Manual Sharpening

Manual knife sharpeners allow for the most control

Manual knife sharpeners are just that: You don't have to plug them in, and most are small enough to store compactly when not in use. Knife enthusiasts are big fans of manual sharpeners, which come in a variety of styles. That's because these offer the most tactile control over the blade; rather than relying on turning electric gears, you manually pull the blade through the sharpener, testing the blade for desired sharpness. The most common types are rod systems, slot-style and water stone sharpeners. While rod systems and water stones afford the most control, they require more skill and have more of a learning curve. Slot-style sharpeners afford less control but are easier to use. We found the best reviews for the rod-style an slotted sharpeners.

Rod sharpeners have a learning curve, but are very flexible

Rod-system knife sharpeners have small rods inserted into the base at preset angles. You pull your knife's blade along the rods, testing now and then for sharpness. Rod systems are effective, but they take some practice to use (many models come with an instructional DVD). Some rod-system manual sharpeners can handle both straight and serrated knives, while others cannot. Rod systems are also good for sharpening short blades, such as pocket knives.

Among rod-system knife sharpeners, the Spyderco 204MF Tri-Angle Sharpmaker (*Est. $50) receives high marks. Its triangular sharpening rods fit snugly into its plastic holder at preset angles; users pull the knife in cutting strokes against one rod and then the other (an included DVD shows you how to do this, since it's hard to describe). Reviewers say keeping the angle consistent is easier than it looks; check our Useful Links section for some videos demonstrating the Spyderco sharpener. While editors at one top foodie magazine praise the Spyderco Sharpmaker, they admit this product has a steep learning curve, takes time to use and can be difficult to control. Two professional reviews rave that this sharpener is gentle on blades and easy to use (eventually). The Spyderco knife sharpener can handle both straight and serrated knives and it comes with a lifetime warranty.

Slot sharpeners: Easier to use, especially for standard knives

Another manual option, slot-style sharpeners, are praised for their ease of use. Inside the slots, stone wheels or strips form a V to sharpen the knife blade at a proper angle. Users need only draw their knives through the slot to sharpen them. Their main drawback: They generally only work on straight-edged blades. However, eGullet.org's Chad Ward cautions that slot-style sharpeners can chip away at the edge of a knife, and editors at Cook's Illustrated magazine note that slot-style sharpeners must be held firmly in place so they don't move during the sharpening process.

Two slot-style sharpeners are highly praised by reviewers: the Furi Ozitech Diamond Fingers Pro Knife Sharpener (*Est. $20) and the Chef's Choice Diamond Hone Two Stage 450 (*Est. $25). However, the Furi Ozitech Diamond Fingers Pro Knife Sharpener edges out the Chef's Choice 450 because it earns a few more positive reviews. This compact slot-style sharpener (also sold as the Furi Rachel Ray Ozitech Diamond Fingers Pro) possesses eight diamond-coated metal "fingers" that bend during each pass as you gently pull your knife's blade though. Most of the several hundred owner reviews on Amazon.com and Cooking.com are positive, with users citing the knife sharpener's speedy operation, compact size and overall ease of use. The Furi can be used by both left- and right-handers, but it cannot sharpen serrated blades. The Furi Ozitech Diamond Fingers Pro Knife Sharpener comes with a 30-day money-back warranty and is only available online. Some downsides: A handful of owners complain about the Furi's cheap-looking case (which they claim is prone to breakage), difficult-to-understand instruction guide and durability (some users say the product's diamond crust wore off too easily).

Rivaling the Furi Ozitech is the slot-style Chef's Choice Diamond Hone Two Stage 450 (Est. $25). The Chef's Choice 450, which outranks the Furi Ozitech in testing at Choice magazine and Consumer magazine, contains two abrasive diamond grinding wheels with guides to help you hold the knife at the right angle. The first slot sharpens the blade, while the second slot polishes. Like the Furi Ozitech, the Chef's Choice 450 can be used by left- or right-handers but is not designed for serrated blades. It's dishwasher-safe and comes with a one-year warranty.

