 dollar japanese blade that I'm just gonna slice a carrot with.

Roommates and storage will likely do more damage to your knives than any sharpener ever will.

u/[deleted] · 9 pointsr/food

after having spent somewhere around 1000 bucks on knives, what I really use frequently:

  • Wusthof Classic Santoku
  • RH Forschner/Victorinox 10" Chef's Knife
  • Some german 5" paring knife
  • Serrated tomato/bread knife

    I cook a lot of fish, and I always reach for the chef's knife. Skip the Shun, skip the fancy names, just get the Victorinox. Razor sharp and ridiculously good at holding an edge, and cheap as all get-out. You won't impress people who are impressed by expensive things, but you'll get a great knife. A 10" chefs, a santoku, a paring knife, and a serrated knife from them would run you under 100 bucks, and last you quite a time.

    I would also add a chinese cleaver from some chinatown store. It'll be like 10 bucks, heavy, and last forever. Also, this thing for sharpening your knifes: accusharp 001. Skip the 100+ dollar sharpeners and whetstone, just get this thing and use it once a month or so, depending on usage. It's just so unbelievably good, I've pretty much tossed (or put into a box and tossed into storage) everything else.

    But seriously, a 10" chefs knife, kept properly sharpened, will let you do everything. And you can get the victorinox for under 30. Start there, and use it for EVERYTHING for a while. you'll get really good with it, and see that you don't need many more knives :)
u/mattjeast · 8 pointsr/Cooking

I've heard that the best way to do it is to just take them to a professional. If you're not willing to do that, America's Test Kitchen raves about this knife sharpener. I bought one over Christmas and used it on all of mine. It seems like it has made a difference, and $8 isn't too much to spend if you're worried about the longevity of the product. It even sharpens serrated blades (I never understood how I was supposed to sharpen or hone that blade).

u/MCClapYoHandz · 8 pointsr/Cooking

Full knife sets are a scam. You don’t need two different size chef knives and a santoku, you don’t need a serrated paring knife, or any of that crap. You’ll never use them and they’ll just sit there in your knife block, and you will have spent 50% of your money on knives you never touch. Here’s all you need, in your price range:

A henckels 8 inch chef knife - you’ll use this for 90% of the things you cut. Veggies, meat, whatever.

A tojiro bread slicer. this thing will eat through crusty breads, tough squashes, pineapples, etc, and you can also use it to cut paper thin tomato slices with those sharp teeth. It’s good quality and cheap, I just bought one myself and love it. I accidentally cut my dish brush and a cloth when washing and drying it the first time. That’s how sharp it is.

A victorinox paring knife. - for when you need to do fine cutting work

If you have a good reason, you might add a boning knife or something like that, but these 3 knives are all I use 99.9% of the time. The only other thing to add is a sharpener and honing steel to keep them sharp.

If you’re not a professional chef, you can get away with a cheap (decent) knife sharpener like this one -]

You don’t need to spend a bunch of time and money on stones to sharpen your knives properly unless you’re super interested in that sort of thing. Use this sharpener once every few weeks or so and it’ll keep your knives sharp enough to get everything done.

If I were starting a new kitchen from scratch, those are exactly what I’d buy to get started. Treat them well and sharpen them occasionally (except the bread slicer, it’s hard to sharpen but cheap enough to replace every few years when it starts to dull), and they’ll last you a long time.

u/wittens289 · 8 pointsr/blogsnark

This is my favorite knife. I took a knife skills class years ago, and this is what the instructor recommended. I've been really happy with it. Pick up a handheld sharpener (I like this one) to sharpen it every couple weeks!

u/MunchieMom · 7 pointsr/seriouseats

I've got this one: AccuSharp 001 Knife Sharpener which was recommended by America's Test Kitchen. While I like the idea of getting a sharpening stone, lol. I do not have time for that. I also don't sharpen my knife frequently - honing frequently is much more important based on what I've read. (Please note I am far from a professional.)

u/hailtheface · 7 pointsr/Cooking

Oh goodie, I get to banter on about my preferences first.

My thoughts on the three sets you linked to, don't get them. If you absolutely must get a set of knives, you picked a great brand, but in my opinion all sets have knives you likely won't need and weird sizes to boot. I like a larger Chef and bread knife than is offered in any of those sets.

If I were to start over from scratch on a budget these are the knives I would absolutely have to get, in order of importance.

