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CONVERT YOUR KNIVES: Ideal for converting traditional 20-degree factory edges of household knives into high performance Trizor XV 15-degree edges
DIAMONDS: Advanced stropping stage and 100 percent diamond abrasives for sharpening straight edge and serrated blades
EASY TO USE: Advanced, patented flexible spring guides for automatic adjustment and accurate control of the sharpening angle and feature simple on/off switch
THREE STAGES: 3-Stage EdgeSelect sharpening system for optimum versatility in providing the perfect edge for each cutting task. Stages 1 and 2 are plated with 100-percent diamond abrasives to sharpen and hone the edge and stage 3 uses a patented flexible abrasive system to polish and help prolong the life of serrated knives
RAZOR SHARP: The 15 Trizor XV combines the strength and durability of the Trizor edge with the flawless, ultra-sharp 15-degree XV technology. Time Required to sharpen is approximately 1 minute for first time sharpening and resharpening is approximately 10 seconds
ELECTRIC SHARPENER: Easily apply the astonishingly sharp Trizor XV Edge for ultimate sharpness and effortless cutting
3-year limited warranty. Weight: 4.42 pounds
Measures approximately 10 L x 4.25 W x 4.25 H inches
15 Trizor XV EdgeSelect Professional Electric Knife Sharpener for Straight and Serrated Knives Diamond Abrasives Patented Sharpening System Made in USA, 3-Stage, Gray
|Product Dimensions||10 x 4.2 x 4.2 inches|
|Item Weight||4.4 pounds|
|Shipping Weight||4.7 pounds (View shipping rates and policies)|
|California residents||Click here for Proposition 65 warning|
|Item model number||101500|
1,073 customer reviews
4.6 out of 5 stars
|Best Sellers Rank||
#33 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
|Date first listed on Amazon||May 5, 2003|
I appreciate good knives. Whether cooking, camping or hunting, I like them to be sharp. Razor sharp. I want to be able to shave with my pocket knife.
My local mobile sharpener recently went out of business, so I’ve been looking for a good sharpening tool. This arrived yesterday, and I’ve sharpened every knife I can find to a razors edge. I’m now trying to sharpen the cheese knives. I probably need to warn my girlfriend. Testing the knives I’m now bald and I’ve shaved half the dog. The cat now won’t come near me. So far no stitches, but the cat might change that.
I started with a cheap Kershaw pocket knife that’s never been sharp. 10 passes on each side through all 3 wheels, and I can shave a grasshoppers belly.
I moved onto an old Benchmade knife that had 2 blowouts on the blade from an electrical arc. 20 passes through the #1 wheel on each side, 10 each on 2 & 3, and I’m now clean shaven for dinner tonight.
On to the Wusthof Classic kitchen knives; the chefs knife can now shave garlic paper thin, the carving knives ……. well they’re better than new.
In short, you’re obviously looking for a good knife sharpener if you’re reading this. If you’re a cheapskate, I easily have 20 s***ty as-seen-on-tv options, or worse, that I’d happily send your way if you’ll pay the shipping. If you want a good knife sharpener for quality knives, or even a good knife sharpener to make the best of that crap your in-laws gave you for Christmas in 1986, buy this. You’ll love it.
September 13, 2016
It’s important to slightly lift the back of the knife handle up once you reach the tip of a curved blade. If not, you may end up dulling the tip. Non curved knives can be pulled straight through with no issues.
July 16, 2015
Consider how much their value diminishes with a dull or even slightly dull edge. Most people don’t even know what sharp is. After the initial factory edge wares off, they never feel that super clean slice of a tomato again. That’s why some people buy serrated knives, to cut tomatoes. That’s crazy because serrated knives really don’t cut well and a razor sharp knife does, they just can’t get back to that razor sharp edge, not on their own.
No matter how much I tried, I could never duplicate that factory fresh edge for myself. I didn’t have the skill to pull it off, even if I had all the tools for sharpening, the steel, the crock sticks, the wet stones, I tried but failed to shave hair with my kitchen knives.
That was until I bought my first Chef’sChoice model 120. Instantly I became an expert sharpener and found myself offering to sharpen any of my friends and family’s knives too because I hated seeing them struggle with dull knives. If you cook, and you like quality gear, like sharp knives, then you have a real treat coming.
This is one of the best things you will ever buy. It’s half the price of one good knife but it will keep all your knives razor sharp.
Once you have the shape of the edge down with the first wheel or two, all you need is the last wheel on the right to touch it up once in awhile and from then on, that’s probably the only wheel you will need to use on your knife. 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. This is very important because it only takes about 3 seconds to ruin the edge on a good blade.
I have owned the Chef’sChoice model 120 for about 12 years and love it. I bought this 15 Trizor XV for my Japanese knives. They come with a 16 degree edge so this model is better for them. I have changed all my kitchen knives over to 15 degrees now and I like it even better than the original 20-22 degree German edge. It makes a big, very noticeable difference when slicing just about everything. I keep my folding pocket knives at 20 degrees because they need to hold up to much tuffer chores working outdoors.
Some people claim that a machine like this can’t produce the ultimate sharpness of large Japanese wet stones and 15-30 minutes of sharpening. That may be true. It’s a totally different approach to the task at hand. I believe I can get a more perfect, slightly sharper edge if I took 30 minutes per blade and slowly stroked the edge to sheer perfection of wet stone treatment. Sometimes, when I have nothing to do, I still like to play around with wet stones but 99% of the time, I don’t find it worth it. 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. It won’t. No more than any system will. It’s all up to you. Do you want to read the manual for five minutes so you learn how to use this thing or just wing it. It has the power and the discs to destroy a blade in seconds if you don’t know what you are doing. But, It’s so easy, a child can use this thing. You just need to take a minute at first so you know exactly what to do. Practice with cheap knives first and get your skill level up to the job. Once you do that, your good forever but like anything, if you want to pay attention and get really good at it, you can always improve what you’re doing.
Once you have your edge right, the only disc you need to use is the last one on the right. 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. That applies only if you really, really care about quality gear, sharp knives and the ability to always have razor sharpness to your expensive knives. Once you learn how to use this, and it won’t take but a few minutes, you’ll love it. The more quality knives you own, the more you will appreciate a device like this. It’s so easy and so fast, the price is like nothing because it will restore all your expensive blades and probably outlast you. My first model 120 is right here working fine after a dozen years, but this new 15 Trizor is even better, faster and it’s the exact same price I paid over a decade ago for my 120.