Manufacturer contacted and sent a new one for replacement. Great customer service but replacement item was nicked on the corner. It was still usable so i didn't bother to ask for another replacement. I would recommend item to be shipped in another box instead of an over-sized yellow envelop which is not adequate protection. Item sharpen my knife pretty good though..
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We spent 46 hours on research, videography, and editing, to review the top choices for this wiki. If you want to chop, dice and slice easily and quickly, you have to keep your blades sharp. Both amateur and professional chefs will appreciate these electric knife sharpeners, which do just that. They will not only save you time, but can also protect expensive knives from damage by ensuring clean and consistent metal removal. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best electric knife sharpener on Amazon.
Many electric sharpening units are designed with kitchen knives in mind. Some of them are suitable not just for culinary applications, but also for working on hunting and survival equipment or brush-management tools. Of course, you'd never want to be caught with a dull pocketknife when field-dressing a buck or building an emergency shelter. With today's wide range of available electric knife sharpeners, you never will be.
No need to worry about angle or pressure with this style—electric grinders will keep both straight and serrated blades in prime condition with little to no work from you. Not nearly as hands-on as a honing steel, electric sharpeners are noisier and take up more counter space but will keep knives in prime condition with little to no work from you. Safe, fast and user-friendly, they can easily be stored in a kitchen cabinet or under the counter when not in use. Keep in mind that, with proper honing, blades really only need to be sharpened a couple of times per year.
You've acquired a good chef's knife, you're using it almost daily to make tasty dinners for the family, and it's stored in a nice knife rack or a magnet for safekeeping. So why stop there? Keeping that knife's edge fine will make cooking not only safer but, let's face it, much more fun. Whether you've spent £150 on a high-end knife or under a tenner on a dinky paring knife, keeping it sharp is crucial. 

The AccuSharp 001 knife and tool sharpener couldn't be simpler: It's just a tiny tungsten carbide sharpening surface that you pull over the blade of a knife, with a plastic guard to protect your hand. Holding a knife with the blade up and pulling the AccuSharp across its edge can take a little getting used to, but once they've had a chance to try it, users say they love the results this inexpensive device gives.

This tiny, retractable rod has actually been designed for light sharpening and honing all in one step. Based on its size, I believe that this rod is best used by those who are uncomfortable flinging long knives and rods around as they attempt to put a finer edge on their blades. Its compact nature also makes it perfect for those who need to bring it with them on the go.
Although the Trizor XV is easy to use, you have to use it correctly. That means sharpening one side of the blade at a time until a burr forms, whereas a back-and-forth, one-side-and-then-the-other approach might seem more intuitive. (Don’t worry—the Trizor XV’s manual explains the process plainly.) Maintenance is easy: Once a year or so, you open the bin on the machine’s underside and wipe out the metal shavings that it has conveniently captured there with a magnet.
First, you should take a close look at the blade. Hold it a decent distance away from your face, but look at the blade’s edge very carefully. Do you see lesions and small indentions? Does the blade look slightly worn and uneven? If you spot any of these deformities, you have a dull blade and it is time to find the best knife sharpener for your needs!
With this toolkit, setting an exact sharpening angle at which to guide the blade works great, according to Let's Talk Survival's review. The kit ships with five water stones, ranging from 120 to 1,000 grit, allowing for coarse to fine sharpening. It also contains 2,000 and 3,000 grit polish tapes for honing. The stones fit tightly into the kit's design, ensuring no slippage as you use the kit's angle guide to draw the knife blade across the stones.

Finally a sharpener that gets my kitchen blade REALLY sharp. I've bought countless blade sharpeners and this is by far the absolute best I've ever used.(and NO I am NOT paid by the company, just an amateur chef who loves a really sharp knife) This little beast is small for easy storage and the suction cup {so far} really grips any clean flat surface and doesn't slip at all once the lever has been pulled down. It only took me 3 slow pulls to get a deadly thin edge. I have already used it to cut potatoes, onions, and my personal favorite, tomatoes and each time it was like cutting through warm butter...love...love...LOVE this product and will definitely be buying more....just hope they don't screw it up and change things like most companies end up doing?!?! Hahaha
“The Sharpmaker is easy to use, even for a beginner to sharpening, such as myself. Before purchasing the Sharpmaker, I got a sharpening stone as an introduction to sharpening. I failed miserably trying to get comfortable with the sharpening stone, since I was unable to utilize consistent angles of the blade when sharpening. In contrast, the Sharpmaker requires no guessing. You simply hold the knife perfectly straight and run the blade down the rods in the 40- or 30-degree setting. Easy and simple … Similar to how every household should have a set of tools and a first-aid kit, the Sharpmaker is necessary because there is no reason to have a dull knife lying around the house.”
A: That depends almost entirely on how often you use them. If you are a professional chef who uses his or her knives every day then you should hone them every time you use your knives. But honing has its limits and over time your edge is going to become dull no matter what. Therefore your knives will need to be sharpened at least several times a year. Some chefs, in fact, will use a whetstone on an almost daily basis in order to ensure their knives are always razor sharp. Most of us, however, are not professional chefs and may not even touch our kitchen knives for days at a time. In that case, it’s probably a good idea to hone the edge after every couple of uses and have your knives sharpened once a year.

The EdgePro’s costumer service. The after purchase service by Mr. Ben Dale is absolutely superb, he will personally answer emails within 24 hours or sooner, years after the original purchase. Even if you are asking him about another system like the KME or Wicked Edge Precision Sharpener, he is a true gentleman and will gain your respect immediately. I don’t know if I have every met anyone like Ben to be honest, he is that good.