  1. Victorinox 10-Inch Chef's Knife ($27)
  2. Victorinox 3 1/4-Inch pairing Knife ($6)
  3. Victorinox 10 1/4-Inch bread Knife ($27)
  4. Victorinox steel ($17)

    If you are a meat eater, I am not, you probably will want a fillet knife as well ($20).

    If I had only these knives I would be able to do 100% of the things I need to do. I use these knives nearly every day at home and in a professional setting. They have few drawbacks and many wonderful qualities. I have large hands and love the handles, so I would imagine that would be a non-issue. However getting your hands actually on a knife is a great thing to do before you buy one a.

    The only caution I have about Victorinox is that their santoku knife isn't all that wonderful. I use a wusthof santoku and it is ok for limited things, like intricate carving of vegetables where a pulling cut is useful, but a rarely used knife in general.

    I would recommend putting them on a magnetic, wall mounted knife holder. I searched for one that I thought looked cool, and the magnet works almost too well, but I love the thing. Alternatively, if you really have to take up counter space, you could go with one of the Kapoosh Universal Knife Blocks that will help you keep your knives sharp and allow your collection to grow and change over the years.

    For keeping those knives sharp I would recommend skipping the professional sharpener and getting one of these for $10. If you use your steel every time you use your knifes you should only need to sharpen them 2-4 times per year with heavy home use, more for thinner knives.

    I do not like straight wood for a number of reasons. First and foremost after a long period of usage the wood will get shitty. It will splinter, possibly separate from the tang, etc. if left in water or just after a period of washings. Once it gets in this shape all sorts of fun bacteria creep into those crevices. Plus they are more expensive. The only wood handled knives I have are some sort of composite wood with plastic and they are ok. Like the handle, if you can get your hands on some it would be a good idea.

    All of the aforementioned knives and accessories could be had for a total around $130-ish on Amazon. You could supplement them with a few things like a santoku, a shorter Chef's knife, or shears (Here's a santoku/shears combo that would be good).

    I think the above should cover all your bases, but feel free to ask if you have any further questions. Congrats on the engagement, you poor bastard.
u/HardwareLust · 5 pointsr/Frugal

I second all of this. The R H Forschner by Victorinox are the best knives you can buy for the money, bar none. For $25, you get a chef's knife that's functionally the equal of just about anything else out there. It's a no brainer, and Cook's Illustrated recommended. You only really need 2 knives to start with; the chef's knife and a paring knife. A long serrated bread knife would be the 3rd, then you can go crazy after you learn to use those 3. I find a boning knife to be rather useful if you're cookin' a lot of meats.

I do not, however, recommend the rosewood handled ones. The "plastic" (AKA Fibrox) handles on the Fibrox Forschner's are more comfortable, and safer because they are much more slip resistant. Kitchen knives are tools, not decorations!

EDIT: And pick up the matching steel, and the best home sharpener you can buy: The Accusharp 001 for $10. Now we're talking frugality and function!

u/Sheerardio · 5 pointsr/AskTrollX

To add to the good sharp knives, a good, easy to use knife sharpener even good knives get dull eventually!

u/geeklimit · 4 pointsr/Cooking

I have a nice Chicago Cutlery Landmark Santoku knife (geez, name is longer than the knife) and a Kitchenaid Santoku (red).

If you would have asked me a year ago which one was better, I'd say the Chicago knife cuts better but both do okay. However...

Then I got the AccuSharp 001 Sharpener. This thing works so well it makes me fucking terrified of my knives, they're so sharp. Now I very, very much prefer the Chicago knife, just because the extra weight the knife has makes it feel much more under control, and the balance feels like it helps makes cuts more deliberate.

The only comparison I have is a golf driver - sometimes the superlight ones make you hit worse off the tee, because you can muscle them around easily and your swing can go all crazy. With a heavier club, it keeps you on path and is more difficult to go off-plan.

Consider that sharpener basically a throwaway. You'll probably be able to use it for a year with normal household use, flipping the stones halfway through. Toss it and buy a new one instead of trying a sharpener that will last forever.

I decided to teach myself cooking over the last year, and I can say that one good knife will be better than a block of knives. I do 99% of all my work with with 2 knives, a Santoku and a Partoku. I occasionally need a paring knife to carve pumpkins, peppers, etc..and I use a bread knife for my homemade bread, of course, but the bulk is done with the larger one.

