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RESHARPENING THE KNIFE EDGE
To resharpen follow the procedure for Stage 2 described above, making ten to twenty
(10-20) complete back and forth stroke pairs while maintaining recommended downward
pressure. Listen to confirm the sharpening disks are turning. Then test the edge for
sharpness. If necessary resharpen again but first use Stage 1 followed by five to ten (5-10)
back and forth pairs of strokes in Stage 2. Generally you should be able to resharpen
several times using only Stage 2 before having to resharpen in Stage 1.
SERRATED BLADES
Serrated blades can be sharpened in Stage 2 (see Figure 5). Center the blade in the slot of
Stage 2 and make twenty-five (25) back and forth pairs of strokes. Examine the edge and
if necessary make another 25 full stroke pairs. Test the blade for sharpness. If the blade
to be sharpened is very dull, first make two fast but full pairs of pulls — alternating right
and left slots in Stage 1 and then make twenty-five (25) paired strokes (back and forth)
in Stage 2. Because of its nature, a serrated knife will not ever appear as sharp or cut as
smoothly as a straight edged blade. Caution: Do not make many strokes in Stage 1, or you
will remove too much metal from the teeth of the serrated edge.
ASIAN BLADES
The sharpener which sharpens at a primary angle of 20 degrees, can sharpen double
faceted Asian blades such as the Santoku which is traditionally sharpened at 15º.
However, for optimum results with all Asian blades we recommend a 15º sharpener such
®
as the Chef'sChoice
Electric Models 15XV or 1520 as the preferred choice for all Asian
style blades.
Do not sharpen in the sharpener any single sided, single faceted Asian Kataba knives,
such as the traditional sashimi styled blade that is commonly used to prepare ultra thin
sashimi. Stage 2 sharpens simultaneously both sides of the cutting edge while the sashimi
knives are designed to be sharpened only on one side of the blade. The Chef'sChoice
electric sharpeners listed in the previous paragraph will correctly sharpen these single
sided knives.
Figure 5. Serrated knife in Stage 2.
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