I find knife sharpening fascinating, unfortunately I’m not great at it but I do have a whetstone, the crossed ceramic sticks and now an electric one as well. It truly is an art. Same thing as butchery, both are disappearing arts. Pretty cool Big Lew!
Pickles BBQ much better than the live mail call where I opened this knife sharpener about a month ago. As long and bad as this video is, it’s way better than that train wreck was. I appreciate you watching.
Knife sharpening is more than just an art, it's a science. If one spends about 2-3k a blade, and now I do..i have 3-5 stones. I only spend time on D2+ blades, purchased thru Burrfection, a now friend in the SF Bay area. Check his site out, if yoy want a good blade.
Hey Big Lew, I bought this sharpener on a recommendation, lost the box and instructions so I was searching for a review that runs down how to use it. I had pretty much looked at all the others created by fancy know it all chefs , I think there are 10 others but yours was definately the best one, most detailed and you demoed a number of knives including crappy knives. I bought the electric sharpener because I have a bunch of very crappy knives including a number of knives from my Mom and a bunch of terrible knives that ended up in the cottage kitchen, I think most people thinking about buying this sharpener would be in the same boat so thanks for that. Excellent, excellent job. Keep up the good work.
This is a wonderful review. It answered the question I had about resharpening knives after the first time. I now know, thanks to this video, not to use the first slot again after the initial, successful sharpening. Instead, I will use the third disk most of the time, and disk #2 only sparingly. Maybe because he's a teacher, the presenter got this howto video across crystal clear.
Thanks for the comprehensive review, this is just the thing my dad needs, he can't even sharpen a pencil! Two things - it's worth giving Victorinox knives a go, the steel they use works great (I prefer them over Wüsthof Trident Grand Prix's, Shun's and the like when slicing and dicing 8 hours a day, although I was still sad when I took a chunk out of my Grand Prix on a duck bone) and they're not expensive but get the rosewood handles which you can sand down to your preferred shape (don't bother with the plastic handles which are awful and uncomfortable). And a really good test for a knife's sharpness is a slightly soft tomato - if you can glide through that with little or no pressure you have a properly sharp blade. We used to compete with each other in the kitchens I worked in where we'd hold our arms a bit past 45° downwards and if our knives could shave the hair off under their own weight they were considered sharp enough, and that was just using a cheap course/fine carborundum sharpening stones from the hardware store, the ring of fine ceramic on the back of a plate where there's no enamel coating and a steel I bought before I was a first year apprentice, but I've had A LOT of practice sharpening thousands of knives freehand over many years 😊
I just bought this guy for my ridiculous dull knives. I have one knife that kinda vibrates or shimmies when it goes through especially the #1. Do I just keep sharpening the hell out of it - it’s not a throw away knife? And thank you for explaining everything so well. Super appreciated!!!
I’ve used mine for 5 years. Very good results. Not 3 whetstone quality. But as sharp as I will ever need for cooking. The problem with stones is that one false move and you have to start again. It takes Bob Kramer 10 minutes to do one knife. And then he uses a leather strop. In 30 seconds I get 90% of the result. Have you watched the amount of equipment the stone sharpeners use? And if you use the angle guide, it looks like an operating room. Collectors and hobbyists might enjoy this, and that’s great. But for the rest of us, the Trizor gets the job done great,l and gets sharpening off your to-do list.
Yes I should, and I have. When I was making the video I pulled the knife a little faster than I should have...than I would have if I wasn’t making a video. Thanks for the tip. The sharpener is still rather new to me but I’m getting better with it. It did fantastic on my fish filet knives.
Great review Lew. I have very limited skills with sharpening as I imagine most people do. This is a great way to take a lot of the guess work out. Looks like a perfect addition to any kitchen. Nice gift! Thanks for sharing!
I’ve used mine for 5 years. Very good results. Not 3 whetstone quality. But as sharp as I will ever need for cooking. The problem with stones is that one false move and you have to start again. It takes Bob Kramer 10 minutes to do one knife. And then he uses a leather strop. In 30 seconds I get 90% of the result. Have you watched the amount of equipment the stone sharpeners use? And if you use the angle guide, it looks like an operating room. Collectors and hobbyists might enjoy this, and that’s great. But for the rest of us, the Trizor gets the job done great,l and gets sharpening off your to-do list.This is the wordiest review ever. Just do some knives
I was totally confused by the instruction booklet and Big Lew made it not only easy to understand but he was hysterical! Amazon advertised it for serrated edges too and just not sure if its the same process or requires a different instruction. Thanks
Most serrated knives only have one sharpened edge, so you only run the one side. I have used it on a bread knife, and steak knives this way. Never used it on a double ground serrated though.
