Best Knife Sharpener (4 In-Stock Picks: Guided, Electric, Whetstone and Pull-Through)

A sharp knife is safer than a dull one. It cuts where you aim it instead of slipping, and it takes less force.

Every sharpener trades speed for control. Pull-through and electric sharpeners are fast. Guided systems and whetstones take longer but give a finer, longer-lasting edge.

The short version: The Work Sharp Precision Adjust Knife Sharpener is the best knife sharpener for most home cooks. It clamps the knife at a fixed angle you choose, so you get a consistent edge without years of practice. If you want speed, the Chef’sChoice 1520 Electric Knife Sharpener sharpens 15° and 20° knives in minutes.

Our Picks at a Glance

• Best overall: Work Sharp Precision Adjust Knife SharpenerJump to review ↓
• Best electric: Chef’sChoice 1520 Electric Knife SharpenerJump to review ↓
• Best whetstone: Work Sharp Whetstone Knife SharpenerJump to review ↓
• Best budget: Work Sharp Kitchen Edge Knife SharpenerJump to review ↓

Every sharpener above was listed as available on its maker’s own store when we checked. Prices are the makers’ own and change often.

Sharpener	Type	Angles	Abrasives	Warranty	Maker’s Price
Work Sharp Precision Adjust	Guided, manual	15° to 30°, adjustable	Coarse diamond, fine diamond, ceramic	3 years	$87.95
Chef’sChoice 1520	Electric, 3 stages	15° and 20°	Diamond, plus stropping disks	Not listed on page	$189.99
Work Sharp Whetstone	Whetstone with guides	15° and 17° guides included	1000/6000 water stone	3 years	$54.95
Work Sharp Kitchen Edge	Pull-through, 2 stages	20°	Carbide, ceramic wheel	3 years	$21.95

1. Work Sharp Precision Adjust Knife Sharpener: Best Overall

The Precision Adjust solves the hardest part of sharpening: holding a steady angle. You clamp the knife in the V-Block, set the angle on the dial, and slide the abrasive along a rod. The rod keeps the angle the same on every stroke.

That consistency is what makes a sharp edge. A wobbling angle rounds the edge off. A fixed angle gives a clean, even bevel.

The angle adjusts from 15° to 30°. That covers thin Japanese knives, standard Western chef’s knives and heavier outdoor blades.

A rotating handle holds three abrasives. Start with the coarse diamond to set the edge, move to fine diamond, then finish on ceramic. No oil or water is needed.

It is slower than an electric sharpener. Expect several minutes per knife. Work Sharp’s manual notes that very narrow blades can be harder to clamp.

Who should buy it: Home cooks who want a truly sharp edge and are willing to spend a few minutes per knife.

2. Chef’sChoice 1520 Electric Knife Sharpener: Best Electric

An electric sharpener is the fastest way to a sharp knife. Pull the blade through the slots and spinning abrasive wheels do the work. Precision guides hold the angle for you.

The 1520 handles both common angles. Use the 20° slots for Western chef’s knives and the 15° slots for santokus and Japanese-style knives. That matters if you own a mix of both.

It has three stages. The first shapes the edge with coarse diamond. The second refines it. The third uses stropping disks to polish. Chef’sChoice says it creates a double-bevel edge that lasts longer.

It also handles serrated bread knives.

Electric sharpeners remove metal quickly. Use the coarse stage only when a knife is really dull, and use the fine stage for regular touch-ups.

White is linked here. Chef’sChoice also sells it in black.

Who should buy it: Busy cooks with several knives who want sharp edges quickly.

3. Work Sharp Whetstone Knife Sharpener: Best Whetstone

A whetstone is the traditional way to sharpen. It gives the most control and the finest edge. It also takes the most practice, because you hold the angle by hand.

Work Sharp’s version makes learning easier. Removable angle guides clip onto the stone at 15° or 17°. They help you find and hold the angle while your hands learn the motion.

The 1000 grit side restores a sharp edge. The 6000 grit side removes the burr and polishes the edge.

Water stones need soaking and they make a mess. The base holds the stone and contains the water. Anti-skid feet keep it from sliding on the counter.

The included guides suit Japanese and thin Western knives. For standard 20° chef’s knives, you will want the separate 20° guide.

Who should buy it: Cooks who enjoy the process and want the sharpest possible edge.

4. Work Sharp Kitchen Edge Knife Sharpener: Best Budget

The Kitchen Edge is a small pull-through sharpener. Draw the knife through the carbide slot to sharpen, then through the ceramic wheel to hone. It takes seconds.

