Chef'sChoice EdgeCraft AngleSelect DC 1520 Manual De Instrucciones página 8

Figure 7. When you create a distinct burr along the
blade edge, it can be detected by sliding finger
across and away from the edge. Caution! See text.
SHARPENING EUROPEAN/AMERICAN KNIVES
All knives from European or American manufacturers are double sided, and consequently must
be sharpened on both sides of the blade. The edge is customarily sharpened at 20 degrees
forming two facets at that angle to create a total edge angle of 40 degrees. Where these
knives are generally used for heavier tasks the stronger 20 degree faceted edge is usually most
appropriate.
Sharpening the European/American knife is a two step sharpening process, sharpening first in
Stage 2 and followed by polishing in Stage 3. (You do not use Stage 1 for these knives unless you
wish to convert them to the Asian angle of 15 degrees as described later.)
STEP 1: SHARPENING, STAGE 2
Do not use Stage 1.
Stage 2 will create the primary facet of 20 degrees on the European/American knife. Turn on the
power switch. Start by slipping the blade between the left angle guide of Stage 2 (Figure 9) and
the knife holding spring while pulling the blade toward you and simultaneously moving the blade
downward in the slot until it engages the rotating diamond coated disk. You will hear it contact
the disk. Insert the blade as close as possible to the bolster or handle. If the blade is curved lift
the handle slightly as you sharpen near the tip of the knife. Sharpen the entire blade length. Then
repeat with one full length pull in the right slot of Stage 2. Always make pairs of pulls, alternating
pulls in the left and right slots of that Stage. Each pull should be about 4-5 seconds for 5" long
blade and slightly slower for longer blades. Make about five (5) pairs of pulls, then check for a
burr along the entire edge length. (See page 8 and Figure 7). Continue with more alternating
pairs of pulls until the presence of a burr is confirmed. More pulls will be needed if the knife is
very dull.
STEP 2: POLISHING, STAGE 3
In Stage 3 make one(1) to two(2) pairs of slow pulls each for about 1 second per inch of the
blade, alternating in the left and right slots.
Follow this, still in Stage 3, with one (1) pair of faster pulls each about 1-2 seconds, alternating
in the left and right slots. There should not be a noticeable burr along the edge. Test blade for
sharpness. It should be incredibly sharp.
RESHARPENING EUROPEAN/AMERICAN KNIVES
Re-sharpen the European/American knives whenever practical using just Stage 3 following the
instructions (Step 2) above. When that fails to quickly re-sharpen, return to Stage 2 and make
two or three pairs of alternating pulls. Check for a burr along the edge and when a burr exists
proceed again to Stage 3 following the instructions in the preceding section.
Burr
Figure 8. Stropping/Polishing a contemporary
Asian knife in Stage 3.
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