How to Use a Chef's Choice Knife Sharpener Step by Step

Matching Your Blade Angle to the Right Sharpener Slots

Every knife edge has a bevel, which is the angled cutting surface that tapers down to the sharp edge. Kitchen knives generally fall into two categories: traditional 20-degree edges and finer 15-degree edges. Understanding which angle your knife uses prevents you from grinding away good steel or dulling the blade by working in the wrong slot.

Traditional American and European cutlery, such as heavy-duty French chef knives or classic German high-carbon steel knife sets, typically use a sturdy 20-degree edge per side. This wider angle gives the blade extra support behind the cutting edge, which makes it great for splitting dense squash, chopping through fibrous root vegetables, and handling heavy kitchen tasks without chipping. If your sharpener has slots marked specifically for 20-degree blades, these Western kitchen knives belong in those slots.

Asian cutlery, including Santoku blades and delicate high-carbon Japanese chef knives, traditionally features a steep 15-degree slicing edge per side. A 15-degree angle is thinner and cuts through soft meats, fish, and crisp vegetables with noticeably less resistance. If you own an angle-select machine with separate 15-degree and 20-degree stages, always run your Japanese blades through the 15-degree slots to preserve that factory profile.

Some multi-stage sharpeners are designed to convert traditional 20-degree knives into ultra-sharp 15-degree knives. While this conversion creates a razor-sharp slicing tool, it requires removing extra metal during your initial session to reshape the bevel. Once you convert a knife to 15 degrees, you must continue maintaining it in the 15-degree slots. If you want to keep the thick, chip-resistant factory edge on a heavy carving or chopping knife, stick with its original 20-degree profile.

Step-by-Step Guide to Pulling Your Knife Through the Sharpener

Using an electric knife sharpener correctly comes down to steady movement, light contact, and letting the abrasive wheels do the work. Follow these numbered steps in order for clean, repeatable results every time.

1. Wash and thoroughly dry the knife before you begin.
   Reason: Food grease, dried juices, and water can gum up the internal diamond abrasive wheels, causing uneven sharpening and attracting metal grit that scratches the face of your blade.
2. Set the sharpener on a flat, dry counter and turn the power switch on.
   Reason: Starting the motor before inserting the blade prevents the rotating discs from catching on the steel edge or gouging the metal upon contact.
3. Rest the blade flat against the angle guide near the heel.
   Reason: The heel is the back part of the blade closest to the handle. Resting the side of the blade directly against the guide sets the exact sharpening angle automatically so you do not have to guess.
4. Pull the blade smoothly toward you using only light blade weight.
   Reason: Pulling steadily at a rate of roughly two to four seconds for an eight-inch blade prevents heat buildup and stops the abrasive wheels from grinding hollow pockets into the cutting edge.
5. Lift the knife handle slightly as you reach the curved tip.
   Reason: Following the upward sweep of the knife profile keeps the curved section in full contact with the grinding disc, which sharpens the tip evenly rather than flattening it.
6. Alternate single strokes between the left and right slots of the stage.
   Reason: Sharpening both sides of the blade equally creates a balanced, centered cutting bevel rather than pushing the edge off toward one side.
7. Advance through the finer sharpening and polishing stages.
   Reason: Moving from coarse diamond grinding wheels to the final stropping stage, which uses a flexible polishing disc, removes rough grinding scratches and creates a smooth, razor-sharp edge.
8. Wipe the finished blade with a clean kitchen towel before slicing food.
   Reason: Sharpening sheds tiny particles of metal dust that cling to the steel and must be wiped away before the knife touches cutting boards or ingredients.

How to Check for a Burr Before Moving to the Next Stage

The biggest secret to successful sharpening is knowing when to stop using the coarse stage and move to the finer slots. You know it is time to move forward when you feel a burr. A burr is the microscopic wire edge or curved sliver of metal that forms on the opposite side of the blade as the abrasive disc grinds away dull steel. If you do not create a burr, you have not sharpened all the way to the very edge of the knife.

Here is how to check for a burr safely without cutting your fingers:

• Turn off the sharpener switch so the motor stops running completely.
• Rest the knife flat on a cutting board or hold it securely by the handle with the cutting edge pointing away from your body.
• Place the pad of your thumb on the side of the blade, well above the cutting edge.
• Slowly slide your thumb downward across the bevel, slipping off the edge into empty air. Never run your finger along the length of the edge like a violin bow.
• Feel for a faint, rough wire edge or rough sandpaper-like catch along the side opposite to your last pull.
• Check the entire length of the blade, from the heel all the way out to the tip.