At 2.4 ounces, it fits in a drawer. Work Sharp also pitches it for camping and barbecue kits.

It sharpens at a fixed 20°, which suits most Western kitchen knives. The ceramic wheel also hones serrations on bread knives.

Carbide pull-through sharpeners are aggressive. They are great for bringing back a dull knife fast, but they take more metal than a stone. Do not use the carbide stage every day. Use the ceramic wheel for quick touch-ups.

It carries the same 3-year warranty as Work Sharp’s pricier sharpeners.

Who should buy it: Anyone who wants a cheap, quick fix for dull knives, or a second sharpener for camping.

What Changed From Our Old List

The older version of this guide listed seven sharpeners. They included the Work Sharp Knife and Tool Sharpener, a Sharp Pebble whetstone, a Utopia honing steel, a Lansky system and a KitchenIQ pull-through.

We check each product on its maker’s store before we recommend it. When we checked, Work Sharp listed its original Knife and Tool Sharpener as not available. The other brands either had no maker store we could check or no matching product listed. Sharp Pebble does sell whetstone kits on its own store, but we could not match its current kits to the old Amazon listing.

Types of Knife Sharpeners

Each type suits a different cook.

Pull-through sharpeners have fixed slots with carbide or ceramic. You draw the knife through. They are cheap and fast but aggressive, and they only offer one angle.

Electric sharpeners use motor-driven abrasive wheels with angle guides. They are fast and consistent. They cost more and remove metal quickly.

Guided systems clamp the knife and hold the angle while you move the abrasive. They give excellent, consistent edges with little skill. They are slower.

Whetstones are flat stones you sharpen on by hand. They give the finest edge and the most control. They take the most practice.

Honing rods do not sharpen. They realign an edge between sharpenings. Every kitchen should have one.

How Often Should You Sharpen?

It depends on how much you cook and what you cut.

A home cook who cooks most days may need to sharpen every few months. Hone more often, even every few uses. Honing keeps the edge straight so it stays sharp longer.

A simple test tells you when to sharpen. Try slicing a sheet of paper or a ripe tomato. A sharp knife glides through. A dull one tears or slides off the skin.

Cutting boards matter too. Glass, stone and ceramic boards dull knives fast. Wood and plastic are much kinder. Our guide to the best over-the-sink cutting board covers space-saving options.

Knife Angles Explained

The angle is how steeply the edge is ground. A smaller angle gives a sharper, thinner edge. A larger angle gives a tougher, more durable edge.

• 15° per side: Common on Japanese and Asian-style knives. Very sharp, more delicate.
• 20° per side: Common on Western chef’s knives. A good balance of sharpness and durability.
• 25° to 30° per side: Used on outdoor and heavy-duty blades. Very durable.

Check your knife maker’s guidance. Sharpening a Japanese knife at 20° works, but it loses some of its fine edge. Our Wusthof knives review covers one maker’s approach, and our guide on forged vs stamped knives explains how construction affects edge life.

How to Use a Whetstone

Whetstones take practice, but the basics are simple.

1. Soak the stone. Soak water stones until bubbles stop rising.
2. Set it on a stable base. It must not slide.
3. Find the angle. Use a guide, or tilt the blade to about the right angle.
4. Push the edge across the coarse side. Keep light, even pressure. Work from heel to tip.
5. Feel for the burr. A small lip of metal forms on the other side. That means you have sharpened to the edge.
6. Repeat on the other side. Match the strokes.
7. Polish on the fine side. Use lighter strokes to remove the burr.
8. Rinse and dry. Clean the knife and let the stone dry.

Start with a cheap knife while you learn.

Special Knives and Tools

Some blades need special care.

• Ceramic knives need a diamond sharpener made for ceramic. Chef’sChoice says its 1520 cannot sharpen them. See our guide on how to sharpen ceramic knives.
• Serrated knives stay sharp a long time. The Kitchen Edge and Chef’sChoice 1520 handle them.
• Fillet knives are thin and flexible. A guided system clamps them securely. Electric fillet knife blades are usually replaced, not sharpened. See our guide to the best electric fillet knife.
• Mandoline blades are usually replaced. Our guide on how to use a mandoline covers blade care.

What a Sharp Knife Makes Easier

A sharp knife changes everyday cooking. Jobs that felt like a struggle become quick and safe.

