Chef's Choice
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Trizor XV 3-Stage Electric Knife Sharpener
The 15XV professional 3-stage electric knife sharpener is the ideal solution for improved cutting performance on 15-degree class knives. Using 100 percent diamonds, the hardest nat...
Model 15 Trizor XV Knife Sharpener
The Chefs Choice Trizor XV Edgeselect Sharpener chages the way you sharpen and keep your knives sharp - it allows you to hone and sharpen your knives using 15°XV technology. This s...
Why r/BuyItForLife recommends Chef's Choice
3 mentions from real owners
- #1Dec 23, 2025
Good quality chef’s knives?
Global knives all the way! They hold the edge much better than most knives and can take a lot of abuse. I have G-2, Nakiri, Paring, and their ceramic honing rod. I also own a Chef's Choice 15 degree electric knife sharpener that I use once a year or so that makes them good as new.
View on Redditopen_in_new - #2Oct 3, 2025
What about a knife sharpener?
Excellent and generous reply. Thank you! It appears as though the 3-stage Chef's Pro 15xv does sharpening and honing. Product literature states that stage 1 is for sharpening, stage 2 is for honing, and stage 3 is for polishing. Your input is super helpful, as I now understand I can focus on stage 2 for most upkeep, saving the stage 1 sharpening for the specific situations you mentioned above. I know most people frown upon these devices, but we haven't even raced the Victorinox level of blades, instead going with some Schraf knives from a restaurant supply store. I wish I'd known about Victorinox or Tojiro before we bought the Schraf brand, but it is what it is lol. I think that for what we have, the Chef's Choice is likely more than fit to do the job. If we upgrade to Victorinox or Tojiro, would you recommend stones at that point, or are comments about how these non-stone devices ruin your blades more hype than reality?
View on Redditopen_in_new - #3Oct 3, 2025
What about a knife sharpener?
For sure! As you use a knife, it acquires microscopic chips and bends and dents in the cutting edge - almost too small to see. The honing rod is used to line that cutting edge back up, and is appropriate to do frequently - whenever you notice the knife has uh, \_lost its edge\_. so to speak. Honing removes no material from the blade. You can then *strop* the blade if you'd like to get even more persnickety. By contrast, *sharpening* always removes some material from the knife, and is appropriate when the edge has become dull (and no amount of lining up a dull blade will make it sharp again - it'll just be consistently dull), or when the edge is damaged (i.e., you dropped it, or used a glass cutting board, etc). So: hone as often as you like. Sharpen when the knife no longer performs, or if the edge gets damaged by impact or misuse. The Chef's Choice Pro is very well regarded, will last years, and has a variety of options to fit your knives and budget. There are probably equivalents on the market, but I couldn't speak to any of them.
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