Big Lew, thanks for the info. I bought my Avid Armor Vac Sealer on your recommendation and it is fantastic. I also ordered the CC XV Trizor and look forward to using it on some Cabelas' kitchen knives that are SO dull. I like to dress with a ceramic hone and that works for me. I can't wait to try this on some pocket knives I have. I too have many whetstones, but with varying results. Good stuff buddy, but relax a little for gosh sakes!
Great review Lew, I am convinced. It is on my Xmas list! I bought a set in nice Wusthof knives, tried the honing rod once and wasn’t one good with it. Hopefully this sharpener will be just I need.
Good video and thank you. I've been curious about that sharpener. I have three inexpensive water stones that I use to sharpen. More hassle than what you are showing here, but I'm happy with what I have. That looks like a good way to keep knives usable with less effort. My schools growing up really did a fly-by of Roman numerals. I can puzzle them out if I am forced to, but why should I? I don't really need to know which Super Bowl is currently playing.
Run it on stage 1 one one side until a burr is raised from bolster (heel) to tip. Then do the other side until you have another burr from heel to tip. Make 2 passes on stage 3, then try it on paper. If should cut paper at this point, but be rough. Then do stage 2 making sure you have a burr from heel to toe on both sides. Then do stage 3.
Best electric knife sharpener demo I have seen. BTW, I heard that when using an electric powered stone, if the stone itself is not cooled down with water, it will de temper the blade? Anyone know if that is correct?
It works on lager pocket knives. Not to good on blades smaller than three inches. Also the pocket knives need to have a a fair amount of unsharpened blade space, I think it is called the tang, choil, or kick. If the sharpened portion of the blade is too close to the handle this sharpener will no do an adequate job. It works well for my Buck 110’s and Case Trappers. It isn’t too effective fir my Buck Vantage and my Case Russlock.
Yeah I have a bad habit of that. I should stop looking at the screen. I’ll should close my RUclips channel down. It sucks. So sorry you wasted time watching this. My most humble apologies sir.
This video is nearly three years old. I should and could update it. I’ve since gotten the practice and acquired mor skill with it. It does a good job sharpening my knives. Thanks for your concern though, and for wasting your time watching this old video.
I find knife sharpening fascinating, unfortunately I’m not great at it but I do have a whetstone, the crossed ceramic sticks and now an electric one as well. It truly is an art. Same thing as butchery, both are disappearing arts. Pretty cool Big Lew!
Pickles BBQ much better than the live mail call where I opened this knife sharpener about a month ago. As long and bad as this video is, it’s way better than that train wreck was. I appreciate you watching.
Knife sharpening is more than just an art, it's a science. If one spends about 2-3k a blade, and now I do..i have 3-5 stones. I only spend time on D2+ blades, purchased thru Burrfection,
a now friend in the SF Bay area. Check his site out, if yoy want a good blade.
this is best video with best instructions. i watched a few and they were really confusing - you did it it right! thanks so much
Nice video. I re-tried my XV after watching this, and voila, a really sharp knife! Thanks😀
Hey Big Lew, I bought this sharpener on a recommendation, lost the box and instructions so I was searching for a review that runs down how to use it. I had pretty much looked at all the others created by fancy know it all chefs , I think there are 10 others but yours was definately the best one, most detailed and you demoed a number of knives including crappy knives. I bought the electric sharpener because I have a bunch of very crappy knives including a number of knives from my Mom and a bunch of terrible knives that ended up in the cottage kitchen, I think most people thinking about buying this sharpener would be in the same boat so thanks for that. Excellent, excellent job. Keep up the good work.
Thank you sir, that is very kind. Glad you enjoyed it.
I believe, if you read the instructions, you are supposed to go through #1 until you raise a burr, then go to #2.
@@crabbyhayes1076 yes, that is exactly right. Missed that.
