5-in-1 Knife Sharpener 5 Stage with a Pair of Cut-Resistant Glove,Original Premium Polish Blades,Best Kitchen Knife Sharpener Really Works for Pocket Knife Chefs, Serrated Knives,Scissors

Only had this a week but I like how it works. The ad doesn't explain it but the picture on the box does. The rotating control actually rotates 5 DIFFERENT sharpening heads. And they are all different!!!!. I haven't tried the scissor sharpener yet. That one is the one that needs care because you mush have the scissors orientated the correct way or you will sharpen the wrong edge. If you look at a scissor's blade you'll understand why. Most knives have a double edge but scissors use two single edges (one on each blade) to actually cut. Not a huge deal but just a little care and practice needed. As for the other sharpener heads, the dial is marked clearly. I'll update my review once I find some old dull scissors to test with... ;-)I like the fact that the base of the sharpener has large rubber grips that sit on the worktop. I only use mine on the edge of the worktop so that the blade leaves the sharpener into open air. Just don't want to scratch or cut up my worktop with an accidental knife cut. I've tried it on folding pocket knives too, works great. I did test it on one of my favorite kitchen knives, it's small and has an extremely close set of serrated teeth. I wasn't sure which setting to use so tried a couple. Worked a charm.Overall, for the mechanics which seem sturdy, the 5 rotary sets of sharpening blades, and the comfortable handle to hold onto it, I think this is a really sweet sharpener for most kitchen blades. And for all that, I think it's a good price too. Definitely recommend it.

If you own lots of expensive knives, you need this machine. The more you own, the more you need it. If you have invested a decent amount of money in knives, it's a good bet you did that not just for how nice they look, but for how sharp they are.Consider how much their value diminishes with a dull or even slightly dull edge. Most people don't even know what sharp is. After the initial factory edge wares off, they never feel that super clean slice of a tomato again. That's why some people buy serrated knives, to cut tomatoes. That's crazy because serrated knives really don't cut well and a razor sharp knife does, they just can't get back to that razor sharp edge, not on their own.No matter how much I tried, I could never duplicate that factory fresh edge for myself. I didn't have the skill to pull it off, even if I had all the tools for sharpening, the steel, the crock sticks, the wet stones, I tried but failed to shave hair with my kitchen knives.That was until I bought my first Chef'sChoice model 120. Instantly I became an expert sharpener and found myself offering to sharpen any of my friends and family's knives too because I hated seeing them struggle with dull knives. If you cook, and you like quality gear, like sharp knives, then you have a real treat coming.This is one of the best things you will ever buy. It's half the price of one good knife but it will keep all your knives razor sharp.Once you have the shape of the edge down with the first wheel or two, all you need is the last wheel on the right to touch it up once in awhile and from then on, that's probably the only wheel you will need to use on your knife. Good knives only need sharpening once or twice a year. The key is using a great quality blade with a decent cutting board like wood or soft plastic and stay away from cutting into bones except with your one and only boning knife. Fish bones are no big deal but the other types can mess up a nice edge fast. Also, keep the uneducated away from expensive, sharp knives, give them something else to use. This is very important because it only takes about 3 seconds to ruin the edge on a good blade.I have owned the Chef'sChoice model 120 for about 12 years and love it. I bought this 15 Trizor XV for my Japanese knives. They come with a 16 degree edge so this model is better for them. I have changed all my kitchen knives over to 15 degrees now and I like it even better than the original 20-22 degree German edge. It makes a big, very noticeable difference when slicing just about everything. I keep my folding pocket knives at 20 degrees because they need to hold up to much tuffer chores working outdoors.Some people claim that a machine like this can't produce the ultimate sharpness of large Japanese wet stones and 15-30 minutes of sharpening. That may be true. It's a totally different approach to the task at hand. I believe I can get a more perfect, slightly sharper edge if I took 30 minutes per blade and slowly stroked the edge to sheer perfection of wet stone treatment. Sometimes, when I have nothing to do, I still like to play around with wet stones but 99% of the time, I don't find it worth it. I can get such a sharp edge in about 5 seconds with the Chef'sChoice machines that it's not even close to deciding witch system I'll use almost all the time. Comparing the two very different techniques is comparing apples to oranges. One way is results in a near perfect edge in less then 10 seconds and the other maybe gets you a slightly sharper edge but maybe not, but it will take several minutes maybe 15 or more to get similar results as I can get with the Chef'sChoice system.Don't listen to reviews that say this will ruin you blades. It won't. No more than any system will. It's all up to you. Do you want to read the manual for five minutes so you learn how to use this thing or just wing it. It has the power and the discs to destroy a blade in seconds if you don't know what you are doing. But, It's so easy, a child can use this thing. You just need to take a minute at first so you know exactly what to do. Practice with cheap knives first and get your skill level up to the job. Once you do that, your good forever but like anything, if you want to pay attention and get really good at it, you can always improve what you're doing.Once you have your edge right, the only disc you need to use is the last one on the right. It is like super fine, basically polishing the edge to super sharpness. It's almost all I ever use and if you wanted to, you could run you very best knives through that last disc every day, without any significant ware to your blade.Knife sharpening is mostly about consistent angle and nothing provides fast sharpening with a consistent angle than Chef'sChoice.I told you it will be the best thing you ever bought. That applies only if you really, really care about quality gear, sharp knives and the ability to always have razor sharpness to your expensive knives. Once you learn how to use this, and it won't take but a few minutes, you'll love it. The more quality knives you own, the more you will appreciate a device like this. It's so easy and so fast, the price is like nothing because it will restore all your expensive blades and probably outlast you. My first model 120 is right here working fine after a dozen years, but this new 15 Trizor is even better, faster and it's the exact same price I paid over a decade ago for my 120.Good luck.

When my kitchen knives started performing more like butter spreaders than culinary tools, I faced a dilemma: splurge on a shiny new knife set or take a chance on a knife sharpener. Being the frugal (and slightly lazy) chef that I am, I opted for this knife sharpener instead of shelling out for new blades. Spoiler alert: my wallet and I are now living our best life, and my tomatoes are quaking in fear.This little gadget is like a personal trainer for your knives—tough love included. Setup was a breeze; it’s basically plug-and-play, except there’s no plug, just a satisfyingly compact device that doesn’t hog counter space. I was skeptical at first—could this thing really bring my dull, sad knives back from the brink? But after running my trusty (and rusty) chef’s knife through its sharpening slots, I was ready to audition for a samurai movie. That blade went from “meh” to “Miyamoto Musashi” in under a minute.The sharpener’s design is idiot-proof, which is great because I’m no sharpening stone guru. It has a couple of stages—coarse for the truly neglected blades and fine for that polished, chop-through-a-hair finish. I may have gotten carried away, sharpening everything from my paring knife to a pair of scissors I found in a junk drawer.What’s the catch? Well, it’s not silent. It sounds like a tiny, angry robot gnawing on metal, but it’s over so fast you’ll barely notice. Also, don’t expect it to turn your $5 discount-bin knives into Wüsthofs—it’s a sharpener, not a miracle worker. But for the price, it’s like giving your old knives a new lease on life without the commitment of a full knife-set divorce.In short, this gadget saved me from dropping a small fortune on new knives while restoring my chopping confidence. My carrots are now sliced paper-thin, my onions cry before I even start cutting, and I’m pretty sure my bread is whispering, “Please, be gentle.” If you’re on the fence about upgrading your cutlery, grab this sharpener instead. It’s the kitchen equivalent of a glow-up, and your bank account will thank you.