Best knife sharpening kit systems: senzu, professional & more

Why bother using a dull knife when it could be relatively simple to resharpen? After a few times, it will get worn. But that doesn’t mean you have to run out and get a new pair of chef’s knives. Yours has become so dull that it is useless, but there’s a way to fix it.

In addition to being a gradually less useful cooking tool, a dull knife is extremely dangerous. It puts you at risk of cutting yourself if the blade slips and slides all over.

It would help if you resharpened it before and after use. You may either pay for a service or do it yourself using a stone and manual or electric knife sharpening kits. You’re the safest by having a knife that feels like new. It makes cooking more pleasurable and safer.

knife sharpener

The best knife sharpening tools are a must-have for anyone with a kitchen.

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A blade that feels like new defines a powerful and efficient one. Good blades may be maintained and created using a variety of tools.


The primary tools available include electric and portable/handheld options. You can find stones or steel to achieve sharpness. And then there are advanced kit systems as well. Knowing which is ideal for you may not be apparent at first, considering that each has different forms and methods. They all serve the same objective.

Let’s look at the various tools to help you find the right tool that fits your situation and skill level.

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#1. Electric

The best electric knife sharpener allows you to maintain the sharpness with less effort. It is a convenient, simple instrument requiring no complex application. It has a guide to help you place the blade at the appropriate angle and sharpen it properly. It eliminates the need for guesswork.

Most electric options involve two or three steps. The first two rough grits sharpen excessively dull blades, while the final fine grit is for honing fine blades. When switched on, the stone rotates. It polishes a knife pulled through a groove to the appropriate thickness.

Suppose you anticipate a good blade but don’t want to purchase a new premium product. Maybe you are unwilling to use a manual sharpener. An electric model is ideal for you.

#2. Handheld

A handheld pull-thorough sharpener is likely to be similar to an electric one. It has fewer slots through which you draw the knife. There are also handheld options designed for reverse use. You drag the sharpener along the length of the blade rather than pulling it through. Both can easily revive a dull one back to its flawless condition.

Handheld models provide more control than electric ones in delivering an exceptional and perfect edge. One advantage is its portability. It makes it ideal for food professionals and food enthusiasts who travel regularly. Aside from that, it is pretty easy to store when not in use.

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#3. Stones (whetstones)

Using a stone is one of the most popular methods. To utilize, the user must have complete control and apply equal pressure. They are known as whetstones. While some should be used wet, some should be used dry. Some even require oil. They all work the same way.

Since the task is hand-operated, you will need to practice more to sharpen a stone perfectly.

#4. Sharpening steel (knife hone)

Though “sharpening” is associated with a honer, it does not sharpen it. The steel’s principal role is to hone a blade. Specific cuts or styles may be capable of minimal sharpening. Don’t expect it to repair badly worn or broken knives with a honer.

It implies realigning and straightening a blade’s bent edge. To do this, you will need to know how much pressure to apply and how to hold the knife at just the proper angle.

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The best knife sharpening kit system (guided kit)

A knife sharpening kit system combines electric and portable appliances and precise stone control to create a hybrid solution.

How does it work? The knife sits in a system, and the user slides the stone over the blade. Don’t simply pass it through a sharpening surface. A fixed angle is maintained since the knife is fastened to the system and attached with a whetstone. After that, run the stone down the blade repeatedly to achieve ultimate results.

Depending on the unit you use, some can only work on one side at a time. Some let you do both sides without changing positions. The kit also accommodates various grits, allowing you to accomplish virtually anything about knives. You can do anything from re-edging a badly broken one to honing a blade to retain efficacy.

knife sharpening system

How to use a

Unfortunately, many individuals do not know how to go about the process or use a whetstone properly. Here are some essential tips and procedures:

Time needed: 15 minutes.

How to sharpen a knife with a whetstone

  1. You need a double-sided whetstone with a coarse side for sharpening and a fine side for polishing/honing.

    whetstone soaking

  2. Soak the stone in water for 5-10 minutes.

    bubbles coming from soaking whetstone

  3. Get a knife.

    The type of steel you use will affect how long it takes you to sharpen. Doing the work of a standard kitchen tool with ordinary steel generally takes 10-15 minutes.

  4. Begin sharpening with the coarse side.

    Two variables determine the result. One hand is gripping the handle, while the other puts pressure on the blade.
    knife being sharpened

  5. Keep in mind that you are not exerting pressure on the forward stroke.

    When you draw it back towards you, you will apply pressure at the proper angle.

  6. Do it many times.

    You can’t expect to do it perfectly right the first time.

  7. Before you begin, moisten the top of the stone to remain wet throughout the process.

  8. Reapply water to the top of it if it begins to dry out.

    whetstone in water

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How to do it

  1. Begin the procedure by pushing the knife—one section at a time.
  2. Apply some pressure on the blade and draw it back so you may move it forward again.
  3. Apply pressure with your fingers rather than the hand gripping the handle.
  4. Determine the angle and push the knife back and forth, depending on how much you want to improve it.
  5. Repeat the process on the opposite side. Do it at the same angle and with the same amount of stroke.
  6. Continue the process until the portion of a blade seems good.
  7. The procedure is repeated segment by segment along the whole length of the blade.

What is a Senzu?

A good knife calls for a good method to keep it ready at all times.

With a two-stage diamond coated wheel technology, the professional chef’s recommended method is the Senzu method. The diamond-coated wheel will restore the original condition of your tool. Senzu is a top-rated option on the market. It has attention to detail and a diamond wheel that sets it apart from the rest. Aside from being affordable and having outstanding features, the Senzu can quickly make your knife shine and feel like new. Either left or right-handed people may use this professional piece of equipment. Ultimately it’s a great tool to have.

