MODEL 1520 Instructions Angle Select® Knife Sharpener Read these instructions before use. It is essential that you follow these instructions to achieve optimum results. © 2014 EdgeCraft Corp.
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® Model 1520 in 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.
YOU MADE A GOOD CHOICE Congratulations! As an owner of the highly versatile Chef’sChoice® AngleSelect® Sharpener Model 1520 you will appreciate how easy it 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.
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.
Because of their thickness and heavy duty blade design we do not recommend the Model 1520 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.
In recent years, as cultures and foods of the eastern and the western countries have become more ubiquitous and available on a global scale, the knives commonly associated with those foods also have become widely available. Many European and American brands are selling Santoku blades and certain traditional European styles are now sold under Asian brands. The Model 1520 is designed to sharpen virtually any of this growing variety of blades and to maintain the angles and edge designs of their tradition.
TRADITIONAL JAPANESE KNIVES (15 degree facets) The traditional Japanese knife is single beveled and has a large factory bevel A along the lower section of the front face of the blade. These are sold as either right handed or left handed versions as shown in Figure 6. The large wide factory bevel A is ground, commonly at about 10 degrees. The most popular example of this type blade is the sashimi knife also known as Yanagi and Takohiki, designed as shown in Figure 6.
blade. Thicker blades will require more pulls. After 3 pairs of pulls check for a burr as described below and as necessary continue to make more pairs of pulls until you create a small burr along the entire length of the blade. If you are sharpening a contemporary Asian blade (which probably has been sharpened previously at 15 degrees) you will find that only a few (2-4) pairs of alternating pulls (alternating left and right slots) will be needed to develop a burr. Do not over sharpen.
DEVELOPING THE TRIZOR® TRIPLE BEVEL EDGE FOR contemporary ASIAN AND 15 DEGREE KNIVES The thin 15 degree edge (30 degree total) noted for its sharpness is generally considered slightly less durable than the 20 degree (40 degree total) faceted edge. The unique Chef’sChoice Model 1520 is designed, at your option to create in Stage 2 a small intermediate bevel along the edge of the 15 degree facet before the final microbevel is created in Stage 3 where the edge is polished to astonishingly sharpness.
Confirm which side of the blade has the large factory Bevel A. Hold the blade in your hand (as when you are cutting) and if the large factory bevel is on the right side of the blade, the blade is right handed. For the right handed blades sharpen only in the left slot of Stage 1 so that only the beveled side (right side) of the edge will contact the honing wheel. Proceed as described below.
RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED) In general you will be able to re-sharpen quickly by following the sequence of Step 2 above. Repeat this if necessary to obtain a razor sharp edge. When re-sharpening only in Stage 3 fails to develop a sharp edge or if the edge has been substantially dulled you will need to re-hone the edge in Stage 1. Use only the left slot of Stage 1. Generally you will find that about five (5) re-honing pulls will be sufficient in Stage 1.
Step 2: Stropping/Polishing, Stage 3 In Stage 3 make three (3) to four (4) pairs of slow pulls each about 4 seconds, alternating in the left and right slots. Follow this, still in Stage 3, with three (3) pairs of faster pulls each about 1-2 seconds, alternating in the left and right slots. There should not be a noticeable burr along the edge. Test blade for sharpness. It should be incredibly sharp. If not sharp repeat this Step 2.
along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in left and right slots of Stage 3 will be adequate. If the knife is very dull more pulls will be needed. If the knife edge has been severely damaged thru use make one fast pull (2-3 seconds for an 8” blade) in each of the right and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left slots.
SUGGESTIONS 1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening or resharpening. If badly soiled, use detergent and water to clean. 2. Some contemporary Asian knives and Granton type blades are dimpled and some contemporary and traditional Asian blades are made of layered Damascus steel.
you from inserting the blade so far that the choil area will catch on the front stop-bar of the sharpener as you 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. 9. Used correctly, you will find you can sharpen the entire blade to within 1/8” of the bolster or the sharpener handle.
SERVICE In the event post-warranty service is needed, return your sharpener to the EdgeCraft factory where the cost of repair can be estimated before the repair is undertaken. Outside the USA, contact your retailer or national distributor. Please include your return address, daytime telephone number and a brief description of the problem or damage on a separate sheet inside the box. Retain a shipping receipt as evidence of shipment and as your protection against loss in shipment.
