For anybody who is interested, I sort of inherited this knife sharpener. I love to cook, but I never ever would have spent this much money on a knife sharpener. However, if this one breaks, I will absolutely spend the money for its replacement. It's a great tool. But as I understand it, the first stage is really something you only do to a particular knife one time. Most knives have a 20 degree blade angle. This creates a 15 degree (narrower) angle if you run it through the first stage like 20x the first time you sharpen a knife. For the past couple of years, I only use stages 2 and 3. I run it through each one about 7 times. I get the impression from this video that the user was applying downward pressure, sort of jamming it into the slots. That's not necessary. It works very well when you just let the weight of the knife hold itself in the slot while you gently pull it back towards you slowly.
@@dsrguru Worked mine the first time last night. The manual says the magnet on the bottom only needs cleaning once a year. I opened after doing a half dozen of my kitchen knives and it had a teaspoon worth of fine metal. I am going to call to see if I am doing it right.
This doesn't look like the Chef's Choice 15 XV. None of the ones I've seen in other videos and in the Amazon product pictures have that colored logo on the left. Is this a different model?
i trust #americastestkitchen for their equipment reviews so id love more reviews based off of products they've named winners from other people like you!
The problem with this sharpener and all others like it is that it will not sharpen down to the heel of the blade. It will on knives that have a more prominent protruding bolster but not otherwise. You have mostly sharp edge and a dull heel. You cannot use the whole blade length and over time you have a worn edge with an unused heel. It will look like hell after years of sharpening.
Trizor says you can sharpen to within 1/8 inch of the heel. That's better than most automatic sharpeners of this kind. So yeah, over time, the rear 1/8 inch of your blade will become misshaped. But I'm not sure 1/8 inch is that big of a deal. And it seems like if you cared that much, you'd take your knife to a professional when it starts to get that way. Maybe every couple of years or so.
Since getting a "like" I have reread my comment. While still true, I have now purchased this sharpener. I have a Tormek grinder that I used previously. While still probably the best tool to use on a kitchen knife it is so much mor difficult to use than this TriZor. Get this sharpener, it works and is now my go to sharpener. The knife shown can be sharpened on it entire length including off the bolster end. The knife will be hair shaving sharp.
@@markoneal168 - Interestingly, I've never really cut anything with the heal of my knife. Most of the pro chefs I watch on TV don't either. I really like this sharpener because it's fast and good on precision. I'm sure many pros would choose a stone over this sharpener. But for me, I don't like spending 15 minutes to sharpen a blade. In 1-2 minutes I can get a real sharp blade and I am ready to go.
For anybody who is interested, I sort of inherited this knife sharpener. I love to cook, but I never ever would have spent this much money on a knife sharpener. However, if this one breaks, I will absolutely spend the money for its replacement. It's a great tool. But as I understand it, the first stage is really something you only do to a particular knife one time. Most knives have a 20 degree blade angle. This creates a 15 degree (narrower) angle if you run it through the first stage like 20x the first time you sharpen a knife. For the past couple of years, I only use stages 2 and 3. I run it through each one about 7 times. I get the impression from this video that the user was applying downward pressure, sort of jamming it into the slots. That's not necessary. It works very well when you just let the weight of the knife hold itself in the slot while you gently pull it back towards you slowly.
Today a got mine from amazon That is why I am washing your video to learn how to use it
Read your manual completely folks. Don't just grab a knife and start running it through the slots
Excellent video, useful to visualize the knife and hand movements. Thank you!
My manual says to do stage one 20 times on each side.
That's correct, and only the first time on each knife because its re-shaping the bevel. After that, never on stage 1 again.
Mine says to do stage one until you get a burr, which it says can be up to 20 pairs of pulls.
@@dsrguru Worked mine the first time last night. The manual says the magnet on the bottom only needs cleaning once a year. I opened after doing a half dozen of my kitchen knives and it had a teaspoon worth of fine metal. I am going to call to see if I am doing it right.
@@davidpatrick1813 your doing it right!
I never had to pull 20 times on one side on any of my knives. Maybe 8 at the most.
This doesn't look like the Chef's Choice 15 XV. None of the ones I've seen in other videos and in the Amazon product pictures have that colored logo on the left. Is this a different model?
it is. I have the same one
this is the same XV 15 that I have
i trust #americastestkitchen for their equipment reviews so id love more reviews based off of products they've named winners from other people like you!
The problem with this sharpener and all others like it is that it will not sharpen down to the heel of the blade. It will on knives that have a more prominent protruding bolster but not otherwise. You have mostly sharp edge and a dull heel. You cannot use the whole blade length and over time you have a worn edge with an unused heel. It will look like hell after years of sharpening.
Trizor says you can sharpen to within 1/8 inch of the heel. That's better than most automatic sharpeners of this kind. So yeah, over time, the rear 1/8 inch of your blade will become misshaped. But I'm not sure 1/8 inch is that big of a deal. And it seems like if you cared that much, you'd take your knife to a professional when it starts to get that way. Maybe every couple of years or so.
Since getting a "like" I have reread my comment. While still true, I have now purchased this sharpener. I have a Tormek grinder that I used previously. While still probably the best tool to use on a kitchen knife it is so much mor difficult to use than this TriZor. Get this sharpener, it works and is now my go to sharpener. The knife shown can be sharpened on it entire length including off the bolster end. The knife will be hair shaving sharp.
@@markoneal168 - Interestingly, I've never really cut anything with the heal of my knife. Most of the pro chefs I watch on TV don't either. I really like this sharpener because it's fast and good on precision. I'm sure many pros would choose a stone over this sharpener. But for me, I don't like spending 15 minutes to sharpen a blade. In 1-2 minutes I can get a real sharp blade and I am ready to go.
I can sharpen the heel!!
Anything you need to be cutting that close to the handle, you should be using a different knife. Period.