1& 2 is for sharpening any knife and 3 is for smooth to get rid of any bit of roughness metal to get a very sharp edge( this is honing)

Yup I noticed that right away. What makes this guy a good source of info when he is saying maybe do 2 passes

Holy crap yes!

My anxiety was all over the place had to go to another review

Dear Mitchel, Thank you for your valuable feedback, we appreciate your criticism and will ensure to work on reading the manual more carefully next time round. We strongly believe that we have showed the correct way of using the sharpener, in this simple (not over edited) video, however if you have any points which you can enlighten us with, please do share. Please also note the video was a "How to" (As stated in the title) rather than a "review" as you mentioned in your comment. Many thanks again for your constructive feedback. Best wishes, Pete.

I agree. The manual says to go back and forth.

Also- most European knives these days are 15°. This is all around pretty muddled.

Dear Vincent, Thank you for your comment, This sharpener is still suitable for knives with a curved edge, just need to implement a different technique, but really small knives wouldn't work as well, we have some other options for the smaller knives and also can be used on the bigger ones. We have a smaller one for £14.50 which you might like, have a look through our range: dexam.co.uk/collections/chefs-choice?SID=vg6ntp4k60dehmv917mpuls304 Many thanks, Pete.

It's also not as effective for knives that have hilts that block the knife from entering the slots. Santuko and chefs knives fit in the slots well because the blades drop well below the handle. Knives with handles in line with the blade wont fit in deep enough to get that last couple inches of the blade sharpened. That area of the blade is not used very much by most people, but you would see the non-sharpened or re-angled difference on the edge. I haven't tried sharpening my boning knife yet. It still cuts well. But when I do, I will arc the knife as I pull it through. The manual (as I commented above) tells you to raise the handle as you pull it through to complete the sharpening out to the tip. For my pocket knives, I use a mill file. I'm usually only opening boxes or cutting rope or something with those. But I do find my pocket knife helpful in restaurants where they dont cut the food to reasonable bite sizes, and in the case of Asian restaurants, do not provide a knife at the table (thats the culture, no knives at the table), or some restaurants, like steak places, that give you this big impressive knife that barely cuts a pat of butter its so dull...let alone a steak. I haven't tried to sharpen any small kitchen knives. When I do I'll try to report back.

Dear Tom, perhaps you could elaborate on your comment so we could further assist? Thank you.

@@DexamCookware He's teasing you for not having the knife actually drop into the sharpener until you've already pulled the blade halfway through. You're only sharpening half the blade. Or the guy in the video is, I have no idea who will read this.

Dear Linda, Thank you for your comment, we would recommend starting with Stage 2. Apologise for the delay in response. Dexam Team.

@@DexamCookware thank you

yes

Thank you for your feedback!

Thank you for your feedback! We appreciate it!

@@DexamCookware who's we?

The manual says to continue in stage 1 until a burr develops, and to develop a burr in stage to as well. Is that true? I never saw anyone mention a burr in any of the videos I watched.

@@jayhil2379 I have never achieved a "burr" as the manual says. But you can see the knife edge change to the more acute angle. When sharpening for the first time, I tried to give each knife the 20 passes. It's hard because it seems like a long time and a lot of passes. Then I moved to the 2nd stage and for the most part stopped there. I want an aggressive knife. As unclear as the instructions and videos seem to be, this sharpener took my knives from gliding across the skin of a tomato, to the tomato skin virtually parting in fear ahead of the knife. It WILL scar the knives. I haven't figured out what action causes that. But it doesn't bother me too much, although I have a magnet knife holder on the wall that allows one to see all the blades, so they are a little ugly in that sense. But I'm all about just having knives that cut well.

We also do other cheaper alternatives to suit all budgets that are also as brilliant as the Trizor XV please visit our website for more: www.dexam.co.uk/collections/chefs-choice - You can receive 10% Off your first order, as well as if you subscribe to our newsletter we run many promotions with exclusive discount codes for our customers. We hope this helps, - Pete

Thank you for your feedback!

Always Happy to help, thank you for watching! :)