There are many knife sharpening devices used to hone and sharpen the steel blades. There are hand-held and countertop sharpeners. The different types vary by material used and mechanical method of sharpening. They can also range in size. There is no definitive “best” of the categories of knife sharpeners as it is really an individual preference that dictates the style used.

Sharpening Stones

There are two types of stone used for sharpening knives. The first type, the whetstone can be either round or rectangular with a thickness that can vary, but is usually at least ½ inch thick. Lubricating oils are lightly applied to the stone before the knife blade is rubbed against it to sharpen. Different strokes and techniques are used with this hand-held stone. The second type, the Carborundum stone, is typically rectangular and made of silicon carbide. This type of sharpening stone has a coarser side to sharpen and a smoother side to finish the blade. The abrasive material which makes up the Carborundum stone wears away with use.

Manual Sharpeners / Sharpening Steel

Manual sharpeners made of grinding devices encased in a plastic or metal container, easily fits on the counter. The grinding devices are usually diamond coated or made of tungsten carbide. Knives are pulled through the opening in the container allowing it to be sharpened on either side by the abrasive material. The angle at which the knife is sharpened is pre-set and is usually completed in 4 – 6 passes. A sharpening steel looks like a round or elliptical shaft made of steel that the knife is ground against on either side for 5 to 10 passes. The blade is sharpened by the finely textured grinding surface.

Electric Sharpeners

Electric sharpeners have internal wheels made of hard abrasive materials that spin very quickly. The knife is sharpened by passing it through the angled slots while the wheels grind against it. An electric sharpeners can have multiple slots. Although this type is quite popular, many say it offers too little control over the sharpening process.

Electric knife sharpeners can be fairly pricey so it is not a bad idea to try to shop for used ones. However, the usually frequent use and mechanics that go into these sharpeners may make it difficult to make a good purchase of a second hand one. There are a few sources to check for good deals, but careful evaluation is necessary before buying a used sharpener.

Purchasing anything used online or sight-unseen is risky. Knife sharpeners withstand a lot of use and you have to wonder why the person is selling it if it still works. Without being able to examine or test it, the chances of a disappointing purchase are high. However, surplus items can be found easily online. This is a very good way to get a new sharpener, in the box and with a warranty at a discount. Research the seller before you make the purchase to see if there is any negative feedback or if the business is legitimate.

Restaurant liquidators can be a good place to find a used knife sharpener. The quality will probably be superior to that of any private seller’s sharpener and the price can often be pennies on the dollar. If you attend the sale in person, you can try it out and inspect it before you make a purchase. While the price of a used commercial sharpener may be of significant savings over the new price, the amount of use it received will also be higher.

Private sellers of used sharpeners are a good option if you can inspect the item personally. Some people may just want to upgrade and sell the old one to save space. You also have the option of buying a sharpener that is broken and investing in the repair or replacement of parts. This is only a good choice if the sharpener is of such good quality that it is worth the cost and time to wait for the repairs. It’s important to remember that you still need one in the mean time.

The older the model of electric sharpener, the less expensive it should be. Better brands will cost more no matter the age. Because they are so necessary to the kitchen operation, used sharpeners should be seen as a temporary substitution until you can invest in a brand new one with a warranty and all the features required for your knife set. Used sharpeners will probably break eventually and you don’t want to be stuck without another option.

There are many types of knife sharpeners available today. Many people prefer the convenience of the electric types over the more traditional manual methods of sharpening knives. There benefits and drawbacks on both sides. The choice is influenced by many factors for each person and each kitchen. Manual methods are widely preferred due to a superior control level during sharpening. Sharpeners are often the choice of chefs for whom speed and efficiency are of a higher priority.

There are three main types of manual knife sharpening methods:

Rod System:  This manual sharpener has ceramic rods set at angles and fit into the base. The knife is pulled alternating against the rods. Some models of this type of sharpener like the Sypderco Tri-Angle Sharmaker, can accommodate both serrated and straight blades. The rod system is better for shorter knives than most systems.

Slotted System:  This manual system employs metal strips which are laced together simulating fingers or wheels. The wheels or strips meet to form a “v” through which the knife is drawn through. While this method is used easily, it lacks the control some people feel necessary for proper sharpening. It cannot be used for serrated blades, only straight.

