Chef'sChoice Hybrid AngleSelect 290 Manual De Instrucciones página 6

There are other but somewhat heavier double-faceted Asian knives, the Deba and Gyutou,
popular in Asia, which are used for chopping hard vegetables, for tailing and filleting fish and
for meats. These are basically Asian Chef's knives designed for heavier duty work. While
these heavier knives are commonly sold with 15° facets, you may wish to sharpen them with
20º angles. The Chinese cleaver is included in this class.
SHARPENING CONTEMPORARY ASIAN KNIVES AND
OTHER 15° KNIVES
Virtually all Asian style blades are factory sharpened at 15°. The popular Santoku blade
shown below is a typical contemporary Asian style, double faceted and each of its edge
facets is sharpened on each side at 15° to create a total edge angle of 30º.
STAGE 1 (SHARPENING) 15° KNIVES
To sharpen, place the sharpener on the table gripping it securely with your left hand. Push
on the power switch. Insert the knife blade, (Figure 6) near its handle, into the far left slot of
Stage 1 and allow the left face of the blade to rest on the slanted left face of the slot as you
pull the knife toward you. The knife edge should be in sustained moving contact with the in-
ternal diamond abrasive coated disk. Only light downward force will be necessary as you pull
the blade toward you. Listen carefully to insure your knife maintains good contact with the
Figure 6. Sharpen contemporary Asian style knives
first in the left slot of Stage 1.
Figure 8. Develop a distinct burr along knife edge
before polishing in Stage 3. Burr can be detected by
sliding finger across and away from the edge.
Caution! Do not slide your finger along the edge to
avoid cutting your finger.
Figure 7. Inserting the blade in the right slot of Stage 1.
Alternate pulls in left and right slots.
Figure 9. Stropping/Polishing a contemporary Asian
style knife in Stage 3.
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