If you feel this rough ridge across the full length of the edge, you have successfully ground through the dull metal. Make one stroke through the matching opposite slot to center the edge, and you are ready to advance to the next stage. If the edge still feels completely smooth, return the knife to the coarse slot for one or two more alternating pairs of pulls.

Sharpening Serrated Blades Without Damaging the Teeth

Serrated bread knives and tomato knives require a completely different approach than standard straight-edge chef knives. Serrated blades feature scalloped teeth ground into one side of the blade. If you place a serrated knife into a coarse diamond sharpening slot, the rotating grinding wheel will chew off the tips of the teeth, flatten the scalloped curves, and permanently ruin the blade.

To sharpen a serrated knife safely, use only the final stage of your sharpener. In multi-stage units, this final stage contains a flexible stropping disc or ultra-fine polishing hone. These flexible discs act like a leather strop, conforming to the curved dips between the teeth without grinding away significant amounts of metal.

Place the serrated blade into the final stage slots just as you would a straight-edge knife. Pull the blade through slowly, taking roughly three to four seconds per pull. Make two to three alternating pulls between the left and right slots. The flexible discs will polish each individual tooth, remove bent metal burrs from the flat back side, and restore crisp cutting bite without altering the factory profile of the serrations.

Common Sharpening Mistakes That Damage Blade Steel

Electric sharpeners make knife maintenance fast, but using improper technique can shorten the lifespan of your cutlery. Steering clear of a few basic errors keeps your blades straight, true, and sharp for decades.

The most common mistake is pushing down hard into the slots. Many home cooks assume that pressing firmly sharpens the knife faster. In reality, modern diamond abrasives cut aggressively on their own. Pushing down flexes the blade, strips the diamond coating from the internal wheels, and cuts uneven dips into the steel. Use only light downward pressure, roughly equal to the natural resting weight of the knife itself.

Another frequent error is stopping or hesitating mid-stroke. If you slow down or pause while pulling the blade through, the rotating wheel keeps spinning against that exact spot on the steel. In less than two seconds, a spinning diamond wheel can grind a noticeable notch into the blade line. Always start your pulling motion the instant the steel touches the spinning wheel, and keep your pull speed completely uniform from handle to tip.

Watch out for the bolster on heavy German-style knives. The bolster is the thick metal band between the handle and the blade that balances the knife. If you shove a thick bolster all the way into the sharpening slot, the metal collar will strike the rotating disc or catch on the plastic guide. Over time, this creates a hollow dip right in front of the bolster that prevents the heel of the knife from making flat contact with a cutting board. Stop your stroke just before the bolster enters the slot.

Finally, avoid twisting the knife handle or letting the blade tilt away from the angle guides. The plastic guides are designed to hold the knife at a precise bevel. If you twist your wrist, you change the sharpening angle midway through the stroke, creating a scratched, wavy edge instead of a crisp cutting bevel.

What to Look for in a Home Knife Sharpener

Choosing the right sharpener depends on the specific styles of cutlery you keep in your kitchen drawers. Different knives require different sharpening geometries, so matching your sharpener to your collection ensures every blade gets the proper care.

If your kitchen contains a mix of Western chef knives and Japanese Santoku knives, look for a multi-stage system that offers selectable angles. Units with separate guides for 15-degree and 20-degree bevels let you maintain both styles without forcing you to re-profile your heavy German blades or blunt the delicate edges of your Asian cutlery.

Abrasive quality is another critical feature to check. Diamond abrasives are the hardest sharpening surfaces available and stay flat over years of use without losing their cutting ability. Sharpeners that pair coarse diamond grinding wheels for initial reshaping with flexible stropping discs for final polishing deliver smooth, polished cutting edges that hold their sharpness significantly longer than edges shaped by coarse stones alone.

You should also verify whether the sharpener accommodates serrated knives. A versatile kitchen machine should include a non-abrasive or ultra-fine finishing stage capable of polishing scalloped edges. A unit with reliable angle guides, diamond abrasives, and a dedicated stropping stage provides a complete sharpening setup that handles everything from paring knives to bread knives.

