𝗛𝗢𝗡𝗘 Knife Sharpener: Engineered in Canada, Knife Blade Repair and Restoration Tool with Ball Bearings and Detachable Dual-Sided Diamond Sharpening Plates.

I recently decided to try the HONE Knife Sharpener, engineered in Canada, from Amazon to up my kitchen knife game, and it’s been a fantastic tool for my home cooking setup. As someone who loves preparing meals but struggles with dull blades, this sharpener’s precision and ease of use have made it a must-have in my kitchen.The HONE Sharpener is a sleek, manual sharpening system with a sturdy aluminum and stainless steel frame, weighing about 2 pounds for stability without feeling bulky. Its standout feature is the ball-bearing pivot and magnetic angle block, which lets you set precise sharpening angles (15° or 20° per side) for consistent results. The dual-sided diamond plates (#400 for coarse sharpening, #1000 for honing) are detachable and snap on securely with N52 magnets, making it easy to swap grits or clean them with soap and water. I sharpened my chef’s knife and pocket knife using the #400 to fix small nicks, then the #1000 for a refined edge, and both cut through paper like butter in just a few passes. Amazon reviews praise its “foolproof precision,” with one user noting it “brought a $10 knife back to life,” which matches my experience with an old paring knife.The system’s versatility is a big plus—it works on kitchen knives, EDC blades, and even outdoor tools, though it’s not ideal for serrated edges or scissors, as HONE’s site clarifies. The pivoting head allows smooth, guided strokes, and the rubberized base keeps it steady on my counter. It’s compact enough to store in a drawer, and the lack of electronics means no cords or batteries to worry about. At around $80-100, it’s pricier than basic pull-through sharpeners, but the build quality and results feel worth it, especially with a lifetime warranty noted on honesharp.com.A few drawbacks: the learning curve is slight—getting the angle right took a couple of tries, and one Amazon reviewer suggested watching HONE’s YouTube tutorials, which helped me. The diamond plates wear over time, especially the #400, and replacements aren’t cheap (around $30-45 each), as some reviews mentioned. A few users on X noted it’s overkill for casual cooks who rarely sharpen, and I get that—if you only sharpen once a year, a simpler tool might do.Overall, the HONE Knife Sharpener is a top-notch choice for anyone serious about maintaining sharp blades, from home chefs to outdoor enthusiasts. It’s precise, durable, and user-friendly, but expect to invest time learning the system and money for extra plates if you sharpen often.

My goal - an easy knife sharpening system for kitchen knives. I think I have finally found that with the Hone system. Specific factors that pushed me towards the Hone system included the composition of the magnetic block, the provision of a small “ledge” on the side of the block to position small knives, and the composition and cost of the grinding wheels. Prior to buying the Hone, I researched multiple rolling sharpeners online, to include watching YouTube videos. The low-end systems consistently received very poor reviews. The Horl system received many positive reviews, but as I read on there were many reviewers who had used both Hone and Horl systems and came down on the side of the Hone system. Many of these reviewers were extolling the virtues of the Hone system without even considering the significant cost of the Horl system. I tried the Lansky system when a set was given to me by a buddy - it is not idiot proof. With patience, I got some strong results, but on a couple of occasions, I did not have my knife adequately locked in place and the blade moved a little. This both marked the blade and threw my sharpening angle off and it was a lot of effort to get this corrected. This is not an issue with the Hone system. The magnets hold the blade tightly without any fiddling around. Additionally, the Lansky system is not good for sharpening larger knivesWhen much younger, my father tried to teach me to use a whet stone when sharpening knives. This takes a lot more skill, patience, and dexterity than I have. Again, the rolling knife sharpeners avoid this training/practice issue – they are idiot proof.I found that the pull-through systems, especially non-motorized systems were not satisfactory for my They can improve a dull edge, but they are not as sharp as I want when cutting stuff. My next concerns are the following: the set angle is not what I want for high-quality knives, and when drawing the blade through these systems it is tricky to keep the blade exactly perpendicular to the “V” on every stroke, thus leaving an asymmetrical edge. The Hone system, in my opinion avoids these issues with the magnetic block that is a fixed angle, and the size and composition of the diamond cutting wheel.

So let me start off by stating that I purchased a Horl 2 sharpener before the Hone sharpener. It gets all the marketing hype, and I like the fact that it's made of wood. I tried sharpening my Japanese-style kitchen knives to 15 degrees and my Western-style style to 20 degrees. Well, the Horl just didn't get the job quickly enough for me. Next, I tried the Hone and bought the 200-grit disk with it. This is leaps and bounds better in regard to getting to the initial burr. Also, the Hone's blade holder is 10X more functional than the Horl's blade holder design. It will do short and tall blades and is wider to boot, reducing blade flexing. All of these benefits are $60 less, at the time of writing, for the Hone. One minus for the Hone is the lack of an included ceramic honing disk. After going through the grits of the Hone sharpener, I finished it with the Horl's ceramic disk and this took it to the next level. So if you are starting with a knife that is in rough shape, or need to reprofile it, I would get the Hone sharpener with the 200 grit and ceramic disks. This setup is still less expensive than the basic Horl sharpener, and the Hone's blade holder is so much better.