Manual EdgeCraft Chef-s Choice - Angle Select 1520 (page 6 of 16) (English)

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In recent years, as cultures and foods of the eastern and the western countries have become

more ubiquitous and available on a global scale, the knives commonly associated with those

foods also have become widely available. Many European and American brands are selling

Santoku blades and certain traditional European styles are now sold under Asian brands.

The Model 1520 is designed to sharpen virtually any of this growing variety of blades and to

maintain the angles and edge designs of their tradition.

If one can identify the manufacturer of a knife or establish the country of origin of the

knife’s particular design it is relatively easy to classify the edge as Asian (15 degrees) or as

American/European (20 degrees) and to sharpen

accordingly. For example the Santoku knife is charac-

teristically sharpened as an Asian blade (15 degrees)

regardless of where the knife is manufactured. Other-

wise if you are using a given knife for heavier cutting

or chopping it probably is best sharpened as an Ameri-

can/European blade at 20 degrees. If you use a small

or medium size knife only for light work such as paring,

peeling, or light slicing you may prefer to sharpen it as

an Asian knife at 15 degrees in order to take advantage

of its increased sharpness.

The following descriptions may be helpful in identifying

your knives or in explaining their edge structures.

EUROPEAN/AMERICAN BLADES

(20 DEGREE FACETS)

European/American ﬁne edge blades are universally double

beveled and are sharpened on both sides of the blade. Most of

the Euro/American knives, shown on the right, Figure 4 have

a thick cross-section designed for heavier work. However, the

associated conventional paring, ﬁllet and utility blades, are

smaller and have a relatively thin cross-section well suited to

their intended application.

CONTEMPORARY ASIAN KNIVES

(15 DEGREE FACETS)

The most popular Asian blades; the thin, light weight

Santoku and Nakiri for example are generally double faceted

(sharpened on both faces of the blade) as shown in Figure 5.

Occasionally Santoku knives are sold with single facets but

these are not readily available in the United States.

There are other but somewhat heavier double-faceted Asian

knives, the Deba and Gyutou, popular in Asia, which are

used for chopping hard vegetables, for tailing and ﬁlleting

ﬁsh and for meats. These are basically Asian chefs knives

designed for heavier duty work. While these heavier knives

are commonly sold with 15 degree facets, you may wish

to sharpen them with 20º angles. The Chinese cleaver is

included in this class.

Figure 4. European/American blades are

generally thicker.

Figure 5. Double faceted contemporary Asian

blades are usually thinner.

Figure 6. Single beveled traditional Asian

blades are thinner and sharpened primarily

on one side.

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EdgeCraft Chef-s Choice - Angle Select 1520 Manual

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