Jigs, such as the industry-standard Edge Pro, are an extension of the stone method, as they use simple but cleverly designed armatures to maintain a consistent angle between the stone and the blade. They’re extremely effective—professional knife sharpeners are some of their biggest champions—but they’re also expensive, and really practical only with a dedicated workbench.
Steel – In most cases, the sharpening steels are made from steel or ceramic. Each can effectively hone your blade, but they work differently. Quite frankly, the steel models are quickly being replaced by the much more convenient and quick ceramic. The steel is used in the same manner and looks identical, but it is a little harsher than the ceramic.
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Clauss DualDrive is the first non-chuckable sharpener for Clauss DualDrive is the first non-chuckable sharpener for both #2 and carpenter pencils. Just use with your current bit on the fly. Manual or power-driven design evenly sharpens. Integrated shaving reservoir with see-through window. Features high carbon steel blades and a lifetime warranty.  More + Product Details Close
Then the Edge Pro is absolutely perfect. Now, since the majority of folks who sharpen knives sharpen their own knives mostly and some friends and family, the EdgePro is the way to go. You will get sharper knives than you may have ever used and you will get sharper knives as your skill with the system develops. You may get the same joy from using it as I do from sharpening freehand. 

As the video of our test shows, the Trizor XV took a very dull, very heavy (and slightly bent) 12-inch Wüsthof chef’s knife and made it tomato-slicing sharp. Setting the new edge took about 20 strokes on the coarse wheel; the fine and polishing steps took about 10 and five strokes respectively. All told, the process was perhaps three minutes of work. The motor was impressively powerful, never allowing the sharpening wheels to bog down or “catch” in the metal of the knife. It sharpened blades to within about ⅜ inch of the heel—as with the manual ProntoPro 4643, excellent performance, and a testament to the attention that Chef’sChoice pays to overall design throughout its extensive product range. This sharpening of virtually the entire blade is important. Without it, not only do you lose the ability to cut with the heel of the knife—especially useful when you’re cutting tough root vegetables, where employing the heel provides stability and pressure—but also over time the blade edge develops a “dish,” or dip, that prevents the rear portion of the blade from contacting the cutting board and slicing all the way through a food item.
Every continent—Europe, Asia, and the Americas, seem to have their own knife design traits, so it can be a bother to find a sharpener that suits your knife. And this is especially true if you have lots of different knives from different areas in the world. Add the fact that your sharpener has to deal with serrated as well as straight-edged knives, and it may seem as if you’ll need more than one sharpener to take care of them all.
Our guide attempts to give you the easiest methods for keeping your arsenal of knives sharp and ready. One final item to mention: Serrated knife blades won't work with all types of knife sharpeners. If you're using a pull-through or electric knife sharpener, it needs to have a serrated setting or the blade will lose the serration during sharpening.

The other crowd that says "this thing is a knife-destroying piece of junk!"... those folks are right too. Yes, this will take a cruddy old dull knife and put an edge on it. It won't put an edge on it properly though and it's far too aggressive. If you drag a good knife through this thing you'll do more harm than good. If you have nice knives you must either undertaken learning how to sharpen them yourself (I use the ol' Japanese whetstone method because I find the whole affair to be meditative and fun) or just send them out to be sharpened. There's no shame in not wanting to do it yourself and have a pro do the work.


The iconic Wiltshire Stay Sharp Knives have been in homes since 1938, and are known and  trusted for their self-sharpening mechanism, as well as providing good quality durable knives. The Wiltshire Santoku Knife is ideal for precision cutting and slicing.  The air pockets on the blade reduce cutting resistance and stop vegetables from sticking to the high quality stainless steel blade. Scabbard sharpens and hones the knife each time the knife is removed, while the triple rivet handle provides strength and durability. The coloured trim is perfect for quick identification in the drawer. The locking system ensures the knife is securely held in place, and has a safety lock button to release the knife.
Using a dull knife for such a long time, I had developed a habit of putting a great deal of pressure on my knives when slicing root vegetables like carrots or turnips. I would hold the vegetable in my left hand and press firmly against it with the knife in my right. Sometimes I rested the heel of my left hand on the part of the blade near the tip while drawing the knife down with my right so that I could put even more pressure on the blade.
Unfortunately, the fibrox handle is not non-slip or soft-grip, but it is ergonomically shaped and has been textured to reduce the likelihood of slippage. The handle also features an attached metal hoop so that you can easily hang this rod on a hook on the wall for easy access and to keep it out of the drawer, where it would probably get bumped around and scratched up.
If you want to re-shape the edge on a knife that isn't set to a 15- or 20-degree angle, or restore a more damaged edge, the medium-grit rods that come with the Sharpmaker don't remove enough metal. Users have reported good results, however, with the Spyderco Diamond Triangle Pair (Est. $50), which are diamond rods for the Sharpmaker system. Of course, if a knife edge is severely damaged, you're usually better off sending it out to be re-shaped, but the Spyderco Sharpmaker can handle anything short of that, and is small and light enough to tuck easily in your pocket or a kitchen drawer.
These are unquestionably great starter stones. After all the sharpening done over the course of a couple days, they're still perfectly flat, showing little to no signs of wearing down. Mind you I did watch tons of how-to videos online before undergoing the endeavor, so I knew how to try to make the stone wear evenly. But, my 15 year old nephew who was working on the Ontario, as I told him he could have it, if he wanted to fix it up, didn't watch all those videos and I didn't see any uneven wear on his stone after working it about a half hour either.
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