If I didn't already have a block of generic-brand IKEA knives from before I started enjoying cooking, I'd have 4 knives, Santoku, Partoku, bread and paring. Get the sharpener I linked and a matching set of knives because they look nice and it'll help you from cutting yourself by getting used to the same balance across them.

My amateur $0.02, interested in any corrections or further insights from the pros.

u/Number1AbeLincolnFan · 4 pointsr/whatisthisthing

FWIW, these kinds of sharpeners are extremely shitty. If you want a one-size-fits-all inexpensive sharpener, the Accusharp is where it's at.

u/Garak · 4 pointsr/AskCulinary

The King 1000/6000 stone is all you need to get started. The 1000 is coarse enough that you can fix chips in a reasonable amount of time, and the 6000 is fine enough to get a shaving-sharp edge. You don't need a stone holder, a damp kitchen towel will do. You don't even need a nagura. Look up Murray Carter on YouTube—he's a really cool knife maker who uses 1000 and 6000 King stones on his crazy-expensive hand-forged knives. He's got a nice way of rigging up a sharpening station over your sink with a 2x4, although I just use a cutting board that happens to fit nicely in my sink. Carter's videos are more geared toward traditional Japanese knives, so I wouldn't use his exact technique, but his equipment setup is inexpensive and easy to use. Anyway, learn how to use the 1000/6000 to get a shaving-sharp edge (Carter calls it "scary sharp") and you can move on from there to more exotic gear.

All that said, I don't know if whetstones are the best choice for most people. If you really want to get into it for fun, by all means, go nuts. It's a nice relaxing ritual and you can get incredible results if you're willing to put in the time to practice. But if you're only interested in having a reasonably-sharp knife, then there are better options that can get you there with less fuss. A decent two-stage pull-through sharpener (i.e., one with two slots) will get you a knife that can slice paper and cut onions just fine. It won't shave your arm or slice ribbons of newspaper, but it's totally usable. I have a Wusthof one that cost about $30 but it seems Amazon has some higher-rated choices for the same money. They even have a single-stage sharpener that people rave about for $10.

u/UristMcHolland · 4 pointsr/IAmA

I use one of [these](AccuSharp 001C Knife Sharpener to sharpen my knives. Is this a bad way of doing it?

u/bobsmithhome · 3 pointsr/Cooking

Here's a great knife sharpener: AccuSharp 001 Knife Sharpener.

I tripped upon it in some article about the highest rated items sold at Amazon. I bought it and it is awesome. Here's a link.

u/Slamjam2k13 · 3 pointsr/fatpeoplestories

>Easy crock pot recipes


First things first lets get some spices. A good base would be salt, pepper, cumin, paprika, chili powder, oregano, garlic powder/salt whatever also some of the onion variation and seasoning salt.

>Other flavor enhancers

Some sort of vinegar (I use apple cider)

[Liquid Aminos] ( (it is like soy sauce, I add it to dishes at will and it has not failed me yet.)

A soup base(chicken, beef, whatever. You add water and you have soup. You can other things if you feel like it.)

>Other useful Items

Potatoes (last a while and nice to have around)
Onions (Used in a bunch of dishes)
Beans of whatever type(They do not expire quick and you can add them to pretty much anything for dat protein)

Music (To play while you chop things and turn cooking devices on)

A damn knife sharpener (This turned my shitty walmart knife into the ultimate cutting device)


Do not be afraid to stock up on meats especially when they go on sale. I am assuming you have a freezer.

These recipes do not contain exact measurements. Because you are cooking not baking. Easy recipes like this are very forgiving and you can season them to your liking.

Edit. I replied to the wrong post a few times so it is not as organized as I would like, but oh well.

u/YaoPau · 3 pointsr/Cooking

Awww yeah!!! Crazy high ratings on Amazon and for good reason imo.

u/kimsubong · 3 pointsr/BuyItForLife

I like this one a lot. As previously stated, you DO have to sharpen knives occasionally, and I have used one of these successfully for the 5 years I've owned one of those knives to keep it sharp.

u/FrenchyRaoul · 3 pointsr/Cooking

I have a slightly cheaper one that does a very good job, as well.

u/Andxr · 3 pointsr/SWORDS

This is the easiest way to sharpen a knife/sword if you don't mind having bevel. I have used this to sharpen stainless steel and carbon steel, works great.

u/hubbyofhoarder · 3 pointsr/Cooking

Stainless steel tri-ply pans, well reviewed by Cook's Illustrated and many bloggers: $229

Victorinox Chef's knife. Cheap, and again very well reviewed by Cook's Illustrated and many bloggers: $27

Victorinox serrated knife: $25

Victorinox paring knife: $8

Cheap and well reviewed knife sharpener:

To round that out: a cheap non-stick pan (they wear out, don't sink money into this), some silicone spatulas, Pyrex bakeware, and maybe a cast iron or mineral steel skillet.

