Buy the Chef'sChoice Trizor XV if your knives are kitchen knives and you're happy for every one of them to end up at 15 degrees per side. It's quick, the spring guides hold the angle for you, and with more than 14,000 ratings it's one of the most-reviewed electric sharpeners on Amazon. Skip it if you also sharpen pocket or hunting knives that need 20 degrees or more, or if you want each knife kept at its factory angle. For those owners, the 15-and-20-degree Chef'sChoice 1520 or a guided system like the Work Sharp Precision Adjust is the better buy.
Quick picks
| Best for an all-kitchen-knife block | Chef'sChoice Trizor XV (Model 15) | Amazon |
|---|---|---|
| Best if you have 15° and 20° knives | Chef'sChoice AngleSelect 1520 | Amazon |
| Best non-electric Chef'sChoice | Chef'sChoice manual 15/20 sharpener | Amazon |
| Best for any angle | Work Sharp Precision Adjust Elite | Amazon |
| Best electric with adjustable angle | Work Sharp MK2 | Amazon |
How we reviewed it
This is a spec review. We didn't sharpen with the Trizor XV ourselves. We read the Model 15 instruction manual (EdgeCraft, 2010) cover to cover and pulled the current Amazon listings for each Chef'sChoice version and the alternatives on October 13, 2026. We also read the hands-on reviews that rank for this sharpener. ShouldIt's long-term test supplied the noise, heat and timing measurements we quote, and we say so wherever we use them. On Amazon the Trizor XV showed 4,000+ purchases in the past month, 14,390 ratings and a #10 rank in Knife Sharpeners. How we research.
How the Trizor XV works
The Model 15 has three stages, each with a left and a right slot, and spring guides that hold the blade at the angle. Stages 1 and 2 use 100 percent diamond abrasive wheels: Stage 1 sharpens and Stage 2 hones. Stage 3 uses flexible stropping and polishing disks. The manual says the main edge facets are formed at 15 degrees (30 degrees total), and that the three stages add progressively finer facets, which Chef'sChoice calls a "modified gothic arch." That's the "Trizor" part. Its stated reason for the triple facet is durability at a thin angle.
How to use it: the manual's pull counts
"How to use Chef's Choice knife sharpener" gets about 590 searches a month, and the answer is in the manual. Here it is in one table. Every pull alternates left slot, right slot. A pull of a 5-inch blade should take about 3 to 4 seconds, and the manual says never to stop the blade mid-pull.
| Situation | Stage 1 | Stage 2 | Stage 3 |
|---|---|---|---|
| First time on a 20° Euro/American knife | Until a burr forms along the whole edge; up to 20 pairs on a thin blade, more on thick ones | 1–2 pairs, check burr | 3 pairs, then 2 pairs of fast (1 s) pulls |
| Contemporary Asian knife (already about 15°) | 1–2 pairs, until burr | 1–2 pairs | 3 pairs + 2 fast pairs |
| Routine resharpening | Skip | Skip | Stage 3 alone, "3 or more times" before going back to Stage 2 |
| Serrated knife | Never | One fast pull per side only if badly damaged | 5–10 pairs |
| Traditional single-bevel (right-handed) | Left slot only, for chips | Left slot only, 5–10 pulls, then groups of 5 until a burr forms | 5 left, 1 right, fast left pulls, 1 fast right |
Use only enough downward pressure to keep the edge in contact with the disks. The manual says extra pressure doesn't speed anything up. Near the tip of a curved blade, lift the handle just enough to keep the edge in contact. You can hear when it is.
EdgeSelect: different edges for different food
The stage order changes the edge, according to the manual:
- For the smoothest edge on fruit and vegetables, run Stages 1, 2 and 3, then add three or more pairs of fast pulls in Stage 3.
- For meat, field dressing and fibrous food, go from Stage 1 straight to Stage 3 for two or three pairs. That leaves microscopic "flutes" that bite.
