Information
Knife Sharpener Chef'sChoice 120: Professional Edges on Every Knife, at Home
The Chef'sChoice 120 is the American classic among electric knife sharpeners, made and assembled in the USA and built for knives in the 20 degree class, which covers most European and American kitchen knives. Sharpening happens in three stages: a coarse diamond stage that rebuilds the edge, a medium diamond stage that sharpens it, and a patented polishing stage with stropping disks that delivers a finish you otherwise only get from professional sharpeners.
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3 stages: coarse, fine and polishing
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100 % diamond abrasives
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Trizor edge with three facets, lasts longer
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Straight and serrated knives, 3 year warranty
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The abrasive disks are coated with 100 % diamonds, the hardest natural substance on earth, so they sharpen any knife steel, including hard and stainless steels. The Trizor technology builds the edge with three facets at slightly different angles, an arch-shaped edge that stays sharp considerably longer than a traditional V edge. Precision angle guides hold the knife at the correct angle through every pull, so the result is identical every time, no matter who does the sharpening. From bread knife to fillet knife: every knife in the kitchen gets the same sharpness.
Use the paper test: hold a sheet of paper upright and slice downwards with a light hand. A sharp knife cuts cleanly through without tearing. And do not wait until the knife is completely dull, a quick pass through the polishing stage now and then maintains the edge, so a full resharpening is only needed a few times a year.
Features
- Three stages: Coarse diamond stage for rebuilding, medium for sharpening and patented stropping disks for polishing.
- Trizor edge: Three facets at different angles form an arch-shaped edge in the 20 degree class that stays sharp longer.
- For every knife: Straight and serrated edges, from bread knife to fillet knife, with precision angle guides for an identical result every time.
How to use
- Start in stage 1 only when the knife is very dull or damaged, pulling the knife calmly and evenly through the slot.
- Sharpen in stage 2 with a few pulls per side until the edge is sharp.
- Always finish in stage 3 for polishing. Serrated knives are run in stage 3 only.
Specifications
| Product | Electric knife sharpener |
| Brand | Chef'sChoice |
| Model | 120 (EC120) |
| Sharpening stages | 3: coarse diamond, fine diamond, polishing with stropping disks |
| Abrasive | 100 % diamond |
| Edge angle | 20 degree class, Trizor edge with three facets |
| Knife types | Straight and serrated edges, from bread knife to fillet knife |
| Angle guides | Built-in precision angle guides |
| Colour | White |
| Manufacturing | Made and assembled in the USA |
| Warranty | 3 years |
FAQ Frequently asked questions
What is the difference between the Chef'sChoice 120 and the Trizor 15XV?
Both have three stages with diamond sharpening and polishing. The 120 sharpens in the 20 degree class, the traditional angle of European and American kitchen knives, preserving the knife's original geometry. The Trizor 15XV instead converts the edge to the sharper 15 degree angle used by Japanese knives. If most of your knives are classic European, the 120 is the natural choice.
Can it sharpen bread knives and other serrated knives?
Yes. Serrated knives are run in the polishing stage only, which sharpens the tips of the teeth without grinding them away. That is one of the big advantages of the Chef'sChoice: the bread knife, which almost nobody gets sharpened anywhere else, becomes as sharp as the rest of the block.
Does it grind away a lot of steel from the knife?
No, not when used correctly. The coarse stage 1 is only for rebuilding a damaged edge, for regular maintenance stages 2 and 3 are enough, and they remove minimal steel. Diamond disks also sharpen quickly and precisely, so few pulls are needed. In practice your knives last longer, because a sharp knife is never forced and abused the way a dull one is.
Manufacturer
Foodstuff Collection