Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Can this sharpener be used for Shun knives?  They need to be sharpened at a 16 degree angle, not 15 degrees.  Thank you in advance for your reply.
Document: Love this! Maintains my 'real' Japanese knives which have 15 degree bevels on the knife blades. Also re-shaped my German Wusthof knife set to 15 degrees, and boy do they cut much better than the original angle on the blade. Very easy to do. If you have a lot of knives, this will save you money instead of getting the knives professionally sharpened at $10-$15 per knife.
Those knives that I sharpened with 15 degree edges with this sharpener seem sharper than I ever remember them being.The sharpener has three sets of slots: a coarse grind that's mainly for converting 20 degree edges to 15 degrees, a medium grind/hone for regular sharpening, and a &#34;stropping&#34; wheel to polish the edge without removing much metal.
I received this sharpener last Christmas. I was initially skeptical about what it could do. The product literature said it would create a steeper angle to the blade, changing a European 20 degree blade edge to a 15 degree Asian style edge. I am now a believer. It used to really annoy me how dull my kitchen knives were. I don't have an exceedingly expensive set, but they are somewhat nice and should be working better. This sharpener gave me what I was looking for.
I have only used it on tomatoes and it cuts them like butter. When I sharpened my other Asian knives on the Model 15 XV, using only the second and third stages since they were already sharpened to 15 degrees, their blades came out noticeably sharper than I had been able to sharpen them by hand.
It sharpens all knives to 15 degrees and has an intermediate second stage which grinds away very little metal.My first task was to resharpen my German kitchen knives, reducing their angle from 20 to 15 degrees. As I expected, the Model 15 XV's first stage takes away a lot of metal. It only took two or three passes on each of the 20 degree blades to reduce them to 15 degrees and raise the burr which is required before proceeding to the second stage.
Be aware that a 15 degree angle is pretty narrow, I used it on my pocket knife too and while extraordinarily sharp, I think I'd prefer to put the 20 degree edge on it and my hunting knives in the future. For kitchen knives though, this is a great unit that puts an incredibly sharp edge on almost any knife in a short amount of time.
I had a knife sharpener in the past, same brand, and it was loud and clunky and never actually sharpened my knives. I took a chance on this one because all my knives (Komachi) are now 15 degrees and my manual sharpener just didn't do a good enough job.
In very little time, you can have razor sharp knives with this electric knife sharpener. I have tried many sharpening tools and this is the easiest and most effective I've used. I changed the edge to 15 degrees on my Wusthof Icons and they are much sharper than the factory edge. Highly recommended.
Just bought an Edgecraft electric knife sharpener Model 15XV and have had a Model 110 for years.I knew the grinding angles on my Model 110 were 20.0/22.5/25.0 degrees on each side but could not find this for the 15XV. Called Edgecraft and they told me this machine cuts at 15.0/20.0/23.0 degrees on each side.Decided to try an experiment on my 20 degree (on each side) knives with the 15XV.
Most people think that a professional chef would know how to sharpen knives. Well, I'm here to tell you that is not true. Most of us do not. So, when my knives started to get dull (Shun knives), I needed someway to sharpen these knives. The Chef's Choice 15 Trizor was my choice after reading about it online.It is set to the Asian standard of knives of 15 degrees instead of the American/European standard of 22 degrees.
Answer: I used it on my Shun chef knife with no problems. One degree is not critical compared to sharpening by hand, where you might end up with a lot worse.