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EdgeCraft Chef-s Choice Trizor XV - EdgeSelect 15 Manual

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front of the edge of the sashimi blade as shown in
Figures 10c and 10d in order to establish the ge-
ometry of the cutting edge. An even smaller cutting
micro-facet (barely visible to the unaided eye) is
customarily created on the back face of the blade to
enhance the sharpness of the finished edge. Figure
10d shows a greatly enlarged cross-section view of
a typical factory edge on the traditional single-bevel
Japanese knife. The large factory bevel A serves
to deflect the food slice away from the blade as it
is cut. When sharpening the traditional Japanese
blades, always follow the instructions carefully. Also
remember these knives will be extremely sharp.
THE EDGESELECT
®
FEATURE –
OPTIMIZING THE KNIFE EDGE FOR EACH USE
The gourmet chef will appreciate the unique ability of the Model 15 to tailor the knife edge to
optimize performance for each individual cutting task. These procedures are not suggested for
your traditional Asian knives.
GOURMET FOOD PREPARATION:
(EUROPEAN, AMERICAN, AND CONTEMPORARY ASIAN KNIVES)
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stages 1 & 2 as described above and make extra
pulls thru Stage 3. Three or more pairs of fast pulls with each pull alternating in the left and
right slots of Stage 3 will refine the third facet and create remarkably smooth and sharp edges,
(Figure 11a) ideal for the gourmet chef.
Figure 10d. Cross-section of a typical factory traditional
Asian knife edge, magnified 50x (right-handed).
Figure 11a. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 11b. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 11c. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.
… 11 …


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