It can be tedious to sharpen a whole set of kitchen knives one at a time manually. Fortunately, with the introduction of electric knife sharpeners, you can now sharpen knives faster than ever with the same precision edge sharpness as a manual or maybe even better. Whether you are sharpening a knife automatically or manually, there are two important steps to all knife sharpening; sharpening and honing. Sharpening is the process of scraping off the metal steel from the knife’s bevel whereas honing is the process of polishing to give a smooth professional finish. Generally speaking, most electric knife sharpeners incorporate these two steps into their devices. Most high end automatic sharpeners have three stages of sharpening. First stage is almost always the sharpening. Various manufacturers use different materials to achieve this from steel to diamond rotating disks. You will find steel in lower pricing tiers while diamond is the most preferred choice because of its tough and hard abrasive surfaces that will cut just about anything. Stage two incorporates a lesser or finer coarse sharpening for knives that just needs a touch up and not a full blown overhaul. Last but not least, stage three is the honing process. Ceramic is the most common material used because of its light nature, not too overpowering to shed off the metal and will provide a smooth finish. One thing to remember is, it is important to always do an equal number of strokes on both sides of the blade for a more consistent fishing. Depending the severity of dullness of your knife, normally, two to three strokes on each stage should be more than enough to bring your knife back to factory sharpness. I hope this helps and to see the best knife sharpener guide and review, please visit us at knifesharpenerguide.com.