Name: Chef'sChoice Trizor 15XV
Brand: chef'schoice
SKU: 6337f89d4d079f6239c48d6d
Rating: 4.0 (60 reviews)

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15 Trizor XV EdgeSelect Professional Electric Knife Sharpener for Straight and Serrated Knives Diamond Abrasives Patented Sharpening System Made in USA, 3-Stage, Gray. It is important to note if you are converting your knife it will take significantly more sharpening time to get the trizor edge. Swipe 20 times for each side of the knife for stage 1. Swipe 15 times for each side of the knife for stage 2. Swipe 5 times for each side of the knife for stage 3. Proper use is outlined for the various styles of knives in manual. The manual also provides tips and suggestions

America's Test Kitchen

Our top-rated sharpener had the winning combination of producing truly exceptional and consistent results quickly, neatly, and efficiently. The manual clearly outlined a few specific steps that must be followed each time, and it took about 2 minutes from start to finish to get a polished, razor-sharp edge. Narrow, spring-loaded slots made it easy and unambiguous to maintain a consistent angle as we moved the knife through the three slots. It rapidly removed a notch we cut in the blade and easily sharpened both our everyday chef’s knife and pricey carbon-steel chef’s knife. We subtracted half a point because the slots left very light cosmetic scratches along the sides of our knives.

"I know, I know: A knife sharpener is not the most glamorous gift, but with this sharpener, you give a gift that keeps on giving. Sharp knives make a huge difference. They make food prep easier, faster, and safer. And when your favorite home cook can restore their kitchen knives to like-new condition within 2 minutes, right at home, they will never have to struggle with a dull blade again." - Lisa McManus, Executive Editor, ATK Reviews

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 It says use sparingly probably only once or twice a year if you notice that it's not really putting a polished edge on your knives. Okay, and what it does, see, that's a little I Don't know if you can see that, but see if I get the angle there on the camera right. But in stage three, you see it a little white there. It's more like a little plastic disc than it is some carbide diamond type disc

 So anyway, if you work with a little bit more, but that's getting it. Let's do an onion. You want to see food cut. Let's cut up an onion

 This is one that I carry. It's a buck. 110 paper stone a Go Light model but I really like it because it's lighter than a 110 and I carry this a lot in I sharpen it with this Alright stage two and three and I Gotta tell you, here's coffee paper: I Know copy paper is not a good test alright, but it got it really sharp. Okay I mean it got it really short

 but a lot of people call it the XV transfer edge tries or or Jeff's choice probably calls it the 15 tries range. Well, let's talk about what 15? All right? Most American and European knives traditionally have been angled at 20 degrees. This gives you a sharp edge and the powerful edge that doesn't bend or fold very much, but it's sorts of strong edge, but it's not as sharp as it could be. A lot of the Asian knives are done at a 50, so instead of a 20 degree angle, they're at a 15 degree angle

Chef’s Choice XV Trizor Edge Knife Sharpener Review & Demonstration.

 With that said it should last for sometime if you’re only sharpening kitchen knives. I’d recommend buying a two sided leather strop to complement this unit. The strop on the machine only does an adequate job. Using a leather strop after the three stages of the this machine will take your edge to a new level! For instance, I just now sharpened a hunting knife that’s about 4 inches long with this machine

 The stropping the machine did was insufficient to put a decent, quality edge, on my knife. I then used my leather strop and now it’s razor sharp. Even though the manufacturer says you can sharpen pocket knives and the like with this machine, it works much, much, better when used with kitchen knives. It’s simple to use, easy to learn, you’ll like the results so long as you use a leather strop and you’re not a knife sharpening snob

This sharpener is a good deal for the money, especially if sharpening with Whetstones isn’t your thing or have the time to learn a new skill. I’m a little concerned about the quality and durability of the unit. With that said it should last for sometime if you’re only sharpening kitchen knives. I’d recommend buying a two sided leather strop to complement this unit

  Just so you know, I own many knife sharpening systems, from Japanese Whetstones to diamond plates to multiple electric sharpeners. So far I’ll use this one most often especially when I want to save time.  I hope this was helpful! Let me know with a like if you would please.  Thank you

Does a good job for the $$$

 Don't go to Walmart, get a you know, 15 knife set or 15 tasty chef's knife. um which you're gonna have to sharpen once a month from Stage one, Stage two, Stage Three. Ideally you should only be hitting stage three just to strap the knife and polish up that edge. So invest, you know, maybe 50 to 100 bucks or get a really good Victorinox knife

 so it had to be sharpened. So I wound up getting the knife sharpener back in June and it works amazingly. So what I'm gonna go ahead and do and I'll speed it up a little bit is actually sharpen this knife back to a better than new status and I'm gonna go ahead and slice that paper again and it's gonna be pretty amazing. So let's take a look

 One issue that I have had with this, um one of the uh, I guess I'll go into the Uh pros. Uh, one of the best pros about this amazing job on knives. Makes them better than new it's no lie and it's still holding up well three years strong. Um, one issue, um that has come up though is with the knives

Chef’sChoice 15 Trizor XV Electric Knife Sharpener 3-Year Review

 probably dont understand that! -It could be faster. Granted, the purpose of this sharpener it to reshape the knife edge to a new angle, then maintain that edge, but its monotonous with a possible 20 pulls on each side..

