This guide isn’t going to pick a single “best” knife sharpener because it’s a highly subjective topic – instead we’re going to go over the major players in the quality sharpener market and help you make a more informed decision when you pick one out. One commonality all sharpeners have – they start at a coarse (low grit) abrasive to remove metal the fastest and set the profile of the edge, and gradually progress to higher grit (fine) abrasives to refine that edge as accurately as possible, including leveling out the burr that develops when you sharpen one side at a time. Obviously there are many ways to skin a cat, and knife sharpeners vary wildly in construction, design and price. Guided angle sharpeners in a lot of cases are glorified jigs, a device that you mount the knife in and can then apply an accurate angle on a stone to the edge bevel of the blade to create a consistent edge. See, there are three basic types of sharpeners – guided angle sharpeners (like this guide will cover), freehand sharpeners (like Japanese water stones) and pull through sharpeners (like your uncle uses on his kitchen knives but all they do is remove tons of metal and create a toothy burr.) Sharpening is a powerfully divisive topic, akin to asking a car guy whether they prefer manuals or automatics. Knives are fairly simple to maintain, though: keep the body screws tight, keep the lint out of them, oil the pivot, set the pivot screw, clean the tape goo off the blade – oh, and keep them sharp. We spend a lot of time talking about knives here, and not a lot of time talking about knife maintenance.
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December 2022
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