Smith’s Pull Through Knife Sharpener

Carbide & Ceramic Stones, Fixed at Correct Angle

Posted by Ken

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The trickiest part of sharpening knives is getting the angle of your knife edge correct. Sharpening experts use waterstones and glide their knives over them freehand, relying on years of experience to get the angle right. For the rest of us, the pull-through sharpener can be a big frustration-saver.

Using one is simple -- just put the knife in the slot and pull. Make sure it's straight up-and-down and you don't have to worry about the edge's angle -- it's built in to the sharpener's internal stones.

Those stones vary by model. The Carbide and Ceramic model pictured above features a coarse carbide stone for reworking a knife that needs some extra work, and a fine ceramic stone for putting a sharp edge on a knife that's already in pretty good shape. The purely-ceramic model has a fine stone and an extra-fine stone. If you don't have any knives that need serious rework, you'll probably be okay with the latter.

I've used a handful of these types of sharpeners in the past and I must say that Smith's has thought about nearly everything when making this one. The handle has a comfortable, rubberized non-slip grip. The bottom of the device features that same rubberized surface so that you can hold it on a counter top without fear of it moving around.

Smith's has addressed the other complaint that I have with these types of sharpeners -- that they wear down too quickly. The stones on pull-through sharpeners are pretty small, so you could find yourself throwing the whole thing away after a while. But Smith's has made the stones removable and reversible. If your stones are worn down, just take 'em out, turn 'em over and you're good to go. Nice touches all around.

If you're looking for more versatility in a sharpener, this is not the way to go. As mentioned above, you've got to choose Coarse and Fine stones or Fine and Extra-Fine stones. Want all three? You're stuck buying both sharpeners. Also, if you've got knives that need steeper angles than these sharpeners provide (think high-end Japanese knives), you're out of luck. See our knife sharpener reviews section for other sharpening options in that case.

But for the simplest method of effectively sharpening many common kitchen knives, these pull-through models make an excellent choice.

Here's a good sharpener we recommend for Asian cutlery.

Find the Pull-Through Knife Sharpener:

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