Manual EdgeCraft Chef-s Choice - Angle Select 1520 (page 11 of 16) (English)

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RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED)

In general you will be able to re-sharpen quickly by following the sequence of Step 2 above.

Repeat this if necessary to obtain a razor sharp edge. When re-sharpening only in Stage 3 fails

to develop a sharp edge or if the edge has been substantially dulled you will need to re-hone

the edge in Stage 1. Use only the left slot of Stage 1. Generally you will ﬁnd that about ﬁve (5)

re-honing pulls will be sufﬁcient in Stage 1. In any event develop a burr before moving again to

Stage 3. Finish the edge in Stage 3 following Steps 2a, b and c.

SHARPENING LEFT HANDED TRADITIONAL JAPANESE BLADES

The procedure you must use with left handed blades is similar to that procedure for right handed

blades as detailed above – Except in all cases the slots you must use are reversed. Where the

sharpening procedure for right handed blades calls for use of just the left slot, you must use only

the right slot when sharpening a left-handed blade. Likewise use the left slot where ever the

right handed instructions call for using the right slot.

SHARPENING EUROPEAN/AMERICAN KNIVES

All knives from European or American manufacturers are double sided, and consequently must be

sharpened on both sides of the blade. The edge is customarily sharpened at 20 degrees forming

two facets at that angle to create a total edge angle of 40 degrees. Where these knives are gener-

ally used for heavier tasks the stronger 20 degree faceted edge is usually most appropriate.

Sharpening the European/American knife is a two step sharpening process, honing ﬁrst in Stage

2 and followed by stropping/polishing in Stage 3. (You do not use Stage 1 for these knives unless

you wish to convert them to the Asian angle of 15 degrees as described later.)

STEP 1: HONING, STAGE 2

Do not use Stage 1.

Stage 2 will create the primary facet of 20 degrees on the European/American knife. Turn on

the power switch. Start by slipping the blade between the left angle guide of Stage 2 (Figure 13)

and the knife holding spring while pulling the blade toward you and simultaneously moving the

blade downward in the slot until it engages the diamond coated disk. You will hear it contact the

disk. Insert the blade as close as possible to the bolster or handle. If the blade is curved lift the

handle slightly as you sharpen near the tip of the knife. Sharpen the entire blade length. Then

repeat with one full length pull in the right slot of Stage 2. Always make pairs of pulls, alternating

pulls in the left and right slots of that Stage. Each pull should be about 4-5 seconds for 5” long

blade and slightly slower for longer blades. Make about ﬁve (5) pairs of pulls, then check for a

burr along the entire edge length. (See page 8 and Figure 9). Continue with more alternating

pairs of pulls until the presence of a burr is conﬁrmed. More pulls will be needed if the knife is

very dull.

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EdgeCraft Chef-s Choice - Angle Select 1520 Manual

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