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.

Product arrived in a clear plastic bag packed inside a box. Instructions were inside but it appears this was a returned item someone just repackaged. I have no idea if it was returned because it was defective, worked poorly, was damaged, or if why it was shipped in this fashion. EDIT. I've since used the sharpener repeatedly and have upgraded my rating from 2 to 4. I can't give it a 5 due to the unprofessional and ugly manner in which it was packaged. I would think many customers, like myself, prefer to have the original box in which the item was shipped for storage purposes. As to the performance of the product, it works very well. As someone who has spent hundreds of dollars on sharpening stones, watched numerous tutorials on how to use said stones, and after many hours of laboriously sharpening knives with those stones, this product really is remarkable. I don't think you get quite the perfect edge and sharpness that you do with a series of sharpening stones, but it is close enough. The main thing is that it takes about 10-15 minutes rather than 30-45 of sharpening stone effort. Reading the manual is key. Helen Rennie has a recent very good video on using this as well (which is what actually led me to originally purchase this product). In my experience and with my chef's knives, neither the manual nor Ms. Rennie's instructions accurately captured the amount of time it took to get a burr on my knives. It took significantly longer than a few pulls. To be fair, however, I may have incorrectly assumed that my knives were stage/slot 2 ready when in fact they were dull enough to start in stage/slot 1. Using this product I sharpened four chef's knives and two 6" utility knives in about two hours total over the course of two days. That time included stopping to check for a burr and time stopping to test the desired sharpness using a newspaper. if I only needed to sharpen a single chef's knife I would say it would probably have taken about 20 minutes. The great thing is that they are acceptably sharp for someone that needs to have extremely sharp knives for kitchen work, and I also know that resharpening them will now take significantly less time than before. As always, liberal use of a honing rod makes a tremendous amount of difference between sharpening sessions. So if you have wondered if it was worth it--and especially if you have a set of sharpening stones sitting around but don't use them because you just don't have the time or the desire to deal with the effort and watery, slurry mess--I would get this. Read the manual carefully, watch Rennie's video (or any number of them out there) and I think you'll be happy with it.

I've kept our kitchen knifes sharp for quite a while now with a Lansky kit that has stones of various grades with rods and a guide that controls the angle. It's worked ok, but the oil started going for the glue that bonds the stones to their plastic guides, and they've all fallen out at one point or another and have had to be stuck back in. On top of that, our kids are older and want to cook more, and they're not necessarily the gentlest with the tools. The knives we let them use (an old Henckels set that we bought when we moved in together mumblemumble years ago) have seen some abuse, and their edges tend to get chipped. It's fixable with the Lansky set, but it takes effort, and I'm past the point where I can be bothered. I've been toying with the notion of one of these sharpeners for a while, and a recent coupon sealed the deal. I liked the notion of the 3-bevel edge that this model puts on the blade and I don't need to sharpen my utility knives often enough to a 20° angle that I need a sharpener for those, so I picked the 15XV instead of the likes of a 1520. First impression out of the box was that it's smaller than I'd expected. That's fine, given nobody ever has enough cupboard space. I looked over the instructions, and then decided to start with knife that was in the worst state, a 5.5" paring knife that had enough nicks in the blade that it was tending to tear instead of cut. The sharpener made repairing the edge easy. The instructions indicate that you run each stage until there's a consistent burr along the length of the knife, and that a lot of passes may be needed when first converting the profile of an existing knife, or to deal with damage. It took about 10 passes through the first stage to get rid of all the nicks, but it did so, and with a lot less effort than with the Lansky kit. Stage 2 goes the same way - a few passes on each side until there's a consistent burr, and then on to the third step to remove the burr and hone the edge. I honestly hadn't expected too much given how old these knives are, but for the amount of effort to both repair and sharpen the edge, it turned out startlingly sharp. It was able to cut through a supermarket receipt being held in the air from one side. Given how simple this was to use, that seems unreasonably sharp compared to the amount of time needed to do it manually. We'll see whether the claims of the 3-angle edge holding up over time are true, but given resharpening will now take seconds, that might not even matter to me. Definitely not cheap, but a huge timesaver.

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.

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.

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 am not a chef. I am not a knife connoisseur. I am just a regular guy that loves to cook, have a half dozen knives and like to keep them sharp. My lot consists of a Victorinox Santoku (my most expensive one), a Chicago Cutlery chefs knife that I love because it was mi first knife and it has a very comfortable wooden handle, a serrated bread one probably from Bed bath anb beyond, a smaller IKEA 5" chefs knife for my kids because it is perfect size for their hands and a couple 3" and 4" paring knives I got from my mother in law that have no brand and look very proletariat. Really, that is all the knives I need. I never felt the need for any expensive knives as the ones I have were great...when they were sharp. I do have a steel I use before using the knives, but they were not near where they should have been. I have used flat stones. Found it difficult to keep the angle of the knife consistent and I never got decent results. Searched for a better method and came across the Spyderco system. Got that as it seemed simpler since the angle issue was taking care of. I got better results, but still, not extremely sharp. Looked at videos to see what I was doing wrong, but still could not get good results. Then I read about the Trizor XV in Cooks Illustrated and I thought, hmmm, this looks like the thing for me. So, it arrived today and I spent no time in getting to work on my knives. Love the heft of the apparatus, the functional, yet industrial design and best of all that it did not require me to take lessons from a Nepalese monk on some forsaken mountain on the third full moon of a leap year surrounded by happy goats and a couple oxen to get my knives sharp! Man, this thing simply just works. My knives got REALLY sharp. I was able to find the infamous burr (which I never got with the other methods, even after lighting a few candles to the knife goddess). The directions are simple, the operation is simple, the knives get sharp. What else do any of us mere mortals need? I got some grapes (no tomatoes on hand) that were a bit too soft and was able to cut veeeeeery thin slices without applying any pressure, simply by the weight of the knife. I am sure all the other methods out there are great and do an amazing job, they just don't work for me. As much as I would like to sit in my porch, a piece of straw sticking from my mouth while my hands massage my knife along a stone telling some punk kid in my best Australian accent "that is not a knife, this is a knife!" the reality is that between band practice, basketball practice, dance, Boy Scouts and all the other crap my kids get to do, I just need something a normal human can use and get awesome results in a sort amount of time. If that is you, you should get this thing. It really works very well. The noise is just a humming sound and not loud at all, then again my son is a drummer and I think that is fine too, so. But really, fairly quiet. Just pull on the left, then the right side. After a few times,12 in my first knife, I was able to feel the damn burr. Then unto stage 2, same thing, then stropping stage and voila, damn sharp knife! Like all of you normal people, I was worried about all those comments the master sharpening people out there make about how much steel this things remove. Well, let me tell you that after doing 6 knives, the amount of shavings captured by the magnet were enough to build me a small steel cottage in the country. Seriously now, there were shavings, but what can I say, it will probably take a lifetime of sharpening to make it noticeable on the knives. So take it from this middle age family man and stop wondering if you should get this mechanical, uncomplicated wonder and just do it. You won't be disappointed.

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