Why We Love the ChefsChoice Trizor XV Knife Sharpener
Using coarse sandpaper, we thoroughly dulled and chipped the blades of two brand-new chef’s knives, resharpened them, and compared their ability to cleanly slice tomatoes with the factory edge and the Trizor-resharpened one. Even on the Mac Mighty MTH-80, a high-quality Japanese chef’s knife known for its incredible keenness out of the box, the Trizor held its own. We noticed no diminution of the Mac’s cutting ability after dulling and resharpening with the Trizor XV.
Even better, taking these horribly dulled knives back to tomato-slaying sharpness took less than four minutes and zero skill on our part. Built-in guides set the blade at the correct angle, and rotating stones rapidly cut the new edge, refined it, and honed it. Even first-time users find the Trizor intuitive and easy to use.
So, although I still use waterstones a few times a year on my santoku, all of my other knives go through the Trizor XV. The cheap “Little Vicki” Victorinox paring knives that we love aren’t worth the hassle of manual sharpening. And the same goes for my inexpensive boning knife and my heavy-duty German chef’s knife, which I use for chopping bones and hard vegetables. The Trizor keeps them more than sharp enough for anything I ask them to do.
