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.
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.
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.
The manual says to continue in stage 1 until a burr develops, and to develop a burr in stage to as well. Is that true? I never saw anyone mention a burr in any of the videos I watched.
@@jayhil2379 I have never achieved a "burr" as the manual says. But you can see the knife edge change to the more acute angle. When sharpening for the first time, I tried to give each knife the 20 passes. It's hard because it seems like a long time and a lot of passes. Then I moved to the 2nd stage and for the most part stopped there. I want an aggressive knife. As unclear as the instructions and videos seem to be, this sharpener took my knives from gliding across the skin of a tomato, to the tomato skin virtually parting in fear ahead of the knife. It WILL scar the knives. I haven't figured out what action causes that. But it doesn't bother me too much, although I have a magnet knife holder on the wall that allows one to see all the blades, so they are a little ugly in that sense. But I'm all about just having knives that cut well.
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
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.
@@DexamCookware He's teasing you for not having the knife actually drop into the sharpener until you've already pulled the blade halfway through. You're only sharpening half the blade. Or the guy in the video is, I have no idea who will read this.
Dear Vincent, Thank you for your comment, This sharpener is still suitable for knives with a curved edge, just need to implement a different technique, but really small knives wouldn't work as well, we have some other options for the smaller knives and also can be used on the bigger ones. We have a smaller one for £14.50 which you might like, have a look through our range: dexam.co.uk/collections/chefs-choice?SID=vg6ntp4k60dehmv917mpuls304 Many thanks, Pete.
It's also not as effective for knives that have hilts that block the knife from entering the slots. Santuko and chefs knives fit in the slots well because the blades drop well below the handle. Knives with handles in line with the blade wont fit in deep enough to get that last couple inches of the blade sharpened. That area of the blade is not used very much by most people, but you would see the non-sharpened or re-angled difference on the edge. I haven't tried sharpening my boning knife yet. It still cuts well. But when I do, I will arc the knife as I pull it through. The manual (as I commented above) tells you to raise the handle as you pull it through to complete the sharpening out to the tip. For my pocket knives, I use a mill file. I'm usually only opening boxes or cutting rope or something with those. But I do find my pocket knife helpful in restaurants where they dont cut the food to reasonable bite sizes, and in the case of Asian restaurants, do not provide a knife at the table (thats the culture, no knives at the table), or some restaurants, like steak places, that give you this big impressive knife that barely cuts a pat of butter its so dull...let alone a steak. I haven't tried to sharpen any small kitchen knives. When I do I'll try to report back.
We also do other cheaper alternatives to suit all budgets that are also as brilliant as the Trizor XV please visit our website for more: www.dexam.co.uk/collections/chefs-choice - You can receive 10% Off your first order, as well as if you subscribe to our newsletter we run many promotions with exclusive discount codes for our customers. We hope this helps, - Pete
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.
Thanks for this :)
You're dropping that knife on the sharpening wheel 1/3 the way up the cutting edge...
Yup I noticed that right away. What makes this guy a good source of info when he is saying maybe do 2 passes
Holy crap yes!
My anxiety was all over the place had to go to another review
Do i hold the knife straight up and down or lean it towards the angled side of the sharpener?
Thanks
Do those diamond wheels were out overtime? Can they be replaced?
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.
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.
Thank you for your feedback! We appreciate it!
@@DexamCookware who's we?
The manual says to continue in stage 1 until a burr develops, and to develop a burr in stage to as well. Is that true? I never saw anyone mention a burr in any of the videos I watched.
@@jayhil2379 I have never achieved a "burr" as the manual says. But you can see the knife edge change to the more acute angle. When sharpening for the first time, I tried to give each knife the 20 passes. It's hard because it seems like a long time and a lot of passes. Then I moved to the 2nd stage and for the most part stopped there. I want an aggressive knife. As unclear as the instructions and videos seem to be, this sharpener took my knives from gliding across the skin of a tomato, to the tomato skin virtually parting in fear ahead of the knife.
It WILL scar the knives. I haven't figured out what action causes that. But it doesn't bother me too much, although I have a magnet knife holder on the wall that allows one to see all the blades, so they are a little ugly in that sense. But I'm all about just having knives that cut well.
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
great video! I have Zwilling proof 15 degree from company should I start bt stage 2 ? or start from 3?? thank you
Dear Linda,
Thank you for your comment, we would recommend starting with Stage 2.
Apologise for the delay in response.
Dexam Team.
@@DexamCookware thank you
Very nice but your sound is too low and not clear. Need better microphone.
thank you paul mccartney
20 times the first time?
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 you charge the same for sharpening half the blade?
Dear Tom, perhaps you could elaborate on your comment so we could further assist?
Thank you.
@@DexamCookware He's teasing you for not having the knife actually drop into the sharpener until you've already pulled the blade halfway through. You're only sharpening half the blade. Or the guy in the video is, I have no idea who will read this.
ive had such bad luck with this thing ive never had such dull knives in my life…wet stone then a steel…
That is not a blunt knife!
Music? No bueno
Every time your dragged that blade through the sharpener I felt like slapping you. Your screwed it up so many times like omg
Why are you not sharpening the whole edge? Isn’t this an instructional video? Don’t rush it.
I guess this device is completely useless for short knifes or knifes with very curved edge?
Dear Vincent,
Thank you for your comment,
This sharpener is still suitable for knives with a curved edge, just need to implement a different technique, but really small knives wouldn't work as well, we have some other options for the smaller knives and also can be used on the bigger ones.
We have a smaller one for £14.50 which you might like, have a look through our range: dexam.co.uk/collections/chefs-choice?SID=vg6ntp4k60dehmv917mpuls304
Many thanks,
Pete.
It's also not as effective for knives that have hilts that block the knife from entering the slots. Santuko and chefs knives fit in the slots well because the blades drop well below the handle. Knives with handles in line with the blade wont fit in deep enough to get that last couple inches of the blade sharpened. That area of the blade is not used very much by most people, but you would see the non-sharpened or re-angled difference on the edge.
I haven't tried sharpening my boning knife yet. It still cuts well. But when I do, I will arc the knife as I pull it through. The manual (as I commented above) tells you to raise the handle as you pull it through to complete the sharpening out to the tip. For my pocket knives, I use a mill file. I'm usually only opening boxes or cutting rope or something with those. But I do find my pocket knife helpful in restaurants where they dont cut the food to reasonable bite sizes, and in the case of Asian restaurants, do not provide a knife at the table (thats the culture, no knives at the table), or some restaurants, like steak places, that give you this big impressive knife that barely cuts a pat of butter its so dull...let alone a steak.
I haven't tried to sharpen any small kitchen knives. When I do I'll try to report back.
Dude has a strange accent. Definitely not English. Maybe from Gibraltar?
very expensive
We also do other cheaper alternatives to suit all budgets that are also as brilliant as the Trizor XV please visit our website for more: www.dexam.co.uk/collections/chefs-choice - You can receive 10% Off your first order, as well as if you subscribe to our newsletter we run many promotions with exclusive discount codes for our customers.
We hope this helps,
- Pete
You do not know what you are doing.
the audio quality of this video sucks.