Water Stones: This process dates back to ancient times and is a favorite method among traditionalists. The flat stone must be kept wet and the knife is drawn across it in varying angles to accomplish different degrees of sharpening. This process requires a lot of practice and is considered an elite skill. Experts like Chad Ward who writes for eGullet.org and Pete Thibodeau, a writer for the Los Angeles Times, maintain that this method takes a great deal of practice but produces the finest edges as well as personal satisfaction, with mastery. This method is highly recommended for particularly valuable knives such as those with thin blades like sushi and other Japanese knives.

On the flip side of the knife sharpening debate are the electric knife sharpeners. Although they offer less personal control in the process, sharpeners powered by electricity are considered more convenient and efficient than manual sharpening methods. They are capable of gently removing the metal while producing very sharp blades. Most sharpeners powered by electricity have multiple slots to allow sharpening at different angles to produce a refined edge. Some of these sharpeners are made to handle both serrated and strait blades.

The choice to be made between sharpening methods really depends individual needs.  Compare your current knife set to the abilities of the sharpener. Serrated knives may require less frequent sharpening than straight blades, but will need maintenance eventually. If your knife set has many serrated blades, be sure the sharpener can accommodate those needs.

Manual methods of sharpening can more easily be adapted to more uses than just for knives. These methods also tend to take up less space for storage and for use than their electric counterparts. The amount of time and effort one is willing to commit to knife sharpening is a major consideration if choosing a manual method. While wet stone sharpening may yield the most control and sharpest blades, it takes time and practice to master.

Electric sharpeners while infinitely easier to use, are limited in the utensils they can sharpen. While more convenient, they tend to be bulkier and larger than manual sharpening tools. Although the electric sharpener is a much faster process, a certain amount of precision is sacrificed.

To properly care for you knives, you need an electric-powered knife sharpener. Maintaining and sharpening your own knives instead of sending them out saves a lot of money and greatly decreases the need for replacements. No productive kitchen or chef can afford to be without the proper tools which include a well maintained knife set and a sharpener. When choosing a good knife sharpener, there are a couple of details to keep in mind:

* Be sure that the sharpener is compatible with the knives in your existing set. Not all sharpeners can accommodate every knife so be sure to compare your knife list to the manufacturer’s specifications.

* Make sure the sharpener comes with a warranty for a minimum of one year. You may not want to invest in a product that doesn’t offer to stand behind its performance.

* Safety features are important. Make sure the sharpener is equipped with appropriate guards to ensure safe use.

* Sharpeners capable of multi-stage sharpening are of better quality. Make sure the one you choose has the ability to polish as well as sharpening, honing, steeling and stropping.

* Be sure the sharpening surface is durable and strong. The best electric knife sharpeners are made with diamond or ceramic surfaces.

* Make sure the sharpener is a good fit for your kitchen. Check the dimensions for counter fit and storage space. You want to know how easily it can be accessed and how fast it will sharpen your knives.

Take time to compare the different sharpeners available. Your knife sharpener should fulfill the requirements of your knife set as well as provide years of regular use. This may not be the best item to bargain hunt for. Keep in mind that the savings will be in the form of readily accessible and top performing tools.

Of all the tools a chef owns, his knives are the most prized. For the professional kitchen and the home kitchen, Chef’s Choice offers the best electric knife sharpener. Instead of sending your knives away, you can sharpen them in your own kitchen within only 15 – 30 seconds. It saves money and saves having to buy a back-up set or being without your knives for days. The key to this precision sharpening is in the diamond coated, motorized disks that keep your knives as good as new. To make the best of a Chef’s Choice knife sharpener, follow these simple steps:

1. Under bright light, check the blade for dullness or nicks. Never sharpen a brand new or recently sharpened knife. If it is already sharp, excessive sharpening will wear the blade thin and shorten its ability to last.

2. Insert blade into pre-sharpening slot for the initial edge grinding. Every couple of seconds, turn slowly to ensure even grinding on the edge. Repeat slowly for a few passes, increasing speed of the pull-through each time. You need only pull the knife through 5 to 7 times.

3. Pull knife through the sharpening apparatus which has the diamond coated disks. While pulling in a manner that keeps the knife away from the body, run it through around 3 times, more or less depending on blade dullness.

4. Place the blade within the polisher and pull through slowly until it has reached your desired brightness. Examine again for nicks and damage that was evident on the knife before sharpening.
The most valued tools in the kitchen deserve the best care. Chef’s Choice gives you what you need to maintain them. Check knives regularly and be sure to use your electric knife sharpener according to the directions included. Precision tools make precision work.