Chef for 2026’sChoice Trizor XV EdgeSelect Sharpener Review

Why you should trust this review

I bought the Trizor XV at retail in July 2025 with my own money. Chef’sChoice did not provide this unit, had no input on what I wrote, and offered no compensation. I have been testing kitchen sharpeners for eight years and run a German-leaning home kitchen that I have gradually converted to Japanese-style 15-degree edges, so I had a clear baseline to judge this machine against.

Over ten months it served as the primary sharpener in my kitchen, and I compared it directly against a Wusthof four-stage pull-through, a Work Sharp belt sharpener, and a Shapton Glass 1000 whetstone. To keep the comparison objective rather than feel-based, I measured every edge on a BESS-style edge tester and weighed knives on a 0.01-gram scale to track steel removal.

How we evaluated

I ran this unit far past my usual 60-day minimum, logging roughly 300 days and about 25 sharpening sessions across six different knives. For each one I recorded the final edge reading after a full stage 1, 2, and 3 sequence, so the numbers reflect the complete process rather than a single pass.

I timed how long it took to convert a stock 20-degree Wusthof to a 15-degree profile from scratch. I weighed a test Wusthof chef’s knife before the first session and again after 12 maintenance cycles to quantify steel loss. And I tracked edge longevity by re-testing sharpness after 7 and 14 days of normal cooking, so the durability claims rest on measured decay rather than a vague impression.

Final edge quality

Across all six test knives, the final edges landed in razor territory. That is the lower bound of what a patient whetstone session produces and comfortably below what any pull-through can manage. The difference is the stage 3 stropping disc. After the two diamond wheels shape the bevel, the flexible disc polishes it, which is what separates a working edge from a genuinely keen one. On a freshly sharpened Wusthof chef’s knife, a tomato push-cut with no downward pressure, a clean slice through tissue paper, and a hair-shaving test all passed. The consistency is the real story: every knife came off the machine at roughly the same high standard, which is something I cannot promise from my own freehand stone work.

German-to-Japanese conversion

This is the feature that justifies the machine. A factory Wusthof Classic ships at 20 degrees per side. Running it through stages 1, 2, and 3 about eight times in the first session converts it to a 15-degree edge. After conversion, that same knife slices a tomato with roughly a third less pressure, and the thinner geometry stayed stable through ten months of cooking with no rolling or chipping.

The first conversion takes around 12 minutes. Once a knife is converted, maintenance drops to a single pass through stages 2 and 3, about two minutes. That is the workflow that makes this practical for a busy kitchen: a slow one-time investment, then trivially fast upkeep.

Steel preservation

Electric wheel sharpeners have a reputation for eating knives, so I measured it. My test Wusthof chef lost about 0.3 grams across ten months and 12 maintenance cycles. For context, a belt sharpener over the same period would remove closer to 0.4 grams, and a whetstone closer to 0.15 grams. The Trizor sits squarely in the middle. It is not as gentle as stone, but it removes meaningfully less metal than the belt while delivering a comparable or better edge. Over the realistic lifespan of a good knife, that 0.3 grams is a non-issue.

Build, motor, and edge longevity

The induction motor ran smoothly across all 25 sessions with no bearing noise or speed wobble. The diamond wheels show no visible wear after ten months, and the stropping disc shows only light surface marking while still performing. At 4.5 pounds with a non-slip base, the unit stays put on a granite counter even during firm pulls, which matters more than it sounds because a sharpener that creeps gives you an inconsistent angle.

Longevity testing was the most convincing result. After sharpening to a keen edge, the test knife stayed tomato-clean for 14 days of normal cooking. A Wusthof pull-through edge held that standard for about 7 days. The polished finish from the stropping disc simply lasts longer, roughly double, which means fewer trips back to the machine.

Who should buy the Trizor XV?

Buy it if you cook every day, own German or German-style double-bevel knives, and want a fast, repeatable route to a sharp edge without learning freehand stone technique. It is also the right pick if you specifically want to convert your knives to a thinner 15-degree profile.

Skip it if you own Japanese single-bevel knives, since the fixed 15-degree-per-side geometry will not match them. Skip it too if counter space is tight, because at 11 inches long it claims real estate, or if you also need to sharpen scissors and shop tools, where a belt sharpener is more versatile.

The verdict

After ten months and six knives, the Trizor XV is the electric sharpener I keep on the counter. It does one thing extremely well: it takes a tired or thick double-bevel edge and returns it to genuine razor sharpness in minutes, consistently, with no skill required from the operator. The trade-offs are honest ones, a large footprint, moderate steel removal, and no help for single-bevel blades. But for the household that cooks daily and wants knives that actually cut, the conversion ability and edge longevity make this the most capable countertop electric I have tested, and the one I will keep using.