You have made the BEST video I have seen to demonstrate how to use this Trizor XV sharpener. I have been talking about "the burr" when using this sharpener. Until you experience, and feel, the burr all along the knive from tip to heel, you do not move to the next stage of the sharpener. I have had two of these XV's in my life... But I was a professional chef and have sharpened some of the hardest steel knives you can imagine. (The knife you sharpened here was probably middle of the road hard.) I liked how, when you didn't feel the burr all the way up and down the blade, you went back and sharpened it more. Most people read the directions and see, "Sharpen 10 times on each side" and think that's it. NO!!! The burr is the best judge. Feel the burr up and down the blade on stage 1 and on stage 2. Once you feel the burr on stage 2, finish on stage 3 until there is no burr. When I first started sharpening blades with the XV, I always used paper. After a while, I would just get rid of the burr in stage 3 and move on to the next knife, knowing the knife was sharp. BTW, when I say sharp, I mean Country Club Executive Chef Sharp. Sharper than when you first bought your knife. GREAT VIDEO!!! BEST ONE I'VE SEEN ON HOW TO USE THIS SHARPENER. THANK YOU!!!!
Finally! This is the first guide I've found that showed the subtle motions of how to rock the knife as you sharpen towards the tip and didn't rush the process. Thanks for the demonstration
That appears to be a carbon steel antique Sabatier chef knife made in France that’s probably 50-100 years old. Like all carbon steel knives, it can develop a little rust and darkening, which are pretty normal and not too hard to clean. It’s about the best European chef knife money can buy and worth > $150. I only bring it up because it should not be represented as a typical thrift store knife that’s had a bad life; rather it’s a remarkable once in a lifetime gem of a find. Thanks for the excellent video emphasizing the importance of detecting a burr before proceeding to the next stage.
Thanks for the video and especially mentioning the burr along the edge. I have one of these machines coming in tomorrow. I can't wait to freshen up all of my knives.
Thanks Glenn. You will be enjoying it and your sharp knives. Just be ready for the onslaught of friends, neighbors, and relatives that will want you to sharpen theirs too! Haha Happy New Year.
Wayne, Here is what I use as a guide: 1. 20 pulls each side @ stage 1 2. 3 pulls each side @ stage 2 3. 3 pulls each side @ stage 3, 2 quick pulls each side @ stage 1 4. Serrated blades use @ 10 pulls each side @ stage 3 only
I can’t see how you’re angling the blade during the first stage, I can see you holding it to the right side of the sharpener, but on the very next pass, I can’t tell if you’re cantering it or holding it to the left side of the sharpener?
At the heel of the blade you have about 5/8 of inch that is still dull because you dont place the blade in the device correctly every time. Can be seen at 7:05
Probably true. But, very few people use the heel of the knife. Middle and tip of the knife are the most used. The only times I really used the heel of the knife is when opening coconuts or cutting through squash when I should probably have been using a cleaver instead of my chef knife. (In my defense, I didn't have a a cleaver.) That being said, you should feel the burr all up and down. If you do not feel it, run it through the machine more until you do.
Thanks for doing this video. I don't understand how the blade towards the heel / (blade portion towards and closer to the handle) gets sharpened if it never touches the internal grinder.
Wayne, when you started on the left slot, and do equal alternating pulls ending on the right slot, does the burr roll to the right? Conversely, if you started on the right slot, do equal alternating pulls and end on the left slot, does the burr form on the left side of the blade?
The burr is a small thin piece of blade that goes on the side of the blade opposed to the last side you sharpened, so it will alternate from one side to the other after each slot. If you check the burr after you passed the blade in a left slot, the burr will be on the left (since the right side of the blade was sharpened) and vice versa. The apparition of the burr (all along the blade) shows you reached the limit of what you can improve with a stage so you have to go to the next stage which will take off this burr and ultimately create its own finer burr.
I have been using a Tormek to sharpen knives and if you know anything about one, you know it is a lot of trouble to set up and put away. I just bought one of these to have in the house to do touch ups on my knives. I mostly use paring knives as I don't have much large stuff to cut. I hope this works out when I get it.
