Best knife sharpener, Expert recommendations to choose

[moe313]

I researched the best knife sharpener to find the perfect tool for keeping my kitchen and utility blades razor sharp. After checking expert reviews from trusted sources like the new york times, food and wine and America's test kitchen, two models consistently come up as top picks:

Chef’sChoice Professional Electric Knife Sharpener

https://www.amazon.com/dp/B002VYYSVU?th ... s_li_ss_tl

Work Sharp Ken Onion Knife Sharpener Tool

https://www.amazon.com/Work-Sharp-Onion ... s_li_ss_tl

The Chef’schoice angleselect is designed for both 15 and 20 degree edges, making it ideal for everything from japanese style blades to western chef’s knives. It features diamond abrasives, precision angle control and can handle both straight edge and serrated knives. It is compact, user friendly, and perfect for anyone who wants professional results with minimal effort.

On the other hand,the Work sharp ken is more of a sharpening system than just a sharpener. It is highly versatile and works on knives, scissors, serrated blades and even tools. With its adjustable angles, flexible abrasive belts and powerful motor, it offers a lot of control and customization. This one seems ideal for people who love tuning their blades to perfection or use a variety of cutting tools beyond kitchen knives.

However, I am having trouble deciding which one is best to meet my needs.I mostly need a sharpener for maintaining my kitchen knives, chef's knives, paring knives, etc. but occasionally need to touch up scissors and utility blades too. Precision and ease of use are both important for me but I also want something that is going to last.

So which one would you recommend: the Chef’schoice for its simplicity and diamond coated system or the Work sharp ken Onion for its versatility and pro level sharpening?Any advice or personal experiences would be appreciated.
Thanks in advance

[Dinadan]

So which one would you recommend: the Chef’schoice for its simplicity and diamond coated system or the Work sharp ken Onion for its versatility and pro level sharpening?Any advice or personal experiences would be appreciated.
Thanks in advance

I have never used either of the tools you are considering, so I have no knowledge about them.

You might want to go back a step or two in your research and consider sharpening stones versus power tools. I cook a lot, and I think that unless you are chopping bone, then a power tool is overkill. Like I said, I have not used the tools you mention: but in general it is easy to permanently damage a blade with a power tool. If you get one, try it out on some cheap blades that you do not value before using it on your favorite knife.

[treefarmer]

I'll agree with Mel's suggestion about being careful with any power tools on a knife blade.
Something to consider also is the use of a steel. Seems most good kitchen knives usually have a decent edge that can be maintained with a steel. The steel realigns the rolled edge of a knife after it has been used awhile, butchers/meat cutters usually keep one at their side and use them constantly.
By the way, to AAPK!
Treefarmer

[ThatWeirdKnifeGuy]

I have also not used either product mentioned, but worksharp makes a good product. I would echo what's already been said and learn to use a stone. Worksharp's benchstone has angle guides on the ends to help you out if you're not great at free hand. I use it on my pocket knives and kitchen knives. The diamond stones work quickly and are beginner friendly. Power tools are much easier to make bigger and permanent mistakes with.

[Mumbleypeg]

Unless you’re an expert user I would not let any power sharpener anywhere near a pocket knife. I learned free-hand sharpening (using stones) many years ago, but nowadays nobody seems to want to learn a skill that takes practice. (Unless it’s a video game).

About three years ago I discovered the Worksharp Guided Sharpening System, which uses diamond plates with angle guides on each end. As far as I’m concerned it’s the best of all worlds. The interchangeable guides are there (comes with different angles that are interchangeable) if you want them, but are removable if you just want to freehand sharpen. No clamps!! The diamond plates remove material much faster than conventional stones, so some caution is advisable if you’re a veteran stones sharpener, until you get used to the diamonds. It also comes with a ceramic rod - similar to a sharpening steel it is great for touching up and straightening your blade edge, without metal removal. Also useful for serrated edges.

(BTW I have a Ken Onion model Worksharp power sharpener, a gift from our oldest son. After trying it extensively and finding he did not like it, he gave it to me. I tried it on a couple of junker knives. It’s now in my shop - works great on mower blades IMHO).

Ken

[bestgear]

Both of my sons are home gourmet cooks and both have high end kitchen cutlery. For Christmas last year they both got Tumblers (https://www.tumblerware.com) and they both swear how quick, easy and effective these are to use. All of the guess work is baked out and anyone can quickly become a master. Most kitchen knives just need a quick edge touch and not a full hone and these do that job perfectly.

I agree with others, anything involving power belongs in the hands of professionals only.

[FRJ]

I researched the best knife sharpener to find the perfect tool for keeping my kitchen and utility blades razor sharp. After checking expert reviews from trusted sources like the new york times, food and wine and America's test kitchen, two models consistently come up as top picks:

Chef’sChoice Professional Electric Knife Sharpener

https://www.amazon.com/dp/B002VYYSVU?th ... s_li_ss_tl

Work Sharp Ken Onion Knife Sharpener Tool

https://www.amazon.com/Work-Sharp-Onion ... s_li_ss_tl

The Chef’schoice angleselect is designed for both 15 and 20 degree edges, making it ideal for everything from japanese style blades to western chef’s knives. It features diamond abrasives, precision angle control and can handle both straight edge and serrated knives. It is compact, user friendly, and perfect for anyone who wants professional results with minimal effort.

On the other hand,the Work sharp ken is more of a sharpening system than just a sharpener. It is highly versatile and works on knives, scissors, serrated blades and even tools. With its adjustable angles, flexible abrasive belts and powerful motor, it offers a lot of control and customization. This one seems ideal for people who love tuning their blades to perfection or use a variety of cutting tools beyond kitchen knives.

However, I am having trouble deciding which one is best to meet my needs.I mostly need a sharpener for maintaining my kitchen knives, chef's knives, paring knives, etc. but occasionally need to touch up scissors and utility blades too. Precision and ease of use are both important for me but I also want something that is going to last.

So which one would you recommend: the Chef’schoice for its simplicity and diamond coated system or the Work sharp ken Onion for its versatility and pro level sharpening?Any advice or personal experiences would be appreciated.
Thanks in advance

[OLDE CUTLER]

I agree with all the concerns about power sharpener. I was at an open house event where a factory sales rep was demonstrating a power knife sharpener. My buddy handed him his folding tanto blade tactical knife and in just a few seconds it was turned into a drop point. Completely ruined the blade. I have used a Lansky sharpener since 1980 with good results. The Lansky will not work with very small or very large blades, but will do a very large percentage of pocket and kitchen knives.