Edgecraft Chef'sChoice 315XV Instructions page 10

3. tradItIonal 20° european/amerICan BladeS, fig. 9c
While most of the Euro/American knives (shown on the right)
have a thicker cross-section designed for heavier work, the
range of blade thickness in these familiar blades is great
and certain of these knives, such as the conventional paring,
fillet and utility blades, have a relatively thin cross-section
well suited to their intended application. Euro/American
blades are universally double beveled (sharpened on both
sides of the blade.)
dreSSIng of StroppIng/polIShIng dISK — Stage 2
The Model 315XV is equipped with a built-in
accessory to manually clean/dress the strop-
ping/polishing disks in Stage 2. In the event
these disks become glazed with grease, food
or sharpening debris, they can be cleaned and
reshaped by actuating the manual lever on
the rear of the sharpener. This lever is located
within a recess as shown in Figure 11 on the
lower left corner as you face the rear of the
sharpener. To actuate the cleaning/dressing
tool, make sure the power is on and simply
press the small lever in the recess to the right, hold about 3-4 seconds and then press to the left
and repeat for 3-4 seconds. When the lever is moved in one direction, the dressing tool cleans
and reshapes the active surface of one stropping/polishing disk. By next moving in the opposite
direction you clean the other disk.
Use this clean/dress accessory only if the Stage 2 white disks are seriously darkened and when
Stage 2 no longer appears to be stropping/polishing well. Using this tool removes material from
the surface of the Stage 2 disks and hence, if used excessively, it will unnecessarily remove
too much of the abrasive surface — wearing the disks out prematurely. If that should occur,
factory replacement of the disks will become necessary. If you clean your knives regularly
before sharpening you should need to clean or dress the Stage 2 disks only about once a year
or less frequently.
Figure 9c. Traditional 20° blades.
Figure 10. Cross-section of a typical factory traditional
Asian knife edge, magnified 50x (right-handed).
Figure 11. Cleaning the polishing disks (see text).
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