Maintain a sharp edge on your knife blades with these knife sharpeners. Sharp blades cut more precisely, require less effort for cutting, and are less likely to snag, kick, or damage the workpiece than a dull blade.
Simple sharpening steels can be used to maintain a sharp edge on nearly any knife, from kitchen knives to pocket knives, and are smaller and more portable than a multistage sharpener. To sharpen a knife blade, hold the sharpening steel vertically in one hand and the knife horizontally with the blade-edge down in the other. Tilt the blade so the tip is pointing up at a 20° angle and move the blade down along the steel using a chopping motion as you pull the knife across the steel from the bolster to the tip. Repeat this process multiple times using slight pressure until the blade is satisfactorily sharp.
Carbon Steel Abrasive
Stainless Steel Abrasive
These manual knife sharpeners use a multistage process and diamond abrasives to maintain a sharp, polished edge on a range of knives, including smooth or serrated blades, fixed- or folding-blade knives, and food preparation knives. Manual sharpeners do not require a power source and are portable.
Using a multistage process and diamond abrasives, these electric knife sharpeners maintain a sharp, polished edge on a range of knives, including smooth or serrated blades, fixed- or folding-blade knives, and food preparation knives. Electric sharpeners require less effort to use than manual sharpeners.