This is a wonderful review. It answered the question I had about resharpening knives after the first time. I now know, thanks to this video, not to use the first slot again after the initial, successful sharpening. Instead, I will use the third disk most of the time, and disk #2 only sparingly. Maybe because he's a teacher, the presenter got this howto video across crystal clear.
Thank you.
Thanks for the comprehensive review, this is just the thing my dad needs, he can't even sharpen a pencil! Two things - it's worth giving Victorinox knives a go, the steel they use works great (I prefer them over Wüsthof Trident Grand Prix's, Shun's and the like when slicing and dicing 8 hours a day, although I was still sad when I took a chunk out of my Grand Prix on a duck bone) and they're not expensive but get the rosewood handles which you can sand down to your preferred shape (don't bother with the plastic handles which are awful and uncomfortable). And a really good test for a knife's sharpness is a slightly soft tomato - if you can glide through that with little or no pressure you have a properly sharp blade. We used to compete with each other in the kitchens I worked in where we'd hold our arms a bit past 45° downwards and if our knives could shave the hair off under their own weight they were considered sharp enough, and that was just using a cheap course/fine carborundum sharpening stones from the hardware store, the ring of fine ceramic on the back of a plate where there's no enamel coating and a steel I bought before I was a first year apprentice, but I've had A LOT of practice sharpening thousands of knives freehand over many years 😊
I just bought this guy for my ridiculous dull knives. I have one knife that kinda vibrates or shimmies when it goes through especially the #1. Do I just keep sharpening the hell out of it - it’s not a throw away knife? And thank you for explaining everything so well. Super appreciated!!!
I’ve used mine for 5 years. Very good results. Not 3 whetstone quality. But as sharp as I will ever need for cooking. The problem with stones is that one false move and you have to start again. It takes Bob Kramer 10 minutes to do one knife. And then he uses a leather strop. In 30 seconds I get 90% of the result. Have you watched the amount of equipment the stone sharpeners use? And if you use the angle guide, it looks like an operating room. Collectors and hobbyists might enjoy this, and that’s great. But for the rest of us, the Trizor gets the job done great,l and gets sharpening off your to-do list.
@@alexandermayer2026 it is excellent!
It would probably help if you slowed your pull just a little. And check for a burr along the whole edge before stage 3
Yes I should, and I have. When I was making the video I pulled the knife a little faster than I should have...than I would have if I wasn’t making a video.
Thanks for the tip. The sharpener is still rather new to me but I’m getting better with it. It did fantastic on my fish filet knives.
Great review Lew. I have very limited skills with sharpening as I imagine most people do. This is a great way to take a lot of the guess work out. Looks like a perfect addition to any kitchen. Nice gift! Thanks for sharing!
I’ve used mine for 5 years. Very good results. Not 3 whetstone quality. But as sharp as I will ever need for cooking. The problem with stones is that one false move and you have to start again. It takes Bob Kramer 10 minutes to do one knife. And then he uses a leather strop. In 30 seconds I get 90% of the result. Have you watched the amount of equipment the stone sharpeners use? And if you use the angle guide, it looks like an operating room. Collectors and hobbyists might enjoy this, and that’s great. But for the rest of us, the Trizor gets the job done great,l and gets sharpening off your to-do list.This is the wordiest review ever. Just do some knives
I was totally confused by the instruction booklet and Big Lew made it not only easy to understand but he was hysterical! Amazon advertised it for serrated edges too and just not sure if its the same process or requires a different instruction. Thanks
Most serrated knives only have one sharpened edge, so you only run the one side. I have used it on a bread knife, and steak knives this way. Never used it on a double ground serrated though.
Great information and very entertaining.
Do i hold the knife straight up and down or push it against the angled side of the sharpener?
Good review Big Lew. I need this in my kitchen real bad!!
I’m very impressed with it. I cut it out of the video but it did wonderful on my fish filet knives and my Old Hickory knives
thanks for the video... do use the stage and steel?
Great video Big Lew
Hey I work in a beef boning hall i bone around 1500 quarters would this be idle?
Big Lew, thanks for the info. I bought my Avid Armor Vac Sealer on your recommendation and it is fantastic. I also ordered the CC XV Trizor and look forward to using it on some Cabelas' kitchen knives that are SO dull. I like to dress with a ceramic hone and that works for me. I can't wait to try this on some pocket knives I have. I too have many whetstones, but with varying results. Good stuff buddy, but relax a little for gosh sakes!