You can see a theme with my recommendations. You can have very high quality kitchen stuff, without breaking the bank.

Best of luck :)

u/Revrant · 3 pointsr/knifeclub

I'd like to enter.
I don't deserve it, but I really only have one of these for the moment:

I don't think I want to use it on my $150 benchmade...

u/ManiacalV · 2 pointsr/whatisthisthing

A honing steel doesn't sharpen, but is more for putting an edge back on an already sharp knife - but if you're truly dull it's not going to do much. I say a video once where he made a foil version of a closeup of the blade's edge. As you use it, the thin foil on the edge gets pushed down. Rubbing it down the steel unfolds those super thin and sharp edge bits. Honing shouldn't remove metal while sharpening will.

I don't have really expensive knives, so I have a little ceramic sharpener I use for when I get dull and then my honing steel to keep them happy the rest of the time.

I know a lot of people with $500 Chef's knives will wince at this, but it works great for me when I need to sharpen.

u/TheRealSuperman · 2 pointsr/howto

What's your opinion on this? I got one based on the good reviews but I'm not that impressed. Seems to make the knives go dull very quickly. Will this system keep them sharper longer?

u/jhchawk · 2 pointsr/Cooking

If you're going to just buy a cheap knife and sharpen it, this $8 handheld sharpener will get it razor sharp every time. It just takes off a ton of material with every sharpening.

I would never use it on my nice knives, but it's effective. I use it to sharpen fish filleting knives.

u/pursehook · 2 pointsr/boulder

Fortune Prod 001 AccuSharp Knife and Tool Sharpener $7.50

I have this one. It seems to work fine -- it is crazy cheap -- but I don't have major sharpening needs.

A friend who used to work in a kitchen was once over cooking and sharpened a bunch of my knives with ceramic -- the bottom of a tea cup. Just a tip, if anyone wants to show off sometime. :)

u/ellendar · 2 pointsr/SWORDS

Yeah I totally feel you on that. An option if you don't want to send it out and don't have access to a belt grinder is to buy an "accusharp" It obviously isn't ideal, but it does a pretty good job and is mostly idiot proof.

u/HawKarma · 2 pointsr/budgetfood

I have this exact knife and I'm very, very happy with it. I also got the AccuSharp sharpener, which I use about once a month to keep the knife at its best.

u/heyitslongdude · 2 pointsr/AskCulinary

For an everyday home kitchen use, spending an extra $100 or $200 won't do much for you. Some brands are really nice and they can keep their edge so you don't need to sharpen it as often, but you can still do the same with a decent one. Just don't go to Walmart and think you found a good knife. You can find a decent Wustoff knife online or even better, at your local restaurant supply store.
As for whetstones, they work but for me personally it does take quite a bit of time and you can get the same affect from using something like this

u/cannellbd · 2 pointsr/KitchenConfidential

I've been using a 7" Victorinox Santoku for the last two years with no complaints. It's very light and thin, and I like it more than my chef's knife because I'm far less likely to stab my fingers. I haven't touched any of my other knifes (apart from a boning knife used to clean steaks) since Easter.

At the same time, I also ordered an AccuSharp Knife Sharpener to go into my kit and my Santoku is just as sharp now as it was brand new even after two years of almost constant use.

u/tsdguy · 2 pointsr/AskCulinary

I think my ceramic rod works better to hone my Victorinox than my steel did. I've just purchased a diamond steel to try out.

That being said, the best sharpener IMHO for the Victorinox is this: Accusharp 001

This is a V-blade type sharpener with two carbide blades at a fixed angle which you draw over the knife. It's much more aggressive than a steel actually sharpening rather than just aligning the cutting edge. Been using it a while and 3 or 4 strokes brings my knives up to razor sharpness. I've noticed no excessive wear on the knife.

