Edgecraft Chef'sChoice 315XV Instructions page 11

1. Always clean all food, fat and foreign materials from knife before sharpening or
resharpening. If soiled, carefully wash the blade before sharpening.
2. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
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 blades.
5. The edge of the knife blade, while sharpening, should be held in a level position relative to
the top of the counter or table. 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 to maintain audible
contact with the honing or stropping disk as each section along the curved length of the
edge is being sharpened.
6. To increase your proficiency with the Chef'sChoice
burr along the edge (as described on page 5). While you might be able to sharpen well
without using this technique, it is the best and 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. Some contemporary Asian knives are dimpled and some contemporary and traditional
Asian blades are made of layered Damascus steel. All of these should be sharpened
accordingly to these instructions depending on whether the knife style is contemporary
(two facets) or single sided traditional.
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 12 and 13) as you insert the blade in the sharpener.
Your finger can act as a "stop" and prevent you from inserting the blade so far that the
choil area will catch on the front stop-bar of the sharpener as you begin to withdraw the
blade. A little practice will help you perfect this technique. As you insert the blade let your
finger slide down the front of the sharpener.
Choil
Figure 12. If your blade has a significant choil it may be
helpful to place your finger behind it as shown when
sharpening.
SuggeStIonS
®
Figure 13. Insert your index finger as shown behind the
choil as the knife is inserted into the sharpening slot
(see Suggestion 8).
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Model 315XV, learn how to detect a