This 9-inch honing steel is the perfect length for most people. Just slightly larger than the typical chef’s knife and slicing knife (usually the longest knives in a set), this rod will not be too much for most people to handle. Unlike the 12 and 14-inch rods featured further up this list, this 9-inch rod should be very easy to confidently and safely control.
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..
By employing separate sharpening slots, the ProntoPro 4643 is capable of sharpening both older European-style knives (such as from Wüsthof and Henckels) and Japanese-style knives (such as from Mac—which makes our favorite chef’s knife—and Shun). The difference is in the angle of the bevel that forms the cutting edge: Traditional European knives have roughly 20-degree bevels, while Japanese knives have roughly 15-degree ones. If you own both types of knife, or if you do a lot of heavy work in the kitchen (like chopping up chicken carcasses), you’ll appreciate this feature, as a 20-degree bevel is best for tough jobs. Note, though, that Wüsthof and Henckels have stopped making 20-degree knives, having switched to 15-degree or 12-degree designs exclusively in 2011; the reason is that for all but the heaviest tasks, these more-acute bevels cut better and, with the ongoing improvements in steel alloys, hold their edges for just as long.
A pull-through knife sharpener is easy to use and definitely a good option for those who want sharp knives, if convenience and speed are a high priority with sharpening. The true ‘razor edge freaks’ will have to take a look Japanese water stones. These enable you to put the ultimate razor edge on any blade. However, they do demand some technique and practice at first. Of all the knife sharpeners which we tested, the Minosharp Plus 3 is an absolute winner. With it’s ceramic wheels it gradually transforms your knife in three phases, from blunt to nice and sharp. This is done within a very acceptable time frame. If speed is most important to you of all qualities a pull-through sharpener can have, we will advise you to choose the Vulkanus.

The Work Sharp WSKTS-KO Knife and Tool Sharpener is a handheld device, which is optimized to handle various sharpening jobs. It comes with a belt sander, which spins around following a triangular configuration. It has a set of angles on either side, which can be adjusted from 15 to 30 degrees, depending on your sharpening needs. Unlike other electric knife sharpeners, which tend to overheat during high speeds, the speed of this one is adjustable.
Sharpening stones are generally less portable than a handheld device, but stones give you more control over the angle of the blade to the sharpening stone. Sharpening systems can include a set of several different sharpening hones. Often, there are at least three stones, including a coarse stone for setting a new sharp cutting edge on very dull or damaged blades, a fine stone for general-purpose sharpening and a natural Arkansas stone for finishing and polishing the cutting edge to a razor-sharp point. Stones can be attached to a stand with a trough on the bottom for easy cleanup or they may stand alone.

From the look of it, one can easily tell that it is designed to deliver the user comfort when using it, safety and great results. The knife sharpener is made of quality ABS material that does not rust. The base is flattened, and it is non-slip in nature. The user enjoys two stage sharpening system from this product. This makes it easy to operate and also sharpen the knives. You can use it for steel straight blade kitchen knives.


After 15 hours of research and testing, and several adult lifetimes of kitchen experience, we recommend the manual Chef’sChoice ProntoPro 4643 as the best mechanical knife sharpener. It’s impressively simple—almost intuitive—to use: You run the blade back and forth between its diamond-impregnated sharpening wheels to cut and then hone a new edge. The ProntoPro 4643 works on both traditional European and Japanese knives, which use different edge angles, making it universally utilitarian. (Note that we also link to otherwise equivalent but cheaper single-angle sharpeners below.)
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The KitchenIQ 50009 is a manual knife sharpener, which means you don’t need to plug it in an electrical socket. They tend to be smaller, and they’re also more affordable. But they can give you extremely sharp beveled edges. For many traditionalists, only the best manual knife sharpener will suffice. And because it doesn’t need electricity and it’s small, you can also ring it with you when you’re outdoors camping, hiking, or hunting.

I can honestly say that the sharpest knives that I have ever seen in my life were sharpened freehand. Knives beyond razor sharp, edges created by master sharpeners in Japan that have conquered any obstacle that prevents him from achieving near perfection in knife sharpening. I am not talking about the novice sharpener here. I am talking about someone who has done his/her homework, put in the hours of practice necessary.

Overall, users say the Sharpmaker offers reliable, hard-to-beat results with a reasonable learning curve, and they're happy that, unlike traditional flat stones, you don't have to wet or oil the sharpening rods before use. They also say the Sharpmaker makes it easier to maintain a good angle than flat sharpening stones. Users warn that you do, however, need to scrub the stones periodically with an abrasive cleanser like Comet or Ajax to remove any lingering particles of steel. They also warn to be careful about not dragging the point of the knife across the stones as this will quickly dull it.
Now you may wonder, if a finer stone produces a better cutting edge why do I need a coarse stone at all? The answer is that finer stones work much more slowly than coarse ones. The amount of metal a fine stone removes with each pass is much less than what a coarse stone removes. If you have an edge with a good shape to it from a coarse stone, this is not a problem because the fine stone doesn’t have to remove much metal to improve the edge. If the edge is dull, it will take many times longer to reshape it with a fine stone than it would with a coarse one.

I enjoy these stones so much that the feedback is not a deterrent at all for me, I don’t even think about it. The results are always nothing but top notch, they deliver exactly what I want, some of the sharpest knives I have ever produced were sharpened on Shapton Glass stones. They may be thinner but they last a very long time, they are easy to maintain as well,


Pull-through machine: A pull-through sharpener, also called a manual sharpener, works best with kitchen knives. You'll pull the knife blade through the sharpener, which includes guide slots with the sharpening agent inside. Some pull-through sharpeners allow you to adjust the angle of the blade, which helps with different types of knives. Some provide multiple guide slots, ranging from coarse to fine sharpening.


