Manual EdgeCraft Chef-s Choice 316 (page 8 of 12) (English)

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hoW to Create the aSIan edge on

euro/amerICan bladeS

If you have a Euro/American brand knife, it is relatively simple to convert its edge to the low

angle Asian double faceted edge. Remember that the advantage of the Asian edge is due to

the thinner cross-section of the typical Asian blade where the edge facets are formed, and the

smaller angle (about 15°) of each edge facet. If the Euro/American style blade is thick and its

thickness at the top of its edge facets is already large, much of the advantage of the Asian edge

will not be realized. The blade must be very thin where the facets are honed in order to real-

ize the advantage of the Asian edge. Consequently, consider this change for only your thinnest

blades such as a thin utility blade or perhaps a thin paring knife.

To convert from the Euro/American Edge to the Asian Edge, start with the Honing Stage 1 as

follows:

Start In honIng Stage 1

Pull the full length of blade thru the left (Figure 7) and right slots of Stage 1, using the left and

right slots on alternate pulls. (Take about 3 seconds for each pull on a 5” long blade). It will take

about 20 pair of pulls to fully re-angle the edge of a thin blade. Check for a burr and continue

to make more pulls as necessary to create a small burr along the full length of the blade. Then

proceed to Stage 2 as follows.

polIShIng In Stage 2

a. Make about 5 to 7 pairs of pulls through Stage 2 (Figure 8), alternating each pull in the left and right

slots (about 3 seconds for each pull on a 5 inch [12 cm] long blade.)

b. Then make 4 pairs of fast pulls alternating through the left and right slots. (1 second for each pull for

a 5 inch [12 cm] blade.)

c. Check the blade for sharpness. For a sharper edge make a few more pairs of fast pulls as in step b

and check for sharpness.

Figure 7. European blade in left slot Stage 1. Figure 8. European blade in right slot Stage 2.

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EdgeCraft Chef-s Choice 316 Manual

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