In order to formulate a better opinion about each of these, you will want to read the information below. Each unique knife user will prefer one specific knife sharpener to the others. Over time, you will do the same. Until then, it is best to read the information below and allow it to guide you to the best knife sharpener for your individualized needs.
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 TSPROF K02 was made famous by YouTuber Wranglestar. This incredibly robust, overbuilt sharpener will put a precision edge on your knives and cutlery. This amazing guided system can be fine tuned to achieve the most accurate results you’ve likely ever seen. Once you open the very unique packaging you will see this sharpening system was designed and built by a machinist. There are many unique features on these TSPROF knife sharpeners including: a locking detented flipping mechanism, stops on the travel of the stones, a heavy duty base (it is substantial!) with rubber feet, and extremely precise adjustment control. Get your from Russia with love TSPROF Wranglestar Kit K2 from DLT Trading and we will ship ground in the continental US free of charge. We should also note, TSPROF sharpening systems do ship from our warehouse in Marinette, Wisconsin so you will not have to wait for them to ship from Russia.
Ease of use – Most people in search of a mechanical sharpener want one because they don’t want to be bothered with trying to achieve a perfect edge themselves using a stick or sharpening stone. They want predictable, first class results every time. In that case it’s important that the electric powered device is easy to use, achieves results quickly and with little effort and is designed with user safety in mind. Keep in mind too that it’s easy to apply too much pressure when using a mechanical sharpener and when that happens you’re likely to see unsatisfactory results. In addition there are subtle differences between mechanical devices designed for Asian-style knives and those designed for Western-style knives. This has to do with the sharpening angle discussed above. Don’t get an Asian sharpener if you don’t need precise control over your cuts.
MULTIPLE USES: The stone can be used to sharpen all your kitchen knives as well as other tools around the house. Restore an edge to a pair of scissors or cutting shears for the garden. The 1000 grit is for establishing the proper cutting edge angle. The 6000 grit will bring the edge to razor sharp. Hone it with newspaper over the stone and you will be amazed.
The newly designed dual-sided combination whetstone from Fallkniven features a super fine white ceramic stone (0, 1 micron) with a grit of 1400 to 2000 and the dark grey ceramic stone is made of synthetic sapphires (1 micron) and has a grit of 800-1000. There is no need to add any oil or water, just lay the blade on the stone, raise the blade's spine and deburr your blade on the grey side until it has a razor-sharp edge and then use the smooth white side to get a nice polished edge.
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.
We used the honing rods on multiple knives, including our top pick for chef’s knives, the 8-inch Mac MTH-80—a hard Japanese blade—and a vintage 12-inch Wüsthof, a German knife with a softer blade. That covers the two main types of knives that people commonly own. To dull the knives between tests, we repeatedly sawed through 1-inch-thick hemp rope, a classic challenge used by knifemakers to demonstrate their blades’ durability. We focused on 12-inch rods, because a longer rod is easier to use—it offers more room to sweep the length of a standard 8- or 10-inch chef’s knife.
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.
As you probably have guessed, knives are easier to sharpen on longer stones. The width of the stone is less important than the length when sharpening knives. The longer stone allows for longer sharpening strokes and contributes to faster sharpening. The longer strokes mean fewer strokes across your stone, making it easier to maintain a consistent sharpening angle. As a rule of thumb, a small knife can easily be sharpened on a large stone, but a large knife cannot easily be sharpened on a small stone.

Change your perspective. Instead of worrying about what method is better than another, let’s work on enlightening those good folks who have no method at all, have no sharpening plan and use dull knives every single day. If you sharpen a knife for a person who has punished himself or herself with dull knives, than that person is going to think you have chosen THE method, that is what it’s all about.
Sharpening stones, sharpening systems, electric sharpening machines and sharpening steels: with sharpening products you keep your (kitchen)knives in great condition. After all, it doesn't matter how good the knife actually is, in time it will need to be sharpened. You can’t avoid it, over time each knife will become blunt when you use it. Little burs emerge on the blade making it broader which is something you will notice in the kitchen. Cutting will no longer be effortless and the slices won’t be as thin. Therefore we give you the following advice: sharpen your knives regularly.
Water stones can also be made out of natural or synthetic materials and they are fast becoming the most popular type of whetstone as they only require the use of water to lubricate the stone. They are not as messy to work with as an oil stone and deliver fast sharpening results but for even better results, soak the stone in water for 5 or 10 minutes.
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.
We have been using this for just over four years, and wish more than anything I had known about them years ago. SO much faster and easier than the old whetstone and oil method, and a lot more efficient than the ceramic-type ones that I've tried - and, much less expensive than either of those. The blades are reversible, and then replaceable - easy, and inexpensive.

