How to Use a Pull-Through Knife Sharpener

On this page (8 sections)

1. How do you use a pull-through knife sharpener step by step?
2. Which slot should you use first?
3. How do you hold the knife and sharpener safely?
4. How do you choose the right sharpener for your knives?
5. Can you use a pull-through sharpener on a serrated knife?
6. What mistakes should you avoid?
7. When is a whetstone a better choice?
8. Which pull-through sharpener should you choose?

To learn how to use a pull-through knife sharpener, set it on a stable surface, match the blade to the correct slot, and draw it through with light, steady pressure. Check the knife maker’s care instructions first, especially if you’re unsure about its edge angle or whether the blade is compatible.

A pull-through tool suits cooks who want guided angles and a short setup. Choose one with slots that match your knives, use coarse abrasives only when the edge needs reshaping, and finish with a fine stage when the sharpener’s directions call for it.

How do you use a pull-through knife sharpener step by step?

Keep the sharpener still and draw the knife from heel to tip in one smooth pass. Slot order, stroke count, and compatible blade types vary, so follow the instructions for your tool.

1. Set the sharpener on a dry, level counter, and use its handle or grip as intended.
2. Confirm which slot fits your knife and whether the tool supports its edge style.
3. Start with a coarse slot only if the edge needs work and the directions call for it.
4. Place the heel of the blade in the slot, keeping its edge aligned with the guides.
5. Draw the knife toward you from heel to tip, with light, even pressure.
6. Repeat only as directed, then use the fine stage if the tool’s instructions call for it.
7. Wash and dry the knife, then clean the sharpener as its care instructions direct.

Keep your fingers clear of the blade and slot. Don’t twist the knife or press down hard.

Don’t move it back and forth. Stop if the blade catches, the sharpener shifts, or you have to force the knife.

For a different guided approach, see how to use a rolling knife sharpener. If you want to sharpen freehand, how to use a whetstone explains the extra setup and angle control involved.

Which slot should you use first?

Use the coarse stage only when the edge needs more sharpening, and use the fine stage for honing or touch-ups if the tool is designed that way. The sharpener’s labels and instructions take priority because a slot can also be intended for a specific knife style or angle.

Coarse abrasives remove more metal to reshape an edge. Frequent coarse passes can wear a blade sooner than needed, so don’t use that stage as a routine touch-up.

The fine stage refines or hones an edge after sharpening. If your knife still cuts well but needs a light refresh, start with the fine stage if the instructions allow it.

How to use a pull-through sharpener with two stages

On a two-stage sharpener, use the coarse stage sparingly and finish with the fine stage when directed. The KitchenIQ 50009 combines a coarse carbide stage for dull or damaged edges with a fine ceramic stage for polishing and touch-ups.

Its V-shaped base can sit at a counter or table edge. Non-slip material supports use on a flat surface.

Keep the tool planted as you draw the blade through. A fine pass is the better starting point for a knife that is already sharp.

How do you hold the knife and sharpener safely?

Hold the sharpener steady, grip the knife handle, and guide the blade without changing its angle. Keep your hands behind the cutting edge and away from the abrasive opening.

Clear space for the full stroke before you start. If the sharpener has a handle or safety grip, use it as directed, and keep the counter dry so the base can stay stable.

The Henckels sharpener has labeled coarse and fine ceramic stages, a contoured handle, a safety grip, and a rubberized non-slip base.

Check that the blade fits the slot before sharpening. If it doesn’t, don’t tilt or twist the knife to make it fit.

A honing rod can help maintain an edge between sharpening sessions, but it won’t replace sharpening when a blade is dull. See how to use a honing rod for the right way to use one.

How do you choose the right sharpener for your knives?

Choose a sharpener by matching its guides and slots to your blades, then consider how many stages and which extra features you’ll use. Don’t assume that any pull-through tool works with every knife.

Chef’sChoice describes its manual sharpener as having guides for 15- and 20-degree class knives, with diamond abrasives and separate sharpening and honing or polishing stages. It also names straight-edge and serrated knives among the compatible types.

