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Edgecraft Chef’sChoice 15 XV Trizor Electric Knife Sharpener EXPIRED

$80
$130.00
+ Free S/H w/ Prime
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Woot.com has Edgecraft Chef'sChoice 15 XV Trizor Electric Knife Sharpener (101500, Platinum) on sale for $79.99. Shipping is free w/ Amazon Prime or is otherwise a flat $6 per order. Thanks f12_26
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Editor's Notes & Price Research

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  • This sharpener is ideal for converting traditional 20-degree factory edges of household knives into high performance 15-degree edges.
  • This price matches the last time this knife sharpener was a Frontpage Deal in January. -oceanlake
  • Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
  • If you're not a student, there's also a free 1-Month Amazon Prime trial available.

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Edited February 18, 2020 at 12:22 PM by
Woot! is selling the Chef'sChoice 15 XV Electric Knife Sharpener for $79.99 as part of Prime appreciation week deals. Free shipping for Prime members.

Woot is an Amazon company.

https://www.woot.com/offers/chefs...arpener-19
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also haven't had this problem... maybe your knives are slightly magnetized?

apparently, running them thru an apple cleans them up tho : )
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#3
This thing is awesome and idiot proof for people like me. This literally has revived knifes I was ready to trash.

Paid more for mine and was well worth it.
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#4
I bought this last time they were on sale and it is amazing. Way easier than using a stone with almost no learning curve.
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#5
I have it for almost 2 years now, its easy to use however, i have a feeling that 15 degree sharpened knifes are surely sharper but tend to dull faster than regular knifes
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#6
Knife newbe question. I have a Japanese knife that arrived dull. They don't recommend sharpen it with a sharpener. But it's so dull that it will take me a long long time to hand sharpen. They refunded me my money. I wonder if I could use this to sharpen it. I know the knife is suppose to have a 12 degree edge but I can't even do that by hand.
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#7
Quote from Crazyheaven
:
Knife newbe question. I have a Japanese knife that arrived dull. They don't recommend sharpen it with a sharpener. But it's so dull that it will take me a long long time to hand sharpen. They refunded me my money. I wonder if I could use this to sharpen it. I know the knife is suppose to have a 12 degree edge but I can't even do that by hand.
Yeah. You can use this. Normally the more expensive japanese knives recommend to hand sharpen so it can keep it's angle and take less of the metal off when sharpening. However, don't use this on a specialty knife that has 1 side with an angle and 1 flat.
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#8
Quote from Crazyheaven
:
Knife newbe question. I have a Japanese knife that arrived dull. They don't recommend sharpen it with a sharpener. But it's so dull that it will take me a long long time to hand sharpen. They refunded me my money. I wonder if I could use this to sharpen it. I know the knife is suppose to have a 12 degree edge but I can't even do that by hand.
This sharpener has a 15 degree sharpening slot, which is what most Japanese knives are. I don't think that'll work for your knife. Why not just take it to a local kitchen supply store? Many of them will professionally sharpen knives for a small fee, or for a donation to a cause.
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Last edited by alxshanti February 18, 2020 at 08:46 PM.
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#9
I'm going to take it to a shop. The seller refunded my money and let me keep the knife so no reason not to try to get sharp. The first shop I called said it might be less than 10 dollars. It's higher price than normal because of the length 12.5 and the degree to keep the angle.

It's a two sided blade. I don't have the skill to use a single sided knife.

I did run my other cheap knife through this. Took about 15 minutes each but they came out very sharp. Think it will be easier to keep them sharp now that I've managed to give them a nice edge. They still aren't my sharpest knife but no trouble with the tomato or magazine test. For my purpose, that's good enough. These knives were so dull that I was going to throw them out so it's nice to be able to use them.
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#10
Quote from thaifighter22
:
Yeah. You can use this. Normally the more expensive japanese knives recommend to hand sharpen so it can keep it's angle and take less of the metal off when sharpening. However, don't use this on a specialty knife that has 1 side with an angle and 1 flat.
the manual has instructions for single bevel knives... haven't actually tried it tho.
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#11
And its back. Got tired of my roommate destroying my good knives. So....I got a cheap set of Chinese made knives from local asian store and I mean really cheap $2-3 each. Ran them thru this bad boy and got them all razor sharp. I spend 5 mins honing those cheap knives on the diamond stage every few weeks. So what if the blades wear out because they are throw aways. This thing does hours of work in minutes for passable results.
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#12
Quote from ciswt
:
the manual has instructions for single bevel knives... haven't actually tried it tho.
Yes you can use it for single bevel but no you shouldn't. Chances are if you have a single bevel knife it's a very expensive sushi knife. First you have to know the angle of your knife and chances are it's not 15 and you are going to ruin it. Next even if your knife is 15 degrees running it through the wrong slot win ruin the knife. And which slot to use also varies if your single bevel is a left or right handed one so don't blindly follow instructions.
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#13
I noticed metal shavings are super duper fine. I thought I washed away all the shavings, but when I cut an apple I saw that the whites of the apple had a shade of grey. I assume the grey were metal shavings.

After sharpening, what's the fool proof method to completely clean the knife of metal shavings?
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#14
I was given one of these second hand, works pretty damn well if you follow instructions. Mine is probably about 20 years old, should last forever but it's not like I use it much.
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Last edited by turbodog February 18, 2020 at 01:56 PM.
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#15
Quote from Firstlast236
:
I noticed metal shavings are super duper fine. I thought I washed away all the shavings, but when I cut an apple I saw that the whites of the apple had a shade of grey. I assume the grey were metal shavings.

After sharpening, what's the fool proof method to completely clean the knife of metal shavings?
I just rinse and I've never had an issue like this
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