lost instructions - how many times do I run knife through sharpener
924455
3 times for each side at each level. Basically, pull the knife through each slit 3 times.
924456
It depends on how dull the blade is. A sharp knife that has been used a bit just needs a steele. If you taking care of the blade you probably only need the final stage every few months (maybe more often with heavy use). A really bad edge can be conpletely reconditioned by runnung it through the first stage until a burr can be felt all the way down the opposite side, then repeating with the opposite side. You then use the remaining stages to put the second bevel on the blade and polish it by stropping.
924457
1 to 3 times is enough. more just removes steel without any extra sharpness.
1767526
You should steal your knife first. Most of the time this will bring back the knife edge. The AccuSharp instructions are well written and the sharpener is very easy to use.
512683
Instructions (briefly) state that for Santoku or other 15˚ Double-faceted blades, you sharpen in Stage 1 and hone in Stage 3 and do not use Stage 2.For all Euro/American Knives with 20˚ edge you sharpen on Stage 2 and Hone on Stage 3. For serrated knives you use stage 3 only unless the blade is heavily damaged, in which case you can start on Stage 2. It's a good thing I got out my instructions, because I found I was doing it wrong!
2052441
slide on the back side of the knife. lay the guide and the edge of the knife to be sharpened on the stone surface. Sharpen the knife by pressing with a slight pressure on the knife edge and push towards the stone surface as if you are cutting a thin slice of cheese. Be sure to flip the knife over after one or two times to insure an even sharpening of the blade. You may have to work this for several minutes switching back and forth on both sides of the blade to get a good edge. It's not uncommon to have to work the edge of a knife blade for 20 minutes or more the first time you sharpen the knife. After you get a good edge on the knife and can slice a piece of paper in half without tearing then you have a good sharp blade. If you hone the blade by stropping (polishing with a leather strap and jewelers rouge) the sharpened edge will stay sharp for quite a long time before needing to use the stones again.
207810
Just gently insert a pencil into the opening, give a slight push, and sharpen away--unless of course, you have a defective unit. I bought mine in October of 2013, and it continues to give excellent service. See my 5 star review.
2182144
There is no learning curve. Place your knife between the ceramic edges and make deliberate even strokes. Set rear edge of knife in slot and pull backward (only). It should sharpen in less than 6 strokes.
1099502
I angle the knife slightly to the left for three strokes and then repeat with the knife tilted slightly to the right. You want to still pull the knife towards you with every stroke. That's the method I use and it works great for me. My knives have never been sharper.
43223
none at all i would recommend looking for tutorials on youtube. i also recommend not getting this and saving for a real knife where you can put electrical tape on the sharp stuff. (has the same effect as having a trainer)ps if you do buy it it i will bet that it will break within the first week and the company doesn't cover it by warranty.
846312
I try to set it on something solid, then lay the blade on the angle then move the knife like I'm trying to slice the stone. Repeat until a burr is the length of blade. Flip and do the other side. Then repeat on fine grit side.
1722160
Hi Darlene: The directions are on the back of the package. If you are right handed, hold the sharpener in your left hand with your thumb in the front and your index finger in the back. You will see that there are two circular indentations on each side. Hold the sharpener with the open notch pointing upward. Hold your scissors in your right hand, slip the lower blade into the lower slot, and rest the upper blade in the open notch. Now squeeze the handles together as if you would to cut something and pull toward your scissors towards you at the same time. Insert, squeeze and pull. Repeat that several times. I am left handed and can sharpen my left-handed scissors holding the sharpener in my right hand and the scissors in my left hand and this works for right or left handed scissors. The only time it could get complicated is if you have an older pair of left handed scissors with right-handed blades. In this case you would have to hold the scissors in your right hand and the sharpener in the left hand. And yes, I still have my first pair of left handed Fiskars dressmaking shears from the early 60's, that have right handed blades! After using this sharpener on my oldest pair of Fiskars, it is sharper than my three newer Fiskar dressmaking shears. Okay, so let's say you don't like the squeezing action. There is another way to sharpen the blades. Holding the scissors, open the blades and slip one blade into the lower slot and slide the sharpener back and forward along the blade several times. Flip the scissors over and repeat with the other blade. In this case you are not moving the scissors, but simply the sharpener, sliding it to and fro. You will see that the scissor blades are cut at an angle and the ceramic pin is inserted at an angle. So align the angle of your blade with the angle of the ceramic pin. I hope this helps. E-me back and let me know how you do. - Angela
512680
Instructions (briefly) state that for Santoku or other 15&#730; Double-faceted blades, you sharpen in Stage 1 and hone in Stage 3 and do not use Stage 2. For all Euro/American Knives with 20&#730; edge you sharpen on Stage 2 and Hone on Stage 3. For serrated knives you use stage 3 only unless the blade is heavily damaged, in which case you can start on Stage 2. It's a good thing I got out my instructions, because I found I was doing it wrong!
1134486
i only use this sharpener for my knives. i only use it once a month or once two month to sharpen. hope this helps.
208139
I don't believe there were specific instructions. However, it is a very simple appliance to use. If you have ever used a slicer, you won't find any need for written instructions.
2126321
The so-called "sharpener" is not really a knife sharpener, but a tool used to re-align the microscopic teeth of the blade. If your determined to have a "shaving sharp" blade you need to 1st have the knife properly sharpened on a sharpening stone. If you don't know how to do this and want to learn then I recommend Creek Stewart's new book "Build Your Own Bug-Out Skills found elsewhere on this site. Other ideas are to take the knife to a professional knife sharpener or perhaps your local butcher who makes their living using a really sharp knife.
2147211
I take mine to a professional knife sharpner at a quilt shop if they are very dull or nicked, I also use the edge sharpener I purchased from Amazon, my husband does it for me
2200311
I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass pro I am a knife lover and it is the best product I have found to give you a easy factory edge. I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass... » Read More I use a machine called the worx sharpener. It is a small belt sharpener that has changeable blade guides it basically puts the factory edge back on the knife. The edge depends on the use intended use the smaller the angle of the edge ie 20°the sharper but this will also dull faster. So I use 25° the edge holds up longer. My knife came with a good edge on it all I have done is rehone the factory edge back to sharp. But if you get it extra dull then you will have to use a more abrasive stone or belt which ever you have on hand. You can purchase a worx sharpener online or at cabelas or bass pro I am a knife lover and it is the best product I have found to give you a easy factory edge. « Show Less
889943
Unfortunately I do not know the answer to your question. I threw mine away or else I would mail it to you. As for blade sharpening, the instructions are to run the blade through step one about twenty times per side of the blade using very light pressure. For step two run the the blade about twenty times per side again with no pressure exerted. Depending on the quality of the steel the edge is satisfactory. I would not use expensive knives on this machine. It is good for everyday kitchen blades. Sorry it took so long for me to respond. Roger