- For cooked poultry, use Stage 2 then Stage 3. For raw poultry, Stage 1 then Stage 3.
- For filleting fish, use Stages 2 and 3 on a thin, sturdy blade. Our fillet knife guide covers the angle question for soft outdoor fillet knives.
Own a different Chef'sChoice? Our Chef'sChoice instructions by model cover the 1520, 320, 250 and the manual Pronto models.
The 15-degree question
The manual says "virtually all European and American style household knives are factory sharpened with edge facets at 20 degrees." That was a fair generalization in 2010 and isn't now. Wüsthof's standard blades are 14 degrees per side and Shun's are 16, both close enough to 15 that the Trizor XV barely changes them. Our Wüsthof and Shun angle guides have the details. Victorinox gives 15 to 20 degrees, and many budget Western knives sit near 20; the Trizor will regrind them to 15. That first conversion is the slow, metal-hungry part. ShouldIt timed about 5 minutes to re-edge a 20-degree stainless knife.
| Knife | Factory angle | On the Trizor XV |
|---|---|---|
| Wüsthof, Zwilling (current) | About 14–15° | Good match |
| Shun, Global, most double-bevel Japanese | About 15–16° | Good match |
| Victorinox, budget Western | About 15–20° | Converted to 15°: sharper, less tough |
| Pocket, hunting, outdoor knives | 20–25° | Too thin for hard use; keep these at 20+ |
| Heavy cleavers, concave hunting knives | Varies | Not recommended by the manual |
Our knife sharpening angle chart lists more brands.
What it can't do
From the Model 15 manual:
- No scissors, no ax blades, no ceramic knives, and nothing that doesn't fit freely in the slots.
- Not recommended for very thick European cleavers or heavy hunting knives with concave blade faces. Chef'sChoice points those to its other models.
- No honing oil, water or other lubricant.
- It sharpens to within about 1/8 inch of the thick collar where blade meets handle. If that collar runs all the way down to the edge, as on many forged German knives, the heel won't reach the wheels. ShouldIt warns this leaves a recurve near the heel over time.
It also removes more steel than a whetstone or guided system, especially in Stage 1. ShouldIt noted it "removes quite a lot of material," which is the trade-off for speed. Starting in Stage 3 for routine touch-ups, as the manual says, is how you keep that in check.
Noise, heat and upkeep
The listing for the metal-housing version gives the noise as 65 to 75 dB. ShouldIt measured 85 to 90 dB in Stage 1, with a peak of 95.2 dB. The quieter figure probably applies to Stages 2 and 3. ShouldIt also ran it for 25 minutes and found the housing stayed at or below about 100°F.
Maintenance from the manual: once a year or so, pull the small cover off the bottom and wipe the metal filings off its magnet. If the white Stage 3 disks get dark and stop polishing well, a dressing lever on the back cleans them. The manual asks you to use it sparingly, because it wears the disks.
Which Trizor XV listing to buy
Chef'sChoice sells the Model 15 in several finishes. The gray Trizor XV (model 0101500) is the best seller, at 4,000+ bought in the past month. The brushed-metal 15XV has a metal upper housing. Its listing's spec table says "15-Degree & 20-Degree," which conflicts with its own title and bullets, which describe the 15-degree Trizor XV. Treat it as a 15-degree machine.
Alternatives worth a look
Chef'sChoice Trizor XV (Model 15)
The one to buy if every knife in your block is a kitchen knife and you're fine with 15 degrees. The spring guides do the angle work, and routine touch-ups in Stage 3 take seconds. Its sales lead on Amazon reflects how simple it is to live with.