I gotta say, I was super skeptical about these at first. I am more of a convexed edge guy but I have this huge selection of kitchen knives that aren't as valuable as my Bark Rivers, BlackJacks and such. I just picked one of these up and at first it was very frustrating. I was using a "Good Cook" thrift store pickup to practice on. I went to a Japanese knife and had REALLLLLY good luck in half the time. I also learned to not overthink it and just let the machine do the work. Went back to the China special and, with some more work and just letting the machine do its thing, I had that also REALLLY sharp in no time. Would I ever use this on "good" knives. No. But the cheap beaters around the kitchen? Yeah. The edge that these can put in is good enough for many of the people who would view this. Good enough for a pro chef? Probably not....but, with practice and patience you can get a darn good edge really darn quick.
You do realize that any knife with a bolster, like a Henckles or a Whustof, along with knives with a protruding handle, can’t be sharpened by stone, belt, or grinder, end to end. Only flat blades end to end never have that problem. So yeah, a pull through sharpener leave’s some metal untouched, just like every sharpening method, it’s inherent to some knives. When it becomes a problem, you sand, file, or stone, it back in line, but it still isn’t sharpened to the very end, and in time, it will be an issue again.
A real sharpener knows that the bolster to the blade is a concave curve from bolster to blade, you can’t sharpen that curved part. While this video is 3 years old, and I’ve used every sharpener from a KME to a Wicked Edge, along with whet stone’s along the way. I’m using a 1X30 belt sander now, edge leading, I still contend the Chefs Choice CV15 is a great sharpener for most home cook’s! If you don’t agree, I could care less. Let’s see your video.
I don't know you or the other folks but this video has been doctored to remove visuals and or to change voices at least four times. In other words, I have seen four versions of this video differing only in voice or changed video.
You have made the BEST video I have seen to demonstrate how to use this Trizor XV sharpener. I have been talking about "the burr" when using this sharpener. Until you experience, and feel, the burr all along the knive from tip to heel, you do not move to the next stage of the sharpener.
I have had two of these XV's in my life... But I was a professional chef and have sharpened some of the hardest steel knives you can imagine. (The knife you sharpened here was probably middle of the road hard.)
I liked how, when you didn't feel the burr all the way up and down the blade, you went back and sharpened it more. Most people read the directions and see, "Sharpen 10 times on each side" and think that's it. NO!!! The burr is the best judge. Feel the burr up and down the blade on stage 1 and on stage 2. Once you feel the burr on stage 2, finish on stage 3 until there is no burr.
When I first started sharpening blades with the XV, I always used paper. After a while, I would just get rid of the burr in stage 3 and move on to the next knife, knowing the knife was sharp.
BTW, when I say sharp, I mean Country Club Executive Chef Sharp. Sharper than when you first bought your knife.
GREAT VIDEO!!! BEST ONE I'VE SEEN ON HOW TO USE THIS SHARPENER. THANK YOU!!!!
Thank you for the additional information.
What does ‘the burr’ actually feel like? - you never said
Finally! This is the first guide I've found that showed the subtle motions of how to rock the knife as you sharpen towards the tip and didn't rush the process. Thanks for the demonstration
That appears to be a carbon steel antique Sabatier chef knife made in France that’s probably 50-100 years old. Like all carbon steel knives, it can develop a little rust and darkening, which are pretty normal and not too hard to clean. It’s about the best European chef knife money can buy and worth > $150. I only bring it up because it should not be represented as a typical thrift store knife that’s had a bad life; rather it’s a remarkable once in a lifetime gem of a find.
Thanks for the excellent video emphasizing the importance of detecting a burr before proceeding to the next stage.
Thanks for the video and especially mentioning the burr along the edge. I have one of these machines coming in tomorrow. I can't wait to freshen up all of my knives.
Thanks Glenn. You will be enjoying it and your sharp knives. Just be ready for the onslaught of friends, neighbors, and relatives that will want you to sharpen theirs too! Haha
Happy New Year.
Great video, great explanations, and above all-great paper test, which tells us everything. Kudos for your time and effort.
Wayne, Here is what I use as a guide:
1. 20 pulls each side @ stage 1
2. 3 pulls each side @ stage 2
3. 3 pulls each side @ stage 3, 2 quick pulls each side @ stage 1
4. Serrated blades use @ 10 pulls each side @ stage 3 only
I lost my Chefs Chice and some knives in hurricane Harvey . Just got a tricor xv and will be trying it out today . Your video is very helpful . Thanks
You're gonna love the XV. I've sharpened all my knives with it.
I can’t see how you’re angling the blade during the first stage, I can see you holding it to the right side of the sharpener, but on the very next pass, I can’t tell if you’re cantering it or holding it to the left side of the sharpener?
Excellent. Thank You.