From camping to fishing to hunting, this sharpener can come with you wherever you go and quickly clean up any wobbly, rusty, slightly dull blade in a snap. The rod itself retracts into the handle to not only make it take up less space, but also to protect the sharpener from bumps, scratches, and the external environment. Once collapsed, it is small enough to fit inside your pocket and even features a pocket clip for easy transportation.

I understand that I am missing some items here but that’s not important, most people will make up their own minds on what method of sharpening is best for them. In my dream sharpening setup, I would have all my water stones, the Edge Pro Professional and the Wicked Edge Precision Sharpener. If the most important thing to you is making your knives sharp and you just don’t think you will have the time or patience to learn to free hand sharpen that the Edge Pro Apex is likely perfect for you.
Many households can benefit tremendously, by owning an electric knife sharpener. Typically, these sharpeners are slightly expensive, but this isn’t the case with the Presto 08800. This particular sharpener is actually very affordable! It only weighs around 3 pounds, so it’s much lighter than other electric models. Many people will find this extremely beneficial, since it’ll allow them to transport the device and easily store it somewhere out of the way.

While it may still feel like there is a lot to choose from, you don’t need a lot of of stones, you just a several good varieties to choose from. To summarize I will indicate below what my favourite stones are in each grit. Yes you can mix up the brands when sharpening but my recommendation is to buy a combination of 2-3 stones of the same brand and go from there.
Few things are as annoying as a dull knife. Whether it's your pocket knife or chef's knife, you need them sharp and ready for action whenever you are. The frustration of chopping tomatoes that end up as mush or spending an hour hacking away at a thin tree branch can ruin your day and your mood. That's why Knife Depot offers such a wide variety of knife sharpeners. 
Be careful: Don’t move your fingers laterally along the edge, you’ll cut yourself. Feel for a rough area running from tip to heel. Again, it takes time to know what to expect because the best burr will be subtle. Just know that the bigger the burr, the more metal you are removing—more than necessary. Don’t worry, you won’t ruin the knife doing this. You’re learning here, and mistakes are part of the sharpening journey. Learn from them.
For instance, American Novaculite (aka Washita and Arkansas Stones) is a form of metamorphic Chert that produces some of the best known and best loved natural whetstones in existence. Then, there is a form of Belgian Coticule which has been known for providing extra-keen edges since Roman times and, there is a Japanese Siliciclastic sedimentary stone (aka Japanese Water Stones) which consist of a fine silicate particles suspended in a clay matrix. Plus, there are also various types of man-made whetstones available such as Silicon Carbide (aka Crystalon) stones and Aluminum Oxide (aka India Stones) as well as a synthetic Corundum (aka Ruby) rod and Aluminum Oxide impregnated ceramic rods as well as several different types of diamond hones.
“Wow!!!! I am completely blown away. Just got this device this afternoon. And it works incredibly well. Sharpened all of my knives in less than 15 minutes. The blades are razor-sharp. The suction cup holds perfectly and is very stable. I have an electric professional sharpener with two honing blades, and this mighty midget outperforms it hands down. The only concern I have is for durability and longevity. It is mostly plastic, except the blades for sharpening and the rubber suction cup. This could limit its overall life span. What the heck — for the price, you could easily buy another one, or two. I love it!”

Using the strength of industrial high precision superior mono-crystalline diamonds, Diamond Machining Technology (DMT) have created a durable longer-lasting flat sharpening surface that will efficiently sharpen, hone, deburr and polish almost any type of knife or cutting tool. The DMT set contains 3 one-sided whetstones that have extra-fine, fine, and coarse grits which means you have a complete sharpening system at your fingertips.
The sharpener has come a long way in the past couple of thousand years and yet it hasn’t. That is, while there have been incredible advances in the development of mechanical knife sharpeners the classic and very ancient sharpening stone is still with us and very much in use as you read this. The best knife sharpener for you will be one that meets the needs of your cuisine and your temperament but which, first and foremost, reliably produces the sharp knives (look after your knife!) you need with the least hassle.
As with all motorized Chef ’s Choice sharpeners, the 702 will handle steel kitchen knives. However, it also will put the same quality edge on any ceramic kitchen blade. Employing advanced diamond abrasive technology, the 702 features two sharpening slots that hold the knives at pre-set angles, optimized for the best edge on both ceramic and steel blades. Turn the motor on and, using a steady drawing motion, pull the blade through each slot.
Sharpness Coarse sharpening on the Vulkanis is done with the knife pointing down and the fine sharpening with the knife point up. If you use it correctly it will put a good edge on your knife. However, when using the knife you will find its blunts quicker than when it's sharpened with, for example, the Minosharp. The cause of this can be seen in the picture of the edge; you can still see little burrs on the edge. 
Unfortunately, this sharpener is not meant for use with serrated blades, unlike some of the others on this list. Also unfortunate is the fact that I was unable to find any record of the angle degree to which it will sharpen a blade. However, consumers have been very happy with its performance and estimate the angle to be somewhere around 16 to 18 degrees.
In most cases a sharpening stone will be a combination of sharpening grains and a binding agent. However, in case of a Ardennes Coticule it is a completely natural product. The grains have cutting edges which enables them to sharpen your knife. As soon as a sharpening stone is used little pieces of the grains break off, revealing a new cut ing edge. The higher the number, the finer the grain. Stones with coarse grains (up to grain 400) can be used to shape the blade of a blunt knife. You can subsequently take care of the fine finish with a stone with a smaller grain.
If you are a fan of matching your small appliances and gadgetry to your interior décor you will be quite pleased to hear that this sharpener is available in three different colors – black, lime green, and red. That being said, I don’t think it should be all that important, considering that this sharpener is so small it can easily be tossed in a drawer or backpack for safe keeping.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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