The few owners posting on Amazon.com give the Chef's Choice 450 sharpener a five-star rating for practicality, ease of use and performance, with one owner saying, "The edge seems to last a reasonable length of time." However, some reviews aren't as enthusiastic. A few individuals at Cooking.com complain that the product is physically uncomfortable to use (there's a handle for holding the unit steady, but some don't like it very much). Other owners say it works better for standard knives rather than curved or boning knives.

Several other inexpensive slot-style sharpeners receive favorable reviews. The MinoSharp Ceramic Water Sharpener 220/GB (*Est. $40) is recommended by testers at both Consumer and Choice magazines, although it places behind the Furi Ozitech and Chef's Choice 450. The two-stage MinoSharp is made by Global -- a leading cutlery manufacturer -- and uses more fragile ceramic wheels to sharpen blades. The advantage of ceramic, says eGullet.org's Chad Ward, is that it is extremely hard yet fine-grained and gentle. One wheel is coarse, the other fine. Like its rival, the Chef's Choice 450, the MinoSharp earns high grades for its sharpening ability and overall ease of use. Like other slot-style sharpeners, the MinoSharp is easier to use with longer blades like kitchen knives than with shorter blades like pocket knives.

A more versatile slot-style option, The Wusthof Knife-Life Sharpener (*Est. $20) also sharpens scissors. The lightweight sharpener has two stages: carbide-steel blades for coarse sharpening and ceramic rods for honing and polishing a knife's blade. A rubberized base and thick handle offer added stability. Though one foodie magazine praises the Wusthof's quick sharpening capabilities, editors admit that it doesn't perform as well as the Spyderco or the Chef's Choice Diamond Hone MultiEdge 460 (*Est. $30), a close cousin to the Chef's Choice 450.

The AccuSharp Knife and Tool Sharpener (*Est. $10) is another cost-friendly pick. This compact, handheld slot-style sharpener is drawn over the knife, which users must hold blade-up against the countertop. Testers were at first a little intimidated by this sharpener since it seems odd to pull the sharpener over the knife (instead of pulling the knife through a sharpener), but once they got used to it, they raved about its speed. Testers at CookingCache.com say the AccuSharp lacks elegance but works efficiently. It also has replaceable carbide sharpening blades -- a perk since few of these products offer replaceable parts.

Choice magazine applauds the slot-style Analon Universal Knife Sharpener (*Est. $25). Editors say it performs well and is comfortable to use. However, one foodie magazine notes that the Analon takes more than twice the number of strokes to sharpen blades as the AccuSharp. The Analon must also be filled with water before each use to prevent the ceramic stones from clogging with metal filings.

Water stones take patience, but can create a very fine edge

Flat water stones are another manual method of knife sharpening. According to Steve Bottorf, author of the book "Sharpening Made Easy," flat water stones come from quarries or are constructed with bonding materials, and they contain the abrasive novaculite: "a mineral related to flint and quartz." The stones are difficult to use and can be a bit messy since they must be kept wet with water. Without the water, the stone will tear chunks of metal off the blade rather than making micro-sized abrasions to gently create a new edge. Still, when used correctly, they produce an unrivaled edge.

The stones, explains Chad Ward in his eGullet.org buyer's guide, "wear very quickly, revealing new layers of cutting abrasive." This constant renewal sharpens effectively, because there is "always a new layer of sharp abrasive cutting away at the metal of your edge," Ward adds. To use the stone, you place it on a flat surface, set the knife against it, and push the blade away from you as though scraping a thin layer off the surface of the stone. You must apply gentle pressure at a constant angle -- no easy feat. Plus, water stones can shatter if dropped.

We found only one detailed review of a flat water stone -- the Norton 1000/4000 Combination Water Stone (*Est. $60). To use the Norton Water stone, it must be soaked before use and kept wet during use. Scraping across the coarse side sharpens the edge, while the finer side of the stone polishes and hones.

While many experts say water stones are difficult to use, many say the process is rewarding, since these stones create remarkably fine edges. Los Angeles Times reporter Pete Thibodeau sums up his experience with the Norton 1000/4000: "Exceptional. We got the sweetest polished edge of the lot using this stone." So, if you're the patient type, a water stone may be for you.