Chef'sChoice 315 XV Electric Knife Sharpener $89

DealCanuck wrote: ↑ How trustworthy is this brand? Never heard of them and $90 seems quite steep given that you can get a good whetstone for about $50

It's the most well known brand of automatic sharpeners. I have the Trizor XV which is the one of the top rated sharpeners.

Bought a few XV once at Bed Bath and Beyond / Winners for really cheap....around this price or less.

Also, you're better off doing all your knives at 15 degrees. Haven't seen any downsides compared to 20 degrees.

George613 wrote: ↑ The 1520 is a 2 stage not 3 stage. It has 3 slots. One for 15°, one for 20°, and a 3rd stropping slot for both angles and serrated knives.

My German knives were really shot and the 1520 brought them back in about 10 minutes.

I thought the 1520 was 3 stage model

https://chefschoice.com/products/chefsc ... model-1520

shamans wrote: ↑ Also, you're better off doing all your knives at 15 degrees. Haven't seen any downsides compared to 20 degrees.

Depends on the hardness of the steel (which in turns depends a lot on composition and heat treatment). For relatively strong steel (hrc above 57-58), 15 is likely to be fine, but for softer steel, you'd have to hone really regularly, and sharpen more often.

DealCanuck wrote: ↑ I thought the 1520 was 3 stage model

https://chefschoice.com/products/chefsc ... model-1520

As per their description:

How It Works: To sharpen Asian style knives or modern Euro/American style knives at a 15 degree angle, Stage 1 and Stage 3 are used. To sharpen 20 degree class knives, Stages 2 and 3 are used.

DarkReaper wrote: ↑ As per their description:

How It Works: To sharpen Asian style knives or modern Euro/American style knives at a 15 degree angle, Stage 1 and Stage 3 are used. To sharpen 20 degree class knives, Stages 2 and 3 are used.

Not mentioned on the website, but my 1520 manual says you can sharpen at 15 degrees, then at 20 degrees, followed by polishing to create a trizor edge. So with that said, what's the difference between a 1520 and the trizor xv model other than marketing?

DarkReaper wrote: ↑ As per their description:

How It Works: To sharpen Asian style knives or modern Euro/American style knives at a 15 degree angle, Stage 1 and Stage 3 are used. To sharpen 20 degree class knives, Stages 2 and 3 are used.

This is good enough for my uses then, all my knives are 15 angle

How do these things work if your knife has a big bolster?
I've got some bolsterless Japanese knives but also a Wustof with a thick one.

turbo_slug wrote: ↑ Not mentioned on the website, but my 1520 manual says you can sharpen at 15 degrees, then at 20 degrees, followed by polishing to create a trizor edge. So with that said, what's the difference between a 1520 and the trizor xv model other than marketing?

It's confusing the models they have

They originally had a model called Trizor

But the new model does a "Trizor XV Edge", which is different from the original "Trizor" edge.

"The original Trizor® edge, an innovation from Chef’sChoice® has long been acknowledged for its superior sharpness and durability. Its uniqueness is the result of the triple bevel design of each of the two edge facets that meet to form the edge.

The Trizor® design uses multiple diamond abrasives of successively finer grits to shape the facets into a modified gothic arch to create an edge that has added strength, durability, and sharpness. In the original Trizor® edge the major edge angle is created at 20 degrees.

The new Trizor XV® edge is likewise made by a three step sharpening, honing and stropping process but the major edge angle is set at 15º (See Figure 1) for added sharpness and effortless use. "

So I assume that the 1520 is referring to the Trizor edge, not the XV edge?

The Trizor XV model does not do a 20 degree edge at all, all three stages are used for the goal of the 15 degree XV edge

The 2 stage 315XV will do the 15deg with the 20deg edge, this from their website.

The 315XV applies a superbly sharp 15°XV™ edge for effortless cutting:

2-stages: combines the strength of the double-bevel edge with the flawless, ultra-sharp 5°XV™ edge technology
Ideal for sharpening contemporary double-bevel and traditional single-bevel Asian style knives
Advanced spring knife guides for accurate control of the sharpening angle and ease of use
100% diamond abrasives and advanced flexible stropping/polishing disks
For sharpening both straight edge and serrated blades
The 315XV is our new, budget-friendly 2-Stage edition of the critically-acclaimed 3-Stage 15 XV

I would prefer this over the 1520 due to it’s smaller size.

MrMimizu wrote: ↑ How do these things work if your knife has a big bolster?
I've got some bolsterless Japanese knives but also a Wustof with a thick one.

My Zwillings have thick bolster. 1520 had no problem.

The OP posted 2-stage 315 XV is the budget option of the highly acclaimed 3-stage Trizor XV model.

If have Japanese blades, then getting the OP version is a no brainer (or get the Trizor XV).

Both the 315 XV and Trizor XV are far superior than the previously posted 1520 model when it comes to rejuvenating dull and distressed knives.

The 1520 is best suited for those whom:
1) have well kept knives
2) Want to maintain the 20 angle of their european/american knives

Otherwise, if you're okay with regularly sharpening your european/american knives every 2-15 days (depending on how you use it, after its converted to 15 degree) then get the Trizor XV, for $180ish.
If you are on a budget, get the Costco deal for the 315 XV for $90ish.

The 1520 is listed as 3-stage, but in reality it is equivalent to a 2 stage since you can only use stage 1 and 2 for specific angles (15 or 20).
The Trizor XV similarly is listed as 3-stage, but the first stage will only be used to repair heavily distressed 15-degree knives, or convert a 20 degree by running it down first bevel.

My German knives were incredibly dull and distressed and the 1520 brought them back to life nicely.

pbeutch wrote: ↑ Depends on the hardness of the steel (which in turns depends a lot on composition and heat treatment). For relatively strong steel (hrc above 57-58), 15 is likely to be fine, but for softer steel, you'd have to hone really regularly, and sharpen more often.

In my experience, the softer steels simply are easier to crack/pit when abused....like when you accidentally try to cut through bone. I find you actually have to sharpen less at 15 degrees because it retains a level of sharpness for longer. There's the adage that blunt tools blunt faster and I find 20 degrees to blunt a little faster...the opposite of what you are proposing.

shamans wrote: ↑ In my experience, the softer steels simply are easier to crack/pit when abused....like when you accidentally try to cut through bone. I find you actually have to sharpen less at 15 degrees because it retains a level of sharpness for longer. There's the adage that blunt tools blunt faster and I find 20 degrees to blunt a little faster...the opposite of what you are proposing.

I don't know this adage but the consensus for kitchen knives is exactly the opposite: harder steels are more likely to chip (that's why people refrain from using Japanese knives on hard things such as bones, or even some hard vegetables). On the contrary, softer steels are less likely to chip, but at the expense of sharpness lasting less long.

See for instance from here: https://www.misen.co/blogs/news/rockwell-hardness-scale

Generally, a knife with a Rockwell Hardness Scale rating of 58-62 will hold an edge better than a blade that has a lower HRC rating. Japanese-style knives tend to have HRC ratings of 60 and above.

But steel that’s too hard can make a knife blade brittle and lower its tensile strength, so the knife will be easy to damage if misused. Harder steel may also take more time and effort to sharpen, but then, of course, it will remain that way for longer periods of time.

4 in stock on Costco.ca right now

Got mine today, great little machine.

Though set your expectations right, crappy knives will still remain due to steel quality.