Chefs Choice Angle Select Installation Manual
MODEL 1520
InstructIOns
Angle Select® Knife Sharpener
© 2014 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 AngleSelect
water or other liquid.
3. Make sure that only clean knife blades are inserted in Model 1520.
4. Disconnect the appliance from its power source when not in use, before cleaning, during
service and when replacing parts.
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 power 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.
9. The Chef’sChoice
®
AngleSelect® Model 1520 is designed to sharpen American,
European, and 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
®
sharpener should always be on a stable countertop or table.
12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR AngleSelect
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. Appliance is not intended to be used or cleaned by children or persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge of the
hazards involved.
15. Do not use honing oils, water or any other lubricant with the AngleSelect
16. For household use only.
17.
SAVE THESE INSTRUCTIONS.
®
Model 1520 in
®
Model 1520 WILL BE
®
Model 1520.
®
®
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YOU MADE
A GOOD
CHOICE
Congratulations! As an owner of the highly versatile Chef’sChoice®
®
AngleSelect
is to maintain all of your American, European and Asian style knives
in factory sharp condition. A highly precise guide system is provided
to position each style knife automatically at the optimum sharpening angle as customized diamond abrasive disks quickly restore and
hone a fresh edge. The edge is then stropped with the Chef’sChoice
patented stropping disk to astonishingly sharpness. You will appreciate
the joy of effortless cutting and the unmatched presentation of each
flawless slice.
The Model 1520 is designed to sharpen your Asian style knives with
primary edge facets of 15 degrees (30 degrees total) matching the
sharpness and edge shape of the highest quality Asian knives. Your
American or European knives on the other hand will be sharpened with
primary edge facets of 20 degrees (40 degrees total), the conventional
angle of the Western countries.
Sharpener Model 1520 you will appreciate how easy it
®
Because the typical Asian edge is formed with its primary edge facet
at an angle of 15º (30º total) it is inherently a “sharper” edge than
the conventional Western edge formed at the larger 20º (40º total).
Because the Asian edge is thinner it is usually considered to be a
weaker edge because of that lower angle. Uniquely the Model 1520 is
designed to create a precise 15º primary angle on the Asian blade but
you can at your choice create a second small microbevel along that
edge facet that adds significant strength and durability to that already
very sharp edge.
Thus you will realize the extra advantages in sharpness and durability
®
that has made the Chef’sChoice
choice for the professional chef.
We strongly encourage you to read the following sections that detail
optimum sharpening procedures for each style blade. Enjoy!
Trizor® multibevel edge the edge of
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GETTING ACQUAINTED WITH THE MODEL 1520 SHARPENER
The Model 1520 (Figure 1) is a unique three stage sharpener with Stage 1 designed
exclusively to sharpen Asian style (15º faceted) knives. Stage 2 is designed primarily to sharpen
conventional American and European knives. Stage 3 contains the proprietary Chef’sChoice
ultrafine abrasive stropping disks designed for both Asian and Euro/American blades to create a
microscopic bevel along the edge and to polish it to astonishing sharpness.
Asian knives (15 degrees) are sharpened first with fine diamond abrasives in Stage 1, and then
stropped and polished in Stage 3. Optionally for a stronger edge on Asian style blades two pair of
pulls can be added in Stage 2 to form a small second bevel, before proceeding to Stage 3 which
creates the third microscopic bevel and polishes the resulting edge with micron size abrasive.
American and European knives (20 degrees) are sharpened first with fine diamond abrasives in
Stage 2, followed by stropping and polishing with micro abrasives in Stage 3. Knives of the 20º
design are not sharpened in Stage 1 unless as described later you wish to convert this 20º edge
facet to the smaller Asian angle of 15º.
Special procedures for sharpening serrated blades are included beginning on page 12.
All traditional-single sided Asian knives such as sashimi knives require special care and must be
sharpened primarily on one side of the edge as explained in later sections.
The Model 1520 is equipped with a manually actuated diamond cleaning system that can be
used, when necessary, to clean any accumulated food or sharpening debris from the surface
of the ultrafine abrasive Stage 3 polishing/stropping disks. We strongly urge that you always
thoroughly clean your knives before sharpening them. Unless you are a heavy user of the sharpener, you will be able to sharpen for months or even a year or more before you need to clean 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 13.
®
Sharpen
Asian
Right Right Right
On/Off
Switch
Figure 1. Chef’sChoice® AngleSelect® Sharpener Model 1520 designed to sharpen both Asian and
the Euro-American style knives.
Sharpen
Euro/American Stropping/Polishing
Stage 2 Stage 3Stage 1
LeftLeft Left
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Because of their thickness and heavy duty blade design we do not recommend the Model 1520
30°
15°
Primary
Facet
40°
20°
Primary
Facet
for the much older thick European cleavers. These can be readily sharpened in Models 120,
2000 and 2100. However, the Model 1520 is ideal for sharpening Asian cleavers.
Never operate the sharpener from the back side. Use just enough downward pressure when
sharpening to ensure uniform and consistent contact of the blade edge with the abrasive disks
on each stroke. (See Suggestions, page 14.) 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 with the power “OFF”. Slip the knife blade smoothly
into the left slot between the left angle guide of Stage 1 or Stage 2 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
practice pull will give you a feel for the spring tension. Remove the knife and read the following
instructions specific to the type of knife you will be sharpening.
DESCRIPTION OF EURO/AMERICAN AND ASIAN BLADES
Over the years, the European and American blades have been designed to prepare foods
common to their own culture and heritage – namely for heavier foods including a wide
variety of meats and more fibrous vegetables. As a result these knives are generally heavier,
thicker, and sharpened with sturdy 20 degree facets (40 degree total angle) (See Figure 3b). By
contrast the Asian foods have been lighter,
designed primarily for seafood, and less fibrous
vegetables. Consequently many of the Asian
knives are thinner and sharpened with the
more delicate 15 degree facets (See Figure 3a).
Some Asian blades are very specialized, for
example the traditional Japanese blades which
are formed as single sided blades with a single
15 degree facet. Sharpened correctly they are
exceedingly sharp.
Figure 3. Typical
edge, illustrating the
primary facet.
Tip
Figure 2. A typical kitchen knife.
Edge
Handle
Bolster
Heel
a. Typical Asian Edge, 15° b. Typical Euro/American Edge, 20°
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