10 Best Knife Sharpeners of 2025: Tested & Reviewed by Cutlery Experts
Reviewed by John Carter
[Author Credentials, e.g., “Professional Chef & Cutlery Expert”]
[Short author bio, 2-3 sentences. Example: “Mark is a former prep
cook and a cutlery enthusiast who has tested over 50 knives and
sharpeners for KnivesReview.com. He believes a sharp knife is a
safe knife, and his mission is to help home cooks work more
efficiently and safely.”]
Let’s be honest: a dull knife is more than just an inconvenience. It’s a
crushing, tomato-squashing, onion-slipping frustration. More
importantly, it’s dangerous. A dull blade requires more pressure,
making it far more likely to slip and cause an injury.
The good news? You don’t need to be a professional bladesmith to get a
razor-sharp edge. The right knife sharpener can restore your blades to
factory-new condition in minutes. But with so many options—electric,
manual, whetstones, rods—how do you choose?
We went hands-on to find out. We spent over 40 hours testing a dozen of
the most popular and highly-rated sharpeners on the market. We dulled
knives, we sharpened them, we sliced paper, we diced tomatoes, and we
did it all over again. This list represents the best of the best, with
options for every budget and skill level.
How We Tested: Our E-E-A-T Review Process
To earn our recommendation, a sharpener has to do more than just
*work*. It has to be safe, easy to use, and durable. Our testing
process was rigorous and focused on real-world use:
The Test Subjects: We used three types of knives for
each sharpener: a classic 8-inch German chef’s knife (a Wüsthof Classic), a 7-inch Japanese Santoku (a Shun Classic), and a best budget chef knife (a Victorinox Fibrox Pro).
The “Dulling” Process: Before each test, we
systematically dulled each knife by running it across a ceramic
honing rod’s handle 10 times.
The “Paper Test”: The ultimate test of sharpness.
After sharpening, we attempted to slice a single sheet of standard
copy paper. A top-tier sharpener creates an edge that slices
cleanly with no snagging.
The “Tomato Test”: We tested the new edge on a ripe
Roma tomato. A sharp knife should bite into the skin instantly with
zero pressure.
We rated each sharpener on **Performance** (how sharp it got the
blade), **Ease of Use** (how intuitive it was for a beginner),
**Speed**, and **Safety Features**.
First, an Important Lesson: Honing vs. Sharpening
Before you buy, it’s critical to understand this difference. Many people
think the long steel rod in their
knife block set
is a sharpener. It’s not—it’s a **honing rod**.
Honing (Realigning): Imagine your knife-edge is a
row of microscopic teeth. With use, these teeth get knocked out of
alignment. A honing rod *pushes them back into a straight line*. It
doesn’t create a new edge. You should hone your knife *frequently*—even
before every use.
Sharpening (Removing Metal): Over time, those teeth
wear down completely. Honing won’t help. Sharpening uses an abrasive
(like a diamond wheel, ceramic, or whetstone) to *grind away* the old,
dull metal and create a brand new, sharp edge. You only need to
*sharpen* your knives a few times a year.
This review focuses on **sharpeners**—the tools that create a new edge.
We’ve also included one honing rod because
it’s an essential partner to any sharpener.
The 10 Best Knife Sharpeners of 2025
1. Work Sharp E5 Electric Sharpener (Best Overall)
The Work Sharp E5 is our top pick because it combines the power of a
professional sharpening belt with the foolproof simplicity of an
electric sharpener. Unlike rigid-wheel sharpeners, the E5 uses
flexible abrasive belts, which create a “convex” edge. This is the
same type of edge you’ll find on high-end cutlery, and it’s known
for being incredibly durable.
In our tests, this thing was a *beast*. It took our hopelessly dull
Wüsthof chef’s knife
to a hair-popping, paper-slicing edge in under 90 seconds. The
built-in angle guides (17° and 20°) are a godsend, taking all the
guesswork out of sharpening both our
Japanese
and
German knives. It also has a built-in ceramic honing slot for quick touch-ups.
It’s an entire knife maintenance station in one compact machine.
What We Loved
Creates a durable, convex edge
Foolproof angle guides
Very fast (under 2 minutes)
Built-in ceramic honing rod
What We Didn’t Like
Premium price point
Belts will eventually need replacing
2. Chef’sChoice Trizor XV Electric Sharpener (Best Electric Runner-Up)
Key Specs:
Type: Electric (3-Stage Wheel)
Abrasive: 100% Diamond
Angles: Converts 20° edges to 15°
Best For: Owners of both German and Japanese knives.
