You guys keep talking about this and it’s going to end up on my kitchen counter.
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May I be of assistance?
Chef’sChoice 15XV EdgeSelect Professional Electric Knife Sharpener with 100-Percent Diamond Abrasives and Precision Angle Guides for Straight Edge and Serrated Knives, 3-Stage, Gray https://a.co/d/0iGYvJ9l
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Great to hear you like it, Panhead John. We actually have a review of a similar model, the 120, found here. The primary/only difference is the 15XV is for Asian knives (15° blade angle) and the 120 is for European knives (20° blade angle). Our site editor, davejoachim has the same one as you and loves it.
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A heads up for anyone considering buying the Chefs Choice Model 15xv from Amazon. I have read and re-read all of the comments and experiences from those in this thread and after doing a bit of additional research I decided to bite the bullet and go for the Chefs Choice Model 15xv because I have several high quality Japanese steel knives w/15° bevel and want to convert my others to that angle. I received it today and discovered that while the packing box showed the contents to be the Model 15xv and the instruction pamphlet also covered the 15xv model, the sharpener inside was the Model 15, not the Model15xv.
The little I could find about the differences between the models indicated the model 15 was geared to sharpening knives already at a 15° bevel, the model 15xv was particularly designed to convert other bevel angles (such as 20°) to 15° as well as sharpening them. It may be a distinction without a difference, and perhaps just a marketing gimmick, but for me I didn't get what I ordered. In fairness to Amazon I have to say that the packaging appeared to have come from the supplier, not re-packaged by Amazon.
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dpearce, thanks for that info. What I found didn't go into that detail and it makes a lot of sense. I just wanted anyone considering purchasing a model 15xv to check the contents of the package to be aware of my experience. I will say Amazon was most apologetic and very cooperative when I contacted them. The tech service agent said they would personally check the package before sending a replacement. -
wu7y The only reason I know any of this stuff is from dealing with it with woodworking tools and talking to some blacksmiths, and blade-smiths. There's a fine line between grinding and sharpening, which depending on the metal, and is confusing at best. You can ruin a very fine Japanese knife with over-grinding, the same way you can ruin a basic knife with a limited steel edge. When in doubt, maintain the edge, versus regrinding a "new" angle/edge. -
dpearce, again very good advice and thanks again. I'm very much aware of the difference of "grinding" vs "sharpening". When I was able to continue woodworking my sharpening involved plane blades and chisels/gouges and I never used anything except oil/ water stones, and sometimes the "scary sharp" technique. But when I decided to make a significant change to the bevel angle in my old knives I didn't trust my 82 year old arthritic hands to do it accurately which is why I opted for the model 15xv.
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Model 15 versus Model 15XV. Confusing. My recently purchased unit is a Model 15. The instructions, page 4, paragraph 3, refer to a 14 degree edge, All other references are to 15 or 20.
The Chef's Choice website does not help sort it out. I suspect that Chef's Choice changed their labeling at some point. Someone could call them
Upon receipt, I sharpened a US butcher knife which was probably 20 degrees, very dull. Took quite awhile on first slot. Went slow, stopped just before burr formed. On to 2d and 3rd slots. Extremely sharp now. Then I sharpened a Shun, which may be 15 degrees, using slots 2 & 3. Also now extremely sharp.
I am very happy with my unit, whatever it is.
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Well, it looks like they’re both the same model with no differences except name only…….what I found. 👇
The Chef'sChoice Model 15 and the Chef'sChoice Trizor XV (Model 15XV) are essentially the same product, as the "XV" refers to the 15-degree sharpening angle that both models provide. The "Model 15" is often the manufacturer's technical part number, while "Trizor XV" is the marketing name used to highlight its ability to create a 15-degree edge.
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Made the Chefs Choice Model 15xv Amazon purchase today, arriving tomorrow.Comment
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Notwithstanding my incomplete sign-iin, Legacy Companies (Chef's Choice), got back to me.
Models 15, 15XV, and 15XV Tricor are identical.Comment
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yakima, thanks for that information. One has to wonder if all three model nr's are for identical products, why are they different? It certainly confused me. Maybe my original guess was correct - that it is a distinction without a difference or a marketing gimmick. Regardless, it appears it is a quality product whatever the model nr. may be.
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Thanks to all for the information and input. Panhead John was right on the money about the "differences" between the Chefs Choice models. I just got off the phone with their customer tech service guy who told me they are the same. The model 15 is just a newer model name than the 15xv but there's no difference in function. It cleared up all my confusion.
