expired Posted by sHockz_atx • Mar 3, 2021
Mar 3, 2021 7:53 PM
Item 1 of 1
expired Posted by sHockz_atx • Mar 3, 2021
Mar 3, 2021 7:53 PM
Chef'sChoice Trizor XV EdgeSelect Professional Electric Knife Sharpening System w/ Free Prime Shipping $99
$98
$150
34% offAmazon
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Even at $100 it's still well below normal price which ranges between 125-160 typically
edit: back down to 98.33
This is for the 3-stage version.
Check other vendors for the $97 price. Typically $120-$150.
Very close to an all time low according to the Camels.
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Do note that your initial sharpening per knife will take a while in stage 1 and 2 as this sharpener is reshaping the edge blade angles. Once you establish that edge though, maintenance sharpening takes very few passes through the sharpener.
I use the steel all the time anyway. It's basically second nature when I'm in the kitchen.
I got impatient & wound up spending ~$30-35 total on an apex pro style knockoff and cheap 400/1000/2000 grit diamond stones.
I am very satisfied with it. The learning curve is easy, and it takes maybe 5 minutes or less to sharpen a knife.
I think I'd prefer the knockoff over the trizor. I think the trizor removes more metal. I like being able to quickly touch up with 1000 or 2000. I like being able to adjust the bezel between 12-17 degrees or whatever.
Project farm has a good video about sharpening knives, and IIRC the edge left by the sharpening stones may have lasted longer(?).
There are a few different knockoff variations, and if you're DIY-minded, you can make some modifications. If I did it again, I might choose the style Steve Jordan shows on his youtube video. I got the one shown on FRibeiro's video. I don't think the results would be any different, but I think it might be easier to use.
Another option, which may be superior, is the Lansky-style rod/stick sharpener (where you stick 2 rods in a wooden block and slice the knife down them like a honing steel). The apex pro style seemed more idiot-proof, for someone like me who didn't want to mess around with learning technique. I think the Lansky may give better results(?)
I'm not a knife guy, I just wanted 80% of the results with 20% of the cost/work. I don't need my hitori hanso steel to pass inspection by the local sensei. I just want to cut tomatoes and meat, and the results I've had are great.
If anyone has suggestions for steels, I'd like to hear them. I'm currently looking at ceramics by Green Elephant, Messermeister, and Sharpal in the $30-35 range.
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