# How to Use an Electric Knife Sharpener: Stages, Strokes and Speed Source: https://stoneandstrop.com/blog/how-to-use-an-electric-knife-sharpener Published: 2026-10-12 Publisher: Stone and Strop To use an electric knife sharpener, switch it on, draw the knife through the coarsest stage that is needed, alternating left and right slots, at a slow steady pace of about 3 to 4 seconds for an 8 inch blade, then repeat the pulls in the finer stages. Let the spring guides hold the angle and apply no downward pressure. Most of the damage people blame on electric sharpeners comes from starting in stage 1 every time and pushing down, so the key skill is knowing when to skip the coarse stage. ## How an electric sharpener works Inside each slot are motor-driven abrasive wheels or disks, usually diamond in the first stages, and a spring guide that presses the blade flat against a fixed angle. Stage 1 is coarse and grinds a new bevel. Stage 2 is finer and hones. On three-stage models, stage 3 is a fine diamond or flexible stropping disk that polishes. Left and right slots in each stage sharpen opposite sides of the edge. Because the wheels remove steel quickly and the angle is fixed, the sharpener does in a minute what takes a beginner twenty on a stone. The trade-off is that it removes steel just as quickly when it is not needed. Most home models are rated for straight-edge kitchen knives, with some stages approved for serrated blades. Check the manual before the first use; it lists the exact number of pulls per stage, which knives are excluded, and how to clean the unit, and these differ more between models than the slots suggest. [Compare Chef'sChoice models](https://stoneandstrop.com/best/best-chefs-choice-knife-sharpener) ## Step 1: Check the knife and pick the starting stage Use stage 1 only if the knife is truly dull, chipped, or being converted to a new angle for the first time. A knife that still cuts but has lost its bite should start in stage 2 or 3. Test on paper: if it cuts but drags or snags, skip stage 1. Check the angle too. A 15 degree sharpener used on a 20 degree Western knife will regrind the whole bevel on the first use, which takes more strokes and steel. That is fine once if you want the thinner edge, but do not alternate between machines with different angles. ## Step 2: Draw the blade through correctly Turn the sharpener on and place the heel of the blade in the left slot of the chosen stage, resting it against the guide. Draw the knife toward you at a steady speed, lifting the handle slightly as you reach the curved tip so the tip stays in contact. For an 8 inch chef's knife, about 3 to 4 seconds per pull is typical; shorter blades are proportionally quicker. Do not press down: the springs supply the pressure. Alternate: one pull in the left slot, one in the right slot. In stage 1 most models call for 3 to 6 pairs of pulls on a dull knife, and you should feel a slight burr along the whole edge before moving on. In the finer stages, 2 to 4 pairs are usually enough. Follow your model's manual for exact numbers, because they vary by brand and stage. ## Step 3: Finish and test After the last stage, make one or two very fast, light alternating pulls in the finest slot to help remove any remaining burr. Wipe the blade with a damp cloth to remove fine metal dust, then test on paper. If it snags in one spot, give that knife one or two more pairs in the fine stage, not the coarse one. Empty the filings tray or magnet as the manual describes, typically every few months with normal home use. Built-up dust can scratch blades and make the slots run rough. [Strop to finish the edge](https://stoneandstrop.com/best/best-leather-strop-for-knives) ## Serrated knives, scissors and knives to keep away Most electric sharpeners allow serrated knives in the fine stage only, never stage 1, because the coarse wheels grind the points off. A few pulls in the last stage freshen the tips of the serrations; for a full sharpening, use a tapered rod in each scallop instead. Keep these out of an electric sharpener unless the manual says otherwise: single-bevel Japanese knives, which the symmetric slots cannot handle; scissors; ceramic knives on a sharpener not made for them; and very thick blades like hatchets, which do not fit the guides. Knives with a full bolster at the heel will not let the last part of the edge reach the wheels, so a small step forms there over time. [Sharpeners for serrated knives](https://stoneandstrop.com/best/best-serrated-knife-sharpener) ## Mistakes that wear knives down Using stage 1 for routine touch-ups is the big one. It is how knives develop a visible dip in the edge after a few years. Second is pulling too slowly or pausing in the slot, which grinds one spot more than the rest; keep the pace even and keep moving. Third is pushing down or tilting the blade, which overrides the guides and changes the angle. Finally, do not sharpen more often than needed. Between sharpenings, a ceramic hone or a strop keeps the edge aligned without removing steel, so the machine is needed only every month or two. [Rods for between sharpenings](https://stoneandstrop.com/best/best-knife-sharpening-rod) ## Frequently asked questions How many times should I pull a knife through an electric sharpener? Typically 3 to 6 alternating pairs in the coarse stage for a dull knife and 2 to 4 pairs in each finer stage. A knife that is only slightly dull needs no coarse stage at all. Do electric sharpeners ruin knives? Not when used correctly. They remove more steel than a stone, so starting in the coarse stage every time or pressing down will wear a knife faster. Used mostly in the fine stages, they are fine for most Western kitchen knives. Can I use an electric sharpener on Japanese knives? Double-bevel Japanese knives are fine on a 15 degree machine. Single-bevel knives like yanagiba and deba are not, and very hard, thin blades are better served by a whetstone. Which way do I pull the knife? Always toward you, heel first into the slot, finishing at the tip. Never push the knife back through the slot. ## Gear guides for this topic - https://stoneandstrop.com/best/best-chefs-choice-knife-sharpener - https://stoneandstrop.com/best/best-manual-knife-sharpener - https://stoneandstrop.com/best/best-serrated-knife-sharpener