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.

This is by far the best electric sharpener I've ever owned. (...and I've owned a few). Very ergonomic and precise with true diamond abrasives. It has turned what I "thought" were sharp knives, into razor edges that need to be extremely cautious with!This is a 15-degree sharpener, which is quickly becoming the standard, not only in Asia but now in Europe and America as well. The bevels and edge created by this unit are superb...and arguably. as good as a stone. I have also been able to easily convert my older European/German knives that were 20-degree bevels to 15 degrees without difficulty at all.Great attention to detail features includes a trap door to remove shavings from the internal compartment, and the ability to renew/refresh the stropping/polishing discs when needed (not very often).The edges created by this three-step unit will cut through copy paper like a hot knife through butter. Amazing sharpness. I have used it on cheap knives, expensive Asian knives, and top-end Germans. All unquestionably sharp and damage-free.This is the best of the best, and I HIGHLY recommend it. Despite the cost, you will save money in the long run by not having to send your knives out and pay for resharpening; replacing lesser sharpeners; and being able to keep even your cheapest knives ultra-sharp with having to replace as often.UPDATE: OCTOBER 2018The sharpener continues to function absolutely perfectly after more than a year of heavy use! On top of regular sharpening of my expensive knives that were already 15-degree bevels, I also have converted ALL of my knives to the new bevel standard using the Chef's Choice! It is especially effective with sharpening single side beveled knives. I have Japanese sashimi knives that are single-sided, and the Chef's Choice has sharpened them perfectly! It has simply performed BRILLIANTLY and has not required any maintenance or caused any issues whatsoever. Absolutely well worth the price of entry, and will save a LOT of money in the long run from worn out knives, and broken cheaper machines. This is THE ONE! I heartily and honestly reiterate my STRONG recommendation. This unit is near perfect!! A+++

I researched knife sharpener prior to purchasing the 15XV. I settled on the 15XV because it had many positive reviews and didn't cost an arm and a leg like some high end sharpeners. The kitchen knives I have came with a 22 degree cutting edge. The 15XV sharpeners to a 15 degree cutting edge. I knew that the first time I sharpener my knives it would take a bit more work than future sharpenings. I ran each of my kitchen knives through stage 1 eight times to change the cutting edge from a dull 22 degree to a sharp 15 degree cutting edge. I also ran each knife five time through stage 2 and five times through stage 3. The results were impressive. I can now cut tomatoes in thin slices without crushing them. The 15XV sharpener works as advertised. Future knife sharpenings will be easier because the cutting edge in now 15 degrees. I'll run each knife through each stage two or three time and that should bring the razor sharp edge back. The 15XV sharpener isn't exactly inexpensive but it is a good value. If the provided instructions are followed, you'll get impressive results. Some of the reviews I read stated the lower portion of the plastic was being cut when the knife was run through a stage. I didn't have that problem. I would recommend this product to a friend.

It works good after some practice. Puts a sharp edge but I dot know for how long. First attempt I nearly destroyed my knife. It was duller than when I started. Now after practice it sharpens my knives with very little effort. I just don't know how long the edge remains and how fast it may grind down my knives over time. Wish it would sharpen other things.

I waited a couple weeks before reviewing because knife sharpeners always impress on day one — the real question is whether they actually make cooking easier. This one does.For context: we cook a lot. I’m a foodie and my husband has been an executive chef for 20+ years, so our knives get daily, real-world use — not occasional meal prep. Over the years we’ve owned honing steels, whetstones, pull-through sharpeners, and at least a handful of electric models across price points. Most either took forever, required skill to get consistent results, or made a ton of noise and metal dust.This sharpener stood out immediately. It’s noticeably quieter than others we’ve tried and, more importantly, consistent. We ran our full home knife set through it (chef knives, utility, paring) and in about 20 minutes everything was uniformly sharp — “paper test” sharp, *actually useful in the kitchen* sharp.The moment that sold me: I sliced a crusty loaf of bread using a standard filet knife because it was within reach. It went straight through cleanly. That normally requires hunting down a serrated knife in our drawer.I also appreciate that this model has been vouched for by America’s Test Kitchen across different years — after using it, I understand why. It’s fast and repeatable, which matters more than novelty.Cons: it is fairly large on the counter. This isn’t a drawer gadget. That said, it feels solid and like a long-term tool rather than an appliance you replace every year.Best for: households that cook regularly and want reliable sharp knives without mastering whetstones.Not ideal for: minimal cooks or people tight on counter/storage space.After two weeks of daily use, this is the first sharpener we’ve owned that actually changed how often we reach for certain knives — because they’re all usable now.

My husband bought this knife sharpener and he absolutely loves, loves it! When I later saw the sticker price, I was definitely in shock, but he insists it is well worth every penny. It puts an incredible edge on all of our knives and makes sharpening effortless. If you want top-tier performance, it’s worth the investment!

I worked in the restaurant business for 3 decades and this is the best electric sharpener I've used. It comes with clear instructions and is easy to use. Gives a very sharp edge and doesn't destroy your knives. It works on every knife equally well.

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.

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.

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