Once you set the sharpener up, start your blade from where the edge starts closest to the tang and run it down the hone, at the same time pulling the blade back toward you, ensuring the hone contacts the entire length of the cutting edge all the way to the tip. Hence, you’re doing two simultaneous motions—moving down the hone and pulling the blade back toward you. Do it all with light pressure.
The fit and finish on this product is amazing. He stone is beautiful and clearly high quality and very well cut. It’s different features on even such a small stone are huge. The leather cord and it’s unique knot is incredible. This is absolutely part of my edc, something I am happy to wear all the time. It’s useful and looks great too. Couldn’t be more happy with it.
Grit choices should fall in line with the steel used to make the knives you plan to sharpen. If your knives are all European, relatively soft steel knives, then you could finish off your knives at the 1,000 – 2,000 grit level. There is a lengthy explanation regarding this topic but suffice it to say that at 2,000 grit, these knives can be made extremely sharp.
Absolutely solid item craftsmanship is top notch in general as to be expected from wazoo My only complaint is about my stone personally it's pretty bland and all white lacking in uniqueness and character there is one spot that shows some color when wet and it looks like it might be a weak point right on the top corner of the rounded end it may end up weakening with use and break off especially if it gets dropped but this is purely a fault and with the stone it's self and not with wazoo

If I thought that the 12-inch option of the Messermeister rod was a little longer than necessary you must be wondering why I would include this Winware rod which is only available in a 12-inch option and a 14-inch option. I stand by my opinions and will confidently say here that I would not select either of these rods on the sole basis of their extreme lengths. That being said, many other consumers have selected these sharpeners, despite (or maybe because of) their length and have reported being very satisfied with the results they have achieved.

I am new to sharpening my own blades using a whetstone but this product seems to do a pretty good job even considering my rudimentary technique. It is large enough to work well for a wide range of blade sizes and comes with a nice holder to keep it from moving while sharpening. I was able to get some pretty good edges so I would imagine someone with more experience using this type of product would be able to get some scary sharp edges using it. The only issue I had other than my own lack of skill was that the 1000 grit side seems to be wearing down fairly quickly. I don't know if this is normal or due to something I am doing but if this continues I don't see the stone lasting for many uses and I thought this would be a long lasting product. Again this may be due to user error so please take this with a grain of salt. Overall I think it's very capable and if long lasting an excellent tool for keeping all your blades sharp.


PRECISION SHARPENING GUIDES - provide fast, easy, repeatable & consistent results. Interchangeable sharpening guides to establish precise cutting angles for your knives. Kitchen, filet, & other precision blades use 40° guide. Heavier duty knives such as hunting knives, outdoor knives, & most pocket knives use 50° guide, & includes a 65° guide for sharpening common household scissors, & a guide for sharpening single-sided serrations.

Check Edge Specifications – On top of all of this, you will need to ensure that the machine you choose is capable of delivering the precise angle that you need. Different brands of knives need different angles. For instance, Asian type knives typically require a 15-degree angle, while American and European versions need 20-degree angles. Be sure that your electric knife sharpener is capable of providing the exact degree for your precise blades!


Begin with your lower-grit stone. Place the heel of your knife on the far edge of the stone, holding the blade gently but firmly with both hands at a 15- to 20-degree angle. Using even pressure, slowly drag the knife over the stone toward you down the length of the stone while simultaneously moving the knife such that the contact point moves toward the tip of the blade.

It’s only the 2nd electric powered sharpener on our list but you can’t lose if you make the Chef’s Choice Trizor 15XV your sharpener of choice for double and single bevel Asian knives. This 3-stage sharpener provides something others don’t in that it converts any blade to a hyper-sharp 15 degree blade. The graduated manner by which it reaches that preferred angle also ensures the blade stays sharper, longer. And isn’t that the name of the game?
The knives sharpening system is multifunctional. It has three slots for ceramic knives, dull metal knives and a slot for finishing and polishing the edges. It is very safe to use. Hence, no need to worry about accidents or to damage your blades in the process of sharpening. The base is non-slip in nature due to the heavy duty non-slip rubber used. This provides extra grip thus boosting its safety. The main body is light and yet durable at the same time.
Truly meant for honing, this rod features deep grooves which extend the length of the rod. As you sweep your blade along these grooves they will gently work to pull its edge back into proper alignment, making it stronger, straighter and allowing it to stay sharp for longer. Consumers appear to be very happy with this rod’s performance and construction. Their reviews give off an overwhelming impression that this rod is reliable and gets the job done right (so long as you know how to use a honing rod).

