663873

EdgeCraft Chef-s Choice Trizor XV - EdgeSelect 15 Manual

10
Zoom out
Zoom in
Previous page
1/16
Next page
10
DESCRIPTION OF EURO/AMERICAN AND ASIAN BLADES
In general you will find that Euro/American blades shown in Figure 10a are sturdier than the
more delicate and thinner contemporary Asian blades. The variation among commercially
available knives of any type is great and in fact some Euro/American blades are very thin and
certain Asian knives have a thicker cross-section designed for heavier work.
1. EUROPEAN/AMERICAN BLADES
While most of the Euro/American knives (shown
on the right), Figure 10a have a thick cross-section
designed for heavier work, the range of blade thick-
ness in these familiar blades is great and certain of
these knives, such as the conventional paring, fillet
and utility blades, have a relatively thin cross-section
well suited to their intended application. Euro-pean/
American straight edge blades are universally double
beveled (sharpened on both sides of the blade.)
2. CONTEMPORARY ASIAN KNIVES
The more popular Asian blades; the thin, light weight
Santoku and Nakiri for example are generally double
faceted (sharpened on both faces of the blade) as
shown in Figure 10b. Occasionally Santoku knives
are sold with single facets (Figure 10c below) but
these are not readily available in the United States.
There are other but somewhat heavier double-fac-
eted Asian knives, the Deba and Gyutou, popular in
Asia, which are used for chopping hard vegetables,
for tailing and filleting fish and for meats. These are
basically Asian chefs knives designed for heavier duty
work. The Chinese cleaver is included in this class.
3. TRADITIONAL JAPANESE KNIVES
The traditional Japanese knife is single beveled and
has a wide factory bevel A along one face of the
blade above a small edge facet. These are sold as
either right handed or left handed
versions as shown in Figure 10c. The large wide
factory bevel A is ground, commonly at about 10
degrees. The most popular example of this type
blade is the sashimi knife also known as Yanagi and
Takohiki, designed as shown to the right. This lengthy,
slicing blade is ideal for preparing very thin slices
of raw tuna or salmon. The back side of this blade
is commonly slightly hollow ground. A small single
cutting edge facet of about 15º is created along the
Figure 10a. European/American blade.
Figure 10b. Double faceted contemporary Asian blades.
Figure 10c. Single beveled traditional Asian blades.
… 10 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for EdgeCraft Chef-s Choice Trizor XV - EdgeSelect 15 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of EdgeCraft Chef-s Choice Trizor XV - EdgeSelect 15 in the language / languages: English as an attachment in your email.

The manual is 0,54 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info