Today we are reviewing the AnySharp global world's best knife sharpener. AnySharp is specialized in knife sharpeners and we are reviewing the latest of their products.

After opening the package we find the sharpener, It is 60mm in diameter and 60mm high and it is very easy to use:

• Just use the bottom suction cup to attache the sharpener securely to any smooth surface, Then run the knife through the sharpener as shown in the image.

• The diamond teeth will shave the knife's blade recreating a new sharp blade.

Using AnySharp Sharpener

From the manufacturer's Description:

• Save your old blunt knives, make cutting easy again!
• Works with all your knives - even serrated blades.
• Patented PowerGrip - Safer for you.
• Polymer Protector - Safer for your Knives.
• Needs only light pressure. Less chance of accidents!
• No skill required. Anyone can get great results!
• Store it easily and conveniently out of the way.

The pros:

• Cheap!
• Easy to use, Don't need skills to keep the sharpening angle.
• Very safe, it need one hand to run the blade through the sharpener.
• Very small can fit anywhere to storage.

The cons:
The diamond sharpener will remove too much of the blade and creat unwanted blunt blade if used wrong.
That can be fixed by not using too much pressure and using the sharpener just a few times and that is enough to sharpen the knife.

I think it is a very good product for HOME use, safe , cheap and easy to use.
Here is the hilarious advertisement of the sharpener, It is very funny and informative.

Using a knife sharpening steel is the most common way to "true" the edge of the knife, where the steel straighten the micro dents that form during usage.


How often should i use a knife sharpening steel?
It is recommended to use the steel before every time you are going to use the knife, That will ensure a sharp knife that will do its job properly.



 


The Techniques:
The first technique is for the beginners as it is safer and easier to use and the there is almost no chance for accidents to happen.


- Hold the steel vertically, handle is upwards and put the tip on a non slippery surface.


- Start from the base of edge to the tip of the knife and switch sides.



Here is a video to show you how to use the knife sharpening steel the easy way.

 

The second technique is a more of an advanced technique that need some practice to be good at it, start slowly till you get the hang of it, and remember not to use excessive force and always keep your finger below the metal guard to protract you from any unwanted accidents.


The next video will show us how to use a knife sharpening steel in a more advanced way:

 

Remember not to over do it, 3 - 5 times for each side is enough cause the steel will only straighten the edge and will not sharpen a blunt edge unlike the diamond sharpener that can sharpen the blade.

Knives are sharpened by grinding against a hard rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. For finer sharpening, a leather razor strop, or strop, is often used.

Sharpening Stone:

A finishing tool that is used to sharpen steel blades of knives and cutting utensils. Most often rectangular in shape, the sharpening stone may be 1/2 to several inches in thickness. There are several different varieties available that are made of a variety of natural and man-made materials. They are available in coarse, medium and fine grit. The coarser the grit the more steel is removed when sharpening. Some stones are available that are double-sided with a coarse grit on one side and a finer grit on the other side. This allows only having to have one stone for sharpening knives. Most stones are used with oil or water to aid in sharpening. The lubricant helps remove the swarf (metal dust), which is created when sharpening the blade edge, from the pores of the stone. Most stones can also be used without the lubricant if desired.

If you ask any professional chef which is the most important cooking tool, the answer will undoubtedly be the knife. Knives are being used since the early days of man starting with rock and bone knives.

A knife consists of a blade and a handle. Each blade has a tip, back, cutting edge and bolster. The handle may be wood, plastic or metal. In all cases a handle must fit the hand of the individual.
There is a wide range of knives: chef's knife, boning, paring, turning, filleting, carving, bread, decoration, tomato, cake, salmon slicer, cleaver, just to name a few.