15XV

If you own lots of expensive knives, you need this machine. The more you own, the more you need it. If you have invested a decent amount of money in knives, it's a good bet you did that not just for how nice they look, but for how sharp they are. 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. Good luck.

Very happy with this sharpener. I have a decent set of knives that has a steel to sharpen them with. Unfortunately, due to age and arthritis, using the steel is no longer as easy as it used to be. After a bit of research this was a top choice on all the sites, so I went with it, and I am glad I did. It arrived and I was eager to give it a try. Unpacking it was small, and compact. I had some chicken breasts out for dinner, so I took out my chef's knife and ran it through the machine - 3 passes to each side on each level, per the instructions. I then gave the blade a quick rinse and gave it a try. WOW!!! This thing puts an edge on your knives that made slicing so easy. I moved on to my veggies. Paper thin slices for my stir fry - and the onion? I didn't even worry about slippage with the "paper" on the outside - it sliced right through that, and made peeling the onion a breeze. A few days later I needed to slice tomatoes. The ultimate test, right? Not even a challenge for a blade sharpened with this machine. Just "swish" and right through the skin, seeds, everything. It didn't even hardly leak juice. And the seeds were sliced through! About once every couple of weeks I take the machine out of the cabinet (it's small, about half the size of a toaster), and run the sharpened knives through the #3 slots before use, just to keep them honed. Over all this thing works like a charm. I would recommend it - yes, a bit pricey, but if you want to keep your knives SHARP, this will do it with zero effort.

I bought this over a cheaper model as I had many kitchen, and other knives I needed to sharpen, and knew I'd have to repeat it a few times. This one seemed built to last and to be used repeatedly. It works great. It took me a minute to get the technique down as I wanted to press the knife down or use more force than needed, but its really not all that difficult once you get the hang of it if you follow the instructions. Its plenty heavy and stable enough that you don't have to worry about holding it in place while drawing a blade through. It sharpens blade very will, to a fine tip. Probably the only negative thing I could say is that the plastic lip underneath where you draw the blade out of, is well plastic. Its good that it is plastic as I couldn't get many of the larger blades especially to not rub against it. And well freshly sharpened blade versus plastic would cut into the plastic as I drew the blade out. It isn't an issue and doesn't hurt the product, but I have little notches in the plastic now on the front of the machine.

New cutting edge angle is pretty amazing! Tomatoes slice themselves and the cutting paper trick is now easy. I learned about finding burrs after sharpening, and then moving on to honing, after actually reading the directions that came with this device....who knew? One downside: there is a TON of metal shavings that aren't collected by the magnet on the base, so do your work on something disposable or clean up with a moist disposable towel....you don't want metal fragments in your kitchen sink with the dishes. Also, your knives will get scratched, so if you're about cosmetics don't buy this--I don't think that's a downside. I was dubious about the new cutting angle, but I'm now a fan. PS. I met a guy selling expensive knives at a big box store yesterday, and his knives were 15 degrees cutting angle, or so he claimed. honest man

This unit is absolutely worth the money. I have tons of kitchen knives and reshaping and sharpening edges manually is time consuming, exhausting, and can produce inconsistent results without perfect technique...the 15XV makes it quick and almost effortless. For my initial test, I took a 15+ year old cheap chef’s knife that was almost completely dull, see in the pictures how it wasn’t able to pierce a wilted sweet pepper with a lot of pressure and was also completely unable to slice. As per the instructions, I spent a few minutes doing repeated (20+) pulls through stage 1 to reprofile to 15 degrees and create a burr, then 2 pulls through stage 2, and 5 pulls through stage 3, the last two quicker to finish the edge. You can see in the pictures that same old cheap knife now effortlessly glided through the same pepper. I’m sure with a bit more practice on the machine I’ll be able to improve my technique and get even better results, but keep in mind this was my absolute first attempt, on an extremely cheap, old, and very damaged piece, and the finished edge was still very good and absolutely made the knife more than usable again. If you have kitchen knives you put through the paces, this is absolutely worth the investment in my opinion. The unit is simple to operate, relatively quiet, is built well, and has enough weight to remain stable in use. Lastly, read the instructions. They provide clear and easy to follow info on how to properly use the sharpener for different knife types and how to achieve the desired results for different applications, along with directions for eventual maintenance. Very happy with the decision to go with this.