1

Chef’sChoice 15XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond

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  9.2
• Brand
  Chef's Choice

Key specs2

Edge Angle Profile

15-degree Asian style

Sharpening Stages

The three-stage system uses diamond abrasive disks to set the edge, hone the bevel, and finish with a flexible stropping disk that also conditions serrated knives.

Pros & cons42

Pros

• Stage 3 stropping disk polishes straight blades and accommodates serrated knives without grinding teeth
• Uses 100 percent diamond abrasives across sharpening stages for fast material removal
• Precision angle guides hold blades steady at the factory angle during every pull
• Three-stage sharpening system reshapes, hones, and refines cutting edges

Cons

• Dedicated 15-degree edge angle requires converting standard 20-degree Western knives before regular honing
• Manufacturer does not list unit dimensions or total motor wattage in the product specifications

2

Chef’s Choice Professional Electric Knife Sharpeners for 15- and 20-Degree

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  9.2
• Brand
  Chef's Choice

Key specs2

Supported Blade Angles

Dual 15-degree and 20-degree

Benchtop Footprint

• Length: 10 inches
• Width: 4.25 inches
• Height: 4.25 inches
• Weight: 4.15 pounds

Pros & cons42

Pros

• AngleSelect system sharpens both 15-degree Asian style and 20-degree Western style blades
• Creates a two-facet arch-shaped Dizor edge designed for longer sharpness retention
• Diamond abrasives shape both straight-edge kitchen cutlery and serrated blades
• Heavy 4.15-pound base keeps the sharpener stable on the countertop during operation

Cons

• Requires verifying blade bevel angle before selecting the matching stage slot
• Larger 10-inch footprint requires dedicated counter or cabinet storage space

3

Chef’s Choice Professional Electric Knife Sharpeners AngleSelect for 15- and

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  9.2
• Brand
  Chef's Choice

Key specs2

Finishing Stage Technology

Patented UltraStrop stropping disks polish the knife edge to a clean finish while smoothing micro-burrs along straight and serrated edges.

Warranty Coverage

3-year manufacturer limited warranty

Pros & cons42

Pros

• UltraStrop polishing disks deliver a refined edge finish in the finishing stage
• Supports both 15-degree and 20-degree blade bevels using AngleSelect guides
• Backed by a 3-year manufacturer limited warranty for motor and mechanical coverage
• Proprietary diamond abrasives hone steel without detempering the edge

Cons

• Two-stage design combines sharpening steps rather than offering three distinct grit stages
• At 12 inches long, this model takes up more counter length than standard sharpeners

4

Chef'sChoice Professional Electric Knife Sharpeners FlexHone/Strop With 100-Percent Diamond Abrasives

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  9.2
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  Chef's Choice

Key specs2

Abrasive Grit Design

Stage 1 applies fine 100 percent diamond abrasives to set the first bevel, followed by micron-size diamond abrasives in Stage 2 to ultra-hone the edge.

Factory Angle Preset

20-degree Western bevel only

Pros & cons42

Pros

• Conical diamond abrasive disks hone edges gently without overheating or detempering steel
• Stage 2 uses micron-size diamond abrasives to strop and polish straight or serrated edges
• Lightweight 1.25-pound build makes the unit easy to lift and store in kitchen cabinets
• Built-in precision angle guides automatically position 20-degree blades for uniform bevels

Cons

• Limited strictly to 20-degree edges, making it unsuitable for 15-degree Asian style blades
• Lighter 1.25-pound chassis may slide more easily than heavier units if not held firmly

5

Chef'sChoice Manual Knife Sharpeners for 15- and 20-Degree Straight-Edge and

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  8.8
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  Chef's Choice

Key specs2

Sharpening Mechanism

CrissCross diamond abrasive wheels sharpen simultaneously in a non-electric pull-through housing to create a sharp edge.

Manufacturer Guarantee

10-year warranty coverage

Pros & cons42

Pros

• CrissCross diamond wheel technology sharpens simultaneously across both sides of the edge
• Accommodates both 15-degree Asian and 20-degree Western edge profiles without electricity
• Long 10-year manufacturer warranty provides extensive mechanical reliability coverage
• Ultra-light 0.5-pound weight and slim 2-inch width store easily in cutlery drawers

Cons

• Manual pull-through action requires user-regulated pull speed and steady downward pressure
• Conflicting stage labeling across product details requires verifying slot layout before use

6

Chef'sChoice Hybrid Knife Sharpeners for 20-Degree Straight and Serrated Knives

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  8.8
• Brand
  Chef's Choice

Key specs2

Hybrid Operation

Combines electric motor stages for rapid metal removal with a manual honing slot for delicate blade conditioning and quiet touch-ups.

