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Chef’sChoice 15 Trizor XV EdgeSelect Professional Electric Knife Sharpener for Straight and Serrated Knives Diamond Abrasives Patented Sharpening System Made in USA, 3-Stage, Gray - 101500
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- CONVERT YOUR KNIVES: Ideal for converting traditional 20-degree factory edges of household knives into high performance Trizor XV 15-degree edges
- DIAMONDS: Advanced stropping stage and 100 percent diamond abrasives for sharpening straight edge and serrated blades
- EASY TO USE: Advanced, patented flexible spring guides for automatic adjustment and accurate control of the sharpening angle and feature simple on/off switch
- THREE STAGES: 3-Stage EdgeSelect sharpening system for optimum versatility in providing the perfect edge for each cutting task. Stages 1 and 2 are plated with 100-percent diamond abrasives to sharpen and hone the edge and stage 3 uses a patented flexible abrasive system to polish and help prolong the life of serrated knives
- RAZOR SHARP: The 15 Trizor XV combines the strength and durability of the Trizor edge with the flawless, ultra-sharp 15-degree XV technology. Time Required to sharpen is approximately 1 minute for first time sharpening and resharpening is approximately 10 seconds
- ELECTRIC SHARPENER: Easily apply the astonishingly sharp Trizor XV Edge for ultimate sharpness and effortless cutting
- 3-year limited warranty. Weight: 4.42 pounds
- Measures approximately 10 L x 4.25 W x 4.25 H inches
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From the manufacturer
- EdgeCraft Corporation was established in 1985 with a very specific mission; to create the world’s best knife sharpener. Our first sharpener became an immediate success, acclaimed world- wide for performance and quality. Today we have a full array of sharpeners —electrics, manuals, hybrids and specialty—and a continuing determination to offer only the world’s best products.
Chef's Choice 15 Trizor XV EdgeSelect Electric Knife Sharpener
Easily apply the astonishingly sharp Trizor XV Edge for ultimate sharpness and effortless cutting (15 degree class):
- Combines the strength and durability of the Trizor edge with the flawless, ultra-sharp 15ºXV technology
- Ideal for converting traditional 20 degree factory edges of household knives into high performance Trizor XV edges
- Advanced, patented flexible spring guides for accurate control of the sharpening angle
- 3-Stage EdgeSelect system for optimum versatility in providing the perfect edge for each cutting task
- 100% diamonds and advanced stropping stage.
- For sharpening both straight edge and serrated blades
- See America’s Test Kitchen Video Review on 15 degree sharpeners
This highly-acclaimed professional 3-Stage EdgeSelect electric knife sharpener combines the strength and durability of the triple-bevel Trizor edge with the flawless, ultra-sharp 15˚ XV EdgeSelect technology to sharpen both fine edge and serrated knives.
It’s the ideal sharpener for converting 20 degree class knife factory edges into the high performance Trizor XV 15 degree edge; and will also flawlessly sharpen double-bevel or single-bevel 15 degree class knives. It features advanced, flexible spring guides that provide accurate control of the sharpening angle, for the thickest or thinnest knife blades, insuring ultra-sharp edges quickly and easily! Its 3-Stage EdgeSelect system provides optimum versatility in providing the perfect edge for each cutting.
Why a 15 Degree Angle?
The XV’s 15 degree angled edge provides maximum performance and cuts more easily than a traditional 20 degree angled edge. “The thinner the edge the less effort it takes to cut and the easier the knife is to control. And, this thinner knife edge will last longer because of its unique triple-bevel Trizor XV edge technology.
What is the Trizor XV Edge?
