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  • Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener
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Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener

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List Price: $210.00
Price: $158.99 & FREE Shipping. Details
You Save: $51.01 (24%)
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As Shown
  • Sharpener for American-, European-, and Asian-style knives, including straightedge and serrated
  • Converts 20-degree factory edge into high-performance Trizor 15-degree edge
  • Three stages include diamond abrasives and flexible, abrasive stropping disks
  • Flexible spring guides automatically adjust for the proper angle; simple on/off switch
  • Measures approximately 6-1/5 by 12 by 6-2/5 inches; 3-year limited warranty
12 new from $149.99 1 used from $135.14

Frequently Bought Together

Chef'sChoice 15 Trizor XV EdgeSelect Electric Knife Sharpener + Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
Price for both: $191.94

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  • Buy Used and Save: Buy a Used "Chef'sChoice 15 Trizor XV EdgeSelect Electric Knif..." and save 35% off the $210.00 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

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  • Product Dimensions: 12 x 6.2 x 6.4 inches ; 1 pounds
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0018RSEMU
  • California residents: Click here for Proposition 65 warning.
  • Item model number: 0101500
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (103 customer reviews)
  • Amazon Best Sellers Rank: #39,340 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

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The new Chef's Choice Trizor XV Sharpener is another breakthrough from the world's leading manufacturer of quality knife sharpeners. With ultra-sharp EdgeSelect technology and the stability of a triple bevel (Trizor) edge, you can hone your knives to a high performance 15 degree angle. The three stage process and efficient flexible stropping disks sharpen the edge with minimal metal removal, helping to extend the life of fine knives. Diamond abrasives on the conical disks in Stage 1 create extremely fine micro- grooves (for more bite), while simultaneously creating the first major bevel of the arch shaped edge. Stage 2 uses even finer diamond abrasives on conical disks which shape the second, smaller bevel with finer microgrooves. Stage 3 uses the patented flexible abrasive stropping disk system to create a microscopically smooth, sharp edge. It creates the third and final bevel while polishing the micro-grooves formed in stages 1 and 2. Stage 3 is also used to sharpen serrated knives, as it straightens and sharpens each tooth.

Customer Reviews

Works great and very easy to use.
In very little time, you can have razor sharp knives with this electric knife sharpener.
After that sharpening will be much quicker and easier.
Gilbert R. Schwartz

Most Helpful Customer Reviews

135 of 140 people found the following review helpful By S. Schachter on December 7, 2009
Color Name: As Shown
Mini review of Chef's Choice Trizor 15 XV knife sharpener.

It was an early Christmas present from my wife, purchased by her on Amazon, because I had been complaining that we ought to get presents for Thanksgiving. smile.gif

Through the years, whether cooking in my restaurant or just cooking at home, I have tried so many different sharpening systems. I never cared for earlier models of the Chef's Choice but also never did find another system that was easy and reliable for me to use.

This sharpener creates a 15° edge angle per side on all knives, whether they be Asian or
European/American made. It creates two upper bezels about the cutting edge. I think that they are at 17.5° and the top one at 20°. These add strength to the narrow angled cutting edge so it should stay sharp for a longer period of use.

Most of my knives have an edge of 15° or less already with a few at 20°-25° per side.

There are three sharpening stages with Stage 1 being the one to reshape your knives. The other two stages refine the edge.

It is important to read and follow the instruction manual and to develop a burr on the knife before moving on to the next stage. The manual will explain and illustrate the burr as I will not go into it here. But it's easy to detect.

If your knives are European or American made, you will spend the longest time in Stage 1 until you feel the burr. The manual indicates that it may take as many as 20 sets or more of pulls to develop the burr. This was the case with my Sabatier's and a few others.

If you have mostly Asian knives that were at 15° to start with, it should only take up to 5 pairs of pulls to develop the burr.
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51 of 53 people found the following review helpful By N. Evans on April 18, 2010
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I was a bit doubtful choosing this sharpener. I had seen the results of the lesser Chefs Choice products. My dad always told me you get what you pay for and in this case he was absolutely correct. This thing rocks!! I have expensive knives and I didn't want a machine that removed too much metal. I understand this regrinds the edge completely so metal removal is something that will happen to some degree but it was minimal. the knives came out very sharp with an nice even edge. I even sharpened one of my crappy serrated blades on this and it worked like a champ. one thing though, you MUST follow the directions to get good results. they are simple, but if you don't use them you will not get the results you expect. I love this machine. I hope it stands the test of time because it is a bit expensive. so far it has been well worth the cost!!
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89 of 100 people found the following review helpful By Buck Wheat on October 1, 2010
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I sharpen my own Straight Razors so I'm no slouch when it comes to sharpening, recently I purchased over $600.00 worth of MAC and Tojiro Japanese kitchen knifes and I decided to buy one of these for my wife to use and to make a long story short after I use it on my $195.00 chef knife I put it in the box and thats where its still at. First off it does put a sharp edge on a knife but after I used it on my Chefs knife I inspected it (The Edge) using my jewelers loop and discovered that it leaves a jagged micro edge similar to that of a serrated knife, plus it removes a lot of good steel to do it. So if you got good expensive Japanese knife I suggest you purchase the hand held 3 Stage Mino Sharp Plus Ceramic Water Sharpener made by Global, it will work on most all Japanese knife except serrated ones plus it leaves a smooth razor sharp edge and it only cost $61.00.
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31 of 33 people found the following review helpful By Michael D. Lehman on January 24, 2010
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Most people think that a professional chef would know how to sharpen knives. Well, I'm here to tell you that is not true. Most of us do not. So, when my knives started to get dull (Shun knives), I needed someway to sharpen these knives. The Chef's Choice 15 Trizor was my choice after reading about it online.
It is set to the Asian standard of knives of 15 degrees instead of the American/European standard of 22 degrees. Since the knives I'm using right now are Asian, this was perfect. It brought my knives back to really sharp. It was certainly better than my Shun Electric Sharpener. I was very pleased.
When I read the instruction manual, it indicated that it could also take my European knives and change the angle so that they were just as sharp as my Asian knives. The only thing the manual indicated was that it might take more pulls through the slots than your Asian knives. And, they were right. When I did this, I was impressed. The most impressive sharpening came from my 11" carving knife. When cutting Prime Rib, it made very clean cuts. Very easy to cut. I was loving it.
I now bring this sharpener to work everyday with my knife kit. I have become the official knife sharpener person for all my fiends. Even the some of the Sous-Chefs have borrowed my machine to sharpen their knives. But, because I have sharpened so many knives, I have already had to clean out the magnetized dust collector. You will know when you have to clean the magnet when you see black spots on your knife when you sharpen it.
Also, if your knives are not as sharp as you think they are, remember this... It takes a while to whittle away the metal, especially the better quality knives. I have found that it takes many pulls through the sharpener for the Global knives. The metal is HARD.
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