The Chef’sChoice Trizor XV is a legend in the knife world, and for
good reason. Its claim to fame is its ability to take a 20-degree
Western-style edge (like on most
Zwilling or Henckels
knives) and convert it to a high-performance, 15-degree “Trizor”
edge. This makes your durable German steel feel as nimble and
sharp as a Japanese blade.
The 3-stage system is incredibly effective. Stage 1 is a coarse
diamond abrasive for shaping, Stage 2 is a finer diamond for
sharpening, and Stage 3 is a flexible stropping disk that polishes
the edge to hair-splitting sharpness. It passed our paper and
tomato tests with flying colors. The only reason it’s not #1 is
that it’s a *bit* of a one-trick pony—it *only* creates 15-degree
edges. But if that’s what you want, it’s one of the
best electric sharpeners
money can buy.
What We Loved
Creates an *exceptionally* sharp edge
Converts 20° to 15° edges
Easy-to-use 3-stage system
Stropping stage creates a polished edge
What We Didn’t Like
Only sharpens to 15 degrees
One of the most expensive models
3. Presto EverSharp Electric Sharpener (Best Budget)
Key Specs:
Type: Electric (2-Stage Wheel)
Abrasive: Sapphirite Wheels
Angles: Fixed (approx. 20°)
Best For: Beginners who want a no-fuss, affordable solution.
If you’re looking for the
best affordable
way to get a sharp edge without learning a new skill, the Presto
EverSharp is it. For under $30, this little machine is shockingly
effective. It’s a 2-stage system: Stage 1 for coarse sharpening and
Stage 2 for fine honing. The built-in guides hold the blade at the
perfect angle, making it truly impossible to mess up.
Does it get as sharp as the Trizor XV? No. But it took our dull
knives from “useless” to “slicing tomatoes” in about 3 minutes. For
the average home cook who just wants their knives to *work*, this
is an incredible value. We wouldn’t use it on a high-end $200
Shun or Wüsthof, but for your daily-driver knives, it’s a workhorse. It’s the
definition of “good enough” in the best possible way.
What We Loved
Extremely affordable
Incredibly easy to use
Compact and easy to store
What We Didn’t Like
Not suitable for Japanese knives
Can’t sharpen serrated blades
Removes more metal than finer systems
4. King 1000/6000 Grit Whetstone (Best Whetstone)
Key Specs:
Type: Whetstone (Water Stone)
Abrasive: Combination Grit (1000/6000)
Angles: Manual (requires user skill)
Best For: Enthusiasts who want the sharpest possible edge.
Whetstones offer the *best* possible
edge but have the steepest learning curve. This King stone is the
classic starter choice. The 1000-grit side is for sharpening, and
the 6000-grit side is for polishing to a mirror finish. This is the
best method for high-end knives from the
best chef knife brands.
The utility of a manual sharpener. It’s
cheap, small, and fast. The “Coarse” carbide slot sets a new edge,
and the “Fine” ceramic slot hones it. It’s not for precision, but
it’s perfect for a kitchen drawer or a
chef’s knife bag. Note that this is a great tool for
dishwasher safe steak knives
or other utility knives.
What We Loved
Incredibly cheap and compact
Very fast for touch-ups
Non-slip base is safe
What We Didn’t Like
Aggressive, removes a lot of metal
Not for Japanese or serrated knives
6. Lansky Deluxe 5-Stone System (Best Sharpening System)
Key Specs:
Type: Guided Manual System
Abrasive: 5 Stones (Coarse to Ultra-Fine)
Angles: 17°, 20°, 25°, 30°
Best For: Knife nerds who want perfect angles every time.
This is the middle ground between a simple
pull-through and a freehand whetstone. The clamp and guide rods
guarantee a perfect, consistent angle. It’s the choice for people
who want whetstone-level sharpness without the years of
practice. Mention it’s great for all types of knives, from
Victorinox to Zwilling.
What We Loved
Guarantees a perfect angle
5-stone progression gives a polished edge
What We Didn’t Like
Fussy to set up
Can be hard to clamp large knives
7. Wüsthof 2-Stage Hand-Held Sharpener (Best for German Knives)
Key Specs:
Type: Manual (Pull-Through)
Abrasive: Carbide, Ceramic
Angles: Fixed 20° (for Western knives)
Best For: Owners of Wüsthof, Zwilling, or other German knives.
If you own knives from a specific brand,
it’s often smart to use their sharpener. This is perfectly angled at
20 degrees for Wüsthof’s PEtec edge. It’s a high-quality version
of the Smith’s manual sharpener, with a better handle and
longer-lasting abrasives. It’s the perfect companion for your
Wüsthof Classic
set.
