Chef'sChoice EdgeCraft E1520 Manuel page 11

SHARPENING LEFT HANDED TRADITIONAL JAPANESE BLADES
The procedure you must use with left handed blades is similar to that procedure for right
handed blades as detailed above – Except in all cases the slots you must use are reversed.
Where the sharpening procedure for right handed blades calls for use of just the left slot,
you must use only the right slot when sharpening a left-handed blade. Likewise use the
left slot where ever the right handed instructions call for using the right slot.
EUROPEAN/AMERICAN KNIVES
All knives from European or American manufacturers are double sided, and consequently
must be sharpened on both sides of the blade. The edge is customarily sharpened at
20 degrees forming two facets at that angle to create a total edge angle of 40 degrees.
Where these knives are generally used for heavier tasks the stronger 20 degree faceted
edge is usually most appropriate.
Sharpening the European/American knife is a two step sharpening process, honing first in
Stage 2 and followed by stropping/polishing in Stage 3. (You do not use Stage 1 for these
knives unless you wish to convert them to the Asian angle of 15 degrees as described later.)
STEP 1: HONING, STAGE 2
Do not use Stage 1.
Stage 2 will create the primary facet of 20 degrees on the European/American knife. Turn
on the power switch. Start by slipping the blade between the left angle guide of Stage 2
(Figure 13) and the knife holding spring while pulling the blade toward you and
simultaneously moving the blade downward in the slot until it engages the diamond
coated disk. You will hear it contact the disk. Insert the blade as close as possible to the
bolster or handle. If the blade is curved lift the handle slightly as you sharpen near the tip
of the knife. Sharpen the entire blade length. Then repeat with one full length pull in the
right slot of Stage 2. Always make pairs of pulls, alternating pulls in the left and right slots
of that Stage. Each pull should be about 4-5 seconds for 5" long blade and slightly slower
for longer blades. Make about five (5) pairs of pulls, then check for a burr along the entire
edge length. (See page 8 and Figure 9). Continue with more alternating pairs of pulls until
the presence of a burr is confirmed. More pulls will be needed if the knife is very dull.
SHARPENING
Figure 13. Honing in Stage 2 (left slot). European
and American style blade.
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