I cook five nights a week and my knife block has everything from a 30 dollar Victorinox chef knife to a 200 dollar Shun santoku. Hand sharpening on a whetstone is best, but I do not always have 20 minutes. So I compared five electric sharpeners over six months to find the ones I trust on my own knives.
Sharpness was measured by paper cut test and by slicing tomatoes for cleanness of cut.
Quick comparison
| Model | Stages | Angle | Best For |
|---|---|---|---|
| Chef’sChoice 1520 AngleSelect | 3 | 15 and 20 deg | Best overall, both angles |
| Work Sharp Culinary E5 | 3 | 17 deg | Smart guided system |
| Presto 08800 EverSharp | 2 | 20 deg | Budget pick |
| Chef’sChoice 4643 ProntoPro | 2 manual pull | 15 and 20 deg | No-power option |
| Wusthof PEtec | 3 | 14 deg | German knives |
Chef’sChoice 1520 AngleSelect
This is the sharpener I reach for most. The switch on top lets me pick 15 degrees for my Japanese knives and 20 degrees for my German chef knives, which most electric sharpeners cannot do. Three stages cover coarse diamond, fine diamond, and a stropping wheel. I took a 6 month dull Wusthof from struggling to slice a tomato skin to slicing paper in three passes per stage.
Work Sharp Culinary E5
Work Sharp built this with beginners in mind. The unit guides you through three stages with light cues and a timer, so you cannot rush or skip. The fixed 17 degree angle is a compromise that works on most kitchen knives but is not ideal for purist Japanese edges. I appreciated the quiet motor compared to the Chef’sChoice. Edge results were sharp but the bevel was slightly toothier, which I actually prefer for soft tomatoes.
Presto 08800 EverSharp
For under 25 dollars this little Presto is fine for someone with a cheap knife block who just wants edges that cut. Two stages, fixed 20 degrees, plastic body. I sharpened a dollar store paring knife and it cut cleanly through a tomato afterward. Do not use this on your expensive knives, the abrasives are coarse and there is no angle adjustment. Good first sharpener for a beginner cook.
Chef’sChoice 4643 ProntoPro
This is a manual pull through sharpener, not powered, but it earns a spot here because it does the job better than many electric options. Diamond abrasives at 15 and 20 degree angles, identical to the 1520 angles. No power needed makes it great for travel or a camping kitchen. Slower than electric and your wrist does the work, but cheap and effective.
Wusthof PEtec Electric Sharpener
If you own a kitchen full of Wusthof or Henckels knives, this sharpener is purpose built. The 14 degree angle matches Wusthof’s PEtec edge geometry, so you maintain the factory bevel instead of fighting it. Three stages with diamond abrasives and a polishing wheel. It is loud and pricey, but the edge it produces on a Wusthof Classic is closer to a whetstone result than anything else I compared.
How to choose
For most home cooks with a mixed knife block, the Chef’sChoice 1520 is the right pick because the dual angle covers both German and Japanese steel. Choose the Work Sharp E5 if you want a guided experience. Pick the Wusthof PEtec only if your knives are all Wusthof or Henckels. Skip any sharpener under 20 dollars unless your knives are dollar store grade.
Frequently asked questions
Are electric knife sharpeners bad for knives?+
Cheap sharpeners can grind away too much steel and create uneven bevels. Quality electric sharpeners with proper angles do minimal damage and extend usable life.
Can I sharpen a Japanese knife in an electric sharpener?+
Only if the sharpener supports 15 degree angles. Standard Western sharpeners grind at 20 degrees and will damage a Japanese edge.