GREAT knife sharpening kit. Just run them through and get excellent edges in seconds. Bought this a long time ago and it's kept my set of Wusthoffs nice and sharp.
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GREAT knife sharpening kit. Just run them through and get excellent edges in seconds. Bought this a long time ago and it's kept my set of Wusthoffs nice and sharp.
Model: Chef'sChoice Trizor XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-stage, Gray
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Great price! It already shot up over $100, but that's typical of Amazon. I have the older 20° model and it has worked flawlessly over the years (EdgeSelect 120). I ordered this one for our newer Asian knives. Thanks for posting, OP!
Great price! It already shot up over $100, but that's typical of Amazon. I have the older 20° model and it has worked flawlessly over the years (EdgeSelect 120). I ordered this one for our newer Asian knives. Thanks for posting, OP!
"Shot up" - by a dollar. But that extra digit sure does add to the mind games.
Even at $100 it's still well below normal price which ranges between 125-160 typically
edit: back down to 98.33
Last edited by sHockz_atx March 3, 2021 at 01:23 PM.
Very good at putting a sharp edge on your knife, but a few things to know. Note that I know nothing about knives, metallurgy, etc. I know sharp and this makes knives sharp. But apparently it permanently alters the angle of the edge to a more accrue angle. It's super sharp, but dulls faster. I still love mine, but I have noticed that I need to take a steel to them more often.
Just saw the price drop. In typical SD fashion, I reordered at the new, lower price and canceled the order I placed a few minutes ago with the higher price. 👍🏻
Agree that this is an excellent sharpener. Edge may dull quicker due to angle, but it's quick to resharpen.
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.
Very good at putting a sharp edge on your knife, but a few things to know. Note that I know nothing about knives, metallurgy, etc. I know sharp and this makes knives sharp. But apparently it permanently alters the angle of the edge to a more accrue angle. It's super sharp, but dulls faster. I still love mine, but I have noticed that I need to take a steel to them more often.
Electric sharpeners with grinding wheels also eat up steel relatively fast. However, it's a trade-off that there's no harm in making given the benefit. Manual sharpening is a skill, and a time consuming enterprise. You can buy machines that use belts like manufacturers do to sharpen knives, but they're really expensive. This is fast, reasonably priced and it works.
I use the steel all the time anyway. It's basically second nature when I'm in the kitchen.
I had a price alert set for this. IIRC it's a good sharpener, and this is a good price.
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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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.
Leave a Comment