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General| Model | 1520 |
|---|---|
| Category | Accessories |
| Sharpening Stages | 3 |
| Angle Control | Yes |
| Diamond Abrasives | Yes |
| Application | Kitchen Knives |
| Power Source | Electric |
| Voltage | 120V |
| Dimensions | 10 x 4.25 x 4.25 inches |
| Color | Black/Silver |
| Type | Electric |
| Edge Type | Straight and Serrated |
| Material | Plastic |
Essential safety guidelines for operating the knife sharpener and handling knives to prevent injury or damage.
Details on European/American knives, their design, and 20-degree sharpening facets.
Information on contemporary Asian knives, including Santoku and Nakiri, and their 15-degree facets.
Focus on traditional single-beveled Japanese knives, their unique edge geometry, and sharpening.
Honing the edge of contemporary Asian knives using Stage 1 of the sharpener.
Procedure for identifying the burr on the knife edge after sharpening.
Polishing the Asian knife edge using Stage 3 abrasive disks for final sharpness.
Instructions for re-sharpening contemporary Asian knives using Stages 1 and 3.
Honing traditional single-sided Japanese knives using Stage 1, specifically for right-handed blades.
Polishing traditional Japanese knives using Stage 3, specifically for right-handed blades.
Honing European/American knives using Stage 2 of the sharpener.
Polishing European/American knives using Stage 3 of the sharpener for a sharp edge.
Re-sharpening European/American knives using Stage 3, or Stages 2 and 3.
Converting European/American knives to a 15-degree Asian style edge for light-duty work.
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