Manual EdgeCraft Chef-s Choice 316 (page 3 of 12) (English)

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You made a good ChoICe

Chef’sChoice

introduces the Asian Knife Sharpener Model 316 in response to requests for

a precision means to restore the edges of Japanese and other Asian knives to their original

factory sharpness. This new sharpener incorporates highly precise angle control and the

Diamond Hone

technology that has made Chef’sChoice

sharpeners the choice of leading

chefs worldwide.

You will appreciate how the ﬁne and ultraﬁne 100% diamond abrasives used in this sharpener

delicately hone and polish the very sharp edges characteristic of the thin oriental blades. By fol-

lowing these Instructions you can also, if you wish, convert any of your thinner Euro/American

style knives to the Asian edge and enjoy the effortless performance of this lower angle edge.

These instructions describe how most Asian knives, including the traditional Japanese blades,

can be edged with the Model 316.

You will enjoy how effortlessly you will be able to prepare your favorite sushi, sashimi, and

vegetables or to tail, ﬁllet or chop the fresh catch of the day.

aSIan KnIveS

Asian knives differ from Euro/American style knives in that the most popular Asian blades have

a thinner cross section where the edge facets are formed. In addition each cutting edge facet is

often set at a smaller angle than the conventional facets on Euro/American blades. The thinner

blade behind the edge facets and the smaller angled facets of Asian blades reduce the amount

of effort needed to cut or slice. Consequently the Asian edge is somewhat more delicate and

may require re-sharpening more often if used for the heavier kitchen chores. Asian type blades

are ideal for preparing, slicing and chopping vegetables, for ﬁlleting ﬁsh and for preparing the

popular sushi and sashimi. For more information on the design of Asian knives carefully review

the Description of Asian and Euro/American blades, page 9.

underStandIng the Chef’SChoICe

aSIan KnIfe Sharpener

The Chef’sChoice

Model 316 is designed to create a factory sharp Asian edge on all contempo-

rary Japanese style knives, all Chinese style cleavers and the thinner traditional style Japanese

blades. Because only ﬁne and ultraﬁne diamonds are used in this sharpener, it is not designed

to sharpen very thick knives such as some of the Deba type knives, thick sporting knives, the

heavier European style chef knives, European cleavers and some of the thicker sashimi blades.

These thicker knives can be sharpened in other Chef’sChoice

sharpeners such as Models 120

and Commercial 2000.

The Model 316 Asian sharpener has two

sharpening stages as shown in Figure 1. The

ﬁrst stage hones each side of the edge at about

15 degrees with a ﬁne diamond abrasive. The

second stage polishes the edge to a ﬁner ﬁnish

at a slightly larger angle using ultraﬁne dia-

monds. In both Stage 1 and Stage 2 the left

side and right side of the blade are sharpened

separately, which allows you to hone and pol-

ish the traditional single beveled Japanese

blades selectively and primarily on their bev-

eled side.

Figure 1. Model 316 Sharpener for Asian knives.

Power

Switch

Stage 1

Left Right

Slot Slot

Stage 2

Left Right

Slot Slot

Knife

Holding

Spring

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EdgeCraft Chef-s Choice 316 Manual

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