Modell 316instructionsSharpener For Asian KnivesRead these instructions before use. It is essential that you follow these instructions to achieve opt
103. european/amerICan bladeSWhile most of the Euro/American knives (shown on the left) have a thicker cross-section designed for heavier work, the ra
115. The edge of the knife blade, while sharpening, should be held in a level position relative to the top of the counter or table. To sharpen the bl
12ServICeIn the event post-warranty service is needed, return your sharpener to the EdgeCraft factory where the cost of repair can be estimated before
2Important SafeguardSWhen using electrical appliances, basic safety precautions should always be followed including the following:1. Read all instru
3You made a good ChoICeChef’sChoice® introduces the Asian Knife Sharpener Model 316 in response to requests for a precision means to restore the edges
4The contemporary Japanese blade and Chinese cleavers should be honed and polished on both sides of the blade. The traditional single bevel Japanese b
If the knife is not yet shaving sharp, repeat steps a and b above. Again test the blade for sharp-ness. In the event the knife still is not sufficientl
6SharpenIng the tradItIonal (SIngle bevel) JapaneSe bladeTraditional Japanese knives are single sided and have a large factory bevel (Bevel A, page 9
7Make ten (10) pulls in the left slot of Stage 1 and then check for a burr along the back of the blade. (The burr created in Stage 1 will be small but
8hoW to Create the aSIan edge on euro/amerICan bladeSIf you have a Euro/American brand knife, it is relatively simple to convert its edge to the low
9re-SharpenIng the euro/amerICan bladeRe-sharpen in Polishing Stage 2 as described above. You will be able to re-sharpen repetitively about 10 times u
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