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.

I bought this after reading a review on the NYT's website. In less than 10 minutes this sharpener transformed a knife that was barely able to slice through a lemon to one that effortlessly shaved the hair from my forearm. It's fast, easy to use and unlike sharpening stones doesn't depend on technique. I'm very happy with the purchase and recommend it to anyone that depends on having sharp knives.

I'm embarrased to admit how much time and $$ I have blown over decades trying to get a knife sharpening technique that produces repeatable excellent results. I've tried: wet stones, dry stones, oil stones, water stones, gall stones, kidney stones. I've also tried (cringe) belt sanders, grinding wheels, and numerous other devices. I've wated endless YouTubes demos as well. Some worked better than others, but I found NONE that were easy to use while producing repeatable EXCELLENT results. UNTIL THIS ONE What did is for me was 2 ladies that demo'd this thing on YouTube. Regretably I can't find the link. In any case when I recieved this sharpener, I sharpened every knife (and I mean EVERY knife) I could get my hands on! It wants a 15 degree edge which works well for most culinary knives, BUT with patience, you can re-grind a 20 degree (or any other angle) to the 15 degrees. Not only does this device produce a "factory" edge, but the edge really holds up well, so I have not needed to fire it up since its initial run. I'm impressed, wish I had it decades ago.

It looks and feels sturdy and well-made. It’s the same brand as the non-motorized one I’ve used for several years. I’ve been satisfied with the old one until I tried this new (electric) one. Holy cow, does it get things sharp! Sharper than my non-motorized one? Yes. It has a very informative how-to manual with drawings & pictures, that goes into detail about how to use it. I tried it out on some high-end German knives that I hone after almost every use. It made them sharper than I ever could using the non-motorized one. I tried the polishing end, 3rd slot on the far right, on some serrated steak knives, but it didn’t seem to make them any sharper. Of course, what I call serrated may actual be more “scalloped”, and it may not work as well on them. A couple of things: The knives started to cut into the plastic guides of the sharpener as I drew them out. Not sure if it’s poor technique, or just something that will happen. I need to find out more about this because I even saw some small bits of the black plastic on the counter. It takes some practice making sure you put the knives against the guides and don’t go right down the middle. Well, it won’t let you go right down the middle, but you have to hold the side of the blade against the guide to make sure it hones correctly. I noticed some scrape marks along the side of the knife blades after putting them thru the process. It’s possible they were already there, but I don’t think so. I do recommend this sharpener, but I need to check my technique, and maybe reach out to the manufacturer, to see if they have anything to say about the knives cutting into the plastic guides or leaving scratch marks. If I find something out, I’ll try to remember to update this review.

As an avid home cook I depend upon my kitchen knives. I have used a number of handheld knife sharpeners without much luck. I always buy Henkle knives and have even used their mail-in service. Even the mail-in resulted in rather dull knives! I have just purchased the Chef'sChoice 15XV and have sharpened all my knives. The process in the instruction manual were clear and precise. The results were more than outstanding!! I have always used a serrated knife to slice tomatoes but now my chef's knife glides through the tomato like it was butter. I will be purchasing another unit for my vacation home......it's just that good!

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.

Prima di questo acquisto ho tentato con metodi di affilatura manuale sia a pietra che con l'apparecchietto manuale che mantiene l'angolo di affilatura: ci vuole una vita e alla fin fine non sono appassionato di affilature fino a tal punto. L'apparecchio è molto semplice da usare e i coltelli si affilano rapidamente e senza drammi, dopo un paio di tentativi per prendere la mano col procedimento. Una occhiata al manuale va data soprattutto se si usano coltelli affilati solo dal lato destro o sinistro tipo i coltelli giapponesi tradizionali. Occorre sapere che il primo e il secondo slot vanno utilizzati solo UNA VOLTA per ciascun coltello per creare e rifinire il nuovo profilo della lama, poi il terzo slot serve per la levigatura e il mantenimento nel tempo. Ci vogliono 10-20 passaggi al primo slot a seconda delle condizioni del coltello, da 3 a 6 al secondo slot e poi ne bastano pochi (3-6 passaggi) anche per l'ultimo. Per la prima volta credo che basti 1 minuto a coltello, poi una manciata di secondi per il mantenimento dovrebbero bastare. Insomma, soddisfatto. Soddisfatti pure i parenti, visto che sono diventato l'arrotino della famiglia... se continua così mi faccio pagare! NOTA: i coltelli seghettati vanno affilati solo col terzo slot, saltando i primi due e aumentando il numero di passaggi secondo necessità.