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traditional Japanese knives and the detailed structure of the cutting edges likewise vary
widely from one manufacturer to the next, however there are some similarities. The
cutting edge consists of a small primary facet on the front face of the blade below the large
bevel and a much smaller secondary microfacet along the back face. Commonly the back
side microfacet (Figure 10d) can be easily seen only with a hand magnifier. The back face
is ground flat at the factory or more commonly it is slightly hollow ground to ensure that
an effective microfacet can be formed there as part of the cutting edge. Because of the
lack of standardization, the manual approach used to sharpen these knives in Asia has
proven difficult, laborious and time consuming. The Chef’sChoice
®
Model15 Sharpener is
designed to sharpen all traditional Asian blades and to create a factory-quality edge.
Before you start to sharpen a traditional blade, examine it carefully in order to confirm that you
have the traditional single bevel blade and to determine whether you have a right or left
handed type as described on page 10 and 11, Figure 10c. It is essential that you follow
carefully the sharpening procedure and sequence as described below in order to achieve the
optimum edge on your traditional blade.
Again confirm which side of the blade has the large factory Bevel A. Hold the blade in your
hand (as when you are cutting) and if the large factory bevel is on the right side of the blade,
the blade is right handed. For the right handed blades start sharpening in the left slot of
Stage 2 so that only the beveled side (right side) of the edge will contact the honing wheel.
STEP 1
START HONING TRADITIONAL JAPANESE KNIVES IN STAGE 2
(RIGHT HANDED BLADES)
In this example which assumes your traditional blade is right handed, you must hone only in
the left slot of Stage 2 (see Figure 8).The number of pulls that you need to make depends on
the factory angle of Bevel A (Figure 10c and 10d) and how dull your blade may be.
Make five (5) to ten (10) pulls in only the left slot of Stage 2 and then check for a burr
along the back side of the blade edge. (The burr created in Stage 2 will be small but
8
Figure 8. Honing a right-handed traditional Japanese
knife in Stage 2.
Figure 9. Stropping/Polishing a traditional Japanese
knife in Stage 3.
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