Chef'sChoice EdgeCraft E1520 Manuel page 10

STEP 1
HONING TRADITIONAL JAPANESE KNIVES IN STAGE 1
(RIGHT HANDED BLADES)
In this example which assumes your
traditional blade is right handed, you must hone only in the left slot of Stage 1 (see Figure
11). The number of pulls that you will need to make depends on the factory angle of Bevel
A (Figure 6 and 7) and how dull your blade may be.
Make five (5) to ten (10) pulls (3-4 seconds) in only the left slot of Stage 1 and then check
for a burr along the entire back side of the blade edge. (The burr created in Stage 1 will
be small but can be felt as shown in Figure 9. Make certain the burr is present along
the entire length of the edge. If there is no burr or only a partial burr, continue to make
additional pulls all in the left slot about five (5) at a time and check for a burr after each
group of five (5) pulls. In general 20-30 total pulls in the left slot will be adequate to raise
a burr; it is unlikely to take more than 50 left slot pulls to create the burr. When a burr is
confirmed, proceed to Step 2.
STEP 2
STROPPING/POLISHING THE FINAL EDGE ON TRADITIONAL JAPANESE
BLADE IN STAGE 3
(RIGHT HANDED BLADES)
a. Make five to eight (5-8) slow pulls, 3-4 seconds each, only in the left slot of Stage 3
(Figure 12) and then proceed to remove the burr in step b below.
b. Make one (1) regular pull in right slot of Stage 3 along the back side of the edge.
(Pull about 3-4 seconds.)
c. Make 2-3 pair of fast pulls (1-2 seconds each) alternating in left and right slots of Stage
3. Test blade for sharpness using a thin sheet of paper. It should be razor sharp but if
not repeat steps a, b and c above.
RESHARPENING THE TRADITIONAL JAPANESE BLADE
(RIGHT HANDED)
In general you will be able to re-sharpen quickly by following the sequence of Step 2
above. Repeat this if necessary to obtain a razor sharp edge. When re-sharpening only in
Stage 3 fails to develop a sharp edge or if the edge has been substantially dulled you will
need to re-hone the edge in Stage 1. Use only the left slot of Stage 1. Generally you will find
that about five (5) re-honing pulls will be sufficient in Stage 1. In any event develop a burr
before moving again to Stage 3. Finish the edge in Stage 3 following Steps 2a, b and c.
Figure 11. Hone traditional Japanese knife only in
left slot of Stage 1 (right handed).
Figure 12. Strop and Polish edge of traditional
Japanese knife in Stage 3. Follow instructions
carefully.
English — 10