Chef’sChoice 15XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-Stage, Gray

If you own lots of expensive knives, you need this machine. The more you own, the more you need it. If you have invested a decent amount of money in knives, it's a good bet you did that not just for how nice they look, but for how sharp they are. Consider how much their value diminishes with a dull or even slightly dull edge. Most people don't even know what sharp is. After the initial factory edge wares off, they never feel that super clean slice of a tomato again. That's why some people buy serrated knives, to cut tomatoes. That's crazy because serrated knives really don't cut well and a razor sharp knife does, they just can't get back to that razor sharp edge, not on their own. No matter how much I tried, I could never duplicate that factory fresh edge for myself. I didn't have the skill to pull it off, even if I had all the tools for sharpening, the steel, the crock sticks, the wet stones, I tried but failed to shave hair with my kitchen knives. That was until I bought my first Chef'sChoice model 120. Instantly I became an expert sharpener and found myself offering to sharpen any of my friends and family's knives too because I hated seeing them struggle with dull knives. If you cook, and you like quality gear, like sharp knives, then you have a real treat coming. This is one of the best things you will ever buy. It's half the price of one good knife but it will keep all your knives razor sharp. Once you have the shape of the edge down with the first wheel or two, all you need is the last wheel on the right to touch it up once in awhile and from then on, that's probably the only wheel you will need to use on your knife. Good knives only need sharpening once or twice a year. The key is using a great quality blade with a decent cutting board like wood or soft plastic and stay away from cutting into bones except with your one and only boning knife. Fish bones are no big deal but the other types can mess up a nice edge fast. Also, keep the uneducated away from expensive, sharp knives, give them something else to use. This is very important because it only takes about 3 seconds to ruin the edge on a good blade. I have owned the Chef'sChoice model 120 for about 12 years and love it. I bought this 15 Trizor XV for my Japanese knives. They come with a 16 degree edge so this model is better for them. I have changed all my kitchen knives over to 15 degrees now and I like it even better than the original 20-22 degree German edge. It makes a big, very noticeable difference when slicing just about everything. I keep my folding pocket knives at 20 degrees because they need to hold up to much tuffer chores working outdoors. Some people claim that a machine like this can't produce the ultimate sharpness of large Japanese wet stones and 15-30 minutes of sharpening. That may be true. It's a totally different approach to the task at hand. I believe I can get a more perfect, slightly sharper edge if I took 30 minutes per blade and slowly stroked the edge to sheer perfection of wet stone treatment. Sometimes, when I have nothing to do, I still like to play around with wet stones but 99% of the time, I don't find it worth it. I can get such a sharp edge in about 5 seconds with the Chef'sChoice machines that it's not even close to deciding witch system I'll use almost all the time. Comparing the two very different techniques is comparing apples to oranges. One way is results in a near perfect edge in less then 10 seconds and the other maybe gets you a slightly sharper edge but maybe not, but it will take several minutes maybe 15 or more to get similar results as I can get with the Chef'sChoice system. Don't listen to reviews that say this will ruin you blades. It won't. No more than any system will. It's all up to you. Do you want to read the manual for five minutes so you learn how to use this thing or just wing it. It has the power and the discs to destroy a blade in seconds if you don't know what you are doing. But, It's so easy, a child can use this thing. You just need to take a minute at first so you know exactly what to do. Practice with cheap knives first and get your skill level up to the job. Once you do that, your good forever but like anything, if you want to pay attention and get really good at it, you can always improve what you're doing. Once you have your edge right, the only disc you need to use is the last one on the right. It is like super fine, basically polishing the edge to super sharpness. It's almost all I ever use and if you wanted to, you could run you very best knives through that last disc every day, without any significant ware to your blade. Knife sharpening is mostly about consistent angle and nothing provides fast sharpening with a consistent angle than Chef'sChoice. I told you it will be the best thing you ever bought. That applies only if you really, really care about quality gear, sharp knives and the ability to always have razor sharpness to your expensive knives. Once you learn how to use this, and it won't take but a few minutes, you'll love it. The more quality knives you own, the more you will appreciate a device like this. It's so easy and so fast, the price is like nothing because it will restore all your expensive blades and probably outlast you. My first model 120 is right here working fine after a dozen years, but this new 15 Trizor is even better, faster and it's the exact same price I paid over a decade ago for my 120. Good luck.

