Chef's Choice Edgecraft E315 Manual Del Usuario página 5

The Model E315 sharpener has one sharpening stage 1 followed by a stropping stage 2 as
shown in Figure 1. The sharpening stage hones the edge at about 15 degrees with a fine
diamond abrasive. The second stage strops and polishes the edge to a finer finish at a
slightly larger angle. In both Stage 1 and Stage 2 the left side and right side of the blade
are sharpened separately, which allows you to hone and strop each type of Asian knife
correctly. The contemporary Japanese blades and Chinese cleavers should be honed and
stropped on both sides of the blade. However, the traditional single bevel Japanese blade,
such as the sashimi blade, must be sharpened and stropped primarily on the front side
of the blade, which has the very large factory bevel (Bevel A. See page 11, Figure 9b for
further details).
EdgeCraft® Model E315 is equipped with a manually actuated diamond dressing system
that can be used, when necessary, to clean any accumulated food or sharpening debris
from the surface of the ultrafine abrasive Stage 2 polishing/stropping disks. We strongly
urge that you always thoroughly clean your knives before sharpening them. Unless you
are a heavy user of the sharpener, you will be able to sharpen for months or even a year or
more before you need to dress the stropping/polishing disks. Only if you sense a distinct
decrease in polishing efficiency in Stage 2 is there any need to use this convenient feature
described on page 12.
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 Suggestion 5, page 13). 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 before you turn on the power. Slip the knife
blade smoothly into the left slot between the left angle guide of Stage 1 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.
SHARPENING THE CONTEMPORARY
EURO/AMERICAN AND ASIAN STYLE KNIFE
Before sharpening your knife, refer to Description of Contemporary 15° and Traditional 20°
blades, pages 10 and 11, to confirm which type of knife you have and that you do in fact
have a double faceted blade. All double faceted Asian blades and newer Euro/American
blades are defined as contemporary blades. Most of the popular Asian blades such as the
Santoku currently sold in the United States are the double faceted contemporary design.
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