Back to blog
Best Knife Sharpening Methods Compared

Best Knife Sharpening Methods Compared

 

Introduction

Every cook — from the weekend foodie to the seasoned chef — eventually faces the same frustrating question: Why aren’t my knives cutting like they used to? Over time, even the best blades lose their edge. And knowing how to bring that edge back can be confusing.

There are dozens of sharpening methods out there, from whetstones and honing rods to pull-through sharpeners and professional services. Each has its strengths, weaknesses, and ideal use cases. In this guide, we’ll compare them all so you can choose the best method for your kitchen — and understand why the “best” option isn’t always the same for everyone.

Sharpening VS Honing

Before comparing methods, it’s worth understanding what sharpening means. Over time, a knife’s fine edge rolls, chips, or dulls from repeated use. Sharpening is the process of removing a tiny layer of metal to recreate that razor-thin edge. Honing, on the other hand, doesn’t remove metal — it realigns the existing edge. Both are essential, but they serve different purposes.

Whetstone Sharpening

If you ask any knife purist what the best way to sharpen is, they’ll point you toward a whetstone. A whetstone (or water stone) is a flat block of abrasive material that you use manually to grind and refine the blade edge.

Pros:

  • Control: You control the angle, pressure, and technique.
  • Superior results: When done properly, whetstones produce the sharpest edge possible.
  • Great for high-end knives: Gentle on steel and ideal for Japanese and premium chef’s knives.

Cons:

  • Learning curve: It takes time and practice to master the technique.
  • Time-consuming: Sharpening with a whetstone can take 15–30 minutes per knife.
  • Maintenance: Stones need to be soaked, flattened, and cared for.

Considering that using a whetstone involves a learning curve, time consumption, and maintenance required to care for the stones, this sharpening method is best suited for knife enthusiasts, professional chefs, and anyone serious about precision.

Learn how to sharpen with a whetstone here ↗.

 

Electric Sharpeners

At the other end of the spectrum are electric knife sharpeners. These plug-in devices use rotating abrasive wheels to grind a new edge in seconds.

Pros:

  • Speed: Most knives can be sharpened in under a minute.
  • Ease: No skill required — just insert the blade and let the machine do the work.
  • Consistency: Provides a fairly even angle every time.

Cons:

  • Metal removal: Electric sharpeners remove more steel than necessary, shortening knife life.
  • Less precise: Can’t fine-tune the edge for specialty blades.
  • Limited versatility: Not ideal for serrated knives or delicate Japanese blades.

Considering that electric sharpeners remove more metal than necessary, offer less precision, and have limited versatility, this option is best suited for busy home cooks who value speed and convenience over long-term blade preservation.

 

Pull-Through Sharpeners

Pull-through sharpeners (also called manual sharpeners) are small, handheld devices with preset abrasive slots. You simply drag the blade through to grind a new edge. While they’re everywhere, they’re also the most debated.

Pros:

  • Simple and portable: No technique required and fits easily in a drawer.
  • Inexpensive: Often under $30.

Cons:

  • Harsh on blades: These sharpeners remove metal unevenly and can damage the knife’s geometry.
  • Inconsistent results: They rarely achieve a true razor edge.
  • Limited longevity: Frequent use can shorten the knife’s lifespan.

Pull-through sharpeners can do more harm than good — especially if you care about your knives. Use them sparingly or skip them altogether.

Read why experts avoid pull-through sharpeners ↗.

Honing Rods

It’s important to note that a honing rod — the long steel or ceramic rod often included in knife sets — is not a sharpener. Instead, it realigns a slightly rolled edge, restoring cutting performance between sharpening sessions.

How to use a honing rod correctly  ↗.

Professional Sharpening Services

Finally, for those who want perfect results without the hassle, professional sharpening services — like Sharpen Up 365 ↗ — offer a premium solution. You simply mail in your knives, and trained technicians sharpen them using specialized equipment and expert techniques.

Pros:

  • Best results: Pros combine whetstones, belt systems, and polishing wheels for a precise edge.
  • Zero effort: No learning curve, tools, or time required.
  • Extra services: Many services also repair chips, fix tips, and service serrations.

Best for: High-end knives, busy home cooks, and anyone who wants expert results without the DIY.

Learn how mail-in sharpening works ↗.

There’s no one-size-fits-all answer. The best sharpening method depends on your priorities. The sharper your knives, the safer and more enjoyable your cooking will be. No matter which method you choose, maintaining a keen edge is one of the most important things you can do for your kitchen — and for yourself.

Back to blog