Of course I don't use this for my high-end Japanese knives but for the stamped ones it's the best thing out there.

u/LuckXIII · 2 pointsr/AskCulinary
  • Ah this is actually a big topic.
  • For a hone, you have three options. A basic grooved steel, a ceramic rod, or a diamond coated steel. The grooved (most common) and the diamond will hone your edge but will also sharpen for better and for worst your edge at the same time due to the courseness of the grooving / diamond coating. The ceramic will do the same, however because it's smooth, it's usually designed to give you a very fine grit at most in it's "sharpening" process ie removes as little metal as possible, maybe at most polish the edge a bit which favors most nicer knife owners. For a western style knife such as yours, and especially stamped blade with a low hardness, your edge usually will roll and fairly often and thus a hone is actually best for you to own and use on a somewhat daily basis. I recommend any non diamond, grooved steel although I find that diamond steels grind far too much metal at inaccurate angles (due to the very wild free hand motion of steeling) but does help give you a quick toothy edge. My personal one of use is ceramic.
  • As for sharpening, while I don't like pull through or machine sharpeners at all and personally use stones, I don't exactly recommend them for you. The reason is I just don't see the time spend hand sharpening on stones worth the blade/blade material. That is, your knife isn't designed to hold an extremely keen edge, nor is it designed to hold an edge for an insane amount of time, thus for me, when I use a nox or a stamped blade a pull through or a machine sharpener is fine by me. As recommended the accusharp , or any of the decent chefchoice sharpeners will work very well for you. However if you want to progress and learn, then I recommend a low to medium grit combo stone. Say 600 and 1000/2000 so that if you feel like it, you can reset the bevel and then give your knife a decent working edge.
  • Now say if you upgrade to nicer blades, then by all means stones is the way to go if not an Edge Pro system. Reason for it is that your paying for very nice metal on your blade and thus the very aggressive grinding actions of machine and pull thru sharpeners hurts your investment far more than helps it. Further more, you control the angle and the fineness of your blade. Have Super Blue core steel? Hap40? Bring that sucker down to 9-10 degrees a side with a 20k mirror polished edge. I like to see a machine do that. Plus, usually, with these 'nicer blades' your often running into Japanese knives. J knives are usually made with pretty hard metals, hrc 60+ which does not work with many steels on the market since J knives aren't designed for that to begin with. J knives are designed to have keen, hard , steep edges that are meant to be held for a long time and most likely to chip than roll so whenever it's time to touch up, it's by stones only.
  • Anyways thats likely more than you ever wanted to know, so to answer your OP, for a steel I recommend the Tojiro Sharpening steel, if you prefer the ideal of a diamond steel giving you a toothy edge while your hone then a DMT fine will suit you. If you want your hone to just hone and not sharpen, then the Idahone fine is pretty much everyone's favorite.
  • For sharpeners the AccuSharp is my favorite pull thru sharpener, the Spydero sharpmaker wasn't too bad and any of the common electric sharpeners will give you a working edge pesto pesto "pro" or get a basic combo stone
u/mf_dk43 · 2 pointsr/AskRedditFood

Don’t ever fucking use a blunt knife, always try to keep it sharpened.

Here’s a link to a very easy to use sharpener that I always use this cheap but very good knife sharpener

u/ab2650 · 2 pointsr/AskReddit

If you like sharp knifes, an AccuSharp ($8.50 on Amazon) is the cheapest, fastest, bestest way to keep them sharp.

u/SWEGEN4LYFE · 2 pointsr/AskReddit

Like say, this one, which is both cheap and highly rated.

u/oakgrove · 2 pointsr/Atlanta

Buy this chef's knife and this sharpener and a cheap set of steak knives you can abuse and you're done with knives!

u/PhDeeezNutz · 1 pointr/knives

Currently I only have a Shun honing steel for my kitchen knives. I was considering buying a sharpening kit like these:

u/AsstarMcButtNugget · 1 pointr/Westchester

Theres a registration wall in place, but check out this article

Edit: Here's the one they recommend, and which we have at home for our Wüstoff knives: AccuSharp Knife Sharpener. About $10.

u/jaf488 · 1 pointr/AskCulinary

If, by knife sharpener, you mean one of these, sweet jesus, no. If you mean something like this, then maybe.

