Chef’schoice 315S User Manual

MODEL 315S

INSTRUCTIONS

Sharpener For Asian Knives

© 2011 EdgeCraft Corp.

Read these instructions before use.

It is essential that you follow these

instructions to achieve optimum results.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be
followed including the following:

1. Read all instructions. Every user should read this manual.

2. To protect against electrical hazards, do not immerse the Chef’sChoice
water or other liquid.

3. Make sure only clean knife blades are inserted in Model 315S.

4. Unplug from outlet when not in use, before putting on or taking off parts and
before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions, or is dropped or damaged in any manner.

U.S. customers: You can return your sharpener to EdgeCraft’s factory for service where
the cost of repair or electrical or mechanical adjustment can be estimated. When the
electrical cord on this appliance is damaged, it must be replaced by the Chef’sChoice
distributor or other qualified service to avoid the danger of electrical shock.

Outside U.S.: Please return your sharpener to your local distributor where the cost of
repair or electrical or mechanical adjustment can be estimated. If the supply cord of this
appliance is damaged, it must be replaced by a repair facility appointed by the manufac­turer because special tools are required. Please consult your Chef’sChoice distributor.

7. CAUTION! This appliance may be fitted with a polarized plug (one blade is wider than
the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not modify the plug in anyway.

8. The use of attachments not recommended or sold by EdgeCraft Corporation may cause
fire, electric shock or injury.

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9. The Chef’sChoice

Model 315S is designed to sharpen Asian style knives. Do not

attempt to sharpen scissors, ax blades or any blade that does not fit freely in the slots.

10.Do not let the cord hang over edge of table or counter or touch hot surfaces.

11.When in the “ON” position (Red flash on switch is exposed when “on”), the
Chef’sChoice

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sharpener should always be on a stable countertop or table.

12.WARNING: KNIVES PROPERLY SHARPENED ON YOUR CHEF’SCHOICE
SHARPER THAN YOU EXPECT. TO AVOID INJURY, USE AND HANDLE THEM WITH
EXTREME CARE. DO NOT CUT TOWARD ANY PART OF YOUR FINGERS, HAND OR BODY.
DO NOT RUN FINGER ALONG EDGE. STORE IN A SAFE MANNER.

13.Do not use outdoors.

14.Close supervision is necessary when any appliance is used by or near children or
the infirm.

15.Do not use honing oils, water or any other lubricant with the Model 316.

16.For household use only.

17.SAVE THESE INSTRUCTIONS.

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Model 315S in

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YOU MADE A GOOD CHOICE

The Model 315S Asian Sharpener designed with the latest sharpening, polishing and stropping
technology from Chef’sChoice gives you a precision sharpener that can quickly restore your
Asian knives to their original factory sharpness. This new sharpener incorporates the highly pre­cise angle control and the unique stropping materials that has made Chef’sChoice sharpeners
the choice of leading chefs worldwide.

You will appreciate how the ultrafine abrasives in the stropping disks of this sharpener
delicately hone and polish the extraordinary sharp edges characteristic of the thin oriental
blades. By following these Instructions you can also, if you wish, convert any of your thinner
Euro/American style knives to the lower angle Asian edge and experience a significantly
improved performance. These instructions describe how each of your Asian knives including the
traditional Japanese blades can be edged with the Model 315S.

You will appreciate how effortlessly you will be able to prepare your favorite sushi, sashimi, and
vegetables or to tail, fillet or chop the fresh catch of the day.

ASIAN KNIVES

Asian knives differ from Euro/American style knives in that the most popular Asian blades have
a thinner cross section where the edge facets are formed. In addition each cutting edge facet
is generally set at an angle substantially less than the conventional facets on Euro/American
blades. The thinner blade behind the edge facets and the smaller angled facets of Asian blades
reduces the amount of effort needed to cut or slice. Asian type blades are ideal for preparing,
slicing and chopping vegetables, for filleting fish and for preparing the popular sushi and
sashimi. For more information on the design of Asian knives refer to the Description of
Euro/American and Asian blades, page 9.

