A dull knife is more dangerous than a sharp one, and most home knives get dull faster than their owners notice. The fix is a sharpening tool, but “sharpening” covers two jobs that people often mix up: honing, which realigns the edge, and sharpening, which removes metal to make a new edge.
The six tools below cover electric, manual, whetstone, belt and honing options. Details come from the product listings, and we have not used these tools ourselves. Check the angle, abrasive and knife compatibility on each product page.
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Honing vs Sharpening
| Task | What it does | How often |
|---|---|---|
| Honing | Straightens a slightly bent edge without removing much metal | Every few uses |
| Sharpening | Grinds a new edge when honing no longer helps | Once or twice a year for home cooks, depending on use |
Tool Types Compared
| Type | Good for | Learning curve |
|---|---|---|
| Electric sharpener | Speed and consistent angles | Low |
| Manual pull-through | Quick touch-ups, small footprint | Low |
| Whetstone | The most control and the finest edge | High |
| Belt sharpener | Knives and other tools | Medium |
| Honing steel | Maintaining an edge | Low to medium |
Our Six Picks
| Tool | Type | Notes from the listing |
|---|---|---|
| Chef’sChoice 15XV EdgeSelect | Electric | Diamond abrasives, precision angle guides, straight-edge knives |
| Chef’sChoice Manual | Manual pull-through | 15- and 20-degree straight-edge and serrated knives, diamond abrasives |
| Shun Combination Whetstone 1000/6000 | Whetstone | Two-sided, 1000 and 6000 grit |
| Work Sharp Knife and Tool Sharpener Mk.2 | Belt | Knife and tool sharpener |
| Wusthof 2-Stage Hand-Held | Manual | Two-stage sharpening |
| ZWILLING 10-inch Steel | Honing steel | Stainless steel end cap |
The 6 Best Knife Sharpening Tools
1. Chef’sChoice 15XV EdgeSelect Electric
A professional electric sharpener with 100 percent diamond abrasives and precision angle guides for straight-edge knives, per the listing.
Suits: cooks who want fast, consistent results. Strengths: angle guides and a quick routine. Weaknesses: an electric unit takes counter or cabinet space. Skip it if you want to learn whetstones.
View Chef'sChoice 15XV EdgeSelect Electric Sharpener on Amazon
2. Chef’sChoice Manual Sharpener
A manual pull-through sharpener with diamond abrasives and precise angle control, for 15- and 20-degree straight-edge and serrated knives, per the listing.
Suits: quick touch-ups on mixed knives. Strengths: handles Western and Japanese angles and serrated knives. Weaknesses: check the listing for which angle it is made for. Skip it if you want the finest edge.
View Chef'sChoice Manual Knife Sharpener on Amazon
3. Shun Combination Whetstone 1000/6000
A two-sided whetstone with a 1000 grit side for sharpening and a 6000 grit side for polishing, per the listing.
Suits: cooks willing to learn a skill. Strengths: the most control and a fine finish. Weaknesses: it takes practice and soaking. Skip it if you want a one-minute fix.
View Shun Combination Whetstone 1000/6000 on Amazon
4. Work Sharp Knife and Tool Sharpener Mk.2
A belt-style knife and tool sharpener from Work Sharp.
Suits: people who sharpen knives and other tools. Strengths: a flexible system for many tools. Weaknesses: belts are consumables. Skip it if you only sharpen one kitchen knife.
View Work Sharp Knife and Tool Sharpener Mk.2 on Amazon
5. Wusthof 2-Stage Hand-Held Sharpener
A hand-held two-stage sharpener from a knife maker, for quick maintenance.
Suits: small kitchens and quick touch-ups. Strengths: compact and simple. Weaknesses: check which knives it suits on the product page. Skip it if you want to restore a very dull edge.
View Wusthof 2-Stage Hand-Held Sharpener on Amazon
6. ZWILLING 10 Inch Honing Steel
A 10-inch steel with a stainless steel end cap, used to hone, not to sharpen.
Suits: cooks who want to maintain an edge between sharpenings. Strengths: simple and long-lasting. Weaknesses: it does not grind a new edge. Skip it if your knives are already dull.
View ZWILLING 10 Inch Honing Steel on Amazon
Match the Tool to Your Knives
- Western knives (about 20 degrees): most tools here, including the Chef’sChoice units.
- Japanese knives (about 15 degrees): check the angle; a whetstone gives the most control.
- Serrated knives: use a tool made for serrations, such as the Chef’sChoice manual unit that lists them.
A Simple Routine
- Hone every few uses.
- Sharpen when honing no longer restores a clean cut, for example when a tomato skin resists.
- Wash and dry the knife after sharpening to remove metal dust.
Mistakes to Avoid
- Using a honing steel on a very dull knife and expecting it to cut.
- Pulling a knife too fast through a sharpener.
- Using the wrong angle for a Japanese knife.
- Putting knives in the dishwasher, which dulls edges.
Knife Sharpener FAQ
How often should I sharpen?
It depends on use. Hone often and sharpen when honing stops working.
Is an electric sharpener bad for knives?
It removes more metal than a whetstone, so use it sparingly. It gives consistent results.
Can I sharpen a serrated knife?
Only with a tool made for it. A standard whetstone or steel will not work well.
The Short Version
For speed, the Chef’sChoice 15XV electric. For quick touch-ups on mixed knives, the Chef’sChoice manual. For control and a fine edge, the Shun whetstone. For daily maintenance, a honing steel such as the ZWILLING.