If you're willing to take the time to learn, absolutely buy a stone.

u/Make_7_up_YOURS · 1 pointr/intj

Yeah, I was thinking more like having them ship you one box and then canceling until you were ready for more. They include nice cards with full cooking instructions, so if you really like something you can make it again on your own!

Jamie Oliver does all the Hello Fresh recipes, and I really like his stuff because he keeps things dead simple but his recipes are still very interesting. I'd watch as much of his stuff as you can (his videos helped me immensely when I was getting started)

Keep up the good work!!!!

PS: This thing is the shit for keeping knives sharp on the cheap

u/snutr · 1 pointr/Cooking

Do the knives you sharpen cut things the way you want them to? If so, you're doing it right. The ultimate test is that it can cut food cleanly without much effort.

The guy who owns Lee Valley tools has a book on sharpening that Taunton published. Leonard Lee wrote it. It's good.

However, you can own the most elaborate jigs or the most expensive Japanese water stones or the rarest of all Arkansas stones and even reams of Norton Champagne Magnum sandpaper but it won't be worth a hill of beans if it's so inconvenient to use that you never sharpen your knives.

I know how to use all of those methods but for every day kitchen use I use this guy along with a really nice diamond steel. If you are using the acusharp for the first time, I recommend that you start off with a really crappy knife just in case you use too much pressure and take a chunk out of the blade. Use it enough and practice enough with it and you can get a razor sharp edge on your chef's knife in really short order. No oil, no adhesives, no jigs -- it fits in a drawer and it works.

I save the stones and sandpaper for my woodworking tools and chisels where I actually schedule time to sharpen them. I don't have that luxury if I get home and have to churn out a meal in 30 minutes.

On another note: who here was equally hesitant to click on that keyword search for "blade" in the SFgate site?

u/CMDR_BlueCrab · 1 pointr/INEEEEDIT

America’s year kitchen has a pretty good recommendation. AccuSharp 001C Knife Sharpener it’s not as great as doing it old school but it’s simple and quick and good enough.

u/myarmsistooshort · 1 pointr/AskCulinary
u/bob3444 · 1 pointr/IWantToLearn

A lot of this advice is a little too involved for most people. If you're just talking about something quick for your kitchen try this:


Costs $10. Every big kitchen I've worked in uses them combined with a honing steel. It's smaller and a lot more foolproof than a stone.

u/jmottram08 · 1 pointr/AskCulinary

I want to argue against it.

Getting a proper edge is almost impossible without a guided stone setup, and even then you can't get the best general purpose edge, because it involves 2 different angles on each side (double bevel).

Cooks Illustrated (pretty much the gold standard for the prosumer chef) recommends either a simple hand sharpener, or an electric one that can put a good tripple bevel edge on a knife.

The reality is that its 2014. We have better ways to sharpen knives than by hand with a stone. Yes, a stone does work. No, its not the best or even the ideal situation by a LONG shot.

u/thymeonmyside · 1 pointr/Random_Acts_Of_Amazon

If I may, this knife sharpener is inexpensive and we love it. It's saved our knives, and it also gets recommended on /r/kitchenconfidential a lot, too.

I took the Cook's Illustrated "Best Buy" recommendations for all our knives, and can confidently recommend the Victorinox Chef's Knife as a basic, nice chef's knife.

u/time_again · 1 pointr/burlington

I know very well that this is not professional knife sharpening, but I'll throw it out there anyway. After hearing so many rave reviews on Cooks Illustrated / America's Test Kitchen, I orders the <$10 AccuSharp. Its amazing. Thew away my old much more expensive sharpener. I never even think about my knives needing to be sharpened because this thing works so quickly and so well. You may want to try it.

u/mister_anagram · 1 pointr/Bellingham

Get one of these. They are very effective, easy to use, and will save you lots of money.

u/spykid · 1 pointr/videos

or buy a shitty knife and a sharpener like the accusharp

u/kswahl1 · 1 pointr/Austin

Use a sharpener. If it's cheap it'll dull quicker anyways and it'll be good to not have to rely on someone to do it.

Also learn to use a steel.

[AccuSharp knife sharpener on amazon](AccuSharp 001 Knife Sharpener

u/Neuad · 1 pointr/gifs

A nice brand, at least to start off with is Norton. They make something like this,

That would get you started. It's nothing fancy, but it'll get the job done. Get yourself some mineral oil to use to keep it clean, don't use vegetable oil or something like that because it just gunks up and makes a mess, and you'll be all yet. They also make nicer stones if you want to drop a little more money.

