A blunt knife slides off a tomato skin and squashes the flesh instead of cutting it. Sharpening fixes that by grinding a new edge onto the blade. Between sharpenings, a honing rod keeps the edge in line; Victorinox describes honing as realigning an edge that bends slightly with use.
Handheld water sharpeners need no practice. A whetstone takes practice and gives the most control over the angle, and the HORL rolling sharpener holds the knife at a set angle on a magnet.
| Sharpener | Type | Abrasive | Price |
|---|---|---|---|
| MinoSharp 3 Plus | Water sharpener | Three ceramic wheels | $50–100 |
| Global MinoSharp 2-Stage | Water sharpener | Two ceramic wheels | Under $50 |
| King KW65 | Whetstone | 1000 and 6000 grit | Under $50 |
| HORL 2 Oak | Rolling sharpener | Diamond and ceramic discs | $200–250 |
| Victorinox 7.8303 | Honing steel | Steel | Under $50 |
| Mercer M14410 | Honing rod | Ceramic | Under $50 |
Details are from each listing and maker. Prices were checked at Amazon on 27 September 2026.
1. Best Overall: MinoSharp 3 Plus Ceramic Water Sharpener
The MinoSharp 3 Plus is a handheld sharpener with three ceramic wheels, from coarse to fine, sitting in a compartment you fill with water to keep the wheels cool. You run the blade back and forth through each stage with light pressure, about seven or eight times, according to Global. Global designs its MinoSharp sharpeners for knives with a 15-degree edge, which it says is common on Japanese knives, and recommends a whetstone or a ceramic wheel sharpener for its own knives.
Owner reviews praise how easy it is and how well it restores a blunt edge. A minority of owners who comment on sharpness are unhappy with the edge it leaves.
What We Like:
- No practice needed
- Three stages, coarse to fine
- Water keeps the wheels cool
What We Don't Like:
- Some owners unhappy with the edge
- Set for 15-degree edges
2. Best Budget: Global MinoSharp 2-Stage
The two-stage MinoSharp has a coarse and a fine ceramic wheel, each set to 15 degrees, in the same kind of water compartment as the 3 Plus. It costs about half as much and leaves out the middle stage. The listing says hand wash only.
Owner reviews rate it well for how quickly it sharpens. Durability is where owners split, with one reporting more than five years of use and another saying it broke after eight weeks.
What We Like:
- About half the 3 Plus's price
- Easy to use, say owners
What We Don't Like:
- Durability complaints
- Two stages, not three
3. Best Whetstone: King KW65 1000/6000
The KW65 is a combination water stone from the Japanese maker King, about 20cm long on a plastic base. The 1000-grit side sharpens and the 6000-grit side polishes the edge. On this stone, only the 1000 side should be soaked, for about two minutes, with water splashed on the 6000 side, according to Korin, which says soaking both sides can split the stone.
A whetstone takes practice, since the angle is held by hand. Owner reviews call it a good first stone. Some owners find the 6000 side very soft, and one reports the stone arriving chipped.
What We Like:
- 1000 and 6000 grit on one stone
- Base included
- Good first stone, say owners
What We Don't Like:
- Soft 6000-grit side
- Takes practice
4. Best Rolling Sharpener: HORL 2 Oak
The HORL 2 holds the knife on a magnetic block at a fixed angle while you roll a wooden cylinder along the edge. A diamond disc on one end sharpens, and a ceramic disc on the other removes the burr. The block has two faces, 15 degrees for fine blades of hard carbon or Damascus steel and 20 degrees for sturdier blades such as European chef's knives, according to HORL. The listing says it is made in Germany.
Owner reviews praise how easy it is and the edge it gives. Price is the main complaint, with more of the owners who mention value saying it is not worth the money than saying it is.
What We Like:
- 15 and 20 degree angles
- Diamond and ceramic discs
- Easy to use, say owners
What We Don't Like:
- Over $200
5. Best Honing Steel: Victorinox 7.8303
The 7.8303 is a 25cm round steel with a slip-resistant handle. A standard steel like this suits stamped knives, which are made of softer steel, according to Victorinox, whose own Fibrox knives are stamped.
Owner reviews rate how well it brings an edge back and the value. The complaint is durability, with some owners saying it stops working after a while.
What We Like:
- Under $50
- Slip-resistant handle
What We Don't Like:
- Some durability complaints
- Less suited to forged knives
6. Best Ceramic Honing Rod: Mercer M14410
Mercer's rod is 25cm of ceramic with a nylon handle. A ceramic rod hones more effectively than a metal steel and leaves a smoother edge, according to Mercer. Victorinox says harder forged knives need a ceramic, diamond or carbide rod rather than a standard steel, and Global recommends a ceramic or diamond steel for its knives.
Owner reviews rate the quality and describe it as good for quick touch-ups. They are split on value, with some calling it pricey.
What We Like:
- Suits forged and Japanese knives
- Good for quick touch-ups, say owners
What We Don't Like:
- Split opinions on value
Other options worth a look
- Global G-913 3-Stage Water Sharpener. Global's own three-stage water sharpener, with coarse, medium and fine wheels set to 15 degrees and replacement wheels available, sold at Amazon.
- Global G-1800S Whetstone. A 240 and 1000 grit stone. Global says the 240 side is for knives that are very blunt, chipped or damaged, and the 1000 side for general sharpening. Sold at Amazon.
- Wüsthof 26cm Honing Steel. Wüsthof's steel for its own knives, hardened to 58 Rockwell, sold at Amazon.
- Furi Pro Pull Through 3-Stage. A pull-through sharpener with diamond, carbide and ceramic stages and a 25-year warranty, sold by Harris Scarfe.
How to pick a knife sharpener
Sharpening or honing. Regular honing lengthens the time between sharpenings, according to Wüsthof. Once honing no longer brings the edge back, the knife needs sharpening. How the three kinds of tool compare is covered in whetstone vs pull-through vs honing rod.
The angle. Global's MinoSharp wheels are set to 15 degrees, and Global says its own knives leave the factory at 10 to 15 degrees. Wüsthof grinds its standard blades to 14 degrees per side. A whetstone lets you hold any angle, and the HORL offers 15 or 20.
Electric sharpeners. Global advises against electric sharpeners for its knives, which it says take too much metal off the blade.
FAQs
How often should you sharpen a kitchen knife?
For most cooks, Global suggests weekly honing and a full sharpen a few times a year. Shun says once a year is often enough for many home cooks.
What is the difference between honing and sharpening?
Sharpening grinds away metal to form a new edge. Honing realigns the existing edge and removes little or no metal, so a honing rod will not fix a blade that has gone fully blunt.
Can you sharpen a serrated bread knife?
Wüsthof recommends a professional service for its serrated knives, and Global says its G-9 bread knife should not be sharpened at all.
