nySharp is The World’s Best Knife Sharpener

AnySharp uses new, patented knife sharpener technology. AnySharp is superior to any knife sharpening steel or stone, and is unlike any knife sharpener you have ever used before.



sharpens any knife with diamond precision

perfect for expensive professional knives (i.e. Global)

even sharpens serrated blades such as bread knives

sharpen lawn mower blades without removing them

sharpens scissors too

totally safe to use – hands are always away from the blade, unlike many other sharpeners

PowerGrip suction cup attaches without any tools

small and light for easy storage



Sharpen any Knife – even serrated blades!

AnySharp is the world’s best knife sharpener.

It uses the same basic technology as chantry knife sharpeners (a type of high-end professional kitchen knife sharpener).

Unlike an electric knife sharpener, Anysharp uses no grinding mechanisms. Gentle as a porcelain knife sharpener (often referred to as a ceramic knife sharpener), AnySharp can be used by even a novice.

It is truly a global sharpener with professional results for any cook or chef.

The AnySharp is suitable for a wide array of knives



any standard kitchen knife

any hardened steel professional kitchen knife (like Global, Sabatier)

hunting knife (including serrated hunting knives)

serrated knife or toothed knives (like a bread knife, steak knife)

Swiss Army Knives (use it for multiple tools on a swiss army knife



Maintains Perfect Sharpening Angle

Maybe you’re thinking that it’s not so important.  A sharpening angle doesn’t really matter as long as you can make it sharp.  Allow me to answer freely.  Don’t think that way.  Take those thoughts right out of your head right now.  The sharpening angle is monumentally important.  Even were you to achieve sharpness with an incorrect angle, you’ll be sharpening again before you know it.  It just won’t last.  Compare the angles of different types of knives to each other.  Inspect their angles carefully and think of how each is meant to be used.  You’ll see it plainly.  It really does matter.

You’ve decided to sharpen your knives yourself.  No more squandering money by handing them over to a professional sharpener.  No more throwing away your dull knives just because you don’t know how to sharpen them—and refuse to turn them over to a professional.  Good for you! 

 

You’ll need to know about sharpening angles then.  A person shouldn’t be sharpening a knife if there’s no mind to the angle.  It determines the purpose of the knife.  Pay close attention to them.  If you don’t, you really will be wasting time.  The sharpening angle of a knife is the sloping angle of the edge.  It determines the cutting effectiveness of each knife.  When you achieve the right sharpening angle, the edge will be as sharp as possible for as long as possible when used correctly. 

 

Think about kitchen knives, especially a chef’s knife.  The sharpening angle is pretty small.  The edge is very thin.  This is good because you want your knife to work fast.  In the kitchen, you don’t want to keep repeating strokes with all the cutting you’ll need to do.  How about utility knives or hunting knives.  They’ve got much larger sharpening angles.  This is also good because you want these types of knives to have a more durable edge.  Their cutting jobs are much tougher than what you’d find in the kitchen (no bones allowed).  Generally speaking, then, small sharpening angles are best for fine cutting, when you really need razor-sharpness.  Large sharpening angles are best for rough cutting, for tough jobs that need lasting sharpness. 

 

Maybe you’re thinking that it’s not so important.  A sharpening angle doesn’t really matter as long as you can make it sharp.  Allow me to answer freely.  Don’t think that way.  Take those thoughts right out of your head right now.  The sharpening angle is monumentally important.  Even were you to achieve sharpness with an incorrect angle, you’ll be sharpening again before you know it.  It just won’t last.  Compare the angles of different types of knives to each other.  Inspect their angles carefully and think of how each is meant to be used.  You’ll see it plainly.  It really does matter.

 

Every knife edge has an appropriate sharpening angle to maximize its efficiency and durability.  They’ve been tested and tested by knife manufacturers.  It’s been proven.  So here’s one crucial point you need always remember:  Don’t ever attempt to remake the edge.  To alter the sharpening angle.  It’s just not practical and will likely result in making your knives less than their best.  Trust each knife’s sharpening angle and maintain it.  You’ll get the best performance out of your knives that way.

 

Be precise and be very careful.