The Trizor XV EdgeSelect helps prolong the life of quality knives because it creates a 15 degree triple-bevel arch-shaped edge that resists dulling longer than conventionally sharpened hollow-ground or 'V-shaped' edges. The 3-Stage process and efficient flexible stropping disks sharpen the edge with minimal metal removal, further helping to extend the life of fine knives. It produces a burr-free triple- bevel fine edge of hair- splitting sharpness with micro-grooves on the edge facets. It is created by the sharpening, honing and stropping stages comprising the patented 3-stage sharpening system. Conical rotating disks in Stages 1 and 2 are plated with 100-percent diamond abrasives to sharpen and hone the edge. Conical rotating flexible disks in Stage 3 (the stropping stage) are made of a unique barber-strop-like flexible abrasive system.
What is the EdgeSelect?The advantages of the EdgeSelect feature is that the user can customize the edge to give optimal performance depending on the type of material being cut. An edge can be precisely sharpened to effortlessly cut a wide variety of different foods. For instance, when cutting fibrous foods like pumpkin, squash or venison, the user may choose to sharpen the knife in Stage 1 and Stage 3 (only two of the three sharpening stages) so the edge has more ‘bite’ and can slice cleanly through tough fibers. Or, the user may sharpen the knife in all three stages,
Stage 1: Diamond abrasives on the conical disks in Stage 1 create extremely fine ‘micro-grooves’ on the facets on both sides of the edge. It simultaneously creates the first major bevel of the arch-shaped edge at about a 15 degree angle. These micro-grooves on the edge facets give the knife more ‘bite’.
Stage 2: Even finer diamond abrasives on the conical disks in Stage 2 shape the second and smaller bevel of the arch-shaped edge simultaneously creating even finer micro-grooves on the second bevel of the razor-sharp edge (at a slightly larger angle).
Stage 3: uses the patented flexible abrasive stropping disk system―a high-tech version of the barber strop to create a microscopically smooth, non-serrated ultra-sharp edge. It creates the third and still smaller bevel of the arch-shaped edge. The stropping action of Stage 3 further polishes the micro-grooves, formed on the edge facets in Stages 1 and 2, to create micro-flutes along the edges of the micro-grooves that assist in the cutting action of an edge of unprecedented sharpness, performance and durability.
Stage 3 also sharpens serrated knives. The ultra-fine flexible stropping disk straightens misaligned serrated edge teeth and sharpens each prominent tooth so it becomes an ultra sharp ‘micro-blade.’ It’s a very gentle but effective abrasive that helps prolong the life of serrated knives of any alloy, forged or non-forged.
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15 Trizor XV EdgeSelect Professional Electric Knife Sharpener for Straight and Serrated Knives Diamond Abrasives Patented Sharpening System Made in USA, 3-Stage, Gray
Top customer reviews
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I appreciate good knives. Whether cooking, camping or hunting, I like them to be sharp. Razor sharp. I want to be able to shave with my pocket knife.
My local mobile sharpener recently went out of business, so I've been looking for a good sharpening tool. This arrived yesterday, and I've sharpened every knife I can find to a razors edge. I'm now trying to sharpen the cheese knives. I probably need to warn my girlfriend. Testing the knives I'm now bald and I've shaved half the dog. The cat now won't come near me. So far no stitches, but the cat might change that.
I started with a cheap Kershaw pocket knife that's never been sharp. 10 passes on each side through all 3 wheels, and I can shave a grasshoppers belly.
I moved onto an old Benchmade knife that had 2 blowouts on the blade from an electrical arc. 20 passes through the #1 wheel on each side, 10 each on 2 & 3, and I'm now clean shaven for dinner tonight.
On to the Wusthof Classic kitchen knives; the chefs knife can now shave garlic paper thin, the carving knives ....... well they're better than new.
In short, you're obviously looking for a good knife sharpener if you're reading this. If you're a cheapskate, I easily have 20 s***ty as-seen-on-tv options, or worse, that I'd happily send your way if you'll pay the shipping. If you want a good knife sharpener for quality knives, or even a good knife sharpener to make the best of that crap your in-laws gave you for Christmas in 1986, buy this. You'll love it.
It's important to slightly lift the back of the knife handle up once you reach the tip of a curved blade. If not, you may end up dulling the tip. Non curved knives can be pulled straight through with no issues.
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.