Edgecraft Chef'sChoice 315XV Instructions page 8

If the serrated edge is extremely worn or severely damaged, then the knife should first be
pre-sharpened in Stage 1. In this stage only sharpen the non-grooved side of the serrated blade,
as follows:
If the grooved serrations are on the right side of the blade (as you would hold the knife when
cutting), then only use the right slot of Stage 1. The reverse applies if the grooved serrations are
on the left side of the blade.
Only make 1 or 2 quick pulls (about 1 to 2 seconds each), through the appropriate slot of Stage
1. Then move on to Stage 2 and complete the sharpening as previously described.
tradItIonal 20° euro/amerICan BladeS
If you have a traditional 20° Euro/American brand knife, it is relatively simple to convert its
edge to the 15° angle double faceted edge. Remember that the advantage of the 15° edge is
due to the thinner cross-section of the typical contemporary 15° blade where the edge facets
are formed, and the narrower angle (about 15°) of each edge facet. If the traditional 20° Euro/
American style blade is thick and its thickness at the top of its edge facets is already large,
some of the advantage of the 15° edge will not be realized. Consequently, the blade must be
very thin where the facets are honed in order to realize the advantage of the 15° edge. You might
consider this change first for one of your thinnest blades such as a thin utility blade or perhaps
a thin paring knife.
To convert from the 20° Edge to the 15° Edge, start with the Honing Stage 1 as follows:
Start In honIng Stage 1
Pull the full length of blade thru the left (Figure 7) and right slots of Stage 1, using the left and
right slots on alternate pulls. (Take about 3-4 seconds for each pull on a 5" long blade). It will
take about 20 pair of pulls to fully re-angle the edge of a thin blade. Thicker blades will generally
require more pulls. Check for a burr (see Figure 4) and continue to make more pulls as neces-
sary to create a small burr along the full length of the blade. Then proceed to Stage 2 as follows.
StroppIng and polIShIng In Stage 2
a. Make about 4 to 5 pairs of pulls through Stage 2 (Figure 8), alternating each pull in the left and right
slots (about 3 seconds for each pull on a 5 inch [12 cm] long blade.)
b. Then make 4 pairs of fast pulls alternating through the left and right slots. (1 second for each pull for
a 5 inch [12 cm] blade.)
Figure 7. European blade in left slot Stage 1.
how to Create the 15° edge on
Figure 8. European blade in right slot Stage 2.