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14
SUGGESTIONS
1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening or
resharpening. If badly soiled, use detergent and water to clean.
2. Some contemporary Asian knives and Granton type blades are dimpled and some contem-
porary and traditional Asian blades are made of layered Damascus steel. All of these should
be sharpened accordingly to these instructions depending solely on whether the knife style
is contemporary (two facets) or a traditional single facet Asian blade.
3. Always pull the blades at the recommended speed and at a constant rate over length of
blade. Never interrupt or stop the motion of the blade when in contact with abrasive disks.
4. Carefully follow the detailed procedures for each type blade for best results and to extend the
useful life of your knives. The sharpening sequence is especially important with the single
sided traditional Asian blades.
5. The edge of the knife blade, while sharpening, should remain in contact with the abrasive
disks as the knife is withdrawn from the guiding slot. To sharpen the blade near the tip
of a curved blade, lift the handle up slightly as you approach the tip of the blade but just
enough so that the edge as it is being sharpened maintains audible contact with the honing
or stropping disk.
6. To increase your proficiency with the Chef’sChoice
®
Model 1520, learn how to detect a burr
along the edge (as described on page 8). While you might be able to sharpen well without
using this technique, it is the fastest way to determine when you have sharpened sufficiently
in the preliminary steps. This will help you avoid oversharpening and ensure incredibly sharp
edges every time. Cutting a tomato or a piece of paper is a convenient method of checking
for finished blade sharpness.
7. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
8. If your knife has a significant choil you may find it helpful to place your index finger within
or just behind the choil (see Figures 16 and 17) as you insert the blade in the sharpener
(Be careful! The tip of the choil may be sharp). Your finger can act as a “stop” and prevent
Figure 16. If your blade has a significant choil it
may be helpful to place a finger behind it as shown
when sharpening.
Figure 17. Insert your index finger as shown behind the
choil as the knife is inserted into the sharpening slot
(see Suggestion 8.)
Choil
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