These Are the Tools Pros Use To Keep Knives Razor Sharp at Home

Dull knives not only slow you down as you prep food, but up your risk of cutting your finger since they're more likely to slip while you work. Ideally, you should be checking your knives before and after every use, using a honing rod to realign the edge, and sharpening the knives about once every one to three months depending on how frequently you use them. 

In order to ensure your knives are sharp, it’s essential to have the best knife sharpeners for your kitchen knives, though what is best for one person may not be the right choice for another, depending on skill, ease of use, versatility, and a range of other factors. Use this guide to discover what you need to know about knife sharpeners and choose the best one for your kitchen based on expert recommendations.  

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What to Look for in the Best Knife Sharpeners

Whether you're comparing electric vs manual knife sharpeners, or guided knife sharpening systems vs pull-through sharpeners, the best one will have a balance of consistency, ease of use, safety, and versatility. 

• Consistency: A knife sharpener must deliver precise, consistent results to ensure the knife blades receive even sharpening for more efficient cutting.
• Ease of Use: Having a simple, user-friendly design is ideal for beginners, but it also helps pros quickly and effectively sharpen their knives in a busy kitchen, rather than making more work for an already face-paced environment. 
• Safety: Knife sharpeners with a stable, well-built design are preferred, since they are less lightly to cause the knife to slip during use. Similarly, those with guides or frames to hold the knife in a stable position help to minimize the risk of cutting your fingers. 
• Versatility: The best knife sharpeners will typically be able to handle a range of knife types and sizes, as well as giving you the ability to sharpen the knives at various angles for the ideal result. 

Related: How to Sharpen Kitchen Knives at Home for Safe, Efficient Cutting

Understanding Sharpening, Honing, and Polishing Functions

When you are deciding how to choose a knife sharpener, it’s important to have a basic understanding of how sharpening, honing, and polishing work and what purposes they serve.

• Sharpening is used on dull blades to remove metal and create a new, sharp edge. This is the primary purpose of a knife sharpener and it typically works by using an abrasive material of a specific grit to grind away new metal and form a new, sharp apex for the blade.
• Honing is intended to realign the microscopic teeth of the blade’s edge, since the edge can bend during regular use. This process is typically done before or after each use to help maintain the sharpness of the blade and extend the time between sharpening.
• Polishing takes place after sharpening the blade in order to smooth the edge to a very fine finish for both maximum sharpness and a clean look. You use a very fine abrasive surface, such as a polishing stone with a 4,000 to 6,000 grit, to remove the last bit of burr and imperfections left behind after sharpening. 

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Types of Knife Sharpeners (Pros, Cons, and Who They’re For)

Electric Sharpeners 

When you need speed, reliability, and convenience, an electric sharpener is an excellent choice, especially for beginners and busy home cooks who prioritize ease of use over high-quality sharpening. This isn’t to say that electric sharpeners cannot create quality sharpened edges, but they are not as effective for high-quality blades as whetstones or guided sharpening systems. Rather, electric sharpeners are best for those who want a functional solution without a significant time or skill investment.

Manual Pull-Through Sharpeners

If you don’t want to learn how to use a whetstone and don’t have much interest in investing in expensive electric sharpeners or guided sharpening systems, then a manual-pull through sharpener is likely the best choice for your kitchen. These sharpeners are great for quick, convenient sharpening for casual users due to their ease of use and low cost. 

However, Jason Liang, chef and owner of Brush Sushi and O by Brush, says that while “pull-through sharpeners are fast, they are too aggressive.” For this reason, they are not ideal for high-quality knives because they remove too much metal and can't handle custom angles, leading to a shortened lifespan for the blade.

Whetstones (Water Stones)

Whetstone knife sharpeners are ideal for beginners who want to put the effort into learning how to properly sharpen a knife by hand. They give users complete control and a superior edge, and can be used to restore dull or chipped blades, achieving a precise, razor-sharp finish. “I suggest any type of stone for beginners or professionals. It’s budget friendly. The stone forces you to appreciate your tools and the technique to maintain knives,” says Quintin Middleton, the owner and artisan of Middleton Made Knives. Just keep in mind that whetstones do require a significant amount of time to learn to use properly. 

Guided Sharpening Systems

Whether you are a beginner or a pro, guided sharpening systems offer precise, consistent results without the steep learning curve of a whetstone. “Guided systems are great for consistent angles and quick, reliable results. I use it often when I don’t have time for full stone work,” notes Chef Liang. These systems are perfect for anyone who wants a razor-sharp edge without the stress of mastering a manual technique, and they are great for those with expensive knives or an eye for perfection. 

Honing Rods (Steel, Ceramic and Diamond)

While honing rods do not actually sharpen a knife, they are essential tools for keeping your knives sharper for longer. “A ceramic, steel, or diamond rod gently realigns the blade’s edge without removing too much metal, which keeps knives sharper for longer, and it works beautifully on all my knives, including my Japanese ones,” explains Joanne Gallagher, co-founder and recipe developer at Inspired Taste. Just make sure to select a honing rod that is suited to your specific knife to get the best results, rather than attempting to use the same honing rod for every knife you own. 

