Linkyo Knife Sharpener: What It Does and Whether It's Worth Your Money

The Linkyo electric knife sharpener is a two-stage pull-through sharpener that handles both kitchen knives and scissors, typically priced between $25 and $40. It's one of the better-reviewed budget electric sharpeners on Amazon, and for most home cooks who want sharper knives without learning to use a whetstone, it does the job. The honest assessment: it works well for German-style knives and everyday stainless steel, less well for delicate Japanese blades, and it's a meaningful upgrade from a manual pull-through sharpener.

I'll cover what makes the Linkyo different from other electric sharpeners in its class, what kinds of knives it handles well, and where its limitations lie. If you're deciding between this and a $15 manual sharpener, or trying to figure out if it's worth it over a $100 whetstone setup, this should give you a clear picture.

How the Linkyo Sharpener Works

The Linkyo uses two sharpening stages:

Stage 1: Diamond abrasive wheels set to a specific angle. This stage does the heavy lifting, removing material to reform the edge and establishing the blade bevel. The angle is factory-set (usually 20 degrees, matching the standard for Western kitchen knives).

Stage 2: A ceramic or finer abrasive wheel that polishes and refines the edge after the diamond stage. This removes the small burr left by stage 1 and leaves a smoother cutting edge.

The process takes about 30 to 60 seconds per knife. You pull the knife through each slot 3 to 5 times with light pressure, letting the sharpener's guides and wheels do the work. No technique to learn, no angle to maintain manually.

Which Knives Work Best With the Linkyo

Good fit: - Standard German-style knives (Wusthof, Henckels, Victorinox) at 20-degree bevel angles - Everyday American stainless knives (Chicago Cutlery, Cuisinart, Farberware) - Older knives that have been neglected and need edge restoration - Knives with plain (non-serrated) straight edges

Not a good fit: - Japanese knives ground to 15 degrees or less (the Linkyo's fixed angle will alter the geometry) - Serrated bread knives (pull-through sharpeners skip serrated edges) - Single-bevel Japanese knives (usuba, yanagiba, etc.) - Very thin-bladed specialty knives - Ceramic knives (need diamond-specific sharpening tools)

The 20-degree angle works for roughly 70 to 80 percent of knives in the average American kitchen. If your knife collection is mostly Henckels or Wusthof, the Linkyo handles all of them. If you've invested in Shun or Global, use a whetstone or a sharpener with adjustable angle settings instead.

Performance in Practice

For blades that have gone dull from regular use without recent sharpening, the Linkyo noticeably restores cutting performance. A tomato test is the useful benchmark: a dull knife squashes and drags; after a Linkyo session, a properly sharpened knife should slice through a tomato skin with light downward pressure.

For knives that are already reasonably maintained, one or two passes through Stage 1 and Stage 2 refreshes the edge quickly. Using Stage 2 alone (the polishing stage) is enough for regular maintenance on a knife that's been honed but not seriously sharpened.

One real limitation: every pass through Stage 1 removes metal. Over years of frequent use, a pull-through sharpener removes more metal than a whetstone used correctly, which shortens the knife's lifespan. For everyday kitchen knives, this is a practical tradeoff. For expensive or heirloom blades, use a whetstone.

The Scissors Stage

The Linkyo includes a third slot designed for scissors. It works reasonably well on household scissors, paper scissors, and fabric scissors, less so on very heavy scissors or embroidery scissors with very thin blades. The mechanism is simple, a single diamond abrasive at the right angle for the inside face of a scissor blade. It doesn't replace a professional scissors sharpening service, but it maintains household scissors adequately between service intervals.

Comparing the Linkyo to Alternatives

vs. Manual pull-through sharpeners ($10-20): Manual versions are quieter and require no power, but take more physical effort and give less consistent results. The Linkyo's motor-driven wheels produce a more consistent edge angle. Worth the upgrade.

vs. Chef'sChoice 4643 or similar ($50-80): The step up to Chef'sChoice adds more stages, better abrasive quality, and durability for heavier use. If you're sharpening 8 to 10 knives weekly, the higher-end sharpener is worth it. For 2 to 6 knives in a home kitchen, the Linkyo is adequate.

vs. Whetstone ($30-60): A whetstone gives better edge quality, removes less metal, and works on all knife types including Japanese. It requires learning and practice. The Linkyo is faster and requires zero technique. Both are valid depending on your priorities.

For context on which knives pair well with a sharpener like the Linkyo, check the Best Knife Set for sets that include German steel and sharpening tools. The Best Rated Knife Sets also covers which brands hold edges well between sharpenings.

FAQ

Can I use the Linkyo on Japanese knives? Not recommended. Japanese knives ground to 15 degrees will have their bevel angle altered to 20 degrees by the Linkyo's fixed guides. On a $150+ Japanese knife, this is not a good trade. Use a whetstone or adjustable electric sharpener for Japanese blades.

How often should I use the Linkyo? Use Stage 2 (polish/hone) every few weeks with regular use. Use Stage 1 (diamond abrasive) only when the knife is genuinely dull and Stage 2 alone doesn't restore sharpness. Overusing Stage 1 removes unnecessary metal.

Is the Linkyo loud? It produces a standard electric motor hum, louder than a manual sharpener but not excessively so. It's comparable to a small blender.

What's the warranty on the Linkyo? Linkyo offers a standard 1-year manufacturer warranty. Customer service reviews on Amazon are generally positive for warranty claims.

Bottom Line

The Linkyo electric knife sharpener does what it promises for the knives it's designed to sharpen. For a household with standard German-style or American stainless knives, $25 to $40 buys you a meaningful quality-of-life improvement. Sharper knives are safer and more enjoyable to use, and the Linkyo removes every excuse for cooking with a dull blade. Just keep it away from your Japanese knives, and you're set.