There are three common ways to sharpen knives at home. Here's an honest look at each.
Whetstone
Best for: enthusiasts who enjoy the process.
- Pros: the most control, and excellent results once you've learned the technique.
- Cons: there's a real learning curve to holding a consistent angle by hand. Stones need soaking and flattening, and it's messy and slow.
Pull-through sharpener
Best for: quick touch-ups when you don't care much about edge quality.
- Pros: cheap and fast.
- Cons: fixed carbide slots can tear metal off the edge, leave a rough finish and wear blades down faster. They suit cheap knives better than good ones.
Rolling sharpener
Best for: most home cooks who want sharp knives without learning a skill.
- Pros: a magnetic block holds the angle (15° or 20°), so results are consistent from day one. It's gentle on blades, quick and tidy.
- Cons: it costs more than a basic pull-through and isn't suited to serrated knives.
Our take
If you love the craft, learn the whetstone. If you just want knives that cut, a rolling sharpener gives you whetstone-like consistency without the practice. That's why we make one: the Sharpsmith rolling knife sharpener.