Sharpening Left Handed Traditional Blades - Chef's Choice Edgecraft E315 Manual Del Usuario

STEP 2 – USING THE HONING STAGE 1 (RIGHT HANDED BLADES)
If you were unable to develop a burr in Stage 2 as described in Step 1 you will need to
hone the edge in Stage 1 as follows: Since your traditional blade is right handed you must
hone only in the left slot of Stage 1 (see Figure 6). The number of pulls that you need to
make depends on how dull your blade is. Duller blades will require more pulls.
Make ten (10) pulls in the left slot of Stage 1 and then check for a burr along the back side
of the blade edge. (The burr created in Stage 1 will be small but easily felt as shown in
Figure 4). Make certain the burr is present along the entire length of the edge. If there is
no burr or only a partial burr, continue to make additional pulls all in the left slot about five
(5) at a time and check for a burr after each group of five (5) pulls. Probably 20-30 total
pulls in the left slot will be adequate to raise a burr; it is unlikely to take more than 50 left
slot pulls to create the burr. When a burr is confirmed, proceed to Step 3.
STEP 3 – FORMING THE FINAL EDGE (RIGHT HANDED BLADE)
a. Make five (5) regular pulls 3-4 seconds only in the left slot of Stage 2 and then proceed
to step b. below to remove any burr.
b. Make one (1) regular pull in right slot of Stage 2 along the back side of the edge.
c. Make several pairs of fast pulls (one [1] second each) in Stage 2 alternating in the left
and right slots of Stage 2. The fast pulls with ultrafine abrasives polish the facet on the
front side of the blade as wellas the rear microfacet to create an extremely sharp edge.
d. Check the blade carefully for sharpness using a thin sheet of paper. The blade should be
razor sharp. If not razor sharp repeat step 3c. above and retest the blade for sharpness.
RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED)
In general you will be able to resharpen quickly by making 3 or 4 pairs of fast pulls
alternating in the left and right slots of Stage 2. Repeat this if necessary to obtain a razor
sharp edge.
When resharpening only in Stage 2 becomes too slow to develop a sharp edge or if the
edge has been damaged you will need to re-hone the edge in Stage 1. Use only the left
slot of Stage 1. Generally you will find that about five (5) re-honing pulls will be sufficient
in Stage 1 to speed the resharpening in Stage 2. After re-honing return to Stage 2 and
repeat Step 3 above.

SHARPENING LEFT HANDED TRADITIONAL BLADES

The procedure you must use with left handed blades is similar to that procedure for right
handed blades as detailed above – Except, in all cases the slots you must use are reversed.
Where the sharpening procedure for right handed blades calls for use of the left slot, you
must use the right slot when sharpening a left-handed blade. Likewise use the left slot
where the right handed instructions call for using the right slot.
Figure 6. Traditional (sushimi) knife in left slot of
Stage 1.
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