Manual EdgeCraft Chef-s Choice 316 (page 4 of 12) (English)

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The contemporary Japanese blade and Chinese cleavers should be honed and polished on both

sides of the blade. The traditional single bevel Japanese blade, such as the sashimi blade, must

be honed and polished primarily on the front side of the blade, which has the very large factory

bevel (Bevel A. See page 9).

Please read carefully the following detailed sharpening instructions in order to optimize your

results and to avoid any damage to these specialized blades.

Never operate the sharpener from the back side. Use just enough downward pressure when

sharpening to ensure uniform and consistent contact of the blade with the abrasive disks on

each stroke. Additional pressure is unnecessary and will not speed the sharpening process.

Avoid excessive cutting into the plastic enclosure. Accidental cutting into the enclosure will not

functionally impact operations of the sharpener or damage the edge.

Try a practice pull through the sharpener before you turn on the power. S lip the knife blade

smoothly into the left slot between the left angle guide of Stage 1 and the plastic knife hold-

ing spring. Do not twist the knife. Move the blade down in the slot until you feel it contact the

diamond disk. Pull it towards you lifting the handle slightly as you approach the tip. This will give

you a feel for the spring tension. Remove the knife and read the instructions speciﬁc to the type

of knife you will be sharpening.

SharpenIng the ContemporarY aSIan KnIfe

Before sharpening your contemporary style Asian blade, refer to Description of Asian and Euro/

American blades, pages 9 and 10, to conﬁrm that you do in fact have a double faceted blade.

All double faceted Asian blades are deﬁned as contemporary blades. Most of the popular Asian

blades such as the Usaba (nakiri) and Santoku currently sold in the United States are the double

faceted contemporary design. If your double faceted knife is very thin at the edge and it is rela-

tively new it probably will not need to be pre-honed in Stage 1 before polishing. Instead, start

in Stage 2, which will polish the edge with ultraﬁne diamonds. Turn on the power switch and

sharpen in Stage 2 as follows:

Start bY polIShIng the edge In Stage 2

a. Pull the blade through the left slot of Stage 2

(see Figure 2) and then through the right slot of

Stage 2. Make 2 pairs of pulls, alternating each

pull in the left and right slots of Stage 2. You

should take about 3 seconds for each pull for a

5 inch (12 cm) long blade.

b. Then make 3 pairs of alternating faster pulls

(about 1 second per pull for a 5 inch [12 cm]

blade) in Stage 2.

Figure 2. Santoku knife in left slot Stage 2 (double facet

Santoku blade).

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EdgeCraft Chef-s Choice 316 Manual

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