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Best Knife Sharpeners of 2025 at a Glance:

• Best Knife Sharpener for Beginners:Chef'sChoice Professional Electric Knife Sharpener
• Best Honing Rod for Serious Home Cooks:Kimura Professional Ceramic Honing Rod
• Best Budget-Friendly Knife Sharpener:King 1000/6000 Grit Combination Whetstone
• Best Professional-Grade Knife Sharpener:Tormek T-2 Pro Kitchen Knife Sharpener
• Best Compact Knife Sharpener:Shapton Glass 1000 Grit Stone Sharpener

Best Knife Sharpeners of 2025

Best Knife Sharpener for Beginners: Chef'sChoice Professional Electric Knife Sharpener

The Chef'sChoice Professional Electric Knife Sharpener is an ideal option for beginners who don’t yet have the skills to use a whetstone to a high enough degree to get the results they want. “Electric sharpeners, like this one from Chef’sChoice, are amazing for completely resetting dull knives and delivering a consistent, professional edge, though they are more of an investment and take up more counter space,” says Gallagher.

Beginners will find it easy to use the three-stage sharpening system due to the built-in spring guides that provide automatic adjustment and accurate control of the sharpening angle. Turn on the sharpener with the simple on/off switch to sharpen your straight edge or serrated blades. The first sharpening takes just a minute and you'll only need about 10 seconds for resharpening. 

Pros

• Easy to use three-stage sharpening system
• Sharpen both straight edges and serrated blades
• Flexible spring guides for automatic adjustment and control

Cons

• Takes up counter space
• Higher price than a whetstone or pull-through sharpener

Best Honing Rod for Serious Home Cooks: Kimura Professional Ceramic Honing Rod

Knives don’t always need to be sharpened, which is why serious home cooks will often turn to the Kimura Professional Ceramic Honing Rod to restore the sharpness of the blade in moments, creating a very sharp, refined edge. “Ceramic honing rods, like the Kimura 10-inch rod, are perfect for daily sharpening. They’re easy to use, safe for the knives, and only take a few quick passes to bring the edge back,” mentions Gallagher.

This honing rod is even hard enough to hone Japanese knives without damage, making it ideal for fine-tuning your cutting edges. Though, it is important to note that the Kimura honing rod is best for blades that are in good condition and that have been recently sharpened. If your knives are completely dull or have chipped blades, then it’s better to use an actual sharpener, rather than a honing rod. 

Pros

• Gentle on hard steel knives
• Ergonomic polypropylene handle is comfortable to use
• 1,200-grit finish provides a polished, precise edge

Cons

• Ceramic is brittle, so the rod may break if dropped
• Requires careful, consistent control that beginners may not have

Best Budget-Friendly Knife Sharpener: King 1000/6000 Grit Combination Whetstone

When cost is a concern, the King 1000/6000 Grit Combination Whetstone is an excellent option, especially for beginners who are just learning how to use a whetstone to sharpen their kitchen knives. Chef Liang notes that the “King 1000/6000 grit sharpening stone is suitable for serious home cooks. Budget-friendly and space-saving, it’s also recommended for entry-level single bevel knives.”

The 1,000 grit surface is ideal for sharpening dull knives, while the 6,000 grit side can be put to use honing and polishing the edges of the knives to a precise, sharp finish. Though, like many whetstones, you will need to soak the stone before use and over time you can expect the stone to wear down, requiring you to flatten it before use to ensure your blades are not impacted by any uneven dips in the stone. 

Pros

• Can handle both sharpening and polishing with the combination 1,000/6,000 grits
• Comes with a plastic base to keep the stone stable during use
• Suitable to restore a sharp edge to most kitchen knives

Cons

• Requires soaking before use
• Wears down after consistent use and may require flattening

Best Professional-Grade Knife Sharpener: Tormek T-2 Pro Kitchen Knife Sharpener

For pros or enthusiasts who are willing to make a major investment for a high-end knife sharpening system they can rely on, the Tormek T-2 Pro Kitchen Knife Sharpener is an ideal choice. The system uses a fine-grained diamond grinding wheel to sharpen all types of steel and ceramic knives, and features a separate composite wheel with an integrated polisher to remove the burr and hone the edges of your knives. “The sharpening system I suggest is the Tormek T-2 for pro-grade use and for serious home cooks who care for their knives as much as they care for the food they make,” says Middleton.

Sharpen your knives in 60 seconds or less using this knife sharpening system and take advantage of the adjustable angle knife holder to accommodate a variety of knife types and styles. You can even equip this system with coarse and extra fine grit diamond wheels for more accurate results. The Tormek T-2 also boasts an integrated magnet to collect metal shavings, making clean up easy.

Pros

• Gentle on blades
• Consistent and precise sharpening
• Made with industrial-grade materials for improved durability

Cons

• Professional-grade features come at a high price
• Guide may be too small for very large knives

Best Compact Knife Sharpener: Shapton Glass 1000 Grit Stone Sharpener

Large sharpening systems can take up a lot of space on your countertop or in your cupboards, but the Shapton Glass 1000 Grit Stone Sharpener can be tucked away in a drawer after use, making it an excellent choice for those who need to save space in the kitchen. But space-saving isn’t the only attractive thing about this whetstone sharpener. Chef Liang says that “if you want fast, pro-level sharpening, I love Shapton Glass stones for Japanese knives.”

