LMichaels
TVWBB 2-Star Olympian
Yeah no return options. There seem to be a few just like this one claiming "unused open box" Kinda torn
Knife sharpener
- Thread starter Rick Smith
- Start date
Mark_E
TVWBB Super Fan
Here is the thread from two and a half years ago. I suggest reading through and paying close attention to Ed P's posts.
LMichaels
TVWBB 2-Star Olympian
So I got a lead on this one (offer sent by seller) for $75+shipping. https://www.ebay.com/itm/405765014802 Not sure if it's worth jumping on. Gives me an opportunity to get into one for not too much skin in the game.
Oddly I did buy that Worksharp for my daughter and to this day it's still in the box as she got it. Neither her nor SIL have tried it out.
Going back to the Chefs Choice product I see another one I may be able to snag for about $40 but it's the older version with the colorful graphic on it. Was there much if any difference between the newest and that one? Both carry same model designation
Oddly I did buy that Worksharp for my daughter and to this day it's still in the box as she got it. Neither her nor SIL have tried it out.
Going back to the Chefs Choice product I see another one I may be able to snag for about $40 but it's the older version with the colorful graphic on it. Was there much if any difference between the newest and that one? Both carry same model designation
Mark_E
TVWBB Super Fan
I just made this amateur vid a few mins ago in an attempt to prove that honing is all you need to do the vast majority of the time when you find yourself with a dull knife. Includes the tomato test. Instead of using a steel to hone, I'm using a KAI device which is designed for 15 degrees. 
LMichaels
TVWBB 2-Star Olympian
I hone mine like every other time I use. But, the edges on mine are truly worn down and many of my knives are begging to be sharpened. I just put an offer in on a new Chefs Choice VI hopefully it can come together. I had a couple other sellers send me offers on them, but I offered on the one being sold in IL rather than all the way across the country.I just made this amateur vid a few mins ago in an attempt to prove that honing is all you need to do the vast majority of the time when you find yourself with a dull knife. Includes the tomato test. Instead of using a steel to hone, I'm using a KAI device which is designed for 15 degrees.
Ed P
TVWBB Honor Circle
In my view, a guided sharpening system is the way to achieve an accurate baseline edge. I started with a Lansky, based on the Project Farm review and because it was a cheap system to get into. I found an open source 3D printed guided sharpening system that could make use of the Lansky stones, printed that out and the results have been superb. I sharpened all my scissors and knives in 2022 and have not used the sharpener since, merely honing the knives in the interim. I've had knives that had to be replaced after 20 years of grinding with the Chef's, but so it goes...nothing lasts forever.
Truth be told, we still use the knife, but less often than its replacement. Our Rada bread slicing knife is in worse shape because of the longer, straighter blade, but I don't have a picture handy. Electric grinders are good at creating a wavy edge over time (see above picture) and a guided system will likely struggle with that. It is better to start fresh if a guided system is the path you choose.
Going forward, I stay away from serrated blades because of the difficulty of sharpening them correctly. I have to be cautious with sharp blades for the sake of my loved ones, so I always strive for sharp enough. These have been an inexpensive yet very good and easily sharpened set of steak knives for us. I have no complaints.
Because of the gentle sweep of the blade, these knives are easily sharpened with a guided system (if or when needed) while new. Over time, with an electric grinder, maybe not so much. Unlike the Rada, there is no heel to deal with, which is my preference.
Always remember that a keener edge dulls faster, so you might be better off with a 15deg grind and a 20deg hone. That is what works for me.
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Mark_E
TVWBB Super Fan
Yep. It's like I want to say things in this thread - important things - but there is no point because Ed P has already beaten me to it. 
My steak knife set is straight edge too!
There are really only two situations where I would use a serrated knife. One is as a bread knife on crusty bread. The other is when slicing into a crusty grilled sandwich such as a reuben or a Cubano or perhaps a grilled cheese. In those cases, you want to lightly saw through the harder exterior without crushing the softer bread or sandwich underneath. Other than that, a nice, sharp, honed, straight-edge knife is usually all you need.
My steak knife set is straight edge too!
There are really only two situations where I would use a serrated knife. One is as a bread knife on crusty bread. The other is when slicing into a crusty grilled sandwich such as a reuben or a Cubano or perhaps a grilled cheese. In those cases, you want to lightly saw through the harder exterior without crushing the softer bread or sandwich underneath. Other than that, a nice, sharp, honed, straight-edge knife is usually all you need.
Jim C in Denver
TVWBB Wizard
Larry -- nice deal! Hope you like it.
One additional nice thing about the Trizor XV is that you can use it to hone (not sharpen but hone) serrated knives. Which keeps those knives going a lot longer between full sharpenings. And it is nice to know that all of your knives (old or new) are the same 15 degrees.
So how do you guys like to do your honing?
For my softer german knives, I use a basic steel rod. Anyone go leather strop instead?
I've gotten pretty good/fast honing edge first going away from my body. But I usually do edge trailing like this guy does (1:20 mark). Seems to work slightly better for me that way.