Pull-through knife sharpeners can be very beneficial and convenient. They’re available in a wide assortment of different shapes and styles, but they all work in a similar manner. As the name suggests, the blade is pulled through the sharpener. Once this has been completed, you will be able to achieve a blade with a much sharper and more natural consistency.


If you have already perused some of the knife review pages on this website, you have probably noticed that I usually select a “Best in Class”, “Best Value”, and Best something else for each Top Three Choices section. What I quickly noticed when working with these knife sharpeners was that it simply wouldn’t be possible to do such a thing. Each of these types of sharpeners is so different from the other types that I felt all deserved their very own “Best in Class” selections.
Therefore, the first step to choosing a whetstone is to determine your intended purpose and then choose your whetstone accordingly. For instance, when sharpening tools that do not require a fine edge, you should choose a relatively soft, coarse, stone such as a Norton Crystolon water stone. However, for sharpening tools that do require a fine edge, a somewhat harder Norton India oil stone would be a good choice. But, for sharpening hunting knives where an exceptionally fine edge is required, a Novaculite or Coticule oil stone would be the best but, most expensive, choice. So, the process of choosing the correct whetstone for any given purpose is to first determine how fast you would like for the stone to cut and how fine an edge you need, and then choose either a soft, coarse, stone or, a hard, fine, stone of the appropriate type and grit.

Are razor-sharp results key and are you willing to spend hours practicing and improving your skills? If you are we recommend using sharpening stones. With it you will, without a doubt, end up with a razor-sharp edge. If you are not in the mood to spend too much time sharpening your knives you could always try a pull-through sharpener or an electric sharpening machine. Or are you a fan of varying sharpening angles without having to guess? Why not check out our manual sharpening systems. For daily maintenance you could consider a sharpening or honing steel. With a good leather strop  you will, finally, give your knives that finishing touch: you will make them shine like never before.
This 600/1,000 grit is my second Unimi knife sharpener, the first is 2,000/6,000 grit and I love them both. Both stones together produce very sharp and well polished knives that reduce the cutting effort and save time in the kitchen. I particularly appreciate that the manufacture printed the grit number on the side of each stone - that helps use the different grits in the proper sequence from the coarser to the finer. The stone comes with a non-slip silicone/rubber base which is very handy.
Our lineup included sharpening stones, a variety of manually operated sharpeners in several designs, and electric machines. Some of the devices were costly; others, cheap. Some were surprisingly easy to use; others had a steeper learning curve, requiring dexterity, coordination, or patience. But overall, we were pleasantly surprised to find most of the sharpeners fairly easy to use and effective. By the end of our research, we felt confident that transforming a blade from dull to sharp is much easier than we had imagined.

Quick and easy doesn’t really work. Companies recognized the need to have sharp knives, it reverts back to our primal urge to sharpen, we just need to do it, so they developed the quick and “easy” gadgets relying on our approach to get things done as quickly and as cheaply as possible. We like that idea and it sometimes works out, like vending machines, you can get some awesome stuff from a vending machine. It didn’t work for knife sharpening though.
Only 2 pairs of pulls are needed on Stage 3 to create a sharp edge that can tackle the majority of your food preparation needs. If you’re looking for a few extra fancy points with gourmet preparation, then give the blade a couple more pulls on Stage 3. Go ahead, pluck that hair and with dramatic flourish, slice it in midair, that’s how sharp your knife is now!
The toughest angle to master is the angle at which you'll sharpen the edge of the knife. For a Japanese knife, that should be around 12-15 degrees. Before you reach for the protractor, a good test is to get roughly half an index finger's gap between the spine of the knife and the stone (see above). Remember to remove your finger before you start sharpening. For a Western-style knife, you want an angle of about 20°, so raise it ever-so-slightly higher.
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 Paring Knife is ideal for peeling and cutting both vegetables and fruit with its 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.

The kind of tech we love: compact, reliable, durable, attractive and cheap. Purists may feel that other sharpeners will produce a more perfect result but for 99% of the human race this sharpener will be everything the doctor ordered. Your blades stay sharp for a good long time thanks to the 2-stage sharpening process and if you’re a left handed chef you’ll love the fact that it works just as effectively for you as for anyone else.
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