Also, if you're not necessarily looking for a sharpening stone, but something to use, might I recommend an Accusharp, they work really well as long as you take your time, and don't rush because I've seen some bad cuts.

u/rrichou93 · 1 pointr/Woodcarving

Thanks! I think I will try the wood burning. I'll try it out on a scrap piece first just to check.

I haven't bought a leather strop but I cut up and glued a piece of my old jeans onto a 8" block of wood and bought this:

So far it seems to be working well. My knife still can pass the paper test. I have had a few nicks in the knife after dropping it once but I used a Accusharp Knife and Tool Sharpener we had at home:


It made it nice and sharp again without the nicks but I don't know if it's good to use for the knife. I'd like to learn how to use a wetstone eventually to sharpen my knife but will probably practice on my Leatherman's knife before I try it on the Mora just so I don't mess it up.

u/flumpis · 1 pointr/AskCulinary

Thanks for the detail! I currently have one of these guys which does a good job for my beater knives, and I use a honing steel for my chef knife (haven't had to sharpen it yet), but I'd imagine a whetstone might do a better job and not remove as much of the blade material as what I have. I can't find any good resources online discussing this.

u/natharch · 1 pointr/explainlikeimfive

Great explanation, thanks a lot!

How do you think this one compares? It has excellent reviews at 1/5 the price.

u/anycleavers · 1 pointr/Cooking

I said it once, I'll say it again. Buy a sharpener. A well made dull knife is just as bad as a cheap knife. Even an inexpensive hand sharpener like this, works great.

Keep it in the knife drawer, and a few strokes will make the difference between slicing a tomato and crushing one.

u/call_me_cthulhu_ · 1 pointr/Random_Acts_Of_Amazon

this is my favorite scene from "Vanilla Sky" which is my favorite movie. (warning its the ending scene so spoiler alert). JUMPIN' JEEPERS

this or this would be great. thanks for the contest

u/jimaido · 1 pointr/todayilearned

I cook daily, from fresh ingredients.

Spent a lot of money on such knives. Then I discovered Kiwi knives. You can find them in most Asian grocery stores in the US. Here is one review

It will cost you less than $10, very sharp, and very easy to sharpen (I use this).

u/justcurious12345 · 1 pointr/Frugal

I don't have a knife set, just random knives. Is a honing steel important enough to buy separately? I've got a bamboo cutting board and do a fair amount of vegetable cutting.

Is this what you have? Is it pretty easy to use?

u/Vangohhh · 1 pointr/videos

Try Accusharp it works amazingly well when used with a steel. 3 or 4 passes and my dull knife sliced through a tomato with no problem.

u/BankshotMcG · 0 pointsr/BuyItForLife

I have and love an AccuSharp.

u/skippingstone · 0 pointsr/MealPrepSunday

Sharp > dull knife. Get your knives sharpened by a kitchen store. Usually $5 a knife or less.

Or this

AccuSharp 001 Knife Sharpener

u/lefsegirl · 0 pointsr/Frugal

All-Clad is kind of the "Cadillac" of cookware, and a big set costs over $1000. In a highly-regarded test kitchen, this Tramontina set for $135 gets good reviews and sells for a fraction of the price. There are other set configurations and open stock (to buy in pieces) items of the same Tramontina line. I would add an 8- and 10-inch nonstick skillet and you would be set for a long time.

The same reviewers like these Victorinox knives as their second best choice. The first choice is the far more expensive German knives. There are different knife set configurations, even big sets in wood blocks, but my link is to the basics.

You need a knife sharpener. This one works very well and is simple to use, and is inexpensive as well.

You will need a colander set. This is the one I use. Stainless steel, lasts for years, cleans up in the dishwasher.

