I had an electric knife sharpener very similar to this that sharpened the knives with an oscillating surface (not rotating) and gave them a bit of a ragged edge. Now I take them to a pro and they come back razor sharp with a clean edge.
Is there any knife sharpener I can use myself at home that will give me as good an edge as an expert knife sharpener? Either electric or manual.
This is for kitchen knives, both European style (Wusthof, Sabatier) and Japanese style (Shun).
Has bevels for both 15 and 20 degree blades and does a great job (we have both styles and it works with both). Probably not the level of professional, but pretty dang good and it only takes a few seconds per knife to get them resharpened. I do this about once a month with all our knives and my wife (main cook who cooks a lot) is very happy.
Keep in mind you don’t always need to sharpen a knife; often it just needs a honing. I have a chef’s knife I run on both sides across a honing steel several times, every time before I use it, and it has stayed plenty sharp for a long time with no need to sharpen it.
Honing straightens out the tiny burrs and nicks in the blade without actually taking off any metal. Sharpening is actually sanding off metal. If you sharpen all the time when you could / should be honing, it will shorten the life of the blade.
I’ve got a Worksharp sharpener that I use. It’s not idiot proof, you can definitely ruin a knife with it if you’re not careful, and you will definitely round off the tips of the first few knives you pull through it, but once you learn the technique you’ll be producing scary-sharp edges in no time.
Manual sharpeners, for a quick field sharpening I like this pocket model:
I only have fairly good quality stainless steel knives. I bought a sharpener in 2018 and have used it regularly ever since. It wasn’t cheap but I do like a sharp knife.
I bought this one on the advice of Wirecutter, and for my purposes, it’s been excellent. Most of the time (unless the knife is really dull and needs a full rehab), I only use the “honing” slot. It seems to do a great job, and it’s fast and easy. I think it would be best if you have the counter space to leave it out all the time. I don’t have that, so sometimes I don’t sharpen as often as I should, because it’s a pain to go to the cabinet and take it out and set it up. But that’s just my laziness, really.
I always thought the Scary Sharp people had a moment of marketing genius when they named their company that.
I’ve got a WorkSharp Ken Onion, and it’s fantastic. But you’re absolutely right- it takes a bit of practice and technique to not thrash your knives pretty hard. It’s not much practice, and you can get the knives very sharp with little effort.
For practice I just used an old Chicago Cutlery knife I bought at Target some 25 years ago and a stamped Wusthof santoku I got free as a “bonus” gift for spending past a certain amount at our local gourmet grocery.
No, it does a pretty adequate job. If I had expensive “professional” knives, I wouldn’t use it, but like most people, I only have good quality knives in my strictly amateur kitchen.
I use one of those things on the left after someone on the Straight Dope recommended it to me, as well as inexpensive Rada knives. I am shocked at how well it works. I have a whetstone and I just suck at it. Can’t even come close to what that little POS can do.
I like the simple sharpeners that have two, round, angled, ceramic rods. Never had one with adjustable angles though. That can be a big drawback. Had a pocket version with coarse and fine rods. Did a fine job, as long as the blade was not too far gone.
The sharpeners with metal blades, usually Tungsten, can really hack up the edge. Especially if you have some nicks in it.
I currently have the Master Chef with three slots. I only use the Diamond Prep and Ceramic Polish slots.
When I worked in food prep, I only used a honing steel.