Chef'sChoice EdgeCraft E1520 Manuel page 5

Because of their thickness and heavy duty blade design we do not recommend the Model
E1520 for the much older thick European cleavers. These can be readily sharpened in Models
120, 2000 and 2100. However, the Model E1520 is ideal for sharpening Asian cleavers.
Never operate the sharpener from the back side. Use just enough downward pressure
when sharpening to ensure uniform and consistent contact of the blade edge with the
abrasive disks on each stroke. (See Suggestions, page 14.) Additional pressure is
unnecessary and will not speed the sharpening process. Avoid excessive cutting into
the plastic enclosure. Accidental cutting into the enclosure however will not functionally
impact operations of the sharpener or damage the edge.
Try a practice pull through the sharpener with the power "OFF". Slip the knife blade
smoothly into the left slot between the left angle guide of Stage 1 or Stage 2 and the plastic
knife holding spring. Do not twist the knife. Move the blade down in the slot until you feel it
contact the diamond disk. Pull it towards you lifting the handle slightly as you approach the
tip. This practice pull will give you a feel for the spring tension. Remove the knife and read
the following instructions specific to the type of knife you will be sharpening.
DESCRIPTION OF EURO/AMERICAN
Over the years, the European and American blades have been designed to prepare foods
common to their own culture and heritage – namely for heavier foods including a wide
variety of meats and more fibrous vegetables. As a result these knives are generally
heavier, thicker, and sharpened with sturdy 20 degree facets (40 degree total angle)
(See Figure 3b). By contrast the Asian foods have been lighter, designed primarily for
seafood, and less fibrous vegetables. Consequently many of the Asian knives are thinner
and sharpened with the more delicate 15 degree facets (See Figure 3a). Some Asian
blades are very specialized such as the traditional Japanese blades which are formed as
Tip
Figure 2. A typical kitchen knife.
a. Typical Asian Edge, 15°
AND ASIAN BLADES
Handle
Bolster
Heel
Edge
single sided blades with a single 15 degree
facet. Sharpened correctly they are
exceedingly sharp.
In recent years, as cultures and foods of
the eastern and the western countries have
become more ubiquitous and available on
a global scale, the knives commonly
associated with those foods also have
become widely available. Many European
and American brands are selling Santoku
blades and certain traditional European
styles are now sold under Asian brands.
b. Typical Euro/American Edge, 20°
English — 5
Figure 3. Typical
edge, illustrating
the primary facet.