There’s nothing more satisfying than slicing through a ripe tomato with one clean stroke. No squishing, no tearing — just a perfect, smooth cut.
However, even the best knives don’t stay sharp forever. A dull knife isn’t just annoying — it can be dangerous. Dull blades are more likely to slip, causing accidents in the kitchen.
That’s why having a good knife sharpener is so important. With the right sharpener, you can keep your knives in top shape — safe, sharp, and ready to perform.
In this guide, I’ll show you the best knife sharpeners of 2025. Whether you’re a daily home cook, a pro chef, or someone who just loves a great kitchen tool — this is for you.
What is a Knife Sharpener?
If your knife is squishing tomatoes or sliding off onions, it’s probably dull — and that’s where a knife sharpener comes in.
A knife sharpener is a tool that brings your blade back to life. Over time, every knife edge gets worn down from use. Instead of cutting cleanly, it starts to tear or crush food. A sharpener gently removes a thin layer of metal from the blade and reshapes the edge to a fine point. This helps your knife slice smoothly again, just like when it was new.
There are different types of sharpeners — electric, manual, whetstones, and rolling tools. Each one works in its own way, but the goal is always the same: to restore a sharp edge. For example, an electric sharpener uses fast-spinning wheels, while a whetstone gives you full control with a hands-on approach. If you’re just starting out, a pull-through model is quick, safe, and beginner-friendly.
Knife Sharpener | Key Features | Rating | Amazon Price |
Chef’sChoice Trizor XV | 3-stage, electric, works on serrated | ||
Longzon 4-Stage Manual | Manual, 4-stage, safety glove included | ||
Work Sharp Precision Adjust | Adjustable angle (15°–30°), guided jig | ||
Sharp Pebble Whetstone | Dual grit (1000/6000), hands-on control | ||
Tumbler Rolling Sharpener | Compact, magnetic, 2 fixed angles | ||
Presto EverSharp 2-Stage | Simple, 2-stage electric, budget pick | ||
Spyderco Sharpmaker | Ceramic rods, consistent angles |
Types of Knife Sharpeners
Now that you know what a sharpener does, let’s look at the four main types available:
Electric Sharpener
First, we have electric sharpeners. These do the hard work for you. Inside are fast-spinning wheels that grind the blade into shape. You pull the knife through the slot — the machine sets the right angle.
Best for: busy cooks, beginners, anyone who wants quick results with little effort.
Rolling Sharpener
Next is the rolling sharpener. This tool uses a cylinder that you roll along the blade. It gives you more control and works gently.
Best for: cooks who want to keep their blades in great shape without removing too much metal.
Whetstones Sharpener
On the other hand, whetstones are flat sharpening stones. You move the blade across the stone by hand. Whetstones take practice but give the sharpest edge.
Best for: pros, chefs, and knife enthusiasts who enjoy precision.
Manual Pull-Through Sharpener
Finally, there’s the manual pull-through sharpener. These have preset slots. You pull the blade through by hand. Simple, safe, and fast.
Best for: casual home cooks who want easy maintenance.
How We Tested Knife Sharpeners
Choosing the right knife sharpener can be tricky. Especially with so many options out there. That’s why we personally tested over 25 sharpeners to find out which ones actually work in real home kitchens.
We tried each sharpener on a mix of blades — including high-carbon chef’s knives, stainless steel kitchen knives, and even pocket knives. Each one went through the same steps: we tested sharpness using paper and tomato slicing, timed how long sharpening took, and checked how the edge held up after multiple uses. In addition, we paid close attention to ease of use, safety, and how beginner-friendly each tool felt.
Some sharpeners were quick and simple, others took more time but offered more precision. We also read through hundreds of real customer reviews to see how these tools perform over the long haul.
The big takeaway? Not all sharpeners are created equal — and the best one depends on your needs. If you cook often and want fast results, an electric sharpener might be worth it. But if you enjoy hands-on control, a manual or whetstone could be your best match.
