Chef's Choice Trizor 15 XV Electric Knife Sharpener | Grey Silver

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 task.

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.

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.

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, stropping the edge to an ultra-fine straightedge finish in Stage 3, so it glides through more tender foods. This is especially useful for delicate tasks such as filleting fish or slicing smoked salmon or prosciutto ham whose presentation is highly important. It produces predictably sharpened edges that reduce food waste, improve portion control and help create an attractive presentation.