Chef'sChoice EdgeCraft E1520 Manuel page 14

1. Always clean all food, fat and foreign materials from the blade surfaces before
sharpening or resharpening. If badly soiled, use detergent and water to clean.
2. Some contemporary Asian knives and Granton type blades are dimpled and some
contemporary and traditional Asian blades are made of layered Damascus steel. All
of these should be sharpened accordingly to these instructions depending solely on
whether the knife style is contemporary (two facets) or a traditional single facet
Asian blade.
3. Always pull the blades at the recommended speed and at a constant rate over length
of blade. Never interrupt or stop the motion of the blade when in contact with
abrasive disks.
4. Carefully follow the detailed procedures for each type blade for best results and to
extend the useful life of your knives. The sharpening sequence is especially important
with the single sided traditional Asian blades.
5. The edge of the knife blade, while sharpening, should remain in contact with the
abrasive disks as the knife is withdrawn from the guiding slot. To sharpen the blade
near the tip of a curved blade, lift the handle up slightly as you approach the tip of
the blade but just enough so that the edge as it is being sharpened maintains audible
contact with the honing or stropping disk.
6. To increase your proficiency with the EdgeCraft
burr along the edge (as described on page 8). While you might be able to sharpen
well without using this technique, it is the fastest way to determine when you have
sharpened sufficiently in the preliminary steps. This will help you avoid oversharpening
and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is a
convenient method of checking for finished blade sharpness.
7. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
8. If your knife has a significant choil you may find it helpful to place your index finger
within or just behind the choil (see Figures 16 and 17) as you insert the blade in the
sharpener (Be careful! The tip of the choil may be sharp). Your finger can act as a
"stop" and prevent you from inserting the blade so far that the choil area will catch on
the front stop-bar of the sharpener as you withdraw the blade. A little practice will help
you perfect this technique. As you insert the blade let your finger slide down the front
of the sharpener.
Choil
Figure 16. If your blade has a significant choil it
may be helpful to place a finger behind it as shown
when sharpening.
SUGGESTIONS
Figure 17. Insert your index finger as shown behind
the choil as the knife is inserted into the sharpening
slot (see Suggestion 8.)
English — 14
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