• Onions and tomatoes. A sharp edge slices cleanly instead of crushing. Tomatoes no longer squash, and onions release less of the juice that stings your eyes.
• Chicken breasts. Butterflying or slicing thin cutlets is easy with a sharp blade. Our guide on how much a chicken breast weighs helps with portions.
• Stir-fry prep. Thin, even slices of meat and vegetables cook evenly in a wok. Our guide to the best wok for an electric stove and our lo mein vs chow mein explainer put that prep to use.
• Potatoes and roots. Hard vegetables need a sharp edge to cut safely. Our guide on how long potatoes last covers storing what you prep.
• Apples. For big batches, a crank peeler is faster. See our apple peeler corer slicer guide.
• Bread. A sharp serrated knife slices crusty loaves without tearing.

Sharp knives also make meal prep faster. Our easy meal prep ideas for one person show how a sharp knife and an hour on Sunday can set up your week. If you are building a kitchen from scratch, our guide on how to stock a small kitchen for solo cooking lists the knives worth owning first.

Sharpening Safety

Sharpening puts your hands close to a very sharp edge. A few habits prevent cuts.

• Work slowly. Speed causes slips.
• Keep fingers behind the edge. Never pull a finger along the blade to test it.
• Use a stable surface. Sharpeners and stones must not slide.
• Wipe the blade carefully. Wipe from spine to edge, never along the edge.
• Rinse off metal filings. Fine metal dust collects on the blade after sharpening.
• Keep children away. Store sharpeners and freshly sharpened knives out of reach.

Keeping Knives Sharp Longer

Good habits mean less sharpening.

• Hone regularly. A few strokes on a honing rod before cooking keep the edge straight.
• Use the right board. Wood or plastic, never glass or stone.
• Hand wash knives. Dishwashers knock blades against other items and dull them. Our guide on how to clean a dishwasher covers what else to keep out of it.
• Dry right away. Moisture can pit and rust carbon steel.
• Store them safely. Loose knives in a drawer bang together. A magnetic knife strip keeps edges apart and frees drawer space.
• Use the right knife. Do not cut bones or frozen food with a thin chef’s knife.

If your knives are worn out, a new set may be the answer. Our guide to the best knife set under $100 covers affordable options.

Storing a Sharpener in a Small Kitchen

Pull-through and guided sharpeners fit in a drawer. Electric sharpeners and whetstone bases need a cabinet shelf.

Keep the sharpener near your knives so you actually use it. Our tips on organizing kitchen drawers in a small kitchen and small kitchen cabinet organization help you find space.

Which Knife Sharpener Should You Buy?

Buy the Work Sharp Precision Adjust if you want a consistent, sharp edge with little skill needed.

Pick the Chef’sChoice 1520 if you want fast electric sharpening for both 15° and 20° knives.

Choose the Work Sharp Whetstone if you want the finest edge and enjoy learning the craft.

Get the Work Sharp Kitchen Edge if you want a cheap, quick fix that fits in a drawer.

Related Guides

• Best Meat Slicer for Home Use
• Best Vegetable Choppers
• Best Mandoline Slicers
• How Does a Meat Tenderizer Work?
• Best Food Processor Under $100
• Small Kitchen Gadgets Worth Buying When You Cook for One
• Best Electric Potato Peeler

Frequently Asked Questions

What is the best knife sharpener for home use?

The Work Sharp Precision Adjust is the best pick in this guide for most home cooks. It clamps the knife and holds a fixed angle you set from 15° to 30°, with coarse diamond, fine diamond and ceramic abrasives. Work Sharp lists it at $87.95 with a 3-year warranty. For speed, the Chef'sChoice 1520 electric sharpener is the easier option.

What angle should I sharpen my kitchen knives?

Most Western kitchen knives use about 20° per side. Many Japanese and Asian-style knives use about 15°. Check your knife maker's guidance. Sharpeners like the Chef'sChoice 1520 and Work Sharp Precision Adjust handle both.

What is the difference between sharpening and honing?

Sharpening grinds away metal to create a new edge. Honing straightens an edge that has rolled or bent with use, without removing much metal. Hone often, even every few uses, and sharpen only when honing no longer brings the edge back.

Are electric knife sharpeners bad for knives?

Not if you use them properly. Electric sharpeners remove metal faster than stones, so do not use the coarse stage every time. Use the finest stage for touch-ups, and the coarse stage only when a knife is truly dull or chipped. Follow the maker's instructions for your model.

Can you sharpen serrated knives?

Yes, with the right sharpener. Work Sharp says the Kitchen Edge hones serrated bread knives on its ceramic wheel, and Chef'sChoice says the 1520 handles serrated knives. Serrated knives stay sharp longer than straight edges, so they need sharpening less often.