What is the best method to use?

Knives are essential kitchen tools. As they lose their edges, they lose their purpose. So, what will you do? Of course, resharpening them is the best solution. If you wonder what the best ways to sharpen them are, top chefs and cutlers agree that DIY and professional methods may work.

In some cases, the do-it-yourself approach may yield satisfactory results with very little effort on your part. Though this approach can help them slightly, it cannot achieve a perfect feel-like-new edge.

Common DIY methods

  1. Use sandpaper. Start with coarse sandpaper and go all the way up to a fine piece for optimum result.
  2. Run the cutting edge of a blade on a nail file. Some say it may be effective. We prefer you use a better solution.
  3. Use a ceramic mug. Turn it upside down and sharpen the blade by running it across the raw edge of the cup.
  4. You may grab another knife and do it using its non-sharp edge. Hold the edge at a 15-degree angle to the dull edge and give a few swipes on each side.
  5. A car window glass may also be helpful. Lower the glass halfway and sharpen the knife on both sides. Admittedly, we’d never try this in our own car. Some use it to sharpen their knives.

Again, these solutions may only be helpful in emergencies or if you don’t have the right tool on hand.

However, the most convenient and effective way to sharpen a knife is to use the right tools. Very comfortable and capable of providing excellent results without breaking a sweat. You will restore it to its previous edge with only a few strokes or pass the blades through the sharpening slot. Suppose you have top-rated knife steel, such as N690 steel. It surely merits a superior result from a pro knife sharpener rather than DIY.

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What to look for

Things to look for
Performancemeat being cut

#1. Grit

These tools are available in a variety of grit settings. Most stones are double-sided, while electric and handheld tools often have more than two settings. Grit refers to how coarse or fine the abrasive material on a stone is. It is determined based on the number of extracted metals.

On chipped and nicked blades can utilize a coarse grit, up to 1,000 grits.

medium-grit whetstone

A medium grit of 3,000-8,000 is used to sharpen not completely damaged ones. The fine grit is used to polish and refine the edge.

high grit whetstone soaking

#2. Cost

When shopping for one, keep your budget in mind. Get the finest one in your budget range. If you are the sort of person who frequently uses a knife, invest in a high-quality tool. If you use the tool seldom, a medium-class option will suffice. Having sharp knives is something you will want, for sure.

#3. Performance

Nearly all models can restore a knife’s life except that they are distinguished for their degree of performance. Some can do the job faster than others. Professionals prefer to run their blades up and down a whetstone for a few minutes. Some users sharpen theirs with electric or manual options that only take a few passes. They do the same task, except that one is faster.

#4. Portability

The size determines its portability. Whether you have a larger storage area or keep it on the kitchen counter, ensure it is the correct size you need before purchasing.

knife being sharpened in handheld device

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meat being cut


Why is it so essential to maintain a good blade?

When it comes to cutting and slicing, a sharp tool is better. It also makes the job a lot quicker and safer.

They need less sheer force to cut than dull ones. It results in minor damage to the food, particularly herbs and delicate ingredients. Moreover, a dedicated tool is safer to use since it will not slip or slide down each time you cut. It allows you to maintain complete control over slicing or chopping.

The best method is to utilize the best tools. Manual and electric options are less challenging to use than stones.

Should I use water or oil on my stone?

It comes down to making a decision. You can use either a water stone or an oil stone. Once using an oil, you can’t use a water stone since the water will lose its effect.

Aluminum oxide or silicon carbide are standard components of oil stones. It is available in various densities, including soft and coarse. You can also find complex and fine ones. They are pretty durable, yet they cut materials at a slower rate. The light oil generates a swarf on top of the stone surface. It prevents the pores from being clogged with a metal form. Some are pre-soaked in fat, so water will never work.

Water stones function similarly to oil stones, except water is used as the lubricant. After use, it is considerably easier to treat by just stirring the water to release the steel from the surface and wiping it. Water stone is a unique substance. It was once a soft natural material, but modern ones are manufactured from aluminum oxide particles in a soft clay matrix. Using water lubricant is a lot cleaner than oil.

Moreover, stones should not be dry. You can use either water or oil, but not both simultaneously. If you start with water, it is water all the way through—the same thing with oil.

What are the best knifer sharpeners professionals use?

You can chop and slice easily with a good knife. It also needs regular sharpening and honing to maintain its effectiveness.

To sharpen theirs, chefs and expert cutlers use professional whetstones. No matter what steel they use, their method will be relatively similar. Some fields will retain their edge longer and require less work, while others will quickly sharpen.

They seem to favor stones with three different grits, generally coarse, medium, and fine grits. The rough stone has a big particle that removes a significant amount of metal—a medium stone that eliminates a bit less metal and polishes a little more refined. And because the good side can remove very little metal, it effectively polishes and refines the ‘edge.

bubbles coming from whetstone

For the best results, keep these things in mind:

  • Before putting in the work, always use clean tools. If the blades are dirty, wash and dry them before getting started.
  • When using them, use gentle downward pressure.
  • Always draw blades at the proper rate and speed across the whole length of the blade.


It might be irritating and frustrating to have dull blades when preparing a good meal in the kitchen. Slicing and chopping might become time-consuming and challenging as a result. It’s important to have a professional tool is essential, whether manual or electric. Your cooking time will be more enjoyable and exciting with ones and excellent sharpeners.

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