Do you recommend using this machine in my knife sharpening business?
I have no idea.
Great review Lew, I am convinced. It is on my Xmas list! I bought a set in nice Wusthof knives, tried the honing rod once and wasn’t one good with it. Hopefully this sharpener will be just I need.
This was a GREAT video!
Good video and thank you. I've been curious about that sharpener. I have three inexpensive water stones that I use to sharpen. More hassle than what you are showing here, but I'm happy with what I have. That looks like a good way to keep knives usable with less effort.
My schools growing up really did a fly-by of Roman numerals. I can puzzle them out if I am forced to, but why should I? I don't really need to know which Super Bowl is currently playing.
I learned to read Roman numbers in catholic school. The Roman Catholics taught it’s to me in 7th grade.
I like the sharpener.
Run it on stage 1 one one side until a burr is raised from bolster (heel) to tip. Then do the other side until you have another burr from heel to tip.
Make 2 passes on stage 3, then try it on paper. If should cut paper at this point, but be rough.
Then do stage 2 making sure you have a burr from heel to toe on both sides.
Then do stage 3.
Nice Vid Lew.
I use a ken onion belt sharpener these days
Stay Sharp Big Lew 👍🏻
Best electric knife sharpener demo I have seen. BTW, I heard that when using an electric powered stone, if the stone itself is not cooled down with water, it will de temper the blade? Anyone know if that is correct?
I I don’t know. But it wasn’t in the instructions.
great intro with the bandages
IT WILL Sharpen razor sharp even your cheap knives
Thanks for the video. Would be awesome to see this on some pocket knife if you find a dull one in the future.
It works on lager pocket knives. Not to good on blades smaller than three inches. Also the pocket knives need to have a a fair amount of unsharpened blade space, I think it is called the tang, choil, or kick. If the sharpened portion of the blade is too close to the handle this sharpener will no do an adequate job. It works well for my Buck 110’s and Case Trappers. It isn’t too effective fir my Buck Vantage and my Case Russlock.
On the first stage it is 20 pulls on both sides. One pill is both sides.
@@etownsterguy9489 Possibly, that was a year ago. ;)
So, is it designed for pocket knifes??
Not really, I have used it on my larger knives. It’s designed for kitchen knives.
Thank you for this video.
The sharpener is good. The video itself... cudos for the effort 🤣
Well that was four or five years ago and the sharpener has been fantastic. I’m much more experienced and proficient at using it. Thanks for watching.
My knife sharping skills are about like my chainsaw chain sharpening skills.
Good stuff brother. I've got something similar.
The Gallery Backyard BBQ I’m glad I gave one now. Thanks for watching and commenting.
15:04 this man is great. My kind of dude.
Thank you.
Great review thank you for the great info
That boy love cuttin paper
Lol! Awesome review Big Lew!
OMG over 13 minutes before he puts the knife into the sharpener!?
You didn’t skip ahead? Well thank you.
I got one in Amazon and tried it with a cheap knife. The quality of the finishing is poor. I do not recommend this sharpener for expensive knives.
How much is expensive?
Pretty funny with bandaged hands in the opening
Hi, no disrespect, but who are you looking at? You’re not making any eye contact with the camera.
Yeah I have a bad habit of that. I should stop looking at the screen. I’ll should close my RUclips channel down. It sucks. So sorry you wasted time watching this. My most humble apologies sir.
@@BigLewBBQ Actually, it wasn’t bad at all. I found it quite informative and helped me in my decision. Thanks!
@@Joey-jw6ym thank you.
sLOWER , PULLING AND
my family have been butchering and working with knife all my life and i am 82 now i bought on of these sharpers and it is a bunch of crap
I got it so sharp I cut the machine in half.
@@MichaelJosephJr934 wow!
Judging by his hands it looks like it sharpens his knives too much
Just trying to make a point with a little humor.
your not getting the best out of the CCOICE SLOW DOWN ,LOOK AT SOME UTUBES
You lost me after a few minutes.
Oh well, Goodbye.
Too much talking
Yep I do that
u need a little more practice , look at some U=UTUBES
This video is nearly three years old. I should and could update it. I’ve since gotten the practice and acquired mor skill with it. It does a good job sharpening my knives. Thanks for your concern though, and for wasting your time watching this old video.