The 10 Best Knife Sharpeners
Updated by · How we research
Ten guided, electric, rolling and pull-through sharpeners, weighed on angle control, abrasive and speed. The Work Sharp Precision Adjust Elite ranks first. When users buy our independently chosen editorial recommendations, we may earn commissions to help fund the Wiki.
A honing rod only straightens an edge. A dull knife needs a sharpener, which grinds away metal to cut a new one, and how much it removes matters: aggressive carbide tools can leave a rough edge on a good blade. Home cooks, hunters and anglers use them, and the choices run from palm-size pull-through tools to electric and clamp-and-guide systems.
At a Glance
-
1
Work Sharp Precision Adjust Elite
$129
-
2
Chef'sChoice 15XV
$165
-
3
Spyderco Tri-Angle Sharpmaker
$60
-
4
HORL 2
$159
-
5
Work Sharp Ken Onion Mk.2
$169
-
6
Lansky Deluxe
$47
-
7
Work Sharp Professional Precision Adjust
$249
-
8
Brod & Taylor VG2 Classic
$79
-
9
Work Sharp Guided Field Sharpener
$39
-
10
AccuSharp
$11
Editor's Notes
October 16, 2026, by Ezvid Wiki Admin:
The Work Sharp Precision Adjust Elite now leads because its guide arm holds every stroke at the same angle, and Outdoor Life picked it as the best value among 14 sharpeners. A lot had changed since the 2020 list. The Chef's Choice 4633 and the Warthog V-Sharp Classic II are no longer available. We dropped the Mac Ceramic Rod because a honing rod straightens an edge but doesn't sharpen it. The Chef's Choice 130 only does 20-degree edges, and the Chef's Choice 1520 costs more than the Chef'sChoice 15XV, which now covers electric sharpening. Smith's Jiffy-Pro and the Lansky Master's Edge went too, since other picks do their jobs with better evidence behind them.
The Spyderco Tri-Angle Sharpmaker and the Lansky Deluxe stay, and the Brod & Taylor entry now points to the current Brod & Taylor VG2 Classic.
New are the Work Sharp Precision Adjust Elite, the Work Sharp Professional Precision Adjust, the Work Sharp Ken Onion Mk.2 and the Work Sharp Guided Field Sharpener, along with the HORL 2 rolling sharpener and the AccuSharp. That's four from one brand, which we don't love, but Work Sharp keeps coming out on top in independent comparisons, and each of the four does a different job.
We relied on comparisons by Outdoor Life, MeatEater, America's Test Kitchen and Knives and Tools, which judged edge sharpness and speed, plus makers' angle and grit specs, owner reports of problems such as flexing clamps, and recall records. When an outlet tested a sibling model instead of the one listed, the entry says so.
If you'd rather learn to sharpen freehand on stones, the guide below has a short primer.
This list covers every kind of sharpener, from pull-through and rolling tools to guided systems, plus two electric models. If you want a sharpener with a motor, our list of electric knife sharpeners compares eight of them.
August 14, 2020:
Some people will tell you that a sharp knife is safer than a dull knife, and that's not exactly true - but it will be easier and more consistent to use, and the better care you take of your blades, the easier they are to touch up when they really need it. This time around, we added the Lansky Deluxe in the top spot because of its balance of simplicity and diverse function. It's able to work at 4 angles and provide 5 steps from fine to coarse, and it's been around for years - even old-school knife collectors will frequently know about it.
The Chef's Choice 4633 is a good choice for chefs who want to outfit their kitchen but don't want to spend a fortune. If you have a ton of blades that gets heavy use, such as those in high-volume commercial institutions, the Chef's Choice 130 and Chef's Choice 1520 are good, but expensive choices. Alternatively, the Mac Ceramic Rod is the one you need for taking care of high-end blades in a professional kitchen where both skill and speed are important. However, if you have a little more time to spend and are concerned about keeping your expensive blades in tip-top shape and looking their best, consider springing for a good whetstone instead.
The most practical-minded users, and especially those who camp, hike, or hunt, will appreciate the ease of use, portability, and reliability of the Smith's Jiffy-Pro, which is safe and effective, and should last for years of use.
