Accusharp keeps knife makers in business by eating knives for breakfast. I got when when I was a teenager because it did put a decent edge on my knives very quickly, but I failed to realize how quickly you can eat through tough steel with tungsten carbide. I severely wore out many of my knives before I even realized what I was doing was so egregious. I use my WSKTS for big blades like axe, hatchet, etc. and Arkansas stones on anything I care about lasting for a while. I do however, have a new KME system en route that I am extremely excited about. It seems to be the most consistent and cost effective solution to take the human error out of sharpening. If you guys want to take a look at it, go to http://KMEsharp.com and watch the videos on youtube. BB