On/Off Power Switch - Chef's Choice AngleSelect DC 1520 Instructions Manual

The DC 1520 (Figure 1) is a unique three stage sharpener with Stage 1 designed
exclusively to sharpen Asian style (15º faceted) knives. Stage 2 is designed primarily to sharpen
conventional American and European knives. Stage 3 is designed for both Asian and Euro/
American blades to create a microscopic bevel along the edge and to polish it to astonishing
sharpness.
Asian knives (15 degrees) are sharpened first with fine diamond abrasives in Stage 1, and then
finished in Stage 3.
American and European knives (20 degrees) are sharpened first with fine diamond abrasives in
Stage 2, followed by refining with micro abrasives in Stage 3. Knives of the 20º design are not
sharpened in Stage 1 unless as described later you wish to convert this 20º edge facet to the
smaller Asian angle of 15º.
Special procedures for sharpening serrated blades are included beginning on page 10.
We strongly urge that you always thoroughly clean your knives before sharpening them.
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 rotating
abrasive disks on each stroke. (See Suggestions, page 11.) 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 with the power "OFF". Slip the knife blade smoothly
into the left slot between the left angle guide of Stage 1 or Stage 2. 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.

ON/OFF POWER SWITCH

The power switch positions are indicated by the "I" and "O" symbols. See symbols below.
DESCRIPTION OF EURO/AMERICAN
Over the years, the European and American blades have been designed to prepare foods
common to their own culture and heritage – namely for heavier foods including a wide variety
of meats and more fibrous vegetables. As a result these knives are generally heavier, thicker, and
sharpened with sturdy 20 degree facets (40 degree total angle)
(See Figure 3b). By contrast the Asian foods have been lighter, designed primarily for seafood,
and less fibrous vegetables. Consequently many of the Asian knives are thinner and sharpened
Tip
Symbol for OFF position
AND ASIAN BLADES
Handle
Bolster
Heel
Edge
Symbol for ON position
with the more delicate 15 degree facets
(See Figure 3a). Some Asian blades are very
specialized such as the traditional Japanese
blades which are formed as single sided blades
with a single 15 degree facet. Sharpened
correctly they are exceedingly sharp.
In recent years, as cultures and foods of
the eastern and the western countries have
become more ubiquitous and available on a
global scale, the knives commonly associated
with those foods also have become widely
Figure 2. A typical kitchen knife.
English — 5