Chef'sChoice Sharpener: A Complete Guide to Getting the Most From Your Machine
The Chef'sChoice sharpener is one of the most popular electric knife sharpeners on the market, and for good reason. It works fast, produces a consistently sharp edge, and requires almost no skill to use correctly. If you're wondering which model to buy or how to use one you already own, you're in the right place.
I'll walk through how Chef'sChoice sharpeners work, what makes them different from other sharpening methods, which models suit different needs, and how to get the best results from whichever one you choose. There's also a quick FAQ at the end for the questions that come up most often.
How Chef'sChoice Sharpeners Work
Chef'sChoice makes electric sharpeners that use a series of slots, each containing abrasive wheels or discs that spin against the blade as you pull it through. Most models have three stages: a coarse stage that repairs damaged or very dull edges, a medium stage that refines the edge, and a fine stage (sometimes called a strop) that polishes and aligns the final cutting edge.
You hold the knife handle, place the blade in the slot, and draw it through with light downward pressure. The machine does the work of setting the correct angle. This is the big advantage over whetstones, where you have to maintain the angle yourself.
The 15-Degree vs. 20-Degree Distinction
This is where a lot of confusion comes in. Traditional Western kitchen knives are typically sharpened at 20 degrees per side. Japanese knives, including most gyutos and santokus, use a 15-degree angle for a thinner, more acute edge.
Chef'sChoice makes models designed for each. The 15-degree models (like the 15 Trizor XV) are designed to sharpen Asian-style blades or convert Western knives to the sharper 15-degree edge. The 20-degree models are better matched to traditional European knives from brands like Wüsthof and Henckels.
Using the wrong angle model isn't catastrophic, but it does mean the machine is removing more metal than necessary to hit an angle the knife isn't designed for.
Which Chef'sChoice Model Is Right for You
Chef'sChoice Trizor XV (Model 15XV)
This is the flagship model and the one most frequently recommended. It sharpens to a 15-degree Trizor edge using three stages: 100% diamond abrasives in stage one, diamond abrasives in stage two, and a flexible stropping/polishing disc in stage three.
It's designed for straight-edge knives only. It does not work on serrated blades. The resulting edge is noticeably sharper than what most home cooks have ever experienced, and it holds up well between sharpenings.
The trade-off is that it removes a fair amount of material during that stage-one pass. Over years of regular use, this does wear down the blade. How significant that is depends on how often your knives need re-sharpening.
Chef'sChoice Diamond Hone Model 4643
A more budget-friendly three-stage model that sharpens at 15 degrees. It's well-suited to Asian knives and cooks who've already converted their Western knives to 15-degree edges. The abrasive discs are 100% diamond, consistent with the Trizor XV.
Chef'sChoice 120 Diamond Hone
An older model but still widely available. It operates at 20 degrees, making it a better match for traditional Western knives. If your knife collection is primarily German or French-style blades, this model suits them without converting the edge angle.
Manual Chef'sChoice Models
Chef'sChoice also makes manual pull-through sharpeners, including the ProntoPro Diamond Manual Sharpener. These work on the same principle as the electric models but require you to apply more pressure and do more passes. They're significantly cheaper and more portable, but the results aren't as refined as the electric models and you have less control.
What Knives Work With a Chef'sChoice Sharpener
The electric models work on virtually any straight-edge Western or Asian kitchen knife. What they don't work on:
- Serrated knives (bread knives, steak knives with teeth)
- Single-bevel Japanese knives (like a yanagiba or deba, which are sharpened on one side only)
- Ceramic knives
- Very thin Japanese blades meant to be sharpened on a stone by hand
If you own a collection of quality Japanese knives that cost several hundred dollars each, a whetstone and some practice will serve them better than any electric sharpener. But for everyday kitchen knives, a Chef'sChoice machine is genuinely excellent.
How to Use a Chef'sChoice Sharpener Correctly
The instructions that come with the machine are actually pretty good, but here are the things people most often get wrong:
Use very light pressure. The machine is doing the work. Pressing hard doesn't create a sharper edge; it creates uneven wear.
Draw the knife through at a consistent pace. Fast draws leave the blade in contact with the abrasive for less time. Slow draws create a more refined edge. Aim for about three to four seconds per pass.
Start with the coarsest stage only when the knife is genuinely dull. If your knife is just slightly less sharp than you'd like, start with stage two and finish with stage three. Overusing stage one wears down the blade faster than necessary.
Do three to four passes per stage per side. You don't need to do 20 passes. Three solid passes through each stage is enough for most knives.
After sharpening, rinse the blade. Metal particles from sharpening end up on the blade, and you don't want those in your food.
Chef'sChoice vs. Whetstones vs. Honing Steels
These three tools do different things and work best together rather than as alternatives.
A whetstone removes metal to reshape the edge. It takes practice and time but gives you the most control and the best results on high-end knives.
A Chef'sChoice sharpener also removes metal, but it's faster and requires no skill. It's the right tool for most home cooks who want sharp knives without spending hours learning to use a stone.
A honing steel doesn't remove material. It straightens the edge between sharpenings. Running your knife across a honing steel before each use keeps the edge aligned so it performs better and needs actual sharpening less often.
For the best kitchen knives to stay in top shape, the ideal routine is honing before each use and sharpening with a Chef'sChoice or stone only when the knife genuinely needs it, maybe every few months depending on how often you cook. Browsing top kitchen knives can also help you understand which blade types benefit most from a dedicated sharpening routine.
FAQ
Can a Chef'sChoice sharpener ruin my knives? It can accelerate wear if you use the coarsest stage too frequently, but it won't ruin a knife in any short-term sense. The concern is cumulative metal removal over months or years of over-sharpening. Using stage one only when actually needed addresses this.
Does the Chef'sChoice work on serrated bread knives? The standard models do not sharpen serrated blades. Chef'sChoice makes a separate attachment specifically for serrated edges, and some AngleSelect models include a serrated slot.
How often should I use a Chef'sChoice sharpener? For most home cooks, once every few months is sufficient if you hone regularly. Professional cooks or people who do heavy daily prep work may need to sharpen monthly.
Is the Chef'sChoice Trizor XV worth the price? If you're comparing it to a $30 pull-through sharpener, yes, the difference in edge quality is noticeable. If you're comparing it to learning to use a whetstone, the whetstone gives better results on expensive knives but requires significant practice to execute well.
Wrapping Up
The Chef'sChoice sharpener is one of the most practical investments you can make for your kitchen if you want consistently sharp knives without much effort. The Trizor XV is the model most people should buy. If budget is a concern, the manual ProntoPro or a basic three-stage model will get you most of the way there.
Just remember to hone your knives regularly between sharpenings, and don't use the coarsest stage unless the edge actually needs it. Sharp knives make cooking safer and more enjoyable, and a Chef'sChoice machine is one of the easiest ways to maintain them.