 

 ————————————————————-

 Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn more about

 

            ▪  Knife Sharpening:  How to Sharpen Knives, Maintain and Store Them

            ▪  How to Achieve the Correct Sharpening Angles for your Knives

            ▪  Sharpening Other Edges

               (e.g. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)

            ▪  Sharpening Devices, Tests for Sharpness, Steeling, Stropping and Much more

 

Find it Here at www.MakeKnivesSharp.com 

There are so many kinds of knife sharpeners out there.  It could be exciting just to select one.  You could use an electric grinder but that’s pretty major.  Only professional sharpeners should go there.  Maybe you’d like an electric sharpener, the ones where all you’ve got to do is just swipe the blade through.  Perhaps you’d like a sharpening guide system where you’ve got a sharpening stone and an angle guide combined.  Ever thought of a sharpener on a key chain?  Imagine that. 

 

Most sharpeners are designed with speed and ease in mind.  Most things are.  A basic sharpening stone is not.  Using a sharpening stone isn’t fast.  But it isn’t very slow, either.  Would you believe that it could be the fastest, the cheapest and the most dependable way to sharpen a knife’s edge? 

 

So what are the “many” advantages of using sharpening stones over everything else?  Let us count the ways:

 

▪  It could be the fastest way to sharpen because you’ll do it right there where you are.  You needn’t go anywhere or wait to have it done for you.

 

▪  It could be the cheapest because you won’t have to pay for services rendered.  No gas money spent dropping it off or picking it up.

 

▪  They’re more reliable than electric sharpeners.  You can take them practically anywhere and not be dependant on electric outlets.  You needn’t worry about weakening your edges by accidentally overheating them.  Best of all, you needn’t depend upon a machine to do it for you because you’ll be able to do it yourself. 

 

Special note:  There are high priced electric knife sharpeners out there that claim “never” to detemper you knife edges.  I can’t speak on the reliability of such claims.  Just be very cautious if you decide to use one.     

 

▪  Sharpening stones are more dependable than  automatic sharpeners.  You’ll be one skilled individual if you’re able to maintain the same sharpening angle for both sides of the edge each time you swipe the knife.  Maintaining the right position from tip to heel isn’t so easy.  If you haven’t mastered it, the edge may seem sharp initially, but you’ll need to swipe it again before you know it.

 

▪  Many sharpening stones come in compact sizes.  They could fit right in your hand.  An axe stone, for example, looks like a really fat cookie.  A very safe cookie.  Some rectangular stones are like a little thin bar of chocolate that comes in a box (anybody hungry?).  And most of us have seen tiny sharpening stones in a special pocket on a knife belt holster.  Don’t forget the ones on a key chain.  Talk about handy.  Sure isn’t so easy with most other types of knife sharpeners.

 

 

▪  And best of all, you can take sharpening stones practically anywhere you need to go, except maybe underwater or flying through the air.  Really almost anywhere.  (Outer space isn’t recommended.) 

 

If you do decide to pick up a sharpening stone, you’ll have some choices.  There are water stones, oil stones and diamond stones (don’t get any ideas).  Each kind having its own varieties available and each with its own set of advantages.  Whichever type you choose, sharpening stones usually come in two halves.  One half has a coarse grade that’ll get your blade’s edge good and sharp.  The other half has a much finer grade for refining that edge to razor-sharpness.  This is real good for kitchen knives.  Just one stone can easily take care of many, if not most, of your every day sharpening needs.  

 

The most recent addition to sharpening stones is the ceramic sharpening stone.  Many people aren’t even aware that they’re out there.  They are only meant to sharpen steel knives.  They are not meant to sharpen ceramic knives.  Because they are much harder than steel, be sure to sharpen your steel knives carefully.  Metal comes off the edge much faster than all other sharpening stones and so sharpening happens much faster.

 

Using a sharpening stone to sharpen a knife is still the most dependable and reliable way to sharpen your blade edge.  It’s very simple.  Very effective.  It could be the fastest, the most inexpensive way to sharpen knives.  When you know what you’re doing, you’ll save your knives, too.  Be very careful.

———————————————————————-

Len Q. is a master blade sharpener and an adventurer who strives to protect the natural world.  If you would like to learn more about

 

            ?  Knife Sharpening:  How to Sharpen Knives, Maintain and Store Them

            ?  Tests for Sharpness, Steeling, Stropping and more

            ?  Sharpening Other Edges

               (i.e. Chain Saws, Lawn Mower Blades, Gardening Tools, Axes)

             

Find it here at www.MakeKnivesSharp.com