I have had this machine for six years now and it still works great, and I’m about to buy my second unit. This machine gives very sharp result and extremely easy to operate. I do have a couple notes for potential buyers though. One, because the narrow angle this sharpener creates, knife is sharp but it also gets dull faster when using on hard cutting board like bamboo or plastic. It’s not an issue for me, I just sharpen my knifes more often (on average every two month). Two, don’t get disappointed if your knife is made from soft steel like those three for ten dollar stuff, yes you can sharpen it but probably won’t stay sharp long. I also sharpen ceramic knifes on it, just use the second and third stage skid the first stage, no problem at all. Serrated knife works too, I only sharpen one side, hope that’s the correct way. Overall, this is probably the best kitchen gadget I’ve ever purchased and I have purchased a lot of different gadgets and most of them are one time use regrets.

I have an old Chefs Choice Sharpener that continues to work today, but after reading the reviews on the Chef’sChoice 15XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-Stage, Gray - I knew I had to try it even though it was far pricier than I would have expected. Received today and immediately took up the task of sharpening a drawer full of quality knifes. The finished edge was indeed amazing and very, very sharp. I too was able to cut paper cleanly and cleanly shave my arms, WOW. Note that if you have specialized knifes like Japanese or perhaps filet knifes - read the manual PRIOR to sharpening. Very simple, but there is a method that is different from your regular knifes. I am extremely satisfied with the purchase and I hope it lasts as long as it's predecessor.

This is great for sharpening knives. It takes a little getting use to. I recommend starting out on a knife that you aren’t to worried about where the sharpening lines end up. Once you get the hang of using the sharpener it works great. It’s a real time saver especially if you have a few knives that need a quick touch up. We use an older model at work where we have a lot of lower quality metal blades that get over used. This thing makes sharpening easy.

My collection of old kitchen knives are sharper than they have ever been. The paper-cut test is unbelievable... the cuts are so clean. Dicing onions, slicing meat etc is a breeze. The only thing with this tool is you actually do have to read the instructions and take your time. I have seen a few reviews on the internet complaining that this tool doesn't work, but those people plainly either didn't read the instructions or didn't follow them. Do what it says in the book and you will have the sharpest knives ever.

I received the product while i was away. Upon returning from my trip i opened the package. I noticed it is a 120V system and it is delivered with a converter to 220v (first disappointment) While trying the sharpner, the wheels did not spin as they should and after a lot of trying i managed them to spin as they should. While attempting to sharpen a knife by just placing it in the sharpener, the wheels stopped turning (no torq resistance present, second dissapointment). I wanted to return the product, however the return period lapsed, even when i had no opportunity to check the product condition.

Makkelijk alle type en soorten messen slijpen en ze worden bloed scherp pas dus goed op na het slijpen. Een kind kan de was doen. Eindelijk al je keuken messen scherp zoals het moet veel makkelijker bij al het snijwerk

De loin le meilleur aiguiseur que j'ai acheté. Mais : Il faut lire la notice ET suivre les instructions, comme par exemple passer les lames jusqu'à une vingtaine de fois à droite et à gauche de la première série d'affûtage (il y en a trois). En acceptant de passer 3 minutes par couteau pour le premier affûtage (infiniment plus rapide pour les suivants) on obtient un tranchant absolument incroyable. J'ai affûté mes couteaux de table En acier d'un orfèvre connu et ce fut long pour refaire un nouvel angle de coupe dans un acier très solide mais ce sont maintenant des rasoirs. Je coupe une feuille de papier a4 d'un coup avec tous mes couteaux ce qui était impossible pour certains. De plus le tranchant reste beaucoup plus longtemps. On peut même affûter les couteaux à dents, comme les couteaux à pain. Il y a des tutos sur YouTube de 3 minutes, ne pas s'en passer. Ceux qui disent que ça ne marche pas, n'ont vraisemblablement pas investi 5 minutes à lire la documentation.

Otimo