One additional nice thing about the Trizor XV is that you can use it to hone (not sharpen but hone) serrated knives. Which keeps those knives going a lot longer between full sharpenings. And it is nice to know that all of your knives (old or new) are the same 15 degrees.
So how do you guys like to do your honing?
For my softer german knives, I use a basic steel rod. Anyone go leather strop instead?
I've gotten pretty good/fast honing edge first going away from my body. But I usually do edge trailing like this guy does (1:20 mark). Seems to work slightly better for me that way.
LMichaels
TVWBB 2-Star Olympian
Well, I'll tell ya. I am getting so sick of people on FB Marketplace. Cryin' out loud you put an item for sale and then stop responding to a buyer with cash in the hand. At a point gonna just stick to FleaBay. At least there they HAVE to respond
Ed P
TVWBB Honor Circle
Ok, you electric grinding aficionados, try this at least once: mark your blade edge on both sides with a Sharpie before you grind, and grind only to the point that the ink disappears. Why would you continue to grind beyond that point?
Understand that by grinding a blade edge one side at a time, it will always produce a burr on the upposite side. This is where a sharpening steel or hone should be used to remove the burr.
Of course, keep an eye on the width of the blade edge area that has been ground, to ensure the cutting apex stays mostly on center. It is easy to make a mistake quickly with this type of grinder, and if you are grinding often, cutting edge geometry can just as easily get out of hand.
Understand that by grinding a blade edge one side at a time, it will always produce a burr on the upposite side. This is where a sharpening steel or hone should be used to remove the burr.
Of course, keep an eye on the width of the blade edge area that has been ground, to ensure the cutting apex stays mostly on center. It is easy to make a mistake quickly with this type of grinder, and if you are grinding often, cutting edge geometry can just as easily get out of hand.
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Ed P
TVWBB Honor Circle
Jim, the big thing for me is feedback, seeing the effect on the blade edge when sharpening or honing. I have a 200x USB microscope for looking at microscopic things and it's essential for seeing things unseen with normal vision. While I have never tried it, I would think a trailing honed edge would add tooth to an edge and stropping would remove tooth. We wouldn't want to shave with a toothed edge and a stropped edge would quickly break down when cutting against a plate or cutting board...two different applications. Again, my goal is sharp enough...my loved ones don't have the same regard for a sharp knife that I do, so for their safety and my sanity, sharp enough is good enough for me. They think it's magic that I can restore a knife to sharpness so easily, but starting with a sharp blade with correct geometry is key.
Mark_E
TVWBB Super Fan
Might be the best honing vid I've seen. Thanks!
LMichaels
TVWBB 2-Star Olympian
So what grinds both sides at once? My thing here is I've tried hand "stoning" (sharpening). I've tried the Worksharp. Apparently there is a certain skill level I'm not able to attain. As Clint says "A man has to know his limitations" and sharpening knives is apparently one of them for me. So now I am hoping something can help me do it better.
I don't have a microscope, but I've seen tests of people using one after using this particular Chef's Choice and at least to my eye those edges sure look good to me.
I realize a knife done in the hands of a very skilled person with multiple stones is best. But, that person is not me. After trying I cause more damage than I fix. So gonna give this a try. If it doesn't work............................then I'm just gonna send them all out to a shop
I don't have a microscope, but I've seen tests of people using one after using this particular Chef's Choice and at least to my eye those edges sure look good to me.
I realize a knife done in the hands of a very skilled person with multiple stones is best. But, that person is not me. After trying I cause more damage than I fix. So gonna give this a try. If it doesn't work............................then I'm just gonna send them all out to a shop
Just due to mechanics, I don't see grinding both sides of an edge as a possibility. You'd need a grinding surface that terminates absolutely perfectly at the point.
If you do decide to send yours out for sharpening, talk to your local butchers and see what they do. Some butchers are picky about their knives and won't entrust them to anyone else. Others..... may have 2 duplicate sets and always have one out for sharpening. There's a small kitchen shop 25 miles away with a service, drop your knives off on Thursday and pick them up on Monday.
Honestly, if I had room, I'd cheerfully buy a small bench belt sander (https://www.harborfreight.com/1-in-x-30-in-belt-sander-58359.html) and a few fine grit belts.
If you do decide to send yours out for sharpening, talk to your local butchers and see what they do. Some butchers are picky about their knives and won't entrust them to anyone else. Others..... may have 2 duplicate sets and always have one out for sharpening. There's a small kitchen shop 25 miles away with a service, drop your knives off on Thursday and pick them up on Monday.
Honestly, if I had room, I'd cheerfully buy a small bench belt sander (https://www.harborfreight.com/1-in-x-30-in-belt-sander-58359.html) and a few fine grit belts.
LMichaels
TVWBB 2-Star Olympian
Just got back from my run to the Dairy State. $10 and 90 min of time and I have the Chef's Choice XV in hand. Only thing I could see wrong.....was 3 of the rubber feet were missing. Not to worry I found out the rubber foot kit from Baratza coffee grinders fits perfectly! On to downloading manual and getting some edges back on my knives!