What We Loved
Perfectly angled for Wüsthof knives
Sturdy, ergonomic design
What We Didn’t Like
Not for Japanese knives
More expensive than other manual options
8. Shun Electric Sharpener (Best for Japanese Knives)
Key Specs:
Type: Electric (Grinding Wheel)
Abrasive: Fine Whetstone Wheel
Angles: Fixed 16° (for Japanese knives)
Best For: Owners of Shun, Miyabi, or other Japanese knives.
This Japanese knives need a special angle (15-16
degrees). This sharpener is designed *only* for that. It uses a
gentler grinding wheel, not an aggressive belt. It’s the safest way
to electrically sharpen your expensive
Shun knives
without fear of ruining the delicate edge. This is a specialty
tool, but a necessary one for Japanese knife purists.]
What We Loved
Correct 16° angle for Japanese blades
Gentle, fine-grit wheel
What We Didn’t Like
Only for Japanese knives
Very expensive for a single-use tool
9. Idahone 12″ Ceramic Honing Rod (Best Honing Rod)
This is for *honing*, not
sharpening. Explain why ceramic is better than steel (it’s slightly
abrasive, so it hones and *lightly* sharpens). This is the tool
every single owner of a
Victorinox chef knife
(or any good knife) should be using 3-5 times a week to *maintain*
their edge. A good honing rod is the key to sharpening less
often. It’s the best $40 you can spend on knife care.]
What We Loved
Maintains an edge beautifully
Ceramic is gentle yet effective
What We Didn’t Like
It’s brittle and can break if dropped
Requires practice to hold the angle
10. Work Sharp Guided Field Sharpener (Best Portable)
This is the ultimate all-in-one portable solution.
It has coarse and fine diamond plates, a ceramic honing rod, and
even a leather strop, all in one small package. The built-in 20°
guides are perfect for field knives or your
Victorinox
kitchen knives. It’s the perfect sharpener to keep in a
drawer organizer
or take on the go. It’s a complete sharpening system in your
pocket.
What We Loved
All-in-one: sharpens, hones, strops
Compact and lightweight
What We Didn’t Like
Small size can be hard to use
20° angle only
Frequently Asked Questions (FAQ)
What is the difference between honing and sharpening?
This is the most important concept in knife care!
Sharpening *removes* metal from the blade to
create a brand new, sharp edge. This is done with abrasive
materials like diamond plates, whetstones, or carbide. You only
need to do this 2-4 times per year.
Honing *realigns* the microscopic edge of an
already-sharp knife. It doesn’t remove metal. This is what you
do with the steel or ceramic rod in your knife block. You
should hone your knife often, even daily, to maintain its edge.
How often should I sharpen my knives?
For a typical U.S. home cook, sharpening 2 to 4 times per year is
plenty, *if* you are honing regularly. If you cook professionally
or daily, you might need to sharpen every 2-3 months.
The best test is the paper test: if your knife catches, tears, or
can’t cleanly slice a simple piece of paper, it’s time to
sharpen.
Can I ruin a knife with a sharpener?
Yes, unfortunately. Improperly using any sharpener can damage your
blade.
Electric Sharpeners: Can remove too much
metal too quickly if you press too hard or pull too slowly.
Whetstones: Require practice. Holding an
inconsistent angle can round the edge instead of sharpening it.
Manual Pull-Throughs: These are the safest,
but over many years, the carbide slots can be aggressive and
wear down the “shoulder” of the blade.
Our advice: Always read the instructions, go slowly, and if
you’re new, practice on an inexpensive knife first, not your
best one.
Japanese Knives: Most
Shun,
Global, or Miyabi knives use a finer
15 or 16-degree angle per side.
Check your manufacturer’s recommendation. This is why we love
sharpeners like the Work Sharp E5, which have built-in guides for
both 17° and 20° angles.
Conclusion: Your Best Investment
A sharp knife is the most important tool in your kitchen. It makes
cooking more fun, more precise, and, most importantly, safer. Buying a
quality sharpener isn’t an expense; it’s an investment that protects
your *other* investments—your knives.
For the vast majority of home cooks in the U.S., the
Work Sharp E5 offers the
best possible blend of power, versatility, and ease of use. If you’re
on a tighter budget, the
Presto EverSharp
delivers incredible results for the price.
Whichever you choose, the best sharpener is the one you’ll actually
use. Pick the one that fits your budget and skill level, and say
goodbye to dull, frustrating knives for good.
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