I've changed my mind
Just wanted to update my position on this device. I used this on my 8" chef's knife (mid-level quality), it got very sharp, but it also felt like it had a rougher edge than when I used my Lansky system. Well, the edge came off of it within two months and I had to re-sharpen my knife.
When I used my Lansky system in the past, I wasn't using proper sharpening technique (unbeknownst to me), so the accusharp seemed like it did a better job in less time. This time, I found a tutorial on proper sharpening technique before I sharpened my knife. Well, there is a world of difference. I haven't had a chance to see how long the edge will last, but my cuts feel smoother and so does the blade edge. The accusharp is great for pocket knives, but I'll never use it on my kitchen knives again! (ok, maybe my cheap paring knives).
If you've never had it before, how do you know you don't like it?