Manual EdgeCraft Chef-s Choice - Angle Select 1520 (page 14 of 16) (English)

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SUGGESTIONS

1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening or

resharpening. If badly soiled, use detergent and water to clean.

2. Some contemporary Asian knives and Granton type blades are dimpled and some contem-

porary and traditional Asian blades are made of layered Damascus steel. All of these should

be sharpened accordingly to these instructions depending solely on whether the knife style

is contemporary (two facets) or a traditional single facet Asian blade.

3. Always pull the blades at the recommended speed and at a constant rate over length of

blade. Never interrupt or stop the motion of the blade when in contact with abrasive disks.

4. Carefully follow the detailed procedures for each type blade for best results and to extend the

useful life of your knives. The sharpening sequence is especially important with the single

sided traditional Asian blades.

5. The edge of the knife blade, while sharpening, should remain in contact with the abrasive

disks as the knife is withdrawn from the guiding slot. To sharpen the blade near the tip

of a curved blade, lift the handle up slightly as you approach the tip of the blade but just

enough so that the edge as it is being sharpened maintains audible contact with the honing

or stropping disk.

6. To increase your proﬁciency with the Chef’sChoice

Model 1520, learn how to detect a burr

along the edge (as described on page 8). While you might be able to sharpen well without

using this technique, it is the fastest way to determine when you have sharpened sufﬁciently

in the preliminary steps. This will help you avoid oversharpening and ensure incredibly sharp

edges every time. Cutting a tomato or a piece of paper is a convenient method of checking

for ﬁnished blade sharpness.

7. Use only light downward pressure when sharpening – just enough to establish secure

contact with the abrasive disk.

8. If your knife has a signiﬁcant choil you may ﬁnd it helpful to place your index ﬁnger within

or just behind the choil (see Figures 16 and 17) as you insert the blade in the sharpener

(Be careful! The tip of the choil may be sharp). Your ﬁnger can act as a “stop” and prevent

Figure 16. If your blade has a signiﬁcant choil it

may be helpful to place a ﬁnger behind it as shown

when sharpening.

Figure 17. Insert your index ﬁnger as shown behind the

choil as the knife is inserted into the sharpening slot

(see Suggestion 8.)

Choil

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EdgeCraft Chef-s Choice - Angle Select 1520 Manual

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