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. The E5 is available on its own or bundled together with Work Sharp’s M3 Knife Sharpener, which is a classic honing rod made simpler to use.

The M3 Knife Sharpener is a manual system that combines the fine ceramic rod from the E5 kit with an interchangeable diamond sharpening rod, which is fully capable of putting a fine edge on any knife. Start sharpening with a few swipes on the diamond rod, following the handle’s angle guides, then switch to the ceramic honing rod for fine tuning. The Microforge pull-through feature built into the handle puts micro serrations into the blade, which is ideal for thick tomato skins and bell peppers—among other tough tasks (which is entirely reversible through resharpening without damage to the edge).

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.

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.

I sat down with Zwilling J.A. Henckels to produce three everyday knives that meet the needs of every home cook. Manufactured in Albacete, Spain—where Henckels has been making knives since the 18th century—these knives feature comfortable, midsize polymer handles and tough high-carbon stainless steel that will hold an edge and resist rust. They are constructed from German stainless steel with a forged one-piece design and triple-rivets in the handle. The set includes a 7-Inch Chef's Knife inspired by the lightweight Japanese santoku knife; 5-Inch Utility Knife with a microserrated edge; and 4-Inch Paring Knife with a Japanese-style, acutely pointed kiritsuke tip. — Christopher Kimball

8 inch Chef Knife: Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter. 5 inch Petty Knife: If you’ve only ever used small, Western-style paring knives, Kikuichi’s 5-inch petty knife will feel revelatory. Japanese knives are lean, durable, and more precise than their Western counterparts. The extra length and taller blade on this knife makes it more adept than shorter knives for a broader range of tasks, yet it is still incredibly lightweight for better control. This is the ideal picnic or camping knife; it is also great for everything from dicing small vegetables to breaking down roasts for stew meat or making sandwiches for school lunches.

Literally translated as “cow sword,” this 8-inch Japanese gyuto from Kikuichi is an analogue to the European chef’s knife and is designed for any and every kitchen task. Lighter, leaner and more nimble than Western-style knives, gyutos are as thin as possible—without sacrificing rigidity—and feature a more acute blade angle for cleaner, crisper slicing. These 8-inch knives are designed for any and every kitchen task. We love the gentle curve to the blade shape for mincing and the bolster-less design, which makes thorough sharpening easier and the overall weight of the knife lighter.

French company Opinel's flagship No. 8 size has been produced virtually unchanged since 1890. Its 3.25-inch blade is made of high-grade Swedish Sandvik steel that holds an edge well, tunes up easily on any sharpening device and is thin enough to slice beautifully through delicate foods. We especially love the French company's ingenious “virobloc” collar-style lock, which firmly holds the blade in place by twisting sideways—it's far easier to use than most any other locking-blade knife and basically removes any risk of the blade folding onto exposed fingers. And the contoured wood handle nestles perfectly into the palm for firm control, making it a terrific choice for close hand work, like peeling garlic cloves or slicing apples.