Edgecraft Chef's Choice 1520 - Manual (Page 5)

5
Because of their thickness and heavy duty blade design we do not recommend the Model 1520
for the much older thick European cleavers. These can be readily sharpened in Models 120,
2000 and 2100. However, the Model 1520 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 and aSIan BLadeS
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, for
example the traditional Japanese blades which
are formed as single sided blades with a single
15 degree facet. Sharpened correctly they are
exceedingly sharp.
Figure 3. Typical
edge, illustrating the
primary facet.
Figure 2. A typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Model 15 edge
30°
15°
Primary
Facet
factory edge
40°
20°
Primary
Facet
a. Typical Asian Edge, 15° b. Typical Euro/American Edge, 20°