The whetstone is a splash-and-go product, meaning that you don’t need to worry about soaking it, and the 1,000 grit surface is perfect for regular sharpening and blade maintenance. It has a hard, durable construction that sharpens quickly and wears down slowly. However, the hard, dense nature means it can clog with metal shavings, which can slow down sharpening speed compared to softer stones.

Pros

• No soaking required as a splash-and-go whetstone
• Very hard and durable, making it slow to wear down
• Highly effective for Japanese knives and high-carbon steel blades

Cons

• Intended for regular maintenance, not major repairs
• Stone can become loaded with metal particles due to the hard, dense construction

Related: How to Remove Rust From Cast Iron and Re-Season Your Skillets and Pans

How to Choose the Right Knife Sharpener for Your Kitchen

Consider Your Knife Collection 

The type of sharpener you get should be suited for the types of knives you have in your collection, otherwise you may not be able to properly sharpen your knives without damaging them or affecting the overall quality. “The best knife sharpeners are the ones you can change the angle on. Japanese knives have a different angle than European knives for example and you want to make sure it can serve any kind of blade,” notes Middleton. 

Similarly, high-quality knives with harder steel may require more durable abrasives like diamond or ceramic to maintain their edges. You can opt for whetstones if you have the skill, or go with a knife sharpening system that can adequately sharpen every knife in your collection. 

Know Your Skill Level and Patience

Picking up a whetstone and trying to use it immediately is a good way to start learning how to sharpen a knife by hand, but beginners will rarely be able to take care of a high-quality blade immediately. Middleton says that choosing a knife sharpener “depends on your skill level and time. Do you have the time to manually sharpen your knives on a stone? If your time is limited and you want your knives to perform I suggest a sharpening machine.”

If you don’t have the patience nor the desire to learn how to use a whetstone, then choosing an electric or manual pull-through sharpener is a great option for speed and ease of use. These systems can be used efficiently by just about anyone, making them an incredibly easy solution for keeping your knives sharp.

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Consider How Often You Cook and How Frequently You Sharpen

The frequency with which you intend to sharpen your knives and how often you cook plays a big part in selecting a sharpener for the kitchen. Whetstones are great for precision and control, but they can be time-consuming, so you may want to choose a more convenient tool, like a pull-through sharpener or an electric sharpener if you use your knives often. 

“Choosing the right knife sharpener is really about matching the tool to your knives and your cooking style. If you cook a lot and want your knives ready every day, a ceramic honing rod is my go-to. For really dull knives or if you want a professional edge without much effort, an electric sharpener is a lifesaver,” suggests Gallagher.

Think About Longevity, Maintenance, and Build Quality of the Sharpener

Low-quality sharpeners, whether they are electric, pull-through, whetstones, or even full sharpening systems, will wear out easily and require frequent maintenance and repairs. For improved longevity look for a sharpener made of high-quality materials like ceramic, diamond, or tungsten carbide. 

If you are concerned about the amount of maintenance required for a whetstone or a sharpening system, then go with a pull-through sharpener or an electric sharpener. Though, in some cases it may be best to have more than one sharpener on hand depending on the type and quality of the knives. “The more expensive the knife, the less aggressive you want to be sharpening it to avoid losing steel and changing the profile too fast. I will use guided systems for speed and whetstones for a perfect edge,” mentions Chef Liang. 

FAQs

Should You Sharpen Serrated Knives?

Serrated knives can and should be sharpened, though they don’t typically need to be sharpened as frequently as straight-edge knives. To sharpen a serrated knife, invest in a round sharpening rod that matches the diameter of the serrations, then sharpen each gullet individually. 

How Often Should You Sharpen Vs Hone?

The frequency with which you sharpen your knives depends on how often you use the knife and what you cut with the knife. On average, you should hone your knives after every use or every few uses, while you should sharpen your knives about once every one to three months. 

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Do Electric Sharpeners Damage Knives?

An electric sharpener is not guaranteed to damage a knife, but if you improperly use an electric sharpener, such as by using it on the wrong type of knife, then they can remove too much metal, overheat the blade, or alter the knife’s geometry. For this reason, it’s important to only use an electric sharpener that is suited for the type of knives you have in your kitchen. 

Are Pull-Through Sharpeners Bad for Blades?

Pull-through sharpeners are made for fast, convenient sharpening, which makes them great for beginners and low-quality knives. However, due to the inconsistent pressure they apply, pull-through sharpeners can be bad for the blades of high-quality knives, knives with single-sided blades, or knives with a specific edge angle.

Can You Sharpen Japanese Knives on Western Systems?

While you can sharpen double-beveled Japanese knives on Western-style sharpeners, the blades may get damaged if you are not using sharpeners specifically made to work on Japanese knives, so it is not typically recommended. Instead, it is best to use a ceramic whetstone to maintain the precise edge of the harder, thinner steel blades of Japanese knives.