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
Convert traditional 20-degree factory edges of European and American household knives into high-performance Trizor 15-degree edges with this professional electric knife sharpener. It quickly sharpens all brands and types of knives, including straightedge and serrated and contemporary double-bevel or single-bevel traditional Asian-style knives. The three-stage unit combines ultra-sharp 15-degree edge technology with the strength and durability of the triple-bevel arch-shaped Trizor edge, which resists dulling longer than conventionally sharpened hollow-ground or V-shaped edges. Simply pull the blade through the slots to obtain the desired level of sharpness--the machine accommodates the thickest and thinnest knife blades and adjusts for the proper angle automatically thanks to its flexible spring guides. The first stage features conical disks with diamond abrasives that create extremely fine micro-grooves and the first major bevel of the arch-shaped edge. The second stage uses even finer diamond abrasives on conical disks to shape the second, smaller bevel with finer microgrooves. The third stage uses patented, flexible, abrasive stropping disks that create a microscopically smooth, sharp edge with minimal metal removal, helping to extend the life of fine knives. Even more, it produces the third and final bevel while polishing the micro-grooves formed in the first two stages. Stage three can also be used to straighten and sharpen each tooth of serrated knives. Use the three stages in different combinations to create a custom edge. Other highlights include a simple front-access on/off switch, four stabilizing feet for secure operation, and durable construction for long-lasting performance. Assembled in the USA, the knife-sharpening station measures approximately 6-1/5 by 12 by 6-2/5 inches and carries a three-year limited warranty.
This review is from: Chef\'sChoice 15 Trizor XV EdgeSelect Electric Knife SharpenerMini 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 orEuropean/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 any...
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