Best Knife Sharpeners (2025)
Now, let’s dive into the best sharpeners you can buy this year. After testing over 25 sharpeners, here are the 7 best picks for 2025:
1. Chef’s Choice Trizor XV Professional Electric Sharpener
| What We Like | What We Don’t Like |
| • Converts blades from 20° to a precise 15° Trizor XV edge | • No angle options above 15° |
| • Three stages with 100% diamond abrasives for fast results | • Can remove more metal if guided too hard |
| • Stropping discs polish straight and serrated edges | |
| • Simple on/off switch and spring-loaded guides for safe use | |
| • Quiet operation (65–75 dB) and first-time sharpening in ~1 min |
The Trizor XV sharpens at a fixed 15° angle, producing a razor-keen edge in one minute. For example, our test chef’s knife cut through thick skirt steak with no effort. Stage 1 reshapes the bevel, Stage 2 hones it finer, and Stage 3 stropping disks polish the blade. In addition, the built-in guides make it nearly fool-proof—you just pull the knife through each slot. However, you cannot dial in other angles like you can on a Work Sharp Ken Onion system, and over-pressing can wear metal faster. On the other hand, setup and cleanup take seconds, and it works on both straight and serrated knives. If you’re a home cook who wants pro-grade sharpness without fuss, this unit is a winner.
2. Longzon 4-Stage Manual Knife Sharpener
| What We Like | What We Don’t Like |
| • Four stages cover coarse to fine sharpening | • Manual pull-through can be tiring on many blades |
| • Includes cut-resistant glove for safety | • No stropping polish stage |
| • Non-slip base keeps unit steady | |
| • Compact, sleek design that fits any countertop | |
| • Broad compatibility: knives, scissors, pocket blades |
This pull-through sharpener guides the blade through four slots—from coarse tungsten steel to fine ceramic—so you get a steadily finer edge. For instance, after five swift passes, a dull paring knife easily sliced ripe tomatoes. In addition, the suction base and included glove make it feel secure and safe, even for beginners. However, it relies on your steady hand; inconsistent speed or angle can leave slight burrs. Also, it lacks a dedicated stropping stage, so the finish isn’t as polished as electric models. On the plus side, it’s nearly silent, tiny, and travel-friendly. Compared to the Chef’s Choice Trizor XV, it’s slower and more hands-on—but it costs less and takes up no outlet space. If you need a simple, affordable sharpener for occasional touch-ups, this one fits the bill.
3. Work Sharp Precision Adjust Knife Sharpener Kit
| What We Like | What We Don’t Like |
| • Adjustable angle from 15° to 30° in 1° increments | • Takes time to clamp and set up |
| • Three-sided diamond and ceramic rods for coarse to fine pulls | • Bulkier than pull-through models |
| • V-block clamp secures blade for consistent results | |
| • Compact jig makes it easy to store | |
| • 3-year warranty from a US-based company |
With its pin-and-rod system, this sharpener lets you dial any angle between 15° and 30°. We set it to 17° and, in about ten passes, a chef’s knife became razor-sharp enough to finely chop herbs. The coarse diamond rods quickly reprofiled a worn edge, while the fine ceramic rod polished it. The clamp-and-guide jig keeps your hand safe and the angle rock-solid. However, setup takes a bit of fiddling, and you need room on your countertop. Unlike the Trizor XV, you control every pass, so it’s more work but also more precise. If you’re a knife enthusiast who likes to fine-tune angles, this tool is ideal. For busy cooks who just want “plug-and-play,” a three-stage electric might be faster—but no other manual kit offers such flexibility.
4. Sharp Pebble Premium Whetstone (1000/6000 Grit)
| What We Like | What We Don’t Like |
| • Two-side waterstone (1000/6000) for coarse and ultra-fine sharpening | • Requires soaking and proper technique |
| • Non-slip bamboo base and angle guide included | • Messy—needs water and cleanup |
| • Durable aluminum-oxide composition for long life | |
| • Can sharpen everything from kitchen to hunting knives | |
| • Comes with e-book and instructions for beginners |
A whetstone gives you total control. After a 10-minute soak, we sharpened a blunt chef’s knife on the 1000-grit side, removing nicks in under 20 strokes. Flipping to the 6000-grit side and a few light passes created a mirror polish that shredded paper. However, waterstones need care: you must keep them wet and flat, or the stone can cup. Also, cleanup is wetter and slower. Compared to an electric sharpener like the Trizor XV, it takes more skill and time—but yields the sharpest, longest-lasting edge when done right. If you enjoy hands-on sharpening and want the ultimate finish, this whetstone is your best choice.
