Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener

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Price: $149.95    

Product Feature

• Sharpener for American-, European-, and Asian-style knives, including straightedge and serrated
• Converts 20-degree factory edge into high-performance Trizor 15-degree edge
• Three stages include diamond abrasives and flexible, abrasive stropping disks
• Flexible spring guides automatically adjust for the proper angle; simple on/off switch
• Measures approximately 6-1/5 by 12 by 6-2/5 inches; 3-year limited warranty

Product Description

The new Chef's Choice Trizor XV Sharpener is another breakthrough from the world's leading manufacturer of quality knife sharpeners. With ultra-sharp EdgeSelect technology and the stability of a triple bevel (Trizor) edge, you can hone your knives to a high performance 15 degree angle. The three stage process and efficient flexible stropping disks sharpen the edge with minimal metal removal, helping to extend the life of fine knives. Diamond abrasives on the conical disks in Stage 1 create extremely fine micro- grooves (for more bite), while simultaneously creating the first major bevel of the arch shaped edge. Stage 2 uses even finer diamond abrasives on conical disks which shape the second, smaller bevel with finer microgrooves. Stage 3 uses the patented flexible abrasive stropping disk system to create a microscopically smooth, sharp edge. It creates the third and final bevel while polishing the micro-grooves formed in stages 1 and 2. Stage 3 is also used to sharpen serrated knives, as it straightens and sharpens each tooth.

Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener Review

Mini review of Chef's Choice Trizor 15 XV knife sharpener.

It was an early Christmas present from my wife, purchased by her on Amazon, because I had been complaining that we ought to get presents for Thanksgiving. smile.gif

Through the years, whether cooking in my restaurant or just cooking at home, I have tried so many different sharpening systems. I never cared for earlier models of the Chef's Choice but also never did find another system that was easy and reliable for me to use.

This sharpener creates a 15 edge angle per side on all knives, whether they be Asian or
European/American made. It creates two upper bezels about the cutting edge. I think that they are at 17.5� and the top one at 20�. These add strength to the narrow angled cutting edge so it should stay sharp for a longer period of use.

Most of my knives have an edge of 15� or less already with a few at 20 -25� per side.

There are three sharpening stages with Stage 1 being the one to reshape your knives. The other two stages refine the edge.

It is important to read and follow the instruction manual and to develop a burr on the knife before moving on to the next stage. The manual will explain and illustrate the burr as I will not go into it here. But it's easy to detect.

If your knives are European or American made, you will spend the longest time in Stage 1 until you feel the burr. The manual indicates that it may take as many as 20 sets or more of pulls to develop the burr. This was the case with my Sabatier's and a few others.

If you have mostly Asian knives that were at 15 to start with, it should only take up to 5 pairs of pulls to develop the burr.

Once is Stage 2, the burr develops much quicker and I found that I never needed more than 5 pairs of pulls.

The only knives that failed to develop the burr after 30-40 pairs of pulls through stage 1 were several that were custom made by an American knife maker. Now these knives are absolutely beautiful to look at, perfectly balanced, a pleasure to hold and can get fairly sharp. They did get much sharper with the CC 15 even though I could not get the burr.

The problem with these knives, and it was a problem before I ever got this sharpener, is that the metal is so thick, that, from day 1 of use many years ago, they could not slice completely through, say, an apple, without splitting it like a maul. The cut starts out easily but then it cracks through the fruit or vegetable like a wedge. So I never really used them because all of my other knives are so much thinner that they can easily slice completely though anything.

But suffice it to say, after using the Model 15XV, all of the 30+ knives that I use regularly are razor sharp, and are sharper than they were when first purchased.

But if most of your knives are a more standard 20� edge per side, you may want to get the Chef's Choice model 120. It is identical except for the sharpening angles, which are 20� for the cutting edge, 22.5 for the second bezel and 25 for the upper bezel. It would be less time to sharpen them and less work for you to do.

But I believe that the 15� edge is sharper but it practical terms, how sharp do you need your knife to be?

And the XV restored my hand made $150 Japanese knife that was dulled with several nicks taken from the cutting edge by the Smith electric sharpener that I returned for a refund. The Smith engineers claim that it was user error that caused several of the diamonds on the wheel to break off, which is why my knife was damaged. They claimed that I must have held the knife at an angle while pulling through the wheels instead of holding it straight. I absolutely deny that I did this, especially as it was the 21st knife I pulled through their sharpener, 8 times each. Every pull I made was straight across.

The nicks are gone and the knife is scary razor sharp again as it had once been.

And for comparison purposes, I was pleased with the Smith's sharpening of my knives before the "incident" but the Chef's Choice has made them MUCH sharper. The Smith, by the way, created a 22.5� per side edge.

I also have the Spyderco system which requires much more skill to get similar results and takes much, much longer to use, and also used the Edgemaker Pro system which crates an 11.25� angle per side. It worked best with my serrated knives but none of the knives got as sharp with their system.

So how did I test the sharpness? Of course, I cut soft tomatoes with ease which is the standard test. And they all sliced effortlessly through a sheet of paper.

But I folded a 12 page tabloid newspaper in half and was able to easily slice through it with each one of the knives that I sharpened with the Chef's Choice 15XV.

I give this sharpener my ultimate endorsement. I assume that the Model 120 will give the same results as it is exactly the same other than the sharpening angle, as I have mentioned.

I only wish that I had more knives to sharpen with it. smile.gif

Followup 11/12/10: I have found that I need to touch up my knives more and more frequently. And many have had to go back through Stage 2 first as Stage 3 stropping wheels would not restore them. This has proven to be disappointing.

Truthfully, this sharpener does give good results but is time consuming, not only with the initial sharpening but with followups. Once you have to go back to Stage 2 and feel for the burr, it takes a while before you are finished with the sharpening.

It has not been able to sharpen the entire length of my 2 12" flexible salmon slicers. Maybe it's user error in that I may not be able to maintain the correct contact with the wheels for the entire length. But I always try to maintain the even pressure on the wheels.

But with persistent effort, your knives will be very sharp.

The Smith Edgeware company that I noted above offered to replace my defective sharpener (they acknowledged a bad batch of diamond wheels which have al been pulled from the market) with their newest ceramic interlocking wheel sharpener.

It has my knives sharper than I got with the Trizor XV and it sharpens both sides of the edge at the same time. So it takes just a fraction of the time as the Chef Choice with fantastic results. It is now my electric sharpener of choice.

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