I Ranked Every Knife Sharpening Method (According to Science)

Overview

The video ranks knife-sharpening methods by how well they produce a useful, durable edge. It uses vegetable-cutting tests rather than relying only on a wire sharpness tester.

The presenter’s practical sharpness scale is:

• Dull: Unable to cut a tomato.
• Sharp: Can cut a tomato.
• Super sharp: Can slice off a thin layer one-handed, without pressure.

Good sharpening should create a symmetrical edge suited to the knife’s steel and intended use. Scratch marks should run diagonally or vertically—not parallel to the blade. Softer steel needs a stronger, wider angle, while harder steel can take a more acute angle but is more prone to chipping.

Methods Reviewed

Method Rating or recommendation Main points Soaking whetstones D Inexpensive to buy, but they require 10–20 minutes of soaking and considerable skill to maintain a consistent angle. The soft stones wear down and need leveling, and mistakes can leave an uneven, fragile edge. The presenter found them messy and frustrating, with costs adding up when buying accessories and multiple grits. Dry diamond stones A An effective option for under $50. A 325-grit side and a 1,200-grit side produced an edge that could cut a tomato, but not razor sharpness. The edge dulled noticeably after cutting an onion. The presenter found the stones somewhat annoying and noted that a consistent, long-lasting edge takes skill. Splash-and-go water stones B on their own; A with a coarse diamond stone Convenient to use with water and effective for refining and polishing an edge. A full progression of finer grits can cost $200–$400, but the presenter says most home cooks do not need an ultra-fine 30,000-grit stone. A suggested basic setup is a $50–$70 diamond stone plus a $70–$100 splash-and-go stone in the 2,000–5,000-grit range. Leather strop Recommended as a finishing step; S as part of a system Helps remove the burr left by sharpening, making the edge more stable. The presenter says abrasive paste adds little benefit and can be skipped. A strop is recommended after sharpening, regardless of the method used. Fixed-angle systems D for most home cooks These systems hold the knife and move the abrasive at a set angle, reducing the need for sharpening practice. However, setup and adjustments can be fiddly. The presenter found the system unstable and potentially dangerous to use. Better stones may improve results, but the presenter sees these systems as most useful for sharpening curved blades. Roller sharpeners Basic Horl: B; advanced Horl: A; upgraded setup: S Quick and easy to use, with a magnetic base and angled grinding discs. The presenter found the magnets secure and the process manageable for beginners. Standard diamond and ceramic or honing surfaces produced an edge that passed a paper-cutting test; achieving razor sharpness required more skill. Finer discs, adjustable angles, and a leather strop can improve results. Poor-quality counterfeits are common, and a full-length bolster can prevent sharpening the heel. The presenter specifically recommends Horl. V-shaped pull-through sharpeners F Very fast and inexpensive, but the presenter says they tear metal from the blade, leave damaging grooves, and create an edge that dulls quickly. They can even blunt an already sharp knife. Electric disc sharpener C Intuitive and reasonably effective for about $60, producing a useful edge that held up under normal use. It does not achieve razor sharpness and offers only a 20° angle and coarse options. The presenter does not recommend it for harder-steel knives. Electric belt sharpener C for kitchen use Costs about $90, or $170 for a model with adjustable angles. The presenter found it noisy, messy, and concerning to use in the kitchen. Metal shavings spread around, and mistakes with the power tool could be dangerous. Belt sag and the 20° setup produced a convex edge that did not cut well. The presenter also says left-handed users should avoid it. Joking improvised method D A humorous, improvised approach inspired by another creator did not sharpen the knife, but also did not damage it or cost much. The subtitle’s description of the method is unclear. Mail-in sharpening service A Provides convenient professional sharpening with no learning curve, and can be especially worthwhile for a collection or damaged knives. When sending four or more knives, the cost works out to about $10–$15 per knife. Mailing and return can take one to two weeks, so the presenter suggests keeping one knife at home while the others are away. Local professional sharpener S; the presenter’s pick for bargain hunters Offers professional results quickly, often while the customer shops. The featured sharpener quoted $12 for a chef’s knife and said a single knife typically takes two to five minutes. Local sharpeners may work at changing locations or schedules, however, making urgent sharpening inconvenient.

Best Picks and Verdict

• Perfectionist enthusiast: Use a system with a coarse diamond stone, splash-and-go stones, and a leather strop. It offers the most control but takes practice and investment.
• Busy home cook: Choose an upgraded Horl roller sharpener setup for speed, ease of use, and minimal effort.
• Bargain hunter: Use a local professional sharpener. The featured service charged $12 for a chef’s knife.

Overall verdict: There is no single best method for everyone. Choose based on what matters most: local sharpening for low cost, a roller sharpener for speed and convenience, or mail-in service for minimal effort. The presenter’s overarching advice is to use the method that fits your routine—the best method is the one you will actually use.

Other Useful Points

• The presenter recommends finishing sharpened edges with a leather strop to remove the burr.
• Local sharpener Steven Cheek suggested that home cooks use a roller sharpener, maintain an edge with a honing rod, or learn to use whetstones.
• Cheek advised avoiding manual pull-through sharpeners. Over time, they can remove too much steel, make knives shorter and thicker, and reduce their lifespan.
• For an average home cook, Cheek estimated that sharpening once or twice a year—roughly every six months—is usually enough. Professional cooks may come every two weeks.

Different Speakers’ Views

• Video presenter: Gives the ratings and recommendations above, emphasizing ease of use and real-world cooking performance.
• Local sharpener Steven Cheek (“Steven Sharpens”): Supports roller sharpeners, whetstones, and honing rods for home use; warns against manual pull-through sharpeners; and says sharpening frequency depends on use.