Chefs Choice Sharpener For Asian Knives Installation Manual
Modell 316
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 the Model 316.
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.
9. The Chef’sChoice
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
12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR CHEF’SCHOICE
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.
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 316 is designed to sharpen Asian style knives. Do not attempt
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sharpener should always be on a stable countertop or table.
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Model 316 in
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WILL BE SHARPER
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You made a good ChoICe
Chef’sChoice® introduces the Asian Knife Sharpener Model 316 in response to requests for
a precision means to restore the edges of Japanese and other Asian knives to their original
factory sharpness. This new sharpener incorporates highly precise angle control and the
Diamond Hone
chefs worldwide.
You will appreciate how the fine and ultrafine 100% diamond abrasives used in this sharpener
delicately hone and polish the very 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 Asian edge and enjoy the effortless performance of this lower angle edge.
These instructions describe how most Asian knives, including the traditional Japanese blades,
can be edged with the Model 316.
You will enjoy 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 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
often set at a smaller angle than the conventional facets on Euro/American blades. The thinner
blade behind the edge facets and the smaller angled facets of Asian blades reduce the amount
of effort needed to cut or slice. Consequently the Asian edge is somewhat more delicate and
may require re-sharpening more often if used for the heavier kitchen chores. 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 carefully review
the Description of Asian and Euro/American blades, page 9.
underStandIng the Chef’SChoICe® aSIan KnIfe Sharpener
The Chef’sChoice® Model 316 is designed to create a factory sharp Asian edge on all contemporary Japanese style knives, all Chinese style cleavers and the thinner traditional style Japanese
blades. Because only fine and ultrafine diamonds are used in this sharpener, it is not designed
to sharpen very thick knives such as some of the Deba type knives, thick sporting knives, the
heavier European style chef knives, European cleavers and some of the thicker sashimi blades.
These thicker knives can be sharpened in other Chef’sChoice
and Commercial 2000.
The Model 316 Asian sharpener has two
sharpening stages as shown in Figure 1. The
first stage hones each side of the edge at about
15 degrees with a fine diamond abrasive. The
second stage polishes the edge to a finer finish
at a slightly larger angle using ultrafine diamonds. 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 polish
the traditional single beveled Japanese blades
selectively and primarily on their beveled side.
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technology that has made Chef’sChoice® sharpeners the choice of leading
aSIan KnIveS
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sharpeners such as Models 120
Stage 1
Left Right
Slot Slot
Power
Switch
Figure 1. Model 316 Sharpener for Asian knives.
Stage 2
Left Right
Slot Slot
Knife
Holding
Spring
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The contemporary Japanese blade and Chinese cleavers should be honed and polished on both
sides of the blade. The traditional single bevel Japanese blade, such as the sashimi blade, must
be honed and polished primarily on the front side of the blade, which has the very large factory
bevel (Bevel A. See page 9).
Please read carefully the following detailed sharpening instructions in order to optimize your
results and to avoid any damage to these specialized blades.
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 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 Usaba (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 polish the edge with ultrafine diamonds. Turn on the power switch and
sharpen in Stage 2 as follows:
Start bY 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 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.
Figure 2. Santoku knife in left slot Stage 2 (double facet
Santoku blade).
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