Edgecraft Chef's Choice 15 - Manual (Page 6)

6
To convert from the existing Euro/American edge to the Trizor XV ® edge or to sharpen
contemporary Asian blades, start with the Sharpening Stage 1 as follows:
euro/amerICan and ContemporarY aSIan BladeS
Start In SharpenIng Stage 1
Turn ON the power and pull the length of blade thru the left slot (Figure 4) and then thru the
right slot of Stage 1, using the left and right slots on alternate pulls. (Take about 3-4 seconds for
each pull of a 5” long blade). The first time you sharpen an European or American knife it may
take up to 20 pair of pulls to fully re-angle the edge of a thin blade. Thicker blades will require
more pulls. Check for a burr as described below and continue to make more pulls if necessary
to create a small burr along the entire length of the blade.
If you are sharpening a contemporary Asian blade (which probably has been sharpened
previously at 15 degrees) you will find that only a few (1-2) pairs of alternating pulls (alter-
nating left and right slots) will be needed to develop a burr. Do not over sharpen. When you have
developed a burr along the full blade length proceed to Stage 2.
deteCtIng the Burr
To confirm the presence of a burr (see Figure 5) move your forefinger carefully across the edge
in the direction shown. Do not move your finger along the edge – to avoid cutting your finger. If
the last pull was in the right slot, the burr will appear only on the right side of the blade as you
normally hold it and vice versa. The burr, when present, feels like a rough and bent extension
of the edge; the opposite side of the edge feels very smooth by comparison. If there is no burr
continue sharpening in Stage 1, alternating left and right slots until a full burr develops. When a
burr is present along the entire blade length proceed as below to Stage 2.
honIng In Stage 2
Make about 1 or 2 pairs of pulls through Stage 2 (Figure 6) alternating each pull in the left and
right slots. Take about 3 seconds for each pull on a 5 inch (12 cm) long blade.
Check for a burr before proceeding to Stage 3. If necessary make additional pairs of pulls to
develop a burr along the entire length of blade before proceeding to Stage 3.
Figure 4. Sharpen Euro/American and contemporary
Asian knives first in Stage 1.
Burr
Figure 5. 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.