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Which one should you buy?

If you have several good knives and won't learn a whetstone, a three-stage diamond electric sharpener set to your knives' angle is money well spent. If you only have one or two knives, a cheaper option will do.

A dull knife slips off a tomato skin and into your finger. A sharp one goes where you send it. That's why I always say a sharp knife is a safe knife.

Sharpening sounds like a chef's job, but a good electric sharpener makes it easy for anyone. It brings a dull blade back in a couple of minutes, with very little skill needed. You do still need to know which slot to use and when, so let's sort that out.

Sharpening, honing and angles

Sharpening vs honing

Sharpening grinds away a little metal to make a brand new edge. Honing with a steel just straightens an edge that's gone a bit wonky from use. Hone often, and most home cooks only need to sharpen a few times a year.

How the three stages work

The first slot is the coarsest. It grinds a fresh edge on a really dull or chipped knife. The second refines it. The third polishes, or strops, the edge so it's keen and smooth. For a quick touch-up you often only need the last slot.

15 degrees or 20 degrees?

This is the bit most people miss. Every knife is sharpened to an angle on each side. Many modern Western knives, including my Chef's Knife pick, are about 15 degrees. A lot of older German knives are about 20 degrees.

The 15XV puts a 15-degree edge on everything. That's perfect for 15-degree knives. You can convert a 20-degree knife, and it'll feel sharper, but it means grinding away more metal and the thinner edge may need sharpening more often. If most of your knives are older 20-degree blades, look at a sharpener made for that angle instead. Check your knife maker's details if you're not sure.

Chef'sChoice 15XV at a glance

What to look for in a knife sharpener

• The right angle. Match it to your knives: 15 or 20 degrees.

• Angle guides, so you don't have to hold the angle yourself.

• More than one stage: one to sharpen, one to polish.

• Diamond abrasives. They cut quickly and last.

• Serrated support if you want to sharpen your bread knife too.

The 15XV ticks all five. It's the priciest here, though, and it costs more than the knife many people will put through it. That's why I've given you two cheaper options.

Who it suits, and who should skip it

Good for you if

• You have several Western knives at 15 degrees

• You'll never learn to use a whetstone, and that's fine

• You want chipped or very dull knives brought back to life

Skip it if

• You only have one or two knives: the Pronto or a professional sharpening service is plenty

• Most of your knives are older 20-degree German blades

• You own expensive Japanese single-bevel knives: use stones or a professional service

How to get the best from it

Go gently

Don't use every slot every time. For routine touch-ups, use the final polishing slot only. Save the coarse slot for knives that are properly dull or chipped. Overusing the coarse stage is what wears knives away.

Pull straight and steady

Let the guides do the work. Pull the knife straight through at an even pace, alternating sides as the instructions say. Don't press down hard.

Test it

Slice a sheet of paper or a ripe tomato. If the knife glides through, you're done. If it tears or squashes, give it another pass.

Cleaning and safety

• Keep fingers clear of the slots, and hold the sharpener steady with your other hand on top.

• Wipe the blade with a damp cloth after sharpening to remove metal dust before you cook.

• Unplug it before cleaning, and follow the maker's instructions for emptying the filings.

• Knives only. Don't put scissors through it.

The one rule

Last slot for touch-ups, all slots only when it's truly dull. Your knives will last years longer.

Questions people ask

Are electric knife sharpeners bad for knives?

A good one removes no more metal than a whetstone. The damage comes from using the coarse slot every time. Use the polishing slot for touch-ups.

How often should I sharpen my kitchen knives?

A few times a year for most home cooks, with regular honing in between. Sharpen when the knife starts squashing tomatoes.

Can an electric sharpener do serrated knives?

This one can. Its polishing stage reaches into the gaps between the teeth. Not all sharpeners can, so check before you buy.

Should I sharpen my knives at 15 or 20 degrees?

Match what the knife was made with. Most newer Western knives are 15; many older German knives are 20. It's best not to routinely convert 20-degree knives.

What's the difference between honing and sharpening?

Honing straightens the existing edge. Sharpening grinds a new one. Hone often, sharpen occasionally.

Use it on

Your Chef's Knife, then practice with my Knife Skills lesson.

Updated October 2026. Prices change often, so check before you buy.