You will need hot pads, trivets, rubber spatulas (bowl scrapers) cookie sheets, etc. Just think through what you like to cook (or eat) and make a list of what you need for each step. Cookies? Mixing bowl, mixer or big spoon, measuring cups, measuring spoons, cookie sheet and spatula. Spaghetti? Frying pan, spatula, can opener, saucepan, big spoon for stirring pasta sauce, bigger pot to cook the pasta, colander, tongs, hot pads or mitts to protect hands while draining pasta. Just think through the steps and make a list.

u/iamlamont · 0 pointsr/videos

This thing resurrected every single knife even a couple utility knives that were pos'. I had given up on a few. They are back in service now. Just one person's opinion

u/filthyruh · 0 pointsr/desmoines

Someone can tell me if I don't get the need of hiring a cobbler or whatever but I don't think knife sharpening is as much of an artisan task that it once was. I have one of these and it works great at keeping my knives honed and sharp. If your thing is paying someone to do this I'm not in any way judging but for me this works great.

u/violetana · 0 pointsr/Cooking

I really like this product. Works well, is cheap, easy and works on any knife (including serrated).

My knives are pretty awesome but definitely not high end (Victorinox)-- I've had good results with the combo.

u/StellarJayZ · 0 pointsr/Seattle

No really.

I guess it depends on your knives. I have a combination of Bed Bath & Beyond Wustof "good" knives and some Chinatown chop blades, and I use that for them. I can cut paper thin tomato slices with a few runs through it with any of them. It won't sharpen my CRKT pocket knife though. I think the steel is too hard. I knew a butcher though, and he worked for QFC and just used their machine.

u/RBMcMurphy · 0 pointsr/AskCulinary

I've got one of these that I love-- quick and easy and sharpens well.

With decent knives, you should be honing more often than sharpening to make them last longer-- but if you just use cheap kitchen aid knives and dont care as much about longevity, a periodic quick sharpening should do the trick.

u/StillRude · 0 pointsr/Drexel

I'd suggest picking up one of these: AccuSharp 001 Knife Sharpener
It won't get you as sharp as a set of good stones and proper technique, but it's cheap and can be used regularly.

u/DarknStormies · -1 pointsr/BuyItForLife

Listen to this guy. Point three. Get a great chef's knife, This sharpener and a 12"+ stainless steel pan.

u/remediality · -1 pointsr/Cooking

Quoting myself from that comment, as uncomfortable as that makes me feel:

>Aside from this there's nothing one sharpener can do to your knife that another can't fix. It's only steel, after all. Despite how pretty it is.

The person in that thread needed some professional help because he had a nick he wanted removed. In general, your average home cook with your average home cook knives can use one of these style sharpeners and always have a sharp knife and be happy.

You're right, it'll take some more metal off than necessary, but that only really matters if you're using a sharpener in place of a honing steel instead of occasionally. And it very well might ruin the factory bevel and grind it to a different profile.

Oh. My. God.

What if their sharp knife is not the right kind of sharp?! They could be using a totally unsuitable grind for the Rockwell hardness of their steel. Fuck man, that means they might have to sharpen their knife three times a year instead of twice, shortening the lifespan of their knife from a hundred years to 75!.

Not to mention that the increased drag might require them to exert an extra millionth of newton in force slicing through an onion, wearing them out after only a few hundred onions that day instead of the usual four hundred.

I guess they should spend a few hundred on a set of proper Japanese water stones, another hundo on the jig to get that perfect 22.5 degree angle, or spend hours and hours learning to sharpen by feel.

or and this might ridiculous, they could use any one of the perfectly adequate home sharpeners - I like this motherfucker myself, sharpen as needed, hone on a steel every time, and drop it off at a knife sharpener once every few years to re-establish the edge's profile and correct any mistakes.

You're technically correct, which means in a practical sense, you're completely wrong.

u/5thinger · -1 pointsr/everymanshouldknow

As the guy in the video said, what makes a knife sharp is sharpening it. Unfortunately, with some equipment, sharpening can be a pain, and we skip it when it's time to cook.

Solution: This cheap knife sharpener has made my life so much better. It stays in my drawer. It only takes a few seconds to use, and my chef's knife is always sharp enough to cut tomatoes like the guy in the video.

I'm not saying it's the best sharpener. I'm saying it's the most convenient. And, again, what makes a knife sharp is sharpening it.

u/eric101995 · -3 pointsr/BuyItForLife

not entirely sure what type you are looking for (electric or manual) but this is my knife sharpener of choice

u/moose9mm · -5 pointsr/knives

Accusharp, is the best $10 I ever spent.

I would say it will get your knife to about 80% to its maximum sharpness, with only three or five passes. Use a steel or stone to get the other 20%, but I think its a wasted effort. I find the blade right from the accusharp to be sharp enough for everything I do.