Equipment Review: Best Electric / Manual Knife Sharpeners & Our Testing Winners

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Full testing details and ranking chart:

What if you could buy a knife sharpener that not only repaired the new breed of ultrathin chef’s knives but also honed the wider cutting edge of more traditional blades?

We tested 9 knife sharpeners (5 manual knife sharpeners, 4 electric knife sharpeners) to find the best one:
Chef’sChoice Trizor XV Knife Sharpener
Chef’sChoice Diamond Sharpener for Asian Knives
Kitchen IQ Angle Adjust Adjustable Electric Knife Sharpener
Shun Electric Sharpener
Chef’sChoice Pronto Manual Diamond Hone Asian Knife Sharpener
Victorinox SwissSharp
Miyabi 2-Stage Diamond/Ceramic Handheld Knife Sharpener
Wusthof Two Stage Hand-Held Sharpener

Are Carbon-Steel Knives Worth It? Watch now:

Are You Using the Best Cutting Board? Watch now:

Japanese bladesmiths have long favored chef’s-style knives with blades that are ultraslim—that is, sharpened to about 15 degrees on either side of the blade—and for good reason: In addition to being thin and lightweight, these blades have a supernarrow cutting edge, which helps make them razor-sharp. We’ve also come to favor a thinner edge. After years of testing dozens of knives, our repeat favorite is from Victorinox, a Swiss-made knife that is sharpened to 15 degrees on either side of the edge, allowing it to push and slide through food more easily than do more traditional European blades sharpened to at least 20 degrees.

To maintain that narrow edge, we use a tool specifically designed to sharpen a blade to 15 degrees. Our favorite models, both from Chef’sChoice, are a manual and an electric sharpener that each do a fine job of restoring an ultrakeen edge to an Asian-style knife. But in recent years the trend toward slimmer knives—and slimmer knife sharpeners—has spread west, as European manufacturers including Wüsthof, Henckels, Messermeister, and Mercer have launched their own 15-degree knives and sharpeners. (In fact, Wüsthof and Henckels have discontinued their 20-degree knives.) We were curious to see what these new sharpeners had to offer—and were especially eager to test the claim of one that it can even hone a 20-degree knife to 15 degrees.

So we rounded up nine models (including our previous favorites), five manual and four electric, from both Western and Asian manufacturers and priced from roughly $20 to $200. To evaluate them, we bought nine of our favorite Victorinox chef’s knives and assigned one to each sharpener; we then dulled the knives identically and sharpened them according to manufacturer instructions. To assess sharpness, we slashed sheets of copy paper and sliced delicate tomatoes, repeating the dulling, sharpening, and slicing process four more times with multiple testers.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

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General Lee says:

SHE TALKS RUBBISH. I have a Wicked Edge Pro 3 $1,000, Tormac T-8 $1,000 and $2,000 worth of sharpening stones and a linishing machine with $500 worth of belts each has it uses unless you are going to spend $5,000 to $10,000 worth on sharpening tools JUST SEND IT TO ME I WILL DO IT FOR $30 a chefs knife!!!!! Cheap price AOK?

singedrac says:

Eeeeee.. the knife she shows off at the beginning is the same one I’ve got. It’s good.

intra morph says:

So… How much did chef’s choice pay you to do this ??? Thanks

Brandon Cullotto says:

What is your opinion about the Miyabi 9°-12° angle on the blade rather then a 15°????

Moraine LAKE says:

I wouldn’t say these are “sharpeners” but knife “grinders.” They are produced since many home cooks throw their knives into the dishwasher; this seriously damages the edge, and usually a hone (if they even know about it) wont work as there is no edge left. I had a set of knives given to me that are such soft metal that they just get chipped to death very easily. I can imagine most home cooks are dealing with these kinds of knives The tendency is to just re-grind an edge with these appliances and see an improvement. To drag any serious quality undamaged chef knife into one of these is unspeakable.

