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EdgeCraft Chef-s Choice - Angle Select 1520 Manual

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9
DEVELOPING THE TRIZOR
®
TRIPLE BEVEL EDGE
FOR CONTEMPORARY ASIAN AND 15 DEGREE KNIVES
The thin 15 degree edge (30 degree total) noted for its sharpness is generally considered slightly
less durable than the 20 degree (40 degree total) faceted edge. The unique Chef’sChoice Model
1520 is designed, at your option to create in Stage 2 a small intermediate bevel along the edge
of the 15 degree facet before the final microbevel is created in Stage 3 where the edge is
polished to astonishingly sharpness.
To create the Trizor
®
edge, sharpen the 15 degree edge first in Stage 1 as described above until
a burr is fully developed. Then move to Stage 2: Make two pairs of pulls of about 2 seconds for
a 5” blade. A small burr will exist along the edge. Do not make more pulls in Stage 2. The small
bevel developed by the two pair of pulls will make a micro-arch at the very tip of the primary
edge facet and leave you with a stronger edge without a noticable change in sharpness of
the knife.
Proceed to Stage 3 and follow the instructions in the proceeding section for Stropping/Polishing
in Stage 3.
SHARPENING THE TRADITIONAL (SINGLE SIDED)
JAPANESE BLADE
Traditional Japanese knives such as the sashimi blade shown above are single sided and have a
large factory bevel (Bevel A, Figure 6) on the front side of the blade. There are a large number of
manufacturers of knives of this type used widely to prepare sashimi. The factory bevel (Bevel A)
is commonly ground at about 10 degrees, but there are exceptions as that angle is not standard-
ized at the Asian factories. Designs of the traditional Japanese knives and the detailed structure
of the cutting edges likewise varies widely from one manufacturer to the next, however there
are some similarities. The cutting edge consists of a small primary facet on the front face of the
blade below the large factory bevel and includes a much smaller secondary microfacet along
the back face. Commonly the back side microfacet (Figure 7) can be easily seen only with a
hand magnifier. The back face is ground flat at the factory or more commonly it is slightly hollow
ground to ensure that an effective microfacet can be formed there as part of the cutting edge.
Because of the lack of standardization, the manual approach is commonly used to sharpen
these knives in Asia. Consequently sharpening these knives continues to be difficult, laborious
and time consuming. The Chef’sChoice
®
Model 1520 Sharpener is designed to sharpen virtually
all traditional Asian blades and to create a factory-quality edge.
Before you start to sharpen a traditional Japanese blade, examine it carefully in order to confirm
that you have the traditional single bevel blade and to determine whether you have a right or
left handed type as described on page 6, Figure 6. It is essential that you follow carefully the
sharpening procedure and sequence as described below in order to achieve the optimum edge
on your traditional blade.
… 9 …


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