.take my go-to, mostly Santoku style knives, from gliding across the skin of a tomato to slicing through effortlessly. None of my manual sharpeners plus my steel wouldn't do that unless I used the steel on the knife before every use. I'm not a knife expert and was tired of never getting that really sharp edge, so I put up the money for this

 I'm OK with that because it sharpens my knives, regardless if the use matching up to the manual. There is a lot of emphasis on the speed at which you pull the knives through. They actually expect you to know what exactly 3 or 5 seconds is. Ever try to do that? I guess the 1 Mississippi, 2 Mississippi thing is as good as one can do

 None of my manual sharpeners plus my steel wouldn't do that unless I used the steel on the knife before every use. I'm not a knife expert and was tired of never getting that really sharp edge, so I put up the money for this. I'm glad I did. I even loaned it to my dad to sharpen their woefully

Sharpens knives well

 It sharpens knives very sharp. They will cut hairs of your arm when testing the sharpness but they are not razor sharp.  I considered returning this machine because it took so long to do the initial sharpening. I did not see a better sharpener

"  Expect to spend substantially more time on the initial sharpening. I did learn that you need to slow down your pulls. An 8" blade should take 6-10 seconds. It would have taken fewer pulls if I had slowed down but still would have taken many more pulls than stated in the manual

 I am reluctant to go back to fixed carbide sharpeners. The carbide dulls fairly quickly and can give a rough edge. I hope that subsequent sharpening will be much quicker.

  I considered returning this machine because it took so long to do the initial sharpening. I did not see a better sharpener. I am reluctant to go back to fixed carbide sharpeners. The carbide dulls fairly quickly and can give a rough edge

Slow sharpening to get initial 15 degree angle

Amazing sharpener, exceeded my expectation but the packaging is awful.

I have a $300 manual sharpening system and this gives a comparably sharp edge with 1% of the time and effort. Easy to get your kitchen (or pocket) knives scary sharp!

Gives basic knives a scary sharp edge.

..same results! My daughter in law gave it a shot with another dull knife that would only smush a tomato and produced an edge in only seconds that would cut tomatoes paper thin! She also got razor sharp results on a short bladed paring knife!  Once a knife is this sharp, the machine won't be needed for quite a while. Generally, only a pass or two with a high quality ridged sharpening steel such as those offered by Forschner or Mundial will be enough to maintain the edge for months of household kitchen use

 This is because the edge of a razor sharp knife becomes so thin that it will "fold over" in the shape of a J during use. The steel straightens the edge and restores it's razor sharpness with just a few VERY LIGHT strokes. The vision you might have of the butcher flailing his knife 10-20 times with the steel to restore the edge is really overkill and mostly for show. The two light strokes should do it

 I spend a lot of time outdoors and sharpening a knife the old fashioned way is an essential skill for every man...and sadly maybe for the woman whose man won't develop the skill

Goodbye whetstone...almost!

 I can get such a sharp edge in about 5 seconds with the Chef'sChoice machines that it's not even close to deciding witch system I'll use almost all the time. Comparing the two very different techniques is comparing apples to oranges. One way is results in a near perfect edge in less then 10 seconds and the other maybe gets you a slightly sharper edge but maybe not, but it will take several minutes maybe 15 or more to get similar results as I can get with the Chef'sChoice system.  Don't listen to reviews that say this will ruin you blades

 Good knives only need sharpening once or twice a year. The key is using a great quality blade with a decent cutting board like wood or soft plastic and stay away from cutting into bones except with your one and only boning knife. Fish bones are no big deal but the other types can mess up a nice edge fast. Also, keep the uneducated away from expensive, sharp knives, give them something else to use

 It is like super fine, basically polishing the edge to super sharpness. It's almost all I ever use and if you wanted to, you could run you very best knives through that last disc every day, without any significant ware to your blade. Knife sharpening is mostly about consistent angle and nothing provides fast sharpening with a consistent angle than Chef'sChoice.  I told you it will be the best thing you ever bought

Possibly the best purchase you'll ever make

 One must realize that kitchen knives are totally different from your pocket knife, tactical knife of hunting knife, all of which require a sharp edge also but may not require a razor sharp edge. I have hunting knives which are optimal for field dressing game but this is not the same. If you love cooking and enjoy a razor sharp edge this 15 degree angle on a thiner asian or even a high end chefs knife, this sharpener will regrind and maintain an edge that will amaze you. That said there is one con

 If you love cooking and enjoy a razor sharp edge this 15 degree angle on a thiner asian or even a high end chefs knife, this sharpener will regrind and maintain an edge that will amaze you. That said there is one con. Your knife will suffer some slight marks on the sides from regular sharpening. I for one believe that a chef's knife is to be used and enjoyed for its purpose so a little marking is part of the journey

Chef'sChoice Trizor 15XV

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