8 Best Knife Sharpeners for Serrated Knives in 2026

The 15XV is not a touch-up tool so much as a conversion machine. It grinds a traditional 20-degree factory edge down to Chef’sChoice’s 15-degree Trizor profile, then hones and strops it with diamond abrasives. That is great news if you want a thin, aggressive edge on Asian-style knives; it is the wrong choice if you want to preserve the original angle on a mixed block. We think it is the best electric option here for cooks who are ready to commit.

The three stages and spring guides make the process unusually foolproof for an electric sharpener. You switch it on, draw the knife through each slot in sequence, and the guides hold the angle. We found the diamond abrasives cut quickly enough that a dull knife does not need to be forced, which is exactly what you want on a serrated edge.

A three-stage electric sharpener is a commitment in counter space as well as angle, and the 15XV is happiest left out on the bench. For a cook with a block of 15-degree knives, it is the electric step up that makes the whole routine feel less like maintenance.

A manual sharpener that offers both 15- and 20-degree settings is the quiet solution for a mixed knife block, and this Chef’sChoice model is the one we reach for when we do not want to fire up a motor. The CrissCross diamond wheels sharpen both sides of the edge at once, so you do not have to count strokes on each side.

The guides take care of the angle, and the compact body stores in a drawer without a cord trailing behind it. We like that it covers straight and serrated knives and carries a ten-year warranty; that combination makes it the manual pick here. It is not a repair tool for chipped serrations, but it is a sensible maintainer for a home block.

The trade-off is that you supply the muscle, and a steady counter makes the work easier. For cooks who sharpen a few knives at a time and want one compact tool for both common angle families, it is an easy recommendation.

The AccuSharp Classic is barely bigger than a pocketknife, and that is exactly why it stays in the drawer instead of getting buried at the back. The two tungsten-carbide blades are reversible, so the sharpening edges can be flipped when one side wears. A full-length finger guard is more useful than it sounds on a draw-through tool: it gives your hand somewhere to sit that is not the blade path.

For serrated knives, the value is speed rather than precision. A few light pulls refresh the edge enough for bread and tomatoes, and the V-notch works on straight blades too. We treat it as a maintenance tool, not a rescue tool: it will not rebuild a missing tooth or fix a deep chip.

The handle fits either hand, and the whole thing weighs almost nothing, so it is easy to keep close. That matters more than it sounds, because a sharpener you actually reach for gets used before a knife becomes frustrating.

This is the sharpener we hand to someone who wants a fast tune-up without learning a new skill. It earns its place as the budget pick because it makes the routine easy enough to repeat.

The AnySharp’s suction base is the feature that changes the routine. Press it onto a smooth counter, lock it down, and both hands stay on the knife instead of one hand holding the sharpener. That is a real safety gain with a wet or slippery blade, and it is why this one stays near the top of the budget options.

The 20-degree preset suits most Western kitchen knives, and the tool is rated for serrated edges as well as straight ones. We got the best results with several light strokes rather than bearing down; the carbide cuts quickly, and pressure mostly shortens the life of the edge.

It is small enough to leave on the counter or drop in a drawer, and the suction releases without a fight. The limitation is the surface: textured wood, tile with deep grout lines, and a dirty counter all weaken the hold, so clean and smooth is the rule. For a compact kitchen with a laminate or stone counter, it is the hands-free pick we recommend.

The SHARPAL 191H is a small cube with three sharpening stations: tungsten carbide for quick edge setting, ceramic for honing, and a separate tungsten carbide slot for scissors. We appreciate that the third slot exists because scissors are the thing most kitchen sharpeners pretend to handle and then chew up. The whole unit takes up less counter space than a mug, and it is the compact three-stage sharpener we trust when space is tight.

The suction base is the reason it feels safer than a loose pull-through. Press the switch, and the unit locks down so you can use both hands on the knife. The three-year warranty is also a reassuring touch for a tool with abrasive parts that wear.

It is not a repair shop for a battered serrated knife; the fixed slots work best on an edge that is dull rather than damaged. But for keeping a bread knife and a few straight blades in usable shape, the compact footprint and secure hold make it an easy recommendation for small kitchens.

The Edge Grip’s trick is the notch underneath: it hangs over the edge of a counter so a long knife’s tip does not drag across the surface below. That is a small design choice with a real payoff for bread knives and carving blades, and it is the reason this one stands out from the pile of tiny pull-through sharpeners.

The two stages are coarse and fine, and the preset slots are rated for straight and serrated edges. It is a touch-up tool, so a few light pulls are the right dose. We like it for a knife that is already in decent shape and needs a quick refresh before dinner.

The compact body is the point: it disappears into a drawer and takes up almost no room. The trade is that there is less to hold onto, so a steady counter and a controlled pull matter more than they do with a larger sharpener.

For a first apartment, a small drawer, or a backup sharpener, that combination is easy to justify. It is our tiny-backup pick, not the tool we reach for when a serrated knife needs real repair.

The Blademedic is the size of a small pocketknife, and that is the whole point. It lives in a tackle box, a glove compartment, or a camp bag and gives you four sharpening options when a serrated edge goes dull away from the kitchen.

The tapered diamond rod is the part that matters for serrations: it can reach into the scallops that a flat stone misses. The ceramic sticks handle the final hone, and the tungsten-carbide slot is there when you need to set an edge fast. We also like the magnetic closure on the diamond rod; it keeps the tool tidy in a pocket.

This is a second sharpener, not a bench tool. The small body limits leverage, and the carbide slot is aggressive enough that we keep it for utility blades and camp knives rather than a good kitchen knife. For travel and emergencies, though, it is the one we pack.