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- Instructions manual
Sharpener for asian knives
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- Contents
- Table of Contents
- Bookmarks
Table of Contents
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Important Safeguards
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Asian Knives
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Understanding the Chef’s Choice Asian Knife Sharpener
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Sharpening the Contemporary Asian Knife
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Start by Polishing the Edge in Stage 2
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Santoku Knife in Left Slot Stage 2
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Use Honing Stage 1
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Return to Polishing Stage 2
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Re-Sharpening the Contemporary Asian Blade
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Santoku Knife in Right Slot of Stage 1
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Sharpening the Traditional Japanese Blade
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Start in Polishing Stage 2
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Using the Honing Stage 1
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Resharpening the Traditional Japanese Blade
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Sharpening Left Handed Traditional Blades
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Forming the Final Edge
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Traditional (Sushimi) Knife in Left Slot
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How to Create Asian Edge on Euro/American Blades
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Start in Honing
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Polishing in Stage 2
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European Blade in Left/Right Slot
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Re-Sharpening the Euro/American Blade
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Description of Asian and Euro/American Blades
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Contemporary Asian Knives
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Traditional Japanese Knives
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Suggestions
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European/American Blades
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Cross-Section of a Typical Factory Traditional Asian Knife Edge
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Cleaning the Polishing Disks
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Normal Maintenance
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Quick Links
- 1 Sharpening the Contemporary Asian Knife
- 2 Start by Polishing the Edge in Stage 2
- 3 How to Create Asian Edge on Euro/American Blades
- 4 Cleaning the Polishing Disks
- 5 European/American Blades
- Download this manual
instructions
Modell 316
Sharpener For Asian Knives
Read these instructions before use.
It is essential that you follow these
instructions to achieve optimum results.
© 2011 EdgeCraft Corp.
Table ofContents
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Table of Contents
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Summary of Contents for Chef's Choice Chef'sChoice 316
- Page 1 instructions Modell 316 Sharpener For Asian Knives Read these instructions before use. It is essential that you follow these instructions to achieve optimum results. © 2011 EdgeCraft Corp.
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Page 2: Important Safeguards
Important SafeguardS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. Every user should read this manual. ® 2. To protect against electrical hazards, do not immerse the Chef’sChoice Model 316 in water or other liquid. - Page 3 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 ®...
- Page 4 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.
- Page 5 If the knife is not yet shaving sharp, repeat steps a and b above. Again test the blade for sharp- ness. In the event the knife still is not sufficiently sharp it will be faster to first pre-hone it in Stage 1 as follows: uSe honIng Stage 1, When neCeSSarY a.
- Page 6 SharpenIng the tradItIonal (SIngle bevel) JapaneSe blade Traditional Japanese knives are single sided and have a large factory bevel (Bevel A, page 9) on one side of the blade. There are a large number of manufacturers of knives of this type which are used widely to prepare sashimi.
- Page 7 Make ten (10) pulls in the left slot of Stage 1 and then check for a burr along the back of the blade. (The burr created in Stage 1 will be small but easily felt as shown in Figure 4). Make certain the burr is present along the entire length of the edge.
- Page 8 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.
- Page 9 re-SharpenIng the euro/amerICan blade Re-sharpen in Polishing Stage 2 as described above. You will be able to re-sharpen repetitively about 10 times using only Stage 2 as described above. After resharpening a number of times, you may want to hone in Stage 1 to speed the re-sharpening process. In Stage 1 make about 5 pairs of alternating slow pulls and check for a burr.
- Page 10 3. european/amerICan bladeS While most of the Euro/American knives (shown on the left) have a thicker cross-section designed for heavier work, the range of blade thickness 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.
- Page 11 5. The edge of the knife blade, while sharpening, should be held in a level position relative to the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the handle up slightly as you approach the tip so that each section along the curved length of the edge as it is being sharpened is maintained “level”...
- Page 12 ServICe In the event post-warranty service is needed, return your sharpener to the EdgeCraft factory where the cost of repair can be estimated before the repair is undertaken. Outside the USA, contact your retailer or national distributor. Please include your return address, daytime telephone number and a brief description of the problem or damage on a separate sheet inside the box.