At the heel of the blade you have about 5/8 of inch that is still dull because you dont place the blade in the device correctly every time. Can be seen at 7:05
Probably true. But, very few people use the heel of the knife. Middle and tip of the knife are the most used.
The only times I really used the heel of the knife is when opening coconuts or cutting through squash when I should probably have been using a cleaver instead of my chef knife. (In my defense, I didn't have a a cleaver.)
That being said, you should feel the burr all up and down. If you do not feel it, run it through the machine more until you do.
I have a sharp knife watch me use the back 3 quarters inch of it. I will hold my laughter.
I keep wondering the same thing. How does that part of the blade/edge gets sharpened if it never touches the internal grind stone? I don't get it.
Thanks for doing this video. I don't understand how the blade towards the heel / (blade portion towards and closer to the handle) gets sharpened if it never touches the internal grinder.
Wow😱 that knife got razor Sharp with that machine
Wayne, when you started on the left slot, and do equal alternating pulls ending on the right slot, does the burr roll to the right? Conversely, if you started on the right slot, do equal alternating pulls and end on the left slot, does the burr form on the left side of the blade?
The burr is a small thin piece of blade that goes on the side of the blade opposed to the last side you sharpened, so it will alternate from one side to the other after each slot. If you check the burr after you passed the blade in a left slot, the burr will be on the left (since the right side of the blade was sharpened) and vice versa.
The apparition of the burr (all along the blade) shows you reached the limit of what you can improve with a stage so you have to go to the next stage which will take off this burr and ultimately create its own finer burr.
I have been using a Tormek to sharpen knives and if you know anything about one, you know it is a lot of trouble to set up and put away. I just bought one of these to have in the house to do touch ups on my knives. I mostly use paring knives as I don't have much large stuff to cut. I hope this works out when I get it.
I gotta say, I was super skeptical about these at first. I am more of a convexed edge guy but I have this huge selection of kitchen knives that aren't as valuable as my Bark Rivers, BlackJacks and such. I just picked one of these up and at first it was very frustrating. I was using a "Good Cook" thrift store pickup to practice on. I went to a Japanese knife and had REALLLLLY good luck in half the time. I also learned to not overthink it and just let the machine do the work. Went back to the China special and, with some more work and just letting the machine do its thing, I had that also REALLLY sharp in no time. Would I ever use this on "good" knives. No. But the cheap beaters around the kitchen? Yeah. The edge that these can put in is good enough for many of the people who would view this. Good enough for a pro chef? Probably not....but, with practice and patience you can get a darn good edge really darn quick.
Good job☺
that is awesome!!!! Thanks for a great guide.
Glad you liked it. It 's a fantastic sharpener!
What about the section which is inch closer to the handle? It never touched the wheels
What did you "mess up" during the honing process? Just to know what to avoid.
Fred z I didn’t maintain blade contact. If you rewatch it, you will hear when I lost contact. Smooth even light pressure is all it takes.
that will ruin the profile of the blade. you will end up with a gap that does not touch the cutting board.
You do realize that any knife with a bolster, like a Henckles or a Whustof, along with knives with a protruding handle, can’t be sharpened by stone, belt, or grinder, end to end. Only flat blades end to end never have that problem. So yeah, a pull through sharpener leave’s some metal untouched, just like every sharpening method, it’s inherent to some knives. When it becomes a problem, you sand, file, or stone, it back in line, but it still isn’t sharpened to the very end, and in time, it will be an issue again.
@@Route66Wanderer a real sharpener would touch the bolster as much as the edge keeping it even....
A real sharpener knows that the bolster to the blade is a concave curve from bolster to blade, you can’t sharpen that curved part. While this video is 3 years old, and I’ve used every sharpener from a KME to a Wicked Edge, along with whet stone’s along the way. I’m using a 1X30 belt sander now, edge leading, I still contend the Chefs Choice CV15 is a great sharpener for most home cook’s! If you don’t agree, I could care less. Let’s see your video.
Watch at 2x speed
Just watched the chefs choice instructional video and then this one what a joke! THIS is how you sharpen a knife
I don't know you or the other folks but this video has been doctored to remove visuals and or to change voices at least four times. In other words, I have seen four versions of this video differing only in voice or changed video.
I made this video and it'ds my voice so if you have seen it doctored, please post the links.
picked up a knife at a thrift store? that knife may have killed someone. Also that used gun you bought might have killed someone also.
I had a wife I could have said this about.
Can't be a man and sharpen your knives without using alternating current?