Best Knife Sharpener UK: Electric, Manual or Whetstone?
Quick answer: for most home cooks the best knife sharpener is a 2 or 3 stage electric or manual pull-through sharpener with diamond wheels, set at 15 to 20 degrees to match your knives. If you own Japanese knives or want the sharpest possible edge, a 1000/6000 grit whetstone gives better results once you learn the technique.
A blunt knife is more dangerous than a sharp one. It slips off tomato skins and onion layers instead of biting in, and you push harder to make it cut. A good sharpener fixes that in a few minutes. This guide explains the three main types of knife sharpener, which angle your knives need, and how the options in our knife sharpener collection compare.
The three types of knife sharpener
Pull-through sharpeners (manual or electric)
You draw the blade through slots that hold abrasive wheels at a fixed angle. They are quick, need no skill and suit most Western kitchen knives. Electric models have motorised diamond wheels and usually two or three stages: coarse to repair a dull edge, medium to sharpen, and fine to polish. The trade-off is that they remove more metal than a stone, so knives wear down faster over many years.
Whetstones
A whetstone is a flat block you slide the knife across by hand. It gives the most control and the finest edge, and it is the traditional way to sharpen Japanese knives. Grit numbers tell you how coarse the stone is: 400 or lower repairs chips, 1000 is the everyday sharpening grit, and 3000 to 8000 polishes the edge. Most people start with a combination stone such as 1000/6000. See our whetstones for sets with angle guides.
Honing steels and rods
A honing steel does not really sharpen. It straightens the thin edge that bends over with daily use. Hone once a week and sharpen every few months, and your knives stay sharp far longer.
What angle should I sharpen my knives at?
| Knife type | Typical edge angle (each side) | Sharpener to look for |
|---|---|---|
| Western / German chef knives | 18 to 20 degrees | 2 or 3 stage pull-through, 20 degree setting |
| Japanese knives (santoku, gyuto) | 15 degrees | Whetstone, or a 15 degree electric sharpener |
| Bread knives (serrated) | Follows the serration | Sharpener with a serrated slot, or a tapered rod |
| Pocket and outdoor knives | 20 to 25 degrees | Adjustable or belt sharpener |
If you are not sure, check the knife maker's website. Most modern sharpeners say on the product page which angle they use.
Knife sharpeners in our range compared
Prices are current shop prices and may change.
| Sharpener | Type | Price | Good choice if |
|---|---|---|---|
| HiramWare 400/1000 Whetstone | Whetstone, 400 and 1000 grit | £6.99 | You want to try whetstone sharpening for very little |
| DDF iohEF 1000/6000 Whetstone with Angle Guide | Whetstone with angle guide | £17.99 | You are learning and want help holding the angle |
| SATC 4 Grit Whetstone Kit | Two stones, flattening stone, strop | £18.99 | You want a complete starter kit |
| Kiseely 5 in 1 Electric Sharpener | Electric, multi-stage | £20.99 | You want a low-cost electric sharpener |
| Salter 2-Stage Electric Sharpener | Electric, diamond wheel | £31.99 | You want a simple two stage machine |
| King HT-65 1000/6000 Whetstone | Japanese combination water stone | £36.02 | You own Japanese knives |
| SHARPAL 156N Diamond Whetstone | Diamond plate, no soaking | £41.99 | You want fast sharpening without soaking a stone |
| TIMERIAL 3-Stage Electric Sharpener | Electric, 15 degree guides, 120/600/1000 | £70.99 | You have Japanese-style knives and want speed |
| Work Sharp Ken Onion Elite MK.2 | Adjustable belt system | £283.95 | You sharpen many knives and want full control |
Compare more options in electric knife sharpeners, or pair a new sharpener with something from our kitchen knives range.
Electric or manual: which is better?
Choose an electric sharpener if you want speed and consistent results with no practice. Choose a whetstone if you want the sharpest edge, own expensive or Japanese knives, or want your knives to last as long as possible. Many keen cooks own both: an electric sharpener for quick touch-ups and a stone for a proper sharpen twice a year.
How to sharpen a knife with a pull-through sharpener
- Place the sharpener on a flat, dry surface and hold it firmly by the handle.
- Start in the coarse slot only if the knife is very dull. Otherwise start in the medium slot.
- Draw the blade from heel to tip in one smooth pull, with light pressure. Do not saw back and forth.
- Repeat 5 to 10 pulls, then move to the fine slot for 3 to 5 pulls.
- Wipe the blade clean to remove metal dust, then test on a sheet of paper or a tomato.
How often should you sharpen kitchen knives?
For a home kitchen, hone weekly and sharpen every two to three months. A simple test: if the knife slides over a tomato skin instead of cutting straight in, it is time to sharpen.
Frequently asked questions
What is the best type of knife sharpener for home use?
A 2 or 3 stage electric or pull-through sharpener is the easiest for most home cooks. A 1000/6000 grit whetstone gives a sharper edge but takes practice.
Can I use an electric sharpener on Japanese knives?
Only if it has a 15 degree setting. Japanese knives are ground at around 15 degrees per side, so a 20 degree sharpener will change the edge. A whetstone is the safest option.
What grit whetstone do I need?
Start with a 1000 grit stone for everyday sharpening. Add 3000 to 6000 grit to polish, and 400 grit only to repair chips or very dull blades.
Is honing the same as sharpening?
No. Honing straightens the edge and should be done weekly. Sharpening removes metal to make a new edge and is needed every few months.
Can you sharpen serrated bread knives?
Yes, with a sharpener that has a serrated slot or with a thin tapered rod that fits each serration.
