Professional knife sharpeners rely on specialized, heavy-duty equipment to carefully reshape and refine steel, avoiding the rapid metal-eating grinders used in mass-production. Depending on the volume, shop setup, and blade types, experts most commonly use the following tools:
Professionals use whetstones with a grit of 400-6000 to sharpen their knives. How do chefs sharpen their knives? Most chefs use whetstones to sharpen their knives.
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.
Diamond stones sharpen much faster and require minimal maintenance, making them ideal for people who want quick results. Whetstones produce superior edges but require more time and skill. Professional sharpeners often use both for different stages.
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.
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.
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.
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.
Choosing the Best Grit for Sharpening Knives
For most home cooks, a 1000-grit stone is the best option to get started. Follow up with a 4000 or 6000 grit stone to polish the edge. An 8000 grit is very effective for those who want an exceptionally refined mirror 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.
The best way to sharpen knives at home is by using a whetstone (or water stone), which provides the most precise control and the sharpest edge. For a faster, beginner-friendly alternative, electric sharpeners or pull-through sharpeners are ideal.
America's Test Kitchen (ATK) categorizes knife sharpeners by type, as electric and manual models excel at different jobs.
The most common mistakes to avoid when sharpening knives on whetstones
The Best Knife Sharpeners of 2026, Tested and Reviewed
The more you sharpen a knife, the sharper it will get
This is not true. Over-sharpening a knife can actually damage the edge and make it duller.
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.
When using a whetstone, you should use both pushing and pulling strokes for the most effective sharpening session.
It's just some, like ceremic knives, are hard and brittle and need special equipment to sharpen them, like diamond Lapping. Ceremic blades are harder than normal honing stones, so, will not make any sharpening effort.
However, as mentioned above, stainless steel is hard and tough, so it has the disadvantage that the whetstone doesn't stick well and it's more difficult to sharpen compared to carbon steel. This factors into your whetstone selection for sharpening stainless steel knives.
In the high-end folding knife community, the original "Holy Trinity" refers to three legendary American makers who pioneered the modern premium tactical folder. Together, their designs set the gold standard for durability and precision.
Never soak knives with wooden handles in water; prolonged exposure can damage the handle and rivets. Knives with plastic handles and without rivets can be soaked for longer periods without issue.
Ceramic knives retain their sharpness the longest. Made from zirconium oxide, they stay sharp up to ten times longer than steel, but are brittle and can easily chip if dropped or used on hard items. For a durable blade with incredible edge retention, high-carbon Japanese steel (like SG2 or ZDP-189) is the premier choice.
We tend to grind to 13-16 degrees per side. If you match the existing edge angle and hold the knife against the stone to cut evenly across the edge grind, you will produce an edge with a similar angle.
Navy SEALs do not have a single standard-issue knife, but rather carry a mix of specific duty blades, hard-use survival tools, and custom-chosen personal knives.