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A Knife Sharpener That Is Definitely Good Enough

Figuring out the very best way to sharpen a knife is exhausting, so it’s okay to settle for... fine

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This post originally appeared on February 19, 2020, in Add to Cart — the weekly newsletter for people who love shopping (almost) as much as they love eating. Subscribe now.

I managed to use my Wüsthof chef’s knife for what felt like years without sharpening it, even as it slowly dulled by the day (or by the salad, which is honestly 90 percent of what I use it for). Finally, last weekend, as it struggled to slice through a cucumber, I decided it was time. Except I couldn’t decide on the best way to sharpen it — not because I was at a loss for information, but because I had too much.

There are hundreds (thousands?) of online guides to knife-sharpening techniques and products. There are experts who proselytize whetstones; hobbyists who are down with cheaper gadgets, like the SunrisePro or the AccuSharp; some who say electric sharpeners are the way to go, and others who eschew electric altogether. Honestly, there’s so much knife sharpening content out there (which we at Eater have contributed to!!) that when I sent my husband on an internet mission to figure out the best way to service my beloved Wüsthof, he came back empty-handed, frustrated, and resigned to take it to a professional in our neighborhood, passing the buck (literally) to someone else.

Luckily, before he did, we received a belated gift from our wedding registry: the Wüsthof 4-Stage Handheld Knife Sharpener, which I had thrown on there without much thought months ago. It turns out that it works just fine. I don’t know conclusively if it’s The Best, but with a knife that cuts like a dream again, fine feels good enough.

Things to buy

  • At this point, Taco Bell is as much a lifestyle brand as it is a fast-food joint, and as such, its online merch shop is robust. My coworkers are eyeing these enamel taco pins.
  • Speaking of which, you can now get Goldie pins, letting you adorably declare your devotion to the Philadelphia falafel-and-tahini-shake shop.
  • We should all be drinking rosé de saignée, a pink Champagne that’s the result of skin contact with dark-skinned grapes — i.e., it has those natural wine vibes. Give the Larmandier-Bernier rosé de saignée a try.
  • Home cafe videos are not something I spend a lot of time watching, but I do love this elegant little gin glass, just one of the many glasses recommended by Eater’s Jenny G. Zhang for trying the viral trend yourself.

Things to know

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