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Chef’sChoice Trizor 15XV Professional Electric Knife Sharpener for Kitchen Knives with Diamond Abrasives and Precision Angle Guides, 75db, 3 Slots, Gray
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|Product Dimensions||10"L x 4.25"W x 4.25"H|
|Item Weight||4.19 Pounds|
About this item
- Make sure this fits by entering your model number.
- 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
- Measures approximately 10 L x 4.25 W x 4.25 H inches
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From the manufacturer
Utilizing the hardest natural substance on earth, our patented diamond abrasives sharpen edges faster and easier.
Applies a fine 15-degree edge for precision slicing.
Ensures accurate sharpening throughout the entire edge and eliminates any guesswork.
Creates the first major bevel of the arch-shaped edge using medium diamond abrasives.
Shapes the second supported and smaller bevel of the arch-shaped edge using fine diamond abrasives.
Patented stropping disks deliver an unparalleled polished finish to straight-edge and serrated knives.
|Description||Trizor XV Sharpener||Diamond Hone EdgeSelect Knife Sharpener||Professional Sharpening Station||Diamond Hone Sharpener for 15° Knives||Diamond Hone AngleSelect Sharpener|
|Knife Angle||15-Degree||20-Degree||20-Degree||15-Degree||15-Degree & 20-Degree|
|Sharpening Element||100% Diamond Abrasives||100% Diamond Abrasives||100% Diamond Abrasives||100% Diamond Abrasives||100% Diamond Abrasives|
|Number of Bevels||Double-Bevel, Single-Sided||Triple Bevel, Single Sided||Double & Triple Bevel, Single Sides, Steeled Edge||Double Bevel, Single Sided||Double Bevel, Single Sided|
|Types of Knives||Chef's Knives, Santoku Knives, Bread Knives, Hunting Knives, Filet Knives, Pocket Knives, Serrated Knives||Chef's Knives, Bread Knives, Hunting Knives, Filet Knives, Pocket Knives, Serrated Knives||Chef's Knives, Bread Knives, Hunting Knives, Filet Knives, Pocket Knives, Serrated Knives||Asian-Style knives, Chinese Style Cleavers, Japanese Blades, European/American Style Knives||Chef's Knives, Santoku Knives, Bread knives, Hunting Knives, Filet Knives, Pocket Knives, Serrated Knives|
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Cutlery and More||AmesserKitchen|
|Material||Diamond||Metal-Steel||Plastic, Sapphirite wheels||Stainless Steel||Plastic, Ceramic, Tungsten Steel|
The new Chef'sChoice 15 Trizor XV Knife Sharpener is another breakthrough from the world's leading manufacturer of quality knife sharpeners. Easily apply the astonishingly sharp Trizor XV Edge for ultimate sharpness and effortless cutting with advanced, patented flexible spring guides for accurate control of the sharpening angle. 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.
Reviewed in the United States on February 21, 2019
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We'd clamp each knife, and the clamp would allow a 15, 20 or 25 degree bevel, depending on how the knife should be sharpened. It took about 2-3 minutes to sharpen a dull knife to a shaving sharp edge once it was clamped.
This Chef'sChoice machine does kind of the same thing only with one bevel, around 15 degrees. No clamping of knives, just draw each knife through the sharpening slots. I was prepared to dislike this machine, but it works as advertised provided you follow the instructions. The finished edge doesn't look as keenly polished as the pro setup, but it's shaving sharp, and that's what you seek for your knives.
And, this machine works equally well on thin paring knives as it does on thick chef's knives or even thicker bone whackers. Long knives, short knives, it still does the job.
By Paul D. on October 28, 2022
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.
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I heard about this product through America's Test Kitchen, which sounded perfect for my needs of having a lot of knives and being too lazy to learn how to sharpen through whetstones. I'm rethinking this now.
My daily beater knife is my Wusthof Classic (full bolster) 8" chef's knife, which the Chef's Choice Trizor sharpened the heck out of, literally passed the paper and tomato tests like a champ, but scratched all along both sides of the knife in a very noticeable way. Thankfully I did not try this on my Miyabi Birchwood knife.
Conclusion: If you're a cook or professional chef who looks at their cookware like tools, I think this sharpener is up your alley and I'd highly recommend it; you'll get sharp knives super fast. If you've bought some beautiful looking knives for looks and function, don't put them near the Chef's Choice Trizor as you'll end up ruining the finish on the side of your knife.
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Also checked its not comparable with uk voltage
I ask the company if it was before I ordered it they said it would be fine.
Obviously they don’t know what there talking about.