Chef'sChoice 315XV Knife Sharpener vs Chef'sChoice Trizor 15XV

I had to put more work on the hard steel ones but it was worth it. German steel worked well at this angle too.

If you love cooking and enjoy a razor sharp edge this 15 degree angle on a thiner asian or even a high end chefs knife, this sharpener will regrind and maintain an edge that will amaze you. That said there is one con. Your knife will suffer some slight marks on the sides from regular sharpening. I for one believe that a chef's knife is to be used and enjoyed for its purpose so a little marking is part of the journey

No video available and even instruction to follow is not help full. The plastic disk for honing is so useless. I am lost in selecting a model but to rely on the store who carry such model and made it to be the best sharpener and then provide the link to their store. Confused

I spend a lot of time outdoors and sharpening a knife the old fashioned way is an essential skill for every man...and sadly maybe for the woman whose man won't develop the skill

Others vibrated like crazy, but the single most important factor was how effectively they did or did not sharpen the blades. To test their sharpness, ...

Don't go to Walmart, get a you know, 15 knife set or 15 tasty chef's knife. um which you're gonna have to sharpen once a month from Stage one, Stage t...

I wanted so badly to finally get a tool that would sharpen my knives with that razor edge we're all looking for. I read the instructions thoroughly, did exactly as was directed, and ran several of my knives through the process. What I got was slightly better than they were, but not what they said would be a razor edge. After testing on a couple older, less used knives it did improve their edge somewhat

With that said it should last for sometime if you’re only sharpening kitchen knives. I’d recommend buying a two sided leather strop to complement this unit. The strop on the machine only does an adequate job. Using a leather strop after the three stages of the this machine will take your edge to a new level! For instance, I just now sharpened a hunting knife that’s about 4 inches long with this machine

Do Not attempt to sharpen scissors, ax blades, or any blade that does not fit freely in the slots. Basically What it says,: don't be an idiot, just sh...

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

I have had the worst luck with knife sharpeners until now. We all have our own test for how well something can sharpen your knife and for me its tomatoes. I have about a dozen knives some thick, thin and some high end kind of pricey. Well let me tell you this sharpener will Really do the job

So anyway, if you work with a little bit more, but that's getting it. Let's do an onion. You want to see food cut. Let's cut up an onion