ProCook Knife Sharpener: Which One to Buy and How to Use It
ProCook offers several knife sharpeners as part of their kitchen accessories range, designed to work with both their own knife lines and other brands' knives. If you're evaluating ProCook sharpeners for home use, this guide covers the types available, how they work, and which is appropriate for different situations.
ProCook Knife Sharpener Range
ProCook sells multiple sharpening tool types at different price points and capability levels:
Manual pull-through sharpeners: Fixed-angle abrasive slots that you draw the blade through. Available in two and three-stage configurations with coarse, medium, and fine stages.
Honing steels: Smooth and grooved steel rods for edge maintenance between sharpenings. Available in ceramic, smooth steel, and micro-ribbed versions.
Electric sharpeners: ProCook's higher-end sharpening options with powered abrasive wheels for more consistent results.
Whetstone sets: Dual-grit stones (typically 400/1000 and 1000/3000 combinations) for traditional hand sharpening.
Manual Pull-Through Sharpeners
ProCook's manual pull-through sharpeners are preset at approximately 20 degrees per side, the standard European knife angle. This makes them appropriate for:
- ProCook Classic and Professional X50 knives
- Wusthof, Henckels, Victorinox, and similar European-angle knives
- Most standard kitchen knives with Western edge geometry
The two-stage versions (coarse + fine) handle most home knife maintenance needs. The three-stage versions add a medium abrasive stage that provides better results on significantly dulled blades.
Practical assessment: Pull-through sharpeners are the most convenient home sharpening tool. They remove more steel per use than whetstones, which shortens knife lifespan faster if used frequently. Use them when honing alone doesn't restore adequate sharpness, not as a routine before-cooking step.
Honing Steels
ProCook's honing steels are available in:
Smooth oval steel: For edge-straightening maintenance. Appropriate for ProCook's X50 and similar mid-range European knives.
Micro-ribbed steel: Combines honing and light sharpening. Removes slightly more steel than smooth steel per use.
Ceramic rod: Finer surface than steel rods. Appropriate for sharper edges and harder steels (including Japanese knives).
How to use correctly: Hold the steel vertically with the tip on a cutting board. Draw the knife down and across at the blade's edge angle (20 degrees for European, 15-17 degrees for Japanese). Alternate sides. Six to eight passes per side before cooking sessions.
Electric Sharpeners
ProCook's electric knife sharpeners provide more consistent results than manual pull-throughs because the powered wheels maintain consistent angle contact throughout the stroke.
The primary benefit over manual sharpeners: beginners get better results because the machine controls the angle rather than the user's hand. Manual sharpeners require some technique to draw the blade consistently; electric sharpeners compensate for variation.
The primary cost: electric sharpeners are more expensive. ProCook's electric options run £40-80 depending on configuration.
Whetstones
ProCook's whetstone kits provide two-sided stones in combinations like 400/1000 and 1000/3000 grit. Whetstones are the highest-quality home sharpening option but require the most learning:
Why whetstones are better: You control the angle, the pressure, and the progression. A skilled whetstone user produces an edge that electric and pull-through sharpeners can't match.
The learning curve: Maintaining consistent angle through a long stroke requires practice. Plan for several sessions before the technique feels natural.
Grit progression: Start with coarser grit (400-1000) to establish a new edge; finish with fine grit (3000-6000) to refine and polish.
ProCook's whetstones are adequate for home use. For professional-quality results, Japanese finishing stones (Shapton, King) at 3000-8000 grit provide sharper edges.
Matching Sharpener to Knife
European knives (Wusthof, Henckels, Victorinox, ProCook X50): Any ProCook sharpener preset to 20 degrees works. For best results: smooth honing rod before cooking + pull-through every 4-8 weeks + whetstone for full restoration twice a year.
Japanese knives (Shun, Global, Kai): Use a ceramic honing rod at 15-17 degrees. Pull-through sharpeners designed for 20 degrees gradually change Japanese knife edge geometry, use a Japanese-angle electric sharpener or whetstone instead.
Budget knives (HRC 52-55): More frequent sharpening needed. Pull-through sharpeners are cost-effective for budget knives since the blade quality doesn't justify the full whetstone investment.
FAQ
What ProCook sharpener should I buy? For most home cooks with European-style knives: the two or three-stage manual pull-through for general maintenance, and a smooth honing steel for before-cooking maintenance. Together under £25-30.
Can ProCook sharpeners be used on Japanese knives? Their standard pull-through sharpeners are preset to European angles (20 degrees) and aren't ideal for Japanese knives at 15-17 degrees. Their ceramic honing rods work for Japanese knives. Use a whetstone for Japanese knife sharpening.
How often should I use a pull-through sharpener? Only when the edge is noticeably dull and honing no longer restores adequate performance. Monthly at most for regular home cooking, overuse shortens knife lifespan.
Is the ProCook electric sharpener worth the price premium? For beginners who struggle with consistent angle on manual sharpeners, yes. For experienced home cooks comfortable with pull-through or whetstone technique, the manual options are sufficient.
Do ProCook whetstones come pre-soaked? Most ProCook whetstones require soaking in water for 5-10 minutes before use. Check the specific product instructions for your stone.
The Bottom Line
ProCook offers a complete range of knife sharpening tools appropriate for home use, with products spanning from accessible manual pull-throughs to electric sharpeners and traditional whetstones. For most ProCook knife owners: a smooth honing rod for daily maintenance and a pull-through sharpener for periodic restoration covers everyday needs well. For serious cooks who want the best possible edge, the whetstone investment pays off in quality of sharpening results over time.