I bought this after reading a review on the NYT's website. In less than 10 minutes this sharpener transformed a knife that was barely able to slice through a lemon to one that effortlessly shaved the hair from my forearm. It's fast, easy to use and unlike sharpening stones doesn't depend on technique. I'm very happy with the purchase and recommend it to anyone that depends on having sharp knives.

I ordered this sharpener and received it the same day so that's a bonus. Once I received it I completely read the instructions and precautions to be sure I understood how to properly use the sharpener. I then proceeded to sharpen some of my JK Henckel knives starting with my 5.5 inch boning knife. It took me a few passes with the knife to get the feel for how to run it through but once I got the hang of it it was pretty simple to get the right pressure and flow to make the passes in the correct time for the specific sharpening wheel. After running through the first wheel I was able to feel the burr on the one side of the blade as instructed. Then onto the second wheel and finally the third wheel. I was easily able to get a the blade sharp enough to cut sheets of paper. That is plenty sharp for my usage. I worked on my 6 inch carving knife next, no issues and very sharp. Then I proceeded to try my Wusthof Gran Prix 7 inch serrated knife. Using the provided instructions I was able to put a nice sharpen on that with no issues. Ok, now onto my Forschner/Victorinox 10 inch carving knife. Easy process through the wheels and it was almost scary sharp. Best it's ever been, even better than I could get using my sharpening stone. I am impressed. Last onto my Hamono Santoku knife I got as a gift from Kyoto. This one has a contemporary bevel, 2 sided, instead of a traditional one sided sushi style bevel. Following their instructions I was able to get it arm hair shaving sharp in only 5 minutes with very little effort. I know the sharpener is new but it sure does get the job done as far as I'm concerned. Time will tell if it holds but I'm very happy with the ease of use and effectiveness.

works great so far. sharpened 5 kitchen knives as soon as I got it. much faster and easier than using a stone. pretty fool proof.

I have an old Chefs Choice Sharpener that continues to work today, but after reading the reviews on the Chef’sChoice 15XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-Stage, Gray - I knew I had to try it even though it was far pricier than I would have expected. Received today and immediately took up the task of sharpening a drawer full of quality knifes. The finished edge was indeed amazing and very, very sharp. I too was able to cut paper cleanly and cleanly shave my arms, WOW. Note that if you have specialized knifes like Japanese or perhaps filet knifes - read the manual PRIOR to sharpening. Very simple, but there is a method that is different from your regular knifes. I am extremely satisfied with the purchase and I hope it lasts as long as it's predecessor.

Seeing this on sale reminds me that it's time to sharpen my knives. I bought it for just under $140 in May 2022, and I'm seeing the Black Friday 2025 price of $116, so if you have been looking at getting this excellent product and it's on sale, grab it! I have a large collection of Wüsthof Classic knives. The first time sharpening all but the Asian knives it does take a while as I had to use the coarsest stage 1 of sharpening wheels to change the angle of my knives from 20 to 15 degrees, but after that it's just a matter of maintaining the sharpness with the stage 3 or the stage 2 if the knife is really dull. I've been so happy with this sharpener, it puts a great edge that lasts on your knives, making kitchen prep much easier and safer.

As an avid home cook I depend upon my kitchen knives. I have used a number of handheld knife sharpeners without much luck. I always buy Henkle knives and have even used their mail-in service. Even the mail-in resulted in rather dull knives! I have just purchased the Chef'sChoice 15XV and have sharpened all my knives. The process in the instruction manual were clear and precise. The results were more than outstanding!! I have always used a serrated knife to slice tomatoes but now my chef's knife glides through the tomato like it was butter. I will be purchasing another unit for my vacation home......it's just that good!

My knives were so dull. I knew that I had to get them all sharpened. But leaving them to be sent out? Nope, didn’t want to do that. Plus the cost, most places wanted $20 - $25 per knife. I needed to get 6 or 7 done. This sharpener was highly rated, so I finally gave in and bought it. SO WORTH IT! HOW TO USE THE FIRST TIME - Practice a few pulls with the sharpener turned off to get the feel of the angle of both right and left sides. Also you just want your knife handle to rest on your hand so you can guide it through, you don’t need to put any pressure on or push it down. The machine will do that for you. For a really dull knife, do about 20 - 30 pulls each through the #1 slots alternate left and right. Then do about 5 - 7 pulls through the #2 slots alternate left and right. Then do about 3 - 5 pulls through the # 3 slots alternate left and right. SO EASY! SUPER SHARP EDGE! I tested my knives on some cherry tomatoes and sliced one into about 12 paper thin slices!