Anysharp knife sharpener.. Anyone have this one?
Just spotted the Anysharp knife sharpener on Amazon, and am wondering if its just another piece of junk like so many others, or is it worth buying? I've read quite a few reviews on more expensive knife sharpeners, but the reviews are always so mixed, it leaves you in the dark as to which one is the best to invest in. The Anysharp is reasonably priced, and claims to work on all types of knives.
I have an assortment of knives, some expensive, some not so expensive, some passed down from family.
Global, Shun, Sanelli, Schwarzegger and Sohne, Swords of Spain, Barclay Forge (my fathers) and my latest, ( just had to buy because I know my son will love to use when visiting,) Guy Fieri Knuckle sandwich chef knives.
Since I have a variety of knives, I would prefer a sharpener that will take care of the lot, instead of having to buy a special sharper for certain ones. Right now I rely on my local butcher to sharpen my knives, except my Global and Shun. Those I take to a knife shop that charges $8-$10 per knife for sharpening. I'd like to do this myself and save some money, so any opinions or experience with the Anysharp would be greatly appreciated..
The some what tacky commercial for the Anysharp knife sharpener can be seen here.
I'm a full-time knife sharpener, and running my own hand sharpening service in Santa Monica. The anysharp will make your knife sharper for sure, it works like any other carbid sharpener. But their isn't a gadget or machine that could sharpen it really good, every knife have different edge bevel, different steel, different bow and so on, it doesn't matter if it is a $20 gadget or a $10k machine it will not give you a perfect edge. This carbid gadget just create a coarse burr on the edge, it will have more bite, but it is far from really sharp. As some one said earlier buy a water stone or five, it doesn't take much practice before your knives will be better than anything a machine at any price could do.
My apologies for being so late in responding to your replies. A family matter became urgent shortly after I posted, which is now resolved thankfully.
I didn't think the Anysharp knife sharpener would be a good idea. Cheap usually equals a crap product, & I should have known better than to look for such an easy & cheap way out of sharpening my own knives.
I found & read over the Knife Maintenance and Sharpening article on egullet last evening and found it quite informative, albeit some of it a bit over my head, as I've always had someone else take care of my knife maintenance.
I've since been checking knife sharpening supplies at Lee Valley as I've bought through them many times & find thier products reliable. That and the fact there's a Lee Valley close to my home..
Since I'm only going by what I've read, I'm wondering if any of you might have an opinion on the following?
1000x4000x water stones in two sizes. I'm thinking the regular size would be fine for me as I don't have a lot of knives. Correct me if I'm wrong.
Knife steel. Two kinds. The only steel I do have is a fairly short one that came with an inexpensive kitchen knife set bought years ago that's really quite useless.
I'm liking the looks of the more expensive steel, (first link) as I think it would the best overall.
And lastly, a small hand held knife sharpener that looks to be idea for camping. Good, or crappy?
Ok I'm starting from the bottom, I really good little knife sharpening gadget for camping is "Smith's Pocket Pal Knife Sharpener" I actually use it while hiking myself, wish is similar.
As for steels I would skip the diamond sharpening steel it is to abrasive and just scratch up your knives, give it a fast sharpening on the stones instead. Yes the regular stone would be an ok choice. King's stones are kind of slow though, I think you might do better with just a separate #1000 bester, and add on a finer stone later on when you have got a grip of it.
Thanks for the heads up on the Smith's Pocket Pal sharpener, MagnusChops. I found it on Amazon with postive reviews, save a few grunters who probably dislike everything they buy from Amazon. . I'm in Canada and did not find it on Amazon Canada, but will see if I can search one out within Canada.
The 1k/4k stone - waterstones are my preferred way to sharpen. However, that stone looks suspiciously like the king 800/4k stone. I can't say for sure that it is. But if it is, the 4k side is one of my least favorite waterstones - the knife often skates on the surface without actually getting polished. The coarser side is great. Even the 4k side is usable if you're careful. You might try one of the dedicated knife forums to see if anyone can confirm that this is the same stone. The price isn't too bad.
Don't bother with the first honing steel. It's a grooved steel, and the Global and Shun are best off avoiding a grooved steel entirely - it tends to leave a rough edge on thin, hard knives.
The second steel (diamond steel) is fine if you feel you want a steel for maintenance in between sharpenings. Keep in mind that not everyone needs a steel at all. Depends on how you use your knives and how often you sharpen/
The last sharpener is a carbide shearing type sharpener just like the AnySharp you originally linked to. That's fine if that's what you want. But you can find cheaper carbide sharpeners.
Here's a post I made about comparing various methods of sharpening. You might find it useful.
I meant to ask you earlier today, but I got tired and took a nap. Have you considered doing a final submission of that post? The one which you summarized many sharpening methods. You can probably tell the moderator that you will submit one online and then ask it to be locked right away. So it will just be a post by itself. Better yet, can you submit it as an story article? Something like this:
I think a lot of us will support this
Right, it is a King stone but according to LV, its advertised as 1000/4000. . Link to that info here, but I'll check it out furthur.
The steel is confusing, as in is do I need a better one than the cheapo I have, or just forget it all together. Some say you do need them for proper knife maintenance, ie; most cooking programs I've watched, some say don't bother if you've got other sharpening tools to do the job.
Thanks for the link to your sharpening Post. Looking forward to reading it.
"Some say you do need them for proper knife maintenance"
It depends on the knife in question. If you are using a typical German style knife like a Henckels Four Star or a Wusthof Classic Chef knife, then "yes" -- a honing steel can be useful (but not necessary). If you are using a Japanese style or Japanese-influenced knives like Shun, Tojiro, Fujiwara gyuto, then a honing steel is less desirable.
Magnus and cowboy made some excellent points. I like waterstones, and I know King brand is a very popular one. The only thing I like to add is that you don't have to buy everything from Lee Valley. Amazon.com offers a good selection and free shipping.
As for the steel, I also agree that the first steel (medium grooved steel) is less desirable. A diamond rod is good, but a ceramic rod is also not bad. Here is one example:
As for your last choice, it looks like a tungsten carbide pull through sharpener. It is a quick and dirty tool. Some people love it for its ease of use. Some people hate it due to its un-refined and aggressive nature. Here is a good look:
A knife sharpener which can take care of various knives? Well, this one does:
The truth is that most knife sharpening gadgets cannot take care of various knives. Anysharp will work ok, but it won't work great. It will work just like the infamous Accusharp. Here we have a previous post on Accusharp:
It's an AccuSharp (carbide shearing type sharpener) glued to a suction cup. Not exactly revolutionary. Here's a thread on the accusharp. It should perform more or less the same as this contraption.
I wouldn't recommend using one on your Shun[s] because the steel on the Shun is likely too hard and brittle.
Your knives have edges set at different angles. You could use a single contraption sharpener on all of them, but that would involve changing the edges of some of your knives, often for the worse. For some people, there's no problem with using a sharpener that creates mediocre edge and edge geometry - it still cuts food - but since you seem to have spent a good bit of money on some fairly nice knives, I'm not sure you're one of them.
If you want to sharpen the Global and Shun well but don't want to pay a pro to do it, buy a whetstone (SLT sells King 250/1000 grit waterstones for ~$30 - that'll do just fine) and practice a lot. I could direct you to a lot of instructional videos and such if you decide you want to take that plunge. Unfortunately, there is no solution to knife sharpening that is simultaneously extremely cheap, easy, and effective. Of those 3 attributes (cheap, easy, and effective), which do you care about the least?