March 28, 2019:
First of all, if you're working on a high-dollar blade that you've invested time and money into, head over to our list of whetstones, and consider learning how to hand-sharpen; your high-end cutlery will really appreciate it. But if you're restoring several plastic-handled, industry standard blades, or trying to bring an old and extensive set back to life, you'll likely benefit from one of the devices. For the most part, they're constructed somewhat more complicated than a simple stone, but they're considerably easier to use, with a much smaller learning curve. Do keep in mind, though, that because they're so easy to use, they're also easy to over-use. Over-sharpening a knife is not good for the edge, as it can significantly reduce the length of time it holds up between honing and sharpening sessions. And every knife sharpener works best alongside a good honer (or two); using a smooth, honing rod, preferably of stainless steel, is almost always necessary, even after using one of these sharpeners. If you don't follow up a sharpening with a good honing (and maybe even a stropping), you'll never get to experience the blade as shard as it could really be.
With all of that breathless cautioning out of the way, there are a few distinctly different styles of devices to choose from. The simplest by far is the rod, and we've found that Mac's Black Ceramic Rod is among the best of those. Its rubber tip is made to be planted firmly on the counter to prevent dangerous slips during use. Its ridges are great for bringing worn edges back into true, while its smooth side is ideal for lightly sharpening even the fanciest Japanese blades. While it does have a minor learning curve, it's still great for less experienced users, because it's not as easy to over-sharpen using a rod as it is with a coarse carbide sharpening device. And because it's made of ceramic, rather than the steel of a standard rod, it does incrementally remove material, whereas a steel rod would simply re-align the edge.
Smith's Jiffy-Pro and the V-Sharp Classic are both good options for utility knives, especially if they're not kitchen knives. The Jiffy-Pro is remarkably cheap, easy, and safe to use, while the V-Sharp has a large entry area and as such is ideal for thicker hunting knives. Brod and Taylor makes a similar dual-sided design that's meant more for culinary use, as it's a little slimmer than others of similar build. The Lanksy and SpyderCo are both pretty versatile, though they do hae a pretty steep learning curve, as they require essentially free-handed use, which takes a little bit more control than something dual-sided or handheld. The PreciSharp and PriorityChef are both really easy to use, as they're simple, unpowered, pull-through models.
Finally, Chef's Choice is lauded for its effectiveness, and their machines really are fantastic, but they are by no means foolproof. They require a steady hand, and above all, restraint: a powered knife sharpener works well the first time, and additional uses beyond what's recommended can seriously harm the performance and life of a blade. But as long as you work carefully and follow directions, they will serve you perfectly. And no matter which you're using, always practice knife safety, and pay careful attention to all the blades you're working with. Trust us, it's neither easy nor fun to cook, hunt, or camp while you're bleeding.
Special Honors
Wicked Edge Wicked Edge makes high-end clamp systems that hold the knife upright between two guide arms, so you sharpen both sides of the edge with matched strokes at the same angle. They cost far more than anything on this list and suit collectors and enthusiasts who want repeatable, highly polished edges. wickededgeusa.com
Sharpening Versus Honing, And Picking An Angle
If a knife still slides off a tomato skin after honing, it's time to sharpen.
A sharpener removes metal to form a new edge. A honing rod only pushes a rolled or bent edge back into line. America's Test Kitchen suggests honing first and moving to a sharpener once honing stops bringing the edge back (America's Test Kitchen). If a knife still slides off a tomato skin after honing, it's time to sharpen.
The next question is the angle, measured on each side of the blade. Thin Japanese-style kitchen knives usually carry about 15 degrees per side, many Western chef's knives about 20, and hunting and pocket knives 20 to 25, with cleavers and axes steeper still. A lower angle cuts more easily but dulls and chips sooner. Fixed-angle tools, such as most electric and pull-through models, pick the angle for you. Guided systems like the Work Sharp Precision Adjust Elite or the Lansky Deluxe let you match the knife's existing edge, which removes less metal over time. A simple check from Outdoor Life's sharpening expert: color the edge with a marker, make a few strokes, and see whether the abrasive took the ink off the very edge or only the shoulder above it (Outdoor Life).
Whetstones remain the most flexible option and the gentlest on fine knives, but holding a steady angle freehand takes practice. A guided system gets you most of the way there with far less skill.
Five Kinds Of Sharpeners, From Cheap To Precise
Pull-through sharpeners are the cheapest and quickest. Carbide types such as the AccuSharp cut fast but aggressively. Spring-loaded designs such as the Brod & Taylor VG2 Classic adjust to the blade, and in a Knives and Tools test that measured edges with a sharpness tester, the VG2 design was slow but finished close to factory sharpness (Knives and Tools).