Choose this style if you know your knife belongs with one of those angles and want separate sharpening and finishing stages. Skip it if you don’t know which guide fits your blade and can’t confirm that from the knife maker.

The Zwilling sharpener has labeled Japanese and Western knife slots, coarse and fine ceramic stages, and a separate slot for scissors.

It suits a kitchen with both knife styles and scissors to sharpen. Skip it if you only need a simple two-stage tool or your knives don’t match its slot guidance.

The KitchenIQ suits cooks who want a compact tool with coarse and fine stages and a base that can grip a counter edge. Henckels is a straightforward choice if you want labeled ceramic stages with a safety grip and non-slip base.

For more options and a side-by-side comparison, see the best pull-through knife sharpeners.

Can you use a pull-through sharpener on a serrated knife?

Use one only when the sharpener’s directions say it supports serrated edges. Serrations have grooves that a standard sharpening slot may not reach correctly.

Some tools identify serrated knives as compatible, but check their directions for the right slot and stroke count. Don’t assume a coarse stage is suitable just because the sharpener has one.

If your knife’s instructions don’t clearly cover pull-through sharpening, ask the knife maker or choose a tool or service suited to serrated edges.

What mistakes should you avoid?

The most common mistakes are using the wrong slot, pressing too hard, and making extra coarse passes. Each can remove more metal than the knife needs or make the stroke less controlled.

• Don’t guess which angle or knife-style slot to use; check the knife’s care instructions.
• Don’t use the coarse stage for every touch-up.
• Don’t push down, saw back and forth, or twist the blade inside the slot.
• Don’t keep sharpening after the knife cuts as expected.
• Don’t use a slot for a serrated edge or scissors unless it is meant for that purpose.
• Don’t leave metal residue in the slots; wipe the sharpener as its instructions direct.

Clean and dry the knife after sharpening. Store the sharpener where the slots stay clear of food residue and loose debris.

When is a whetstone a better choice?

Choose a whetstone when you want more control over the angle or your knife’s care instructions call for one. Pull-through guides make the motion easier to learn, but they limit how you work the edge.

A whetstone takes practice and may require setup and cleanup. The whetstone grit chart explains how grit affects sharpening and finishing.

If you’re choosing between tool types, read how to sharpen a chef’s knife at home for a broader view of the sharpening process.

Which pull-through sharpener should you choose?

Pick the tool whose slots fit your knives, and use only the stages the edge needs. Choose KitchenIQ for a compact coarse-and-fine setup, Henckels for labeled ceramic stages and a safety grip, Chef’sChoice when its 15- or 20-degree guides match your knife, or Zwilling for labeled Japanese and Western slots plus a scissor slot.

To learn how to use a pull-through knife sharpener on a specific model, follow that tool’s instructions for slot order and passes, keep the base steady, and stop when the edge cuts well. For help choosing among models, compare the best pull-through knife sharpeners; for more angle control, use how to use a whetstone.

Frequently asked questions

How many times should you pull a knife through a sharpener?

Follow the sharpener’s instructions for the number of strokes because stages and abrasives differ. If the edge needs work, start with only the directed coarse passes, then check how it cuts before continuing.

A fine slot is usually meant for honing or touch-ups, not repeated heavy sharpening.

Do you push or pull a knife through a pull-through sharpener?

Draw the blade through in one smooth motion, from heel toward tip, unless the sharpener’s instructions say otherwise. Keep the edge aligned with the guides and avoid sawing back and forth.

Don’t push the knife into the abrasive or force it through the slot.

Can a pull-through sharpener damage a knife?

It can remove more metal than needed if you use a coarse slot too often, press hard, or sharpen a blade the tool isn’t designed for. Check the knife and sharpener instructions first, keep each pass controlled, and stop when the edge cuts as expected.

Can you use a pull-through sharpener on a serrated knife?

Use a slot for a serrated knife only if the sharpener’s instructions say it supports serrated edges. The teeth and grooves need different care from a plain edge, and a standard slot may not reach them correctly.

If the instructions don’t name serrated blades, use a suitable tool or service.