The best knife sharpener depends on your skill level and budget. For guided precision, the Work Sharp Precision Adjust Elite is the top overall pick. If you want professional-grade performance without the work, the electric Chef'sChoice 15 Trizor XV is unbeatable. For a traditional approach, the Shapton Kuromaku 1000 is the best whetstone.
The "best" knife sharpener depends on your skill level and how often you want to sharpen your blades. For fast, beginner-friendly results, electric sharpeners are top-tier. For a balance of control and ease, guided angle systems are ideal. Whetstones are best for precision but require practice.
The best tool to sharpen knives depends on your needs. For beginners and home cooks, angle-guided systems are ideal. Professional chefs and enthusiasts typically prefer traditional whetstones for precision, while electric sharpeners offer the fastest, most convenient results.
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").
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.
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.
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.
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.
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.
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.
Variable sharpening angle
This is the most common and costly mistake. If the angle is inconsistent, the edge becomes uneven and loses its effectiveness. It is best to choose an angle of 15–20° and maintain it consistently throughout the blade.
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.
1. Whetstone (Sharpening Stone)
The best knife sharpener depends on your needs, but the Work Sharp Precision Adjust is the best overall choice for most people. It offers adjustable angles and guided sharpening, making it easy to achieve a razor-sharp edge. For a simpler, traditional method, a dual-grit whetstone is highly effective.
America's Test Kitchen (ATK) categorizes knife sharpeners by type, as electric and manual models excel at different jobs.
Chef's Choice sharpeners are industry-standard tools that make restoring dull knives virtually foolproof. Whether you choose a manual or electric model, they utilize multi-stage systems with diamond abrasives to grind, hone, and polish blades to either a 15-degree or 20-degree edge.
To get the sharpest possible knife, you need tools that offer precision edge control and fine grit polishing. While traditional Japanese whetstones historically produce the sharpest edge, guided systems eliminate human error to consistently deliver razor-like results.
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.
If a knife dulls immediately after sharpening, it usually means you haven't fully removed the "burr"—a thin, weak edge of metal created during sharpening that folds over upon contact with a cutting board. Other common culprits include inconsistent sharpening angles, cutting on hard surfaces, or low-quality steel.
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.
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.
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.
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.