Edge Geometry

Triple-facet Trizor 20-degree edge

Pros & cons42

Pros

• Hybrid system combines motorized diamond sharpening stages with a manual finishing stage
• Creates a triple-facet Trizor arch-shaped edge for enhanced cutting durability
• Manual final stage allows edge touch-ups and serrated blade polishing without power
• Moderate 2.7-pound weight balances countertop stability with easy cabinet portability

Cons

• Configured only for 20-degree blades, excluding 15-degree Japanese cutlery
• Manual finishing slot requires user to maintain smooth stroke consistency

7

Rolling Knife Sharpener Kit - Easy to Use Magnetic Knife

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  8.8
• Brand
  Noumii

Key specs2

Abrasive Grit Ratings

• Coarse side: 400 grit diamond disc
• Fine side: 3000 grit stainless steel disc

Magnetic Angle Holder

Integrated N48 magnets hold the blade securely at either a 15-degree or 20-degree angle while the roller glides along the edge.

Pros & cons42

Pros

• Magnetic base block securely fixes knives at either 15-degree or 20-degree angles
• Two-sided rolling cylinder features a 400 grit diamond disk and a 3000 grit stainless disk
• Crafted from beech wood with a compact footprint requiring zero electrical outlets
• N48 neodymium magnets maintain exact blade posture without scratching knife bolsters

Cons

• Rolling mechanism is unsuited for sharpening curved blade tips or serrated bread knives
• Requires flat work surface and manual back-and-forth rolling motion rather than guided slots

8

Chef'sChoice Professional Manual Knife Sharpeners AngleSelect for 15- and 20-Degree

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  8.6
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  Chef's Choice

Key specs2

Ambidextrous Handling

Reversible grip orientation and non-slip rubber base feet allow stable manual operation for either right-handed or left-handed cooks.

Blade Reach

Full edge sharpening from tip to bolster

Pros & cons42

Pros

• Sharpens both 15-degree Asian blades and 20-degree Western cutlery without power cords
• Diamond abrasives sharpen full blade length from the tip directly to the bolster
• Symmetrical handle design accommodates both right-handed and left-handed pulling
• Slip-resistant rubber feet anchor the compact 0.44-pound frame firmly to the countertop

Cons

• Lightweight frame requires holding the handle firmly during pull strokes to prevent shifting
• Contradictory listing details label the unit as both 2-stage and 3-stage across specs

Last update on 2026-10-01 / Affiliate links / Images, Product Titles, and Product Highlights from Amazon Product Advertising API

FAQs

How many pulls through each slot are needed to sharpen a dull knife?

A knife with normal everyday dullness usually needs about three to five pairs of alternating pulls in the shaping stage, followed by two to three pairs in the polishing stage. If a blade is severely blunt or has small nicks, it may require ten or more alternating pulls in the coarse slot to establish a fresh burr. Once the burr forms, keep pulls to a minimum to preserve blade metal.

Can I sharpen scissors or shears in a kitchen knife sharpener?

Standard electric knife sharpeners should not be used on scissors or kitchen shears. Scissors use a single flat bevel ground at a steep angle, typically around 75 to 80 degrees, which does not fit inside standard 15-degree or 20-degree knife slots. Forcing scissors into a kitchen sharpener will ruin the scissor edges and damage the plastic alignment guides.

How do I clean metal dust out of the sharpener?

Most electric sharpeners feature a small clean-out cover or magnetic metal shavings collector on the bottom of the housing. Turn off and unplug the unit, turn it upside down over a trash can, and open the clean-out latch once a year. Empty the collected dark metal dust, wipe the cover with a dry paper towel, and snap it securely back into place.

Why does my knife feel sharp right after sharpening but dull quickly during dinner prep?

This usually happens when you skip the final stropping stage and leave a rough, jagged burr on the edge of the blade. That microscopic wire edge feels deceptively sharp to the touch, but it is extremely weak and folds over flat on the cutting board after making just a few cuts. Spending adequate time in the final polishing stage gently sweeps away the burr and leaves a solid, stable cutting apex.