5. Tumbler Rolling Knife Sharpener
| What We Like | What We Don’t Like |
| • Magnetic holder secures blade for consistent rolling | • Only two fixed angles (15° and 20°) |
| • Diamond-plated disc and stainless helix for burr removal | • Learning curve to hold steady |
| • Compact, stylish beech-wood design | |
| • Disc easily rolls back and forth without guesswork | |
| • No electricity needed |
The Tumbler uses a diamond disc on one end to grind and a helix steel disc on the other to deburr. We set the magnetic cradle to 15°, then rolled across a coarse, dull blade in ten strokes. It restored sharpness fast, and the helix side smoothed the burr to a polished edge. However, you’re bound to the built-in angles, and a shaky hand can yield uneven results. Unlike multi-stage electrics, it’s slower per pass—but it’s totally portable and silent. If you like a tactile, hands-on approach and want something you can travel with, this tool is fun and effective. But for pure speed or variable angles, a jig or electric machine is better.
6. Presto EverSharp 2-Stage Electric Sharpener
| What We Like | What We Don’t Like |
| • Two-stage Sapphirite wheels for grind and hone | • Only for non-serrated blades |
| • Precision blade guides eliminate guesswork | • No stropping/polish stage |
| • Made in the USA with durable plastic housing | |
| • Easy plug-and-play design | |
| • Suction cups hold unit firmly |
This simple two-stage sharpener delivers a quick, clean edge. In Stage 1, the wheels grind at a set angle; in Stage 2, they hone and polish. We restored a small paring knife in under a minute, and it cut through paper and veggies without drag. It’s louder than manual tools but quieter than many electrics. However, you cannot sharpen serrated knives well, and there’s no final stropping stage. Compared to the three-stage Trizor XV, it’s slightly less polished; on the plus side, it’s cheaper and smaller. If you want fast, fool-proof sharpening for your everyday chef’s and utility knives, this model is a solid value.
7. Spyderco Tri-Angle Sharpmaker
| What We Like | What We Don’t Like |
| • Two medium/fine ceramic stones for full sharpening and polishing | • Manual, so it’s slower for heavy re-profiling |
| • Aluminum safety rods protect fingers | • Less aggressive on very dull blades |
| • Consistent 30° and 40° angle jigs built in | |
| • Compact, all-in-one storage base | |
| • Includes instructional DVD and booklet |
The Sharpmaker uses four ceramic rods and two angled holes to maintain a perfect 30° or 40° angle. We sharpened a slightly blunt Santoku by alternating rods in ten passes per side; the edge glimmered and sliced paper cleanly. The safety rods keep your fingers clear, and the whole kit stows away neatly. However, removing deep nicks takes many passes, and you can’t pick intermediate angles without additional jigs. Against diamond rod systems like Work Sharp, it’s gentler and slower—but it polishes exceptionally well. If you want a reliable, low-tech system for routine touch-ups and love the ritual of honing by hand, the Tri-Angle is hard to beat.
Knife Sharpener vs Whetstone
If your kitchen knives are feeling dull, you might be wondering: should I use a knife sharpener or a whetstone? Both tools can bring your blades back to life, but they work in very different ways — and choosing the right one depends on what kind of cook you are.
Manual or electric knife sharpeners are fast, easy, and great for beginners. Most have preset angles and simple pull-through designs. They work well for everyday kitchen knives and can restore an edge in seconds. For example, the Longzon 4-Stage Manual Sharpener is great for quick touch-ups and even comes with a safety glove. However, sharpeners can remove more metal than needed and don’t offer much precision.
Whetstones, on the other hand, give you full control. They can sharpen any kind of knife — even high-end Japanese blades. But they do require practice, patience, and the right angle technique. Whetstones take more time but produce a cleaner, longer-lasting edge when used correctly.
How to Choose the Right Sharpener for Your Knives
How to Choose the Right Sharpener for Your Knives
If your kitchen knives are getting dull and slow, choosing the right sharpener can make all the difference — but with so many options out there, it’s easy to feel overwhelmed.
The first thing to consider is how often you use your knives and what type they are. For everyday cooking, a pull-through sharpener (manual or electric) is a great choice. They’re fast, easy to use, and don’t need much skill. For example, a 3-stage electric sharpener like the Chef’sChoice Trizor XV is perfect for busy home cooks who want pro-level sharpness without the fuss. If you prefer a budget-friendly, hands-on option, a manual sharpener like the Longzon 4-Stage model gives you good control without needing power.
