MODEL 15 Instructions Trizor XV® Knife Sharpener EdgeSelect®—15° Edge Angle Read these instructions before use. It is essential that you follow these instructions to achieve optimum results. © 2011 EdgeCraft Corp.
Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. Every user should read this manual. 2. To protect against electrical hazards, do not immerse the Chef’sChoice® Trizor XV® Model 15 in water or other liquid. 3. Make sure that only clean knife blades are inserted in Trizor XV® Model 15. 4. Unplug from outlet when not in use, before putting on or taking off parts and before cleaning. 5.
You Made a Good Choice The Trizor XV® Model 15 Sharpener from Chef’sChoice® is the world’s first sharpener designed specially to create the exceedingly sharp and effective Trizor XV®, edge on all household cutlery. Now you can enjoy knives that slice with astonishingly ease, yet have the durability of the acclaimed Trizor® edge.
Getting Acquainted with the Trizor XV® Sharpener – Model 15 The Model 15, Figure 2 is a three stage sharpener with 100% diamond abrasives in the first two stages to sharpen and hone the edge, followed in Stage 3 with the Chef’sChoice® proprietary stropping/polishing disks to create an astonishingly sharp edge. You will find it easy to convert any of your household knives to the new Trizor XV®, 15 degree edge.
Because of their heavy duty and specialized blade designs we do not recommend the Model 15 for the very thick European cleavers or the heavy hunting knives with concave blade faces. These can be readily sharpened in Models 120, 130, 2000, and 2100. The Model 15 is ideal for sharpening Asian cleavers and fish fillet knives. Never operate the sharpener from the back side.
To convert from the existing Euro/American edge to the Trizor XV® edge or to sharpen contemporary Asian blades, start with the Sharpening Stage 1 as follows: Euro/American and Contemporary Asian Blades START IN SHARPENING STAGE 1 Turn ON the power and pull the length of blade thru the left slot (Figure 4) and then thru the right slot of Stage 1, using the left and right slots on alternate pulls. (Take about 3-4 seconds for each pull of a 5” long blade).
STROPPING/POLISHING THE EDGE IN STAGE 3 Pull the blade through the left slot of Stage 3 (see Figure 7) and then through the right slot of Stage 3. Make 3 pairs of pulls, alternating each pull in the left and right slots. You should take about 3 to 4 seconds for each pull for a 5 inch (12 cm) long blade. Then make 2 pairs of alternating faster pulls in this Stage, about 1 second per pull for a 5 inch (12 cm) blade to put a final polish on the edge. Check the blade for sharpness.
detailed structure of the cutting edges likewise vary widely from one manufacturer to the next, however there are some similarities. The cutting edge consists of a small primary facet on the front face of the blade below the large bevel and a much smaller secondary microfacet along the back face. Commonly the back side microfacet (Figure 10d) can be easily seen only with a hand magnifier.
Figure 5. Make certain the burr is present along the entire length of the edge. If there is no burr or only a partial burr, continue to make additional pulls all in the left slot about five (5) at a time and check for a burr after each group of five (5) pulls. In general 20-30 total pulls in the left slot will be adequate to raise a burr; it is unlikely to take more than 50 left slot pulls to create the burr. When a burr is confirmed, proceed to Step 2.
DESCRIPTION OF EURO/AMERICAN AND ASIAN BLADES In general you will find that Euro/American blades shown in Figure 10a are sturdier than the more delicate and thinner contemporary Asian blades. The variation among commercially available knives of any type is great and in fact some Euro/American blades are very thin and certain Asian knives have a thicker cross-section designed for heavier work. 1.
front of the edge of the sashimi blade as shown in Figures 10c and 10d in order to establish the geometry of the cutting edge. An even smaller cutting micro-facet (barely visible to the unaided eye) is customarily created on the back face of the blade to enhance the sharpness of the finished edge. Figure 10d shows a greatly enlarged cross-section view of a typical factory edge on the traditional single-bevel Japanese knife.
When resharpening the Gourmet edge use Stage 3 each time (alternating left and right slots). If after a number of resharpenings, it is taking too long to resharpen, you can speed the process by resharpening first in Stage 2 following the procedures detailed, and then resharpen in Stage 3. By this method you will retain very smooth edges and prolong the life of your knives. This procedure unlike conventional sharpeners will give you extra-ordinary sharp knives every day while removing very little metal.
Serrated blades of all types can be sharpened in the Chef’sChoice® Model 15. However, use only Stage 3 (Figure 12) which will sharpen the teeth of the serrations and develop microblades along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in Stage 3 will be adequate. If the knife is very dull more pulls will be needed.
SUGGESTIONS 1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening or resharpening. If badly soiled, use detergent and water to clean. 2. Some contemporary Asian knives and Granton type blades are dimpled and some contemporary and traditional Asian blades are made of layered Damascus steel.
6. To increase your proficiency with the Chef’sChoice® Model 15, learn how to detect a burr along the edge (as described on page 6). While you might be able to sharpen well without using this technique, it is the best and fastest way to determine when you have sharpened sufficiently in the preliminary steps. This will help you avoid oversharpening and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient method of checking for finished blade sharpness. 7.
Normal Maintenance NO lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a soft damp cloth. Do not use detergents or abrasives. Once a year or so as needed you should remove metal dust that will accumulate inside the sharpener from repeated sharpenings.