- Angle15° per side
- Stages3 (diamond, diamond, stropping disks)
- SerratedStage 3 only
- Not forscissors, ax blades, ceramic knives
- Ratings14,390
Why it stands out
- No technique to learn
- Three stages, including a fine stropping stage
- EdgeSelect lets you choose a smoother or toothier edge
Think twice if
- You sharpen pocket or hunting knives that need 20 degrees or more
- Your forged knives have a thick heel collar that runs down to the edge
Chef'sChoice AngleSelect 1520
This is the "Trizor XV vs 1520" answer. The 1520 keeps a 20-degree slot for the sturdier knives and a 15-degree slot for the thin ones, with the same flexible stropping disks for the finish. If your drawer mixes a Japanese santoku with a heavy Western chef's knife and a pocket knife, this is the Chef'sChoice to get.
- Angles15° and 20°
- Stages3
- Abrasives100% diamond + stropping disks
- Measures12 x 6.2 x 6.4 in
- Warranty3-year limited
Why it stands out
- Two angles, so you don't thin out knives that need 20
- Handles straight, serrated, single- and double-bevel knives, per the listing
Think twice if
- You only own 15-degree kitchen knives; the Trizor XV is simpler
Chef'sChoice manual 15/20 sharpener
No motor and no noise, and it still gives you both angles. Diamond abrasives in all three stages, with a fine diamond third stage for polishing. It's slower than the electric models, but it fits in a drawer.
- Angles15° or 20°
- Stages3, all diamond
- Typemanual pull-through
- Ratings6,740
Why it stands out
- Quiet and compact
- Both 15 and 20 degree edges
Think twice if
- You want the speed of an electric sharpener
Work Sharp Precision Adjust Elite
A different approach: clamp the knife, set any angle from 15 to 30 degrees, and stroke. It takes longer than a pull-through, but every knife keeps its own angle, including the 25-degree hunting knife the Trizor would thin out. More in our Precision Adjust review.
- Angles15–30°
- Abrasives320 and 600 diamond, ceramic rod, serrated rod
- Typemanual guided clamp
- Ratings6,463
Why it stands out
- Any angle from 15 to 30 degrees
- Includes a rod for serrated knives
Think twice if
- You want a 30-second sharpening job
Work Sharp MK2
If you want power and more than one angle, a belt sharpener is the electric route. Flexible belts handle serrations and the two-speed motor also does garden tools, which the Trizor can't. It's more hands-on. See MK2 vs Ken Onion.
- Typepowered belt sharpener with edge guide
- Motor2-speed
- Beltsflexible
- Also doesscissors, mower blades, axes
Why it stands out
- Sharpens tools and scissors as well as knives
- Two speeds
Think twice if
- You want fixed guides that need no judgment at all
Side by side
| Sharpener | Angles | Power | Serrated | Scissors | Best for |
|---|---|---|---|---|---|
| Trizor XV | 15° | Electric | Stage 3 | No | All-kitchen knife blocks |
| 1520 | 15° and 20° | Electric | Yes | Check listing | Mixed knives |
| Manual 15/20 | 15° or 20° | Manual | Yes | Check listing | Small kitchens, no outlet |
| Precision Adjust Elite | 15–30° | Manual | Yes (rod) | Check listing | Keeping every knife's own angle |
| Work Sharp MK2 | Adjustable | Electric belt | Yes | Yes | Knives plus tools |
"Check listing" means the listing doesn't confirm it. We'd rather say that than guess.
Who should buy it
Buy the Trizor XV for a block of kitchen knives (German, Japanese or budget) when what you want is "sharp in a minute, no learning." Follow the manual's routine and do most resharpening in Stage 3, and it's a good machine. Buy the 1520 if any of your knives should stay at 20 degrees. If you want every knife at its own angle and don't mind ten minutes, the Precision Adjust Elite is the better long-term tool. Our best electric knife sharpeners and manual sharpener picks cover the rest of the field.
Sources: Chef'sChoice Model 15 Trizor XV instructions (EdgeCraft, 2010); ShouldIt, Chef's Choice Trizor XV review (hands-on measurements). Specs from Amazon listings and sales from Amazon search, checked October 13, 2026. Brand angles from each maker's own pages. How we research · Affiliate disclosure