Roger Nevez says:

the next issue would be whether you recommend an electric sharpener or the whetstone …

Northern Canuck says:

Ok. One question. I know that steel rods won’t sharpen knives and that you should use them to “maintain” the edge.

However, if I were to buy only one thing, for instance the manual sharpener in this video, if I give the knife a sharpening every time I use it, will I wear out the blade? Basically, do I need a steel rod even with such a sharpener? Thanks all! (I have the Victorinox Fibrox 8-inch if that makes any difference)

lillskiten1337 says:

there is no such thing as a best electric or manual knife sharpener besides a good old whetstone in my opinion xD

ding dong says:

Now i just need to convince my stubbord old dad to use the blasted sharpener in the video.Hes still going on about the grind stone is the best because hes left handed, he makes all the knife in the house awkward to use for me.

melonbarmonster says:

I have a whetstone and honer

Jay Kay says:

Where’s the dude that says “ATK must be getting paid by [brand that won]”? He forgot to post on this one.

Paul Masi says:


Christopher K says:

how was the PETEC ELECTRIC SHARPENER – 2933 did you try that one out?

William Whittle says:

So whetstones or diamond or ceramic for use manually? And if so, which ones do you recommend?

G Mck says:

I trust every word she says..

taikoking1 says:

I did not like the way that individual was sharpening that blade at 2:07

G PCM says:

America’s Test Kitchen has to be one of the best youtube channels. Side by side reviews?! SWEET.

Cristián Arenas Ulloa says:

If the electric sharpener makes the knife better than new, why do you need a good knife to start with? couldn’t you buy a cheaper knife and sharpen it?

DivineTree says:

just learn how to use a stone.

Glenn Glazer says:

How long are these sharpeners expected to last? Rather than choosing just on price, if spending an extra hundred dollars gets me a much greater utility lifespan, then the cost over time is much lower.

Aaron Schutzer says:

Did you look at any belt sharpeners like the Work Sharp Ken Onion sharpener? I’ve been really happy with mine.

GolDreadLocks says:

cuisinart has recalled many of their products! They catch fire, explode and has the worst product rating in most stores. Kitchenaid is number 1.

Slim Jimmity says:

the edge pro apex is THE BEST sharpener hands down

MasterofPlay7 says:

that’s not how you sharpen the knife, you should use stones

Chuckwagon524 says:

You should do the Work Sharp Ken Onion. It does a better profile to a convex ground and has guides to get geometry right. Convex grinds are more a durable than flat ground knives. You can vary the belts to get varying degrees of sharpness. For instance leaving a little bit of roughness on a blade maybe better for butchering meat, where vegetables like onions, garlic, and meat like fish you want a shiny sharp edge. I have found a good way to get shiny sharp is to work through your stones all the way to the finest diamond stone you have. Then get a leather strop with some green honing compound to take the final burr off the edge of the blade. You will notice the knife edge will have mirror like finish. Having a blade this sharp does require more maintenance though.
Another good sharpening system, while not for just cooks is the Lanskey sharpening System. Comes with varying degrees of stones and will sharpen anything. But the Work Sharp costs as much or less than the top rated sharpener here, and it will do all your knives, axes, lawn mower blades, pocket knives, even serrated edges and scissors.

Peter 3337 says:

sponsored bull

Cody Sewell says:

the best option is to get a wet stone and a steel, steel is a much better option because you rarely actually need to sharpen your knife

Joseph says:

chefs seriously buy these knife sharpeners ?? and they call themselves artisans ?? a simple sharpening block and a figure 8 technique will sharpen even the shittest knives. and would only cost a fraction of the price and is done in the same amount of time if not faster.

Shane Bigler says:

I wonder how the chef’s choice 1520 compares? It can do 15 and 20 degrees.

Milan Maru says:

My one doesn’t keep the edge for very long.. I might be doing something wrong.

lanciauxrayz says:

can my big Chinese knife fit into these knife sharpeners?

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