UNDERSTANDING THE CHEF’SCHOICE®ASIAN KNIFE SHARPENER

The Chef’sChoice Model 315S is designed to create a factory sharp Asian edge on contempo­rary Japanese style knives, all Chinese style cleavers, and the traditional style Japanese blades.
Because of the low sharpening angle and the fine diamond abrasives used in this
specialized sharpener, it is not recommended for routine sharpening of thick sporting knives,
the heavier European style chef knives and European cleavers. These thicker knives can be
sharpened in other Chef’sChoice sharpeners such as Models 120, 2000 and 2100.

The Model 315S Asian sharpener has one
sharpening stage followed by a stropping
stage as shown in Figure 1. The sharpening
stage hones the edge at about 15 degrees with
a fine diamond abrasive. The second stage
strops and polishes the edge to a finer finish at
a slightly larger angle. In both Stage 1 and
Stage 2 the left side and right side of the blade
are sharpened separately, which allows you to
hone and strop each oriental knife correctly.
The contemporary Japanese blades and
Chinese cleavers should be honed and
stropped on both sides of the blade. However,

Stage 1

Left
slot

Power sw itch

Figure 1. M odel 316 Sharpener for Asian knives.

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Right

slot

Stage 2

Right

Left

slot

slot

Knife

Holding

Spring

the traditional single bevel Japanese blade such as the sashimi blade must be sharpened and
stropped primarily on the front side of the blade which has the very large factory bevel (Bevel
A. See page 9 for further detail).

The Model 315S is equipped with a manually actuated diamond dressing pad that can be used,
if necessary, to clean any accumulated food or sharpening debris from the ultrafine abrasive
surface of the Stage 2 polishing/stropping disks. We strongly urge that you always thoroughly
clean your knives before sharpening them. Unless you are a heavy user, you should go months
or even a year or more before you need to dress the stropping/polishing disks. Only if you sense
a distinct decrease in polishing efficiency in Stage 3 is there any need to use this convenient
feature described on page 10.

Never operate the sharpener from the back side. Use just enough downward pressure when

sharpening to ensure uniform and consistent contact of the blade with the abrasive disks on
each stroke. Additional pressure is unnecessary and will not speed the sharpening process.
Avoid excessive cutting into the plastic enclosure. Accidental cutting into the enclosure however
will not functionally impact operations of the sharpener or damage the edge.

Try a practice pull through the sharpener before you turn on the power. S lip the knife blade
smoothly into the left slot between the left angle guide of Stage 1 and the plastic knife holding
spring. Do not twist the knife. Move the blade down in the slot until you feel it contact the
diamond disk. Pull it towards you lifting the handle slightly as you approach the tip. This will
give you a feel for the spring tension. Remove the knife and read the instructions specific to the
type of knife you will be sharpening.

SHARPENING THE CONTEMPORARY ASIAN KNIFE

Before sharpening your contemporary style Asian blade, refer to Description of Asian and
Euro/American blades, pages 9 and 10, to confirm that you do in fact have a double faceted
blade. All double faceted Asian blades are defined as contemporary blades. Most of the
popular Asian blades such as the Usuba (nakiri) and Santoku currently sold in the United States
are the double faceted contemporary design. If your double faceted knife is very thin at the
edge and it is relatively new it probably will not need to be pre-honed in Stage 1 before
polishing. Instead, start in Stage 2, which will strop and polish the edge with ultrafine
abrasives. Turn on the power switch and sharpen in Stage 2 as follows:

START BY STROPPING/POLISHING THE EDGE IN STAGE 2

a. Pull the blade through the left slot of Stage 2 (see Figure 2) and then through the right slot of

Stage 2. Make 2 pairs of pulls, alternating each pull in the left and right slots of Stage 2. You
should take about 3 to 4 seconds for each pull for a 5 inch (12 cm) long blade.

b. Then make 3 pairs of alternating faster pulls (about 1 second per pull for a 5 inch [12 cm]

blade) in Stage 2.

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