The 6 Best Serrated Knife Sharpeners of 2026

This is the only electric sharpener here, and the only one that costs as much as a good knife. What the money buys is consistency. Patented spring guides hold the blade at the angle its slot was cut for, so a serrated edge gets the same treatment pass after pass without you judging a bevel by eye, and three stages take a factory 20-degree edge down to a 15-degree Trizor edge and then strop it.

Speed is the other argument: you feed a knife through a slot and set it down sharp, then reach for the next one. That is why this machine suits a household where nobody wants a sharpening session. The instructions are unusually specific about different knife types, and the 100-percent diamond abrasives cover straight and serrated blades on the same unit — a real advantage when the serrated set is a bread knife, six steak knives, and a tomato knife.

It is a counter appliance, though — 4.2 pounds and about 10 inches long, so it stays out rather than going back in a drawer. And on polished blade faces the guides can leave fine scratches near the edge. They are cosmetic, but run the knife you care least about first to see how yours fare.

Same maker as the electric machine, same 100-percent diamond abrasives, none of the motor. The manual Chef'sChoice is 8 ounces and about 9 inches long, so it goes in the knife drawer instead of owning counter space, and it sharpens straight and serrated blades through preset slots that set the bevel for you.

The 15-or-20-degree choice is what separates it from the cheap pull-throughs. A serrated knife ground at 20 degrees belongs in the 20-degree slot; a Japanese-style blade at 15 belongs in the other one. Choosing wrong does not ruin a knife in a single pass, but you spend the session fighting the bevel that is already there, and the edge feels worse than the tool deserves.

We like it best in a small kitchen, where the electric would sit on the counter and irritate somebody. It braces steadily enough to work one-handed and it is quick enough that touch-ups actually happen, and it stores in the same drawer as the knives it maintains. For a cook who wants a genuinely sharp serrated edge without learning to hold an angle on a stone, this is the sensible middle of the list.

The detail worth knowing is the V-shaped notch in the base. Set the sharpener over the edge of a counter or table and it locks there, so a long bread knife can be drawn through without its tip dragging across the countertop. With serrated knives the awkward part is usually the length of the blade rather than the steel, and this one solves that at the lowest price tier here.

Two stages, carbide then ceramic, and the ceramic is the one that matters for serrated knives. It refines the tips of the teeth without hogging off steel the way a coarse carbide slot does, which is why we treat this as a maintenance tool rather than a rescue: a few light pulls every couple of weeks keeps steak knives cutting instead of tearing.

It is tiny — under four inches tall and about half an ounce — and that is both the argument and the objection. In a drawer it disappears. In your hand it feels small and slightly fiddly, particularly behind a thick blade, so brace it on the counter and let the notch do the holding.

Most sharpeners mention serrated blades somewhere in the fine print. This one puts them in the name and gives them a setting, with a thumb switch that moves between the standard and serrated configurations so you are not dragging a scalloped edge through the same V you use on a chef's knife.

The layout is four labeled slots in an ABS body with a rubberized foot that stays put on the counter. The switch works under your thumb without lifting the tool, the compact body fits a drawer, and it is set up to work the same way for left-handed cooks — a small thing most inexpensive manuals ignore.

Where we hesitate is the edge itself. On very dull knives the results split: some blades come back nearly razor-sharp and others barely change, so we rate it as a touch-up tool rather than a rescue. If your serrated knives only need maintenance, that is fine. If a bread knife has been crushing crusts for two years, start with one of the diamond sharpeners here.

Fifteen degrees is the bevel on most Japanese-style and gourmet knives, and it is a bevel that needs a sharpener cut to match — which is the only reason this model exists alongside the standard AccuSharp. Same diamond-honed tungsten carbide idea, ground for a 15-degree edge, with reversible blades and a full-length finger guard.

It is the most packable shape here: 5.5 inches tall, three-quarters of an inch wide, 1.6 ounces, so it drops into a pocket, a glovebox, or a tackle box. We like it for the knife you actually carry — a 15-degree folding blade with a partly serrated edge is exactly the case it was built for — and the reversible blades give you a fresh cutting face without buying a new tool.

The boundary is the angle. One bevel only, so it cannot serve a mixed drawer of 20-degree kitchen knives, and a mixed knife roll still needs a second tool. What you get in exchange is a sharpener that does not undo the bevel you paid for.