Electric sharpeners use motorized abrasive wheels in fixed slots. America's Test Kitchen's electric pick, the Chef'sChoice Trizor XV, restored a dull blade in about two minutes (America's Test Kitchen). They're quick and need no skill, but they're loud, bulky and remove more metal.
Rod and rolling sharpeners sit in the middle. The Spyderco Tri-Angle Sharpmaker earned the sharpest edge in MeatEater's comparison (MeatEater), and rolling sharpeners such as the HORL 2 hold the knife on a magnetic block so the angle can't wander.
Guided clamp systems give the most control and the finest edges. Outdoor Life rated Work Sharp's Precision Adjust systems at the top of its 14-product comparison, while noting a learning curve (Outdoor Life).
Belt machines such as the Work Sharp Ken Onion Mk.2 are the fastest and most versatile, but Blade Magazine cautions that the Elite version's grinder can damage a blade if misused (Blade).
On price, a basic carbide pull-through costs a small fraction of a premium guided system, which can run 20 times as much.
Metal Removal, Care And Safety
Every sharpener removes metal, but not equally. Carbide pull-throughs and electric machines take the most, and sharpening specialists advise against carbide pull-throughs for very hard or single-bevel Japanese knives (Sharpening Supplies). Ceramic rods and fine diamond plates take the least, which is why they suit regular touch-ups on good knives.
A little care keeps tools working. Wipe metal dust off plates and rods after use, and clean ceramic rods when they turn gray, following the maker's directions. Use honing oil on oil stones such as Lansky's hones, but keep diamond plates dry or lightly wetted, as their makers direct. Ceramic and diamond parts are brittle, so don't drop them.
Safety comes down to keeping your fingers away from the edge. Use guards and finger shields where a sharpener has them, work on a stable, non-slip surface, and never pull an edge toward your body. Powered sharpeners need dry hands and a dry counter. Belt machines throw fine metal dust and occasional sparks, so wear eye protection and keep loose sleeves and gloves away from the belt. Keep all sharpeners, and freshly sharpened knives, out of children's reach.
We checked every brand on this list with the U.S. Consumer Product Safety Commission and found no recalls (CPSC).
How we researched this
We compared 21 knife sharpeners and honing tools and screened 11 in depth. We read makers' published specs, independent comparisons from Outdoor Life, MeatEater, America's Test Kitchen, Knives and Tools and Blade Magazine, and patterns in owner feedback, and we checked every brand for recalls with the U.S. Consumer Product Safety Commission. Several maker pages and some review sites wouldn't load for us, so some specs rest on retail listings.
Sources (8)
- Outdoor Life: best knife sharpeners
- MeatEater: best knife sharpeners
- America's Test Kitchen: which knife sharpener is right for you
- Knives and Tools: pull-through sharpener test
- Blade Magazine: Work Sharp Ken Onion Elite Mk2 review
- Sharpening Supplies: pros and cons of pull-through sharpeners
- Prudent Reviews: HORL review
- CPSC recalls
Frequently asked questions
What type of knife sharpener is best for home use?
For kitchen knives with no fuss, an electric sharpener such as the Chef'sChoice 15XV or a rolling sharpener such as the HORL 2. If you want control and also sharpen pocket or hunting knives, a guided system such as the Work Sharp Precision Adjust Elite.
Is a honing rod the same as a knife sharpener?
No. A honing rod straightens an edge that has rolled over, and a sharpener removes metal to make a new edge. Hone often, and sharpen when honing no longer helps.
Which sharpener gives the sharpest, razor-like edge?
Guided systems with fine diamond or ceramic abrasives and a leather strop, and ceramic rod sharpeners such as the Spyderco Tri-Angle Sharpmaker. Electric and pull-through models give a good working edge, not a polished one.
Can I sharpen Japanese knives with these?
Use a tool that can do 15 degrees, such as a guided system, the HORL 2 or the Chef'sChoice 15XV, and avoid carbide pull-throughs on very hard steel. Single-bevel Japanese knives are best done on whetstones.
Can a sharpener fix chips in a blade?
Small chips, yes, with coarse diamond plates, a belt machine or an electric sharpener's coarse stage, though that removes a fair amount of metal. Pull-throughs only help a little.
How often should I sharpen my knives?
It depends on use. Hone often, as often as weekly for a busy kitchen knife, and sharpen whenever honing no longer brings the edge back.