I love this site. There is one heck of a lot of really good information here. Thanks again to all.Comment
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What are your thoughts about it so far, as far as sharpening and ease of use? -
I am impressed. I didn't want to use it until I was sure it was the right product. I am still in the learning curve but it is not as steep as I thought it might be but RTFM! I converted an old 20° chefs knife to 15° and two old chops we brought back from Japan 56 years ago and it did great. I haven't produced an edge like my Shuns came with then I've only done three older blades so far. I am going to keep it. It is a better sharpener than anything I've use so far. Thanks again
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I didn’t read all of the above information but I have an idea of what it is. As a chef the whole “chef sharpening knife thing” it’s just a load of crap.
people love to show up to work and pull out their steel and hone their knives, etc. my thing is when you show up to work show up ready to work and that includes a sharp knife. Or go punch out and do it on your own time, not mine.
But it’s also one of those things that people really enjoy and I respect that. I just don’t enjoy busting out wet stones, etc. I have better things to do with my time.
I am not going to knock those people who make a practice or serious practice out of it because they are definitely skilled and have patience that I do not.
I have two machines now and I’ve owned a total of six.
I would seriously encourage anyone who wants super sharp knives at a 14 or 15° angle to use these if you do not like sharpening/honing knives like I do.
No stigma just sharp knives.Comment
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This. I don’t care what road you took to get here…just be ready when you arrive.
FWIW, I have two sharpeners. A Work Sharp Ken Onion Elite Mk 2 for my EDC stuff (I gave away the 1st gen. The improvements were great.)…and a Work Sharp Professional Precision Adjust Elite for my “important’ stuff.
Gave my father one of the sharpeners in question and he loves it.
As for stones…yeah, I don’t have the patience, or stability, to use them with any sort of confidence.
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I ordered the Chef’s Choice 15XV and am waiting on delivery. A family member has loved theirs for a long time now so when I found a sale I went for it. Glad others are finding it useful too or have found other ways to care for their steel.Comment
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I had one and ended up trashing it after I got my worksharp ken onion edition sharpener.Comment
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Got one two days ago. Used it today for the first time. In less than 50 minutes I had a mix of 8 knives sharpened.These babies slice right through newspaper.
Hoping they're ready for tomato season too.
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I had one of these a few years back... got it from an elderly neighbor who has since passed on.
I don't know what model I had - I am reasonably sure, no... no, I am 100% sure it was a 3-stage model, so it had the first "grinding" stage for reshaping the edge/angle, and then the 2nd and 3rd (stropping/honing) stage for ongoing use/maintenance.
Now I can't find the damned thing. I am sure it's still around here somewhere, I have no idea where it is. I just looked through the back of the cabinets and didn't find it, but The Wife may know where she's relocated it, so I'll need to ask her sometime when I'm not afraid of getting a lecture about... hell, I dunno, something related to kitchen/backyard tools and appliances.
I use my 'steel' for honing quite a lot. Maybe not every time I use my knives but as many as I can think of.... I get dirty looks and comments when using it because... well... The Wife. It really sets her teeth on edge, something about the frequency. So I have to warn her and she will stick her fingers deep in her ears to keep from hearing me use the steel to maintain the edge. If I don't do this, even from 1-2 rooms away, she is flinching in an exaggerated way, covering her ears and yelling at me.
Anyways....
I used this a few times years ago (before it got hidden away) but I think I listened to the warning about grinding too much metal off and was worried about ruining my knives - this was about the time I started getting more and better decent-quality knives. I did NOT want to run my Japanese knives through there and 'r00n them'.
<Note>
I just looked back at my history and found when this happened. I bought a couple-three knives I considered at the time 'good' back in 2018:
VG-10 67-Layer Damascus Gyuto Chef Knife 8-inch
Also bought their similar 6" at the time - The Wife uses this one and scrapes it SIDEWAYS on bamboo cutting boards constantly. I've tried a couple of times to tell her this absolutely destroys the edge, but she blows it off and says it is fine.
I gave that battle up, I just cringe inwardly in a massive way every time I see and hear her doing it (just like she does with the steel hone, but I don't do it outwardly). <rolleyes>
So, long story short, I guess I need to find this thing and pull it out and try it again, with a little more care and paying attention. I've 'matured' a lot more in my care of my tools and utensils in the last nearly 10 years, so perhaps I am possibly ready to use it now. lol
Anyone use this on their expensive 'display as much or more than cut with' knives???? lol
I'm really interested, too, in any experiences with serrated! I thought those were practically unsharpenable.
I would really really REALLY like to get my knives like... monomolecular edge sharp - but I'm also not going to use stones to hand sharpen, I'm just not. So I know that ain't happening, but it SOUNDS like when used properly, this machine can get them close to- or shaving-sharp. Shaving sharp is nice... interested in anyone who is brave enough to use these on their expensive knives.
I know, I know, I know... my Dalstrongs aren't really true super expensive and high quality knives. They're the fancy, middle-aged-Dad "Treagers of the kitchen", but they are still decent, better than most other stuff I've had.Last edited by realdocBBQ; June 28, 2026, 07:50 AM.Comment
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