We love whetstones because they work on knives of all kinds—even on other bladed tools like kitchen shears. The aluminum oxide stone has two levels of grit: Premium 1000 grit sharpens and restores your knife’s edge, while the 6000 grit refines and polishes the edge to finish. It works fast and is long-lasting, plus the sharpening base provides stability, scratch prevention (it’s equipped with nonskid feet) and better water control, which makes for easier cleanup after you’re done. We also really like that this whetstone comes with adjustable angle guides, which makes the whole process easier on the user. It comes with guides for both 15 degrees, which works for Eastern-style knives, and 17 degrees (which we’re partial to, since that’s the angle of most of our Milk Street knives).

Oregon-based Work Sharp’s newest electric knife sharpener is small enough to fit in a drawer and more economical than other systems, designed for home cooks who want the best for their knives without a learning curve. Using flexible abrasive disks that sharpen knives gently yet produce a fine edge, the E2 is excellent for everyday kitchen knives. Precisely angled guides and automated timing ensure complete and accurate sharpening with no guesswork—simply turn it on and run your knife through. Choose the upgraded model for an additional angle guide for pocket knives, two speed options, and an upgraded motor for thicker blades.

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If you’ve invested in good-quality knives and want to keep them in tip-top shape, we can’t recommend Oregon company Work Sharp’s E5 Sharpening System highly enough. Our No. 1 choice for sharpening knives at home, it features a unique timer-driven belt system that works exactly like a professional sharpener’s grinder, putting a fine razor edge on blades without removing too much metal (the problem with other electric grinders). And with three timed settings, you won’t need to worry about under-sharpening or over-sharpening. 

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The E5 Upgrade Kit takes home knife sharpening to the next level with 15 and 20-degree blade angle guides, which are easily swapped out with the E5’s 17-degree angle guides. The kit also includes four specialty sharpening belts, which allow fine-tuning blade sharpness beyond those included with the E5 system. The easy-to-switch belts are long-lasting, gentle on your knives, and can be stored snugly in an inner compartment of the sharpener when not in use.

This easy-to-use sharpener is the perfect introduction for anyone new to knife maintenance. The handheld Suehiro sharpener contains two synthetic whetstones, which are made from ceramic and joined together to form a ‘roller.’ The roller is fitted inside a refillable water tank at the exact angle for sharpening. To use, simply add water to the tank (whetstones work best when wet), grip the handle, and run a knife back and forth through the roller.

The Suehiro is recommended for the occasional full sharpening, rather than daily honing. Steel honing rods are popular among home cooks for their speed and convenience, but what many don’t realize is that they don’t actually provide a long-lasting edge on your blade. This innovative knife sharpener solves that problem, delivering a better edge every time in a convenient hand-held package that does the job in a fraction of the time.

Honing rods are an essential tool for maintaining a knife's fine razor edge. With use, a knife's blade curls over, effectively dulling the edge. A few gentle swipes on each side of the blade helps realign the edge, making it razor sharp again without the full effort of a proper sharpening with a whetstone. We prefer ceramic over metal, which does a better job of restoring the edge across a broad range of blade steels. Work Sharp’s rod comes with a built-in angle guide of 20 degrees (most Western knives are made to around that angle) for consistent sharpening, but the rod works for any blade. And a rubber tip secures the rod to your surface, so it won’t slip as you hone. It fits in most knife blocks, or thread a lanyard through the hole in the handle to hang it for easy access.

Are you wondering what to do with your new Kitchin-tan, Kitchin-to, Kitchin-kiji, Funayuki or other Milk Street knife? They look a little different; they feel a little different; they work like a dream. How do you use them best? Which do you choose for which task? How do you care for them? Matthew Card, the designer of all of Milk Street’s knives and teacher extraordinaire, is here to help. During this pre-recorded workshop, Matt helps you understand everything you need to know about your new tools. He walks through knife techniques, explains the differences between various knives, helps you choose the right set for you and demonstrates basic knife care. You’ll also learn about the design process, which Matt oversaw from start to finish. We have yet to stump Matt when it comes to knife knowledge, and he truly enjoys helping people feel confident in the kitchen.

Are you wondering which knife to use when, how - and how often - to sharpen your knives, or the difference between a slice and a chop? Do you find yourself wrestling with awkward butternut squashes or struggling to julienne? Learn how to sharpen all of your knife skills in with this digital class hosted by Matthew Card, Milk Street's Food Editor and resident knife fanatic.