Description Of Contemporary 15° And Traditional 20° Blades - Chef's Choice Edgecraft E315 Manual Del Usuario

To convert from the 20° Edge to the 15° Edge, start with the Honing Stage 1 as follows:
START IN HONING STAGE 1
Pull the full length of blade thru the left (Figure 7) and right slots of Stage 1, using the
left and right slots on alternate pulls. (Take about 3-4 seconds for each pull on a 5" long
blade). It will take about 20 pair of pulls to fully re-angle the edge of a thin blade. Thicker
blades will generally require more pulls. Check for a burr (see Figure 4) and continue to
make more pulls as necessary to create a small burr along the full length of the blade.
Then proceed to Stage 2 as follows.
STROPPING AND POLISHING IN STAGE 2
a. Make about 4 to 5 pairs of pulls through Stage 2 (Figure 8), alternating each pull in the
left and right slots (about 3 seconds for each pull on a 5 inch [12 cm] long blade.)
b. Then make 4 pairs of fast pulls alternating through the left and right slots. (1 second for
each pull for a 5 inch [12 cm] blade.)
c. Check the blade for sharpness. For a sharper edge make a few more pairs of fast pulls
as in step b and check for sharpness.
RE-SHARPENING THE TRADITIONAL 20° EURO/AMERICAN BLADE
Re-sharpen in Polishing Stage 2 as described above. You will be able to re-sharpen
repetitively about 5-10 times using only Stage 2 as described above. After resharpening
a number of times, you may want to hone in Stage 1 to speed the re-sharpening process.
In Stage 1 make about 5 pairs of alternating slow pulls and check for a burr. When a burr
exists, proceed to polish in Stage 2 as described above.
Figure 7. European blade in left slot Stage 1.
DESCRIPTION OF CONTEMPORARY 15° AND
In general you will find that traditional 20° Euro/American blades have a sturdier
cross-section than the more delicate and thinner contemporary 15° Euro/American Asian
style blades. The variation among commercially available knives of any type is great and
in fact some older traditional 20° Euro/American blades are very thin and certain Asian
knives have a thicker cross-section designed for heavier work.
TRADITIONAL 20° BLADES
English — 10
Figure 8. European blade in right slot Stage 2.