However, if you have high-end or Japanese knives, or you enjoy the sharpening process itself, a whetstone is the way to go. It gives a smoother, longer-lasting edge — but it takes more time and practice to master.
How to Use a Knife Sharpener
If your knife is squishing tomatoes instead of slicing them, it’s time for a good sharpening and luckily, using a knife sharpener is easier than you might think.
Most home sharpeners fall into two types: manual and electric. Manual sharpeners have slots you pull the knife through by hand. Just place the sharpener on a steady surface, hold it in place, and gently pull your knife through the slots — usually from coarse to fine. Start with the dullest edge and glide the knife 3–5 times through each stage. Always pull from heel to tip and keep the pressure light.
Electric sharpeners do the work for you. You just guide the blade through each slot while the machine sharpens the edge. They’re great for beginners because they keep the angle consistent. Many models even have guides that hold the knife in the right position.
A few quick tips:
– Don’t press down too hard — let the sharpener do the work.
– Wipe your knife clean after sharpening to remove any metal dust.
– Sharpen your knives regularly to keep them in top shape (once a month is usually enough).
FAQ
Can you sharpen ceramic knives yourself?
Ceramic knives need very hard abrasives. Most home sharpeners use steel or ceramic rods. These won’t cut the hard ceramic edge. To sharpen ceramic blades, you need diamond-coated tools or a professional diamond wheel. Some at-home kits include a small diamond rod made just for ceramic knives. You push the knife gently along the rod at the proper angle. If you try typical pull-through slots, you can chip the blade. For best and safest results, consider a pro service or a dedicated diamond kit made for ceramics.
What’s the difference between a knife sharpener and a whetstone?
A knife sharpener often means a pull-through or electric device. These use preset angles and abrasive wheels or rods. You just pull or guide the blade and let the tool do the work. A whetstone is a flat stone you soak in water (or oil). You hold the knife by hand and move it across the stone at your own angle. This gives you full control and a finer edge, but it takes more skill and time. Pull-through sharpeners are fast and easy. Whetstones offer precision and a longer-lasting, mirror-polished finish.
How often should you sharpen your knives?
If you cook regularly at home, check blade sharpness every few weeks. A quick paper-slice test tells you if the knife slips or tears. Most home cooks need a light sharpen once a month or after 20–30 uses. Professional chefs often hone daily and sharpen with stones or machines every 1–2 weeks. Honing with a steel rod keeps the edge aligned between full sharpenings. Over-sharpening can wear away metal fast, so only sharpen when you really feel drag or dull spots.
Do you push or pull when sharpening a knife?
It depends on the tool. With a pull-through sharpener, you always pull the blade toward you. The device holds the angle, so you don’t need to think about it. With a whetstone, you can both push and pull. Most guides teach a forward (push) stroke from heel to tip, then a light pull back. Keep a steady angle and light pressure on both strokes. The key is consistency: same angle, same number of strokes on each side.
Is there a sharpener that works on all of your knives?
No single tool perfects every blade type. Many electric and manual pull-through sharpeners only handle straight edges. Ceramic knives need diamond-coated tools. Serrated knives call for a tapered rod or a slot made for serrations. A multi-stage electric sharpener with diamond and ceramic wheels covers most straight-edge knives but still skips serrations and ceramics. For best results, pair a universal sharpener for straight blades with a small diamond rod for serrated and ceramic edges.
What kind of sharpener works on serrated knives?
Serrated knives have scalloped edges that need special care. A straight abrasive won’t reach the bottom of each scallop. Instead, use a tapered diamond rod or a slim ceramic rod. Slide the rod into each serration groove. Work slowly in a back-and-forth motion and keep the rod aligned with the blade’s original bevel. Only do a few light passes to remove burrs. Finish by running the flat side of the knife gently on a fine stone or honing steel to align the edge.
How long should it take to sharpen a knife?
The time varies by tool and blade condition. With a good electric sharpener, a dull chef’s knife usually needs about 1 minute through all stages. A manual pull-through sharpener takes around 2–3 minutes for a full set of passes (coarse to fine). Using a whetstone might take 5–10 minutes, since you must soak the stone and make many controlled strokes at the correct angle. If you’re just touching up a slightly blunt blade, you may only need 10–20 seconds on an electric or a few passes on a rod. Always go slow and check sharpness often.
