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Updated August 2026 · 6 min read · UK Japanese knife specialists
In short
Most electric carving-knife blades are thin, serrated and cheap to replace, so many are not designed to be re-sharpened at home — when they dull, swapping the blade is often easiest. You can sharpen them with a tapered rod between the serrations if you prefer. For a proper kitchen knife it is a different story: skip the electric or pull-through sharpener and use a whetstone at about 15° per side to restore a clean, lasting edge.
Electric carving knives are brilliant for slicing a roast — the powered, serrated blade does the work for you. But like any blade they eventually dull, and because they are serrated they need a different approach from a straight kitchen knife. This guide covers how to sharpen an electric knife blade safely, when it is better to just replace it, and — importantly — the right way to keep your everyday kitchen knives sharp.
What is an electric knife?
An electric knife is a powered carving tool: a motor drives one or two serrated blades back and forth so they saw through meat, bread or carving joints with little effort from you. The blades detach for cleaning, storage and maintenance. Mechanically they behave like any other serrated knife — which is good news, because it means they are sharpened the same way, along the scalloped edge rather than as a smooth bevel.
Can you sharpen electric knife blades?
Yes — a serrated electric blade can be sharpened, one serration at a time, with a tapered sharpening rod. But be realistic: it is slow, fiddly work, and many electric-knife blades are inexpensive and made to be replaced. If a blade is cracked, badly bent or heavily worn, a new blade is usually cheaper and better than hours at the sharpening rod. Serrated blades also hold their bite far longer than a straight edge, so you will not need to do this often.
The one thing we would steer you away from is a cheap pull-through or electric sharpener on a good knife — see the section below.
How to sharpen an electric knife blade
✓ Unplug first. Disconnect the knife from the mains or remove the batteries before you touch the blade — this is non-negotiable.
✓ Remove and inspect the blade. Check for cracks or severe bends; if it is damaged, replace it rather than sharpen it.
✓ Work the serrations. With a tapered diamond or ceramic rod, match the rod to each scallop on the bevelled side and draw it through with light, even strokes (a few per serration). Keep to the blade's original angle, roughly 15–20°.
✓ Deburr the flat side. Lay the flat back of the blade on a fine stone and make one or two light passes to remove the burr.
✓ Clean and dry. Wipe off the metal dust, dry thoroughly, and reassemble.
Never test sharpness by running a finger along the edge — slice a piece of bread or fruit instead.
The bigger lesson: how to keep a real kitchen knife sharp
If you searched for this because your kitchen knives are going dull, here is the honest advice: a cheap electric or pull-through sharpener is the worst thing you can do to a good knife. It grinds a crude, steep edge at a fixed angle and removes far too much steel — on a hard, thin Japanese-steel knife (VG10 or AUS-10 at ~60–61 HRC) it can even chip the edge. The tools that actually keep a good knife sharp are a whetstone and, between sharpenings, a fine honing rod.
★★★★★ 4.86 (118 reviews)
Pros
✓ Restores a clean, keen edge at your chosen angle
✓ Four grits from repair to polish
✓ Removes far less steel than an electric sharpener
Cons
– A little practice to hold the angle
– Needs a few minutes, not seconds
Best for: properly sharpening your everyday kitchen knives.
View the whetstone →
★★★★★ 4.87 (111 reviews)
Pros
✓ Realigns the edge between sharpenings
✓ Diamond surface handles hard steel
✓ Keeps a knife keen for longer
Cons
– Hones, doesn't fully re-sharpen
– Use light pressure on hard blades
Best for: quick upkeep so you sharpen less often.
View the diamond steel →Safety tips
✓ Always disconnect the knife from power before any maintenance.
✓ Do not rush — a slip with a blade in hand causes injuries.
✓ Keep your hands clean and dry (oil and water are slip hazards).
✓ Never test an edge with your finger.
✓ On a good knife, only ever use quality sharpening tools.
Frequently asked questions
Can you sharpen electric knife blades?
Yes. Because electric carving blades are serrated, you sharpen them one serration at a time with a tapered rod. It is slow work, though, and many blades are cheap enough that replacing a worn or damaged one is easier.
Do electric carving knife blades need sharpening?
Eventually, yes — but serrated blades keep their bite far longer than a straight edge, so it is rare. If yours is only a little dull, a few passes with a tapered rod will restore it; if it is cracked or bent, replace it.
How do you sharpen a serrated electric knife blade?
Unplug the knife, remove the blade, and use a tapered diamond or ceramic rod inside each serration on the bevelled side with light, even strokes. Then lay the flat back on a fine stone for a pass or two to remove the burr, clean and dry.
Should I use an electric sharpener on my kitchen knives?
Not on a good one. Cheap electric and pull-through sharpeners grind a crude, steep edge and remove too much steel — on a hard, thin Japanese-steel knife they can even chip the edge. Use a whetstone at about 15° per side instead.
What's the best way to sharpen a Japanese-steel knife?
A whetstone. Soak or splash the stone, hold the blade at roughly 15° per side, work up from a coarse to a fine grit, raise and remove a burr, then finish on the fine side. A diamond honing steel keeps the edge true between sharpenings.
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