Knives are some of the most ubiquitous and valuable kitchen tools. We tested knives of different shapes and sizes as well as prices to find the best knives and to master how to use them correctly.
But even the best knife is as good as useless unless it is sharp. A dull sharp is not only difficult to use, it is also unsafe for use.
Here is a comprehensive breakdown of the most reliable tools we have come across for keeping our knives sharp and ready for use.
Some of these tools are simpler and others more complicated. But they are all effective for sharpening knives and making your work in the kitchen easier and safer.
Just before we get to the knife sharpeners, we just want to mention that you need to store your knives correctly to keep them sharp for as long as possible. Don’t leave your knives in a busy drawer, rubbing against the rest of your kitchen equipment and getting blunt in the process.
The Ken Onion
Electric knife sharpeners are not the best because they cause your knives to lose too much metal. But there is one electric sharpener that we do recommend, and that is the Ken Onion Sharpener from Worksharp.
What makes the Ken Onion Sharpener so good is that it features a series of bands which run from very fine to coarse. This allows you to decide whether you want to just perform small finishes or carry out more extensive knife repairs.
With the Ken Onion, you can select the blade geometry that works best with your knife. It has angle guides that help you sharpen your edge at a correct angle.
It allows you to go with your preferred edge profile – symmetrical or not. This way you can be consistent even without the aid of muscle memory in the case of a whetstone. This makes it ideal for people who are just learning about knife sharpening.
Even better, the Ken Onion works on virtually all kinds of blades, thanks to the variety of angle options. You can use it on kitchen knives as well as ax heads, pocket knives, and mower blades.
Yes, the Ken Onion is a bit pricey, but you will save so much in sharpening fees that it will have paid for itself within a few years.
Whetstones
Whetstones are definitely one of the best, and most affordable knife sharpening solutions that do not involve using a professional sharpening service.
A whetstone will not shave off as much metal as an electrical sharpener, which makes it much superior but it does mean taking the time to learn to do it yourself.
Whetstones are not all the same. Their grit levels vary from coarse to fine. You may want to start with a medium one and a fine one. The two will be enough to meet all your needs.
Invest some time to master their use. Look up some online tutorials that will help you learn some techniques for using whetstones. The rest is a matter of practice.
You may also want to invest in a flattening stone which will help to maintain your whetstones. When you run a flattening stone over your whetstone, it removes the grooves.
Sink Bridge
Whetstones are amazing, but sometimes beginners find them stressful to work with. Not to mention messy. A sink bridge helps to secure the whetstone so that it does not move while you sharpen. The sink bridge holds it securely over you sink and contains any messes.
Angle Guides
The angle guide is tiny and cheap but it makes a huge difference in your knife sharpening experience. When you are working with an angle guide, it is a lot easier to stay at the same angle while you sharpen your kitchen knife using a whetstone.
Without an angle guide, you will need to develop muscle memory. This takes time and practice. It comes in a small package, but it gives you a range of options when it comes to angles.
Use a rubber band to attach an angle or two to your whetstone. The angle will guide the sharpening process, freeing you from having to keep a 20-degrees throughout the sharpening process.
Honing Heels
The next step after sharpening is honing. A sharpened blade is polished off tiny fibers to give it a new edge. A honed edge is made straight. For a well sharpened knife that is safe to use, be sure to do both.
Knife honing sounds complicated but it is simple to learn with a little research and practice. Do this again and again with your knives. But when honing does not make a difference, it is time to sharpen your knife.
There are three types of honing steels: stainless steel, diamond steel, and ceramic. Longer ones allow you more space to pull your knife and not hit your workstation. 12 inches long is good enough for most people. Don’t buy one longer than this unless your knife measures 10 inches or less.
Stainless steel is easier to use and cheaper and it is the most common type of honing steel on the market.
Consider investing in Winware which is magnetic and therefore able to hang on to the tiny shards of metal that your knife will shed during honing process. It gives you a cleaner process overall. Plus, you don’t want metal shards ending up inside your food. This makes it a lot safer to use, too.
As for diamond and ceramic steels, they are a lot more abrasive which means that your knife will probably lose a lot more metal while you hone them with these. They are better for people who wait longer in between honing and sharpening. But if you steel on a daily basis, you probably need to stick with the normal stainless steel honing steel.
