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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 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.
Figure 4. Sharpen Euro/American and contemporary
Asian knives first in Stage 1.
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