Chef's Choice AngleSelect DC 1520 Instructions Manual page 7

SHARPENING THE CONTEMPORARY ASIAN
KNIFE OR OTHER DOUBLE-FACETED EDGE AT
Most Asian blades are factory sharpened at 15 degrees. The popular Santoku blade shown above
is a typical contemporary Asian style, double faceted and each of its facets is sharpened on each
side at 15 degrees to create a total edge angle of 30º.
SHARPENING THE EDGE IN STAGE 1
Turn ON the power and pull the blade through the left slot (Figure 6) of Stage 1, then through
the adjacent right slot. Repeat pairs of pulls in Stage 1 using the left and right slots on alternate
pulls. Take pulls of about 1" per second (6" blade = 6 second pull).
The first time you sharpen this type of knife it
may take up to 10 pair of pulls (alternating left
and right slots) to fully re-angle the edge of
a thin blade. Thicker blades will require more
pulls. After 3 pairs of pulls check for a burr as
described below and as necessary continue
to make more pairs of pulls until you create a
small burr along the entire length of the blade.
If you are sharpening a contemporary Asian
blade you will find that only a few (2-4) pairs
of alternating pulls (alternating 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 3.
DETECTING THE BURR
To confirm the presence of a burr (see Figure 7) 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 3.
POLISHING THE CONTEMPORARY ASIAN EDGE IN STAGE 3
Pull the blade through the left slot (see Figure 8) and then through the right slot of Stage 3. Make
1-2 pairs of pulls, (1 second per 1" of blade) alternating each pull in the left and right slots of Stage
3. You should then make about 1 pair of alternating faster pulls in this Stage, about 1-2 seconds per
pull for a 5 inch (12 cm) blade to put a final polish on the edge.
Check the blade for sharpness. Repeat this procedure as needed to create an exceedingly sharp
edge.
RE-SHARPENING THE CONTEMPORARY ASIAN BLADES
Re-sharpen following the Polishing procedure in Stage 3 as described above. Depending on its
use, you should be able to re-sharpen to a razor sharp edge 1-2 times using only Stage 3 before
finding it necessary to again sharpen in Stage 1. In that event, follow the entire sequence in
Stages 1 and 3 as described above.
15 DEGREES (30º TOTAL)
English — 7
Figure 6. Sharpen contemporary Asian knives first
in Stage 1.