Pull-through sharpeners are not universally "bad," but they are generally discouraged for high-quality or expensive knives. They offer quick, convenient edge maintenance but are highly aggressive, removing excess metal and often leaving a fragile, jagged edge.
Pull-through sharpeners are the most popular way to sharpen knives, and with good reason: They are quicker than whetstones and more precise than sharpening steels. However, they shed the most amount of metal, which weakens the durability of knives.
Gordon Ramsay primarily uses a traditional honing steel (or sharpening rod) to maintain knife edges before use, emphasizing safety and consistent 45° angles. While he often uses professional whetstones for deep sharpening, modern demonstrations (and fan-used products) have shown the Tumbler Rolling Sharpener to be highly effective for achieving a razor-sharp edge on his knives.
Neither is universally better; they serve different purposes. Use an edge-leading stroke (pushing) to efficiently remove metal and minimize the metal burr. Use an edge-trailing stroke (pulling) when using softer stones to prevent the blade from digging in, or for the final polishing stages.
For a standard pull-through knife sharpener, pass the blade through the coarse slot 3 to 6 times, then finish by pulling it through the fine (honing) slot 1 to 3 times. Use only light pressure and always pull the knife backward toward you—never push it forward.
The best pull-through knife sharpener overall is the Work Sharp EDC Pivot PLUS. It is highly regarded for its versatility, featuring carbide slots for quick repairs, ceramic rods for honing, and a built-in leather strop for a polished finish.
A honing rod realigns the microscopic teeth of the blade that become misaligned during regular use. Chefs frequently use honing rods before and after cutting tasks to keep their knives sharp.
In the sharpening phase, we do not recommend any current WD-40® Brand Products although some may be used later for storage & protection. For sharpening stones the lubrication can come from water or oil.
Rule #1: It is important to use a knife adapted to what you want to do / food you want to prepare. For example, you shouldn't use a bread knife to slice a roast or use the blade of a paring knife and use it as a screwdriver (don't laugh, we've all done it!) Rule #2: Don't drop your knife on the floor.
Chefs primarily use whetstones to actually sharpen their knives. However, to maintain the edge during busy shifts and prevent the blade from going dull quickly, they regularly use a honing rod (often called a "steel").
Sharpening steels, stones and whetstones are great for home chefs who only occasionally sharpen their blades, and butchers who sharpen one or two knives regularly. But, if you're a commercial butcher who uses multiple knives on a regular basis, an electric knife sharpener is often best for the job.
Gordon Ramsay was diagnosed with basal cell carcinoma, the most common form of skin cancer. He underwent successful surgery to have the cancerous cells removed from his jawline and used the opportunity to share photos of his stitches and a public service announcement encouraging fans to wear sunscreen.
Here are the most common mistakes and proven ways to avoid them:
The "best" knife sharpener ultimately depends on your knives, skill level, and budget. For an intuitive, mess-free experience that produces a razor-sharp edge with zero skill, the Work Sharp Rolling Knife Sharpener is the best overall. If you prefer professional, guided systems, the Wicked Edge Gen 4 is unmatched.
Cutting boards made of glass, granite, ceramic, or your dinner plate may look stylish or convenient, but they are the fastest way to destroy a knife's edge. These surfaces are harder than your knife's steel. So every time your blade contacts them, it suffers microscopic edge deformation, chipping, or even rolling.
Chef Jacquelyn Lord, owner of The Dinner Belle in Chicago, breaks down the issue: “Knife blocks are less than ideal. Most people just cram them in the block, without thought for how the blades scraping on the wood can affect the sharpness.” Not only do blocks dull knives, but they also come with excess supplies.
No, aluminum foil cannot truly sharpen a knife. Aluminum is much softer than steel, so it lacks the abrasive material needed to shave off metal and reshape the edge.
Neither steel is objectively "better" overall; they simply excel at different things. The choice depends on your priorities: German steel is better for heavy-duty durability and low maintenance, while Japanese steel is better for razor-sharp precision and edge retention.
By removing too much metal from the blade, you can actually make the knife duller than it was before you started sharpening it. To avoid this problem, start by understanding the angle at which your knife is currently sharpened.
Pull-through sharpeners can remove a significant amount of metal from your knife. This can shorten the lifespan of your knives over time. This is especially true of carbide pull-through sharpeners. Ceramic and diamond pull-through sharpeners tend to be more gentle on knives.
America's Test Kitchen (ATK) categorizes knife sharpeners by type, as electric and manual models excel at different jobs.
Ceramic rods can sharpen and the higher grits are great for polishing a finished edge. Diamond sharpeners are very aggressive and are best for quickly setting an edge or resetting the edge to a different angle. Diamond removes steel much faster than other sharpening materials.
3-Finger Test
Lightly place the knife edge on your fingers (sideways, not pointing down) and gently pull. A sharp blade will feel very "grabby" and not slip easily over your skin.
Pull-through sharpeners are not universally "bad," but they are generally discouraged for high-quality or expensive knives. They offer quick, convenient edge maintenance but are highly aggressive, removing excess metal and often leaving a fragile, jagged edge.