Видео

TL;DR: What I just discovered from this video: Spend most of the time on the first stage, until the knife is sharp (20 or more passes EACH SIDE as needed); then only 2 passes through the second stage, and 3 or so through the third. Oh wow, I've had one of these sharpeners for about 5 years, and was almost ready to give up on it. I was forcing the blade through it, trying to make sure I provided good enough downforce, and really getting a grind going, and the results were always disappointing. Also, I spent more time on the second stage, and that always seemed to dull the blade more than anything. So, this time, I did 20 passes through stage one, where I let the weight of the knife provide the downforce, and I simply pulled gently on the handle for the horizontal movement through the slot. Then, 2 passes through the second stage, and 3 through the third. All my knives are now razor sharp. I had one that wasn't sharp after 20 through the first stage, and I figured nothing to lose so I ran it 40 times through stage one, and still 2 and 3 through two and three, and that also came out perfect. THANK YOU this is a game changer for me.

darn that thing scratched the side of the knife badly! :(

Why are you not sharpening the whole edge? Isn’t this an instructional video? Don’t rush it.

What does stage 3 do?

ive had such bad luck with this thing ive never had such dull knives in my life…wet stone then a steel…

Thanks

I'm sharpening a few knives for my mother. She gave me a serrated knife that would have had a tough time with butter. Just stage 3 wasn't getting it done. I ran the flat side through stage 1, 20°, and that was enough to bring it back to life.

Thanks. I was doing wrong 😮

You do not know what you are doing.

That is not a blunt knife!

I'm really pleased with this! It works like a charm ruclips.net/user/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.

Very nice but your sound is too low and not clear. Need better microphone.

thank you paul mccartney

The manufacturer's video says you are supposed to angle the knife in the sharpener so that both sides are sharpened evenly by slanting it to one side and then the other when you put the knife in the sharpener so that the knife leans to one side and then the next time you put it in, lean it to the other side. I've owned one of these sharpeners for ages and I just found and listened to the mfr's video and tried sharpening it that way and now my knives are FAR SHARPER than they were when I did it the other way. Try it!

Very helpful given others advised pulling the knives through much more. Took this advice and job done thanks.

If have a Japanese style knife set with an 18 degree edge … can you tell me according to the trizor instructions ( I’m confused ) which is the correct instruction to follow euro/American and contemporary Asian …single bevel Japanese blade…I just bought the trizor 15xv and I don’t want to ruin my knives incorrectly sharpening them

Maybe cut the tomatoes with the dull knives first to show the difference next time?

Do those diamond wheels were out overtime? Can they be replaced?

This was a super video!!! #1 place for online marketing 'promosm'.

Thanks for making this video! The wording in the instruction manual is a bit more complicated than it should be, and i was worried about damaging my expensive knives

20 times the first time?

Excellent you sold me one cheers sir for the no bull vid.. Look forward to seeing more of your content

Every time your dragged that blade through the sharpener I felt like slapping you. Your screwed it up so many times like omg

You've convinced me to grab one of these lol thank you for the tutorial ☺

Dude has a strange accent. Definitely not English. Maybe from Gibraltar?

that's an amazing tomato.

Music? No bueno

Thanks. You were clear. Not so the instructions. From the right side of the machine, the blade goes in 1st and 2d slots 20 times to sharpen both sides of the knife. (If you're not a regular knife sharpener, you wouldn't know that each slot sharpens one side of the knife.) Then honed in 3d and 4th slots. Then 5th and 6th slots for diamond polish. Voila. After your explanation, you might want to do a close up of where the knives go while you do it. But thank you for your very clear instructions.

Do i hold the knife straight up and down or lean it towards the angled side of the sharpener?

CHEERS😘. You are late to the party > P R O M O S M !

now that I've seen some of the video, your technique sucks as well.

the audio quality of this video sucks.

You're dropping that knife on the sharpening wheel 1/3 the way up the cutting edge...

Before reviewing something, please read the manual. You are not using this sharpener correctly.

I guess this device is completely useless for short knifes or knifes with very curved edge?

Thank you for the education, I was one of those who didn't know you could sharpen a serrated edge; or thought it was too much to bother with.

Do you charge the same for sharpening half the blade?

great video! I have Zwilling proof 15 degree from company should I start bt stage 2 ? or start from 3?? thank you

Instructions state : use a back & forth motion... "sawing like motion"

Thanks for the video. At least you are using it correctly unlike the last video I watched (I read the full manual before searching for videos). One note, you are suppose to raise the handle as you get near the tip of the blade in order to get the tip curve sharp as well. I also noticed you weren't inserting the knife as far as you could, but we rarely use that part of the blade I suppose.

very expensive

Great video - tip: wipe down the blade before using it on food. There are going to be metal shaving and grinding debris over the edge.

Very helpful. Thank you

Thanks for this :)