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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.
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.
The Chef'sChoice AngleSelect Model 1520 is a versatile three-stage electric knife sharpener designed to maintain the factory-sharp condition of American, European, and Asian style knives. This device employs a highly precise guide system that automatically positions each knife style at its optimal sharpening angle. Customized diamond abrasive disks are used to quickly restore and hone a fresh edge, which is then stropped with a patented stropping disk to achieve exceptional sharpness. The sharpener is engineered to provide effortless cutting and a flawless slice for a variety of blades.
The Model 1520 is a sophisticated sharpening system with three distinct stages, each serving a specific purpose in the sharpening process:
Stage 1 (Sharpen Asian - 15° Faceted Knives): This stage is exclusively designed for Asian-style knives with 15-degree primary edge facets (30 degrees total angle). It uses fine diamond abrasives to hone the edge, matching the sharpness and edge shape of high-quality Asian knives. For Asian blades, sharpening begins here, followed by stropping and polishing in Stage 3. Optionally, for a stronger edge on Asian blades, two pairs of pulls can be added in Stage 2 to form a small second bevel before proceeding to Stage 3.
Stage 2 (Sharpen Euro/American - 20° Faceted Knives): This stage is primarily designed to sharpen conventional American and European knives, which typically have 20-degree primary edge facets (40 degrees total angle). Fine diamond abrasives are used here to hone these blades. For American and European knives, sharpening begins in Stage 2, followed by stropping and polishing in Stage 3. Stage 1 is generally not used for these knives unless the user wishes to convert their 20-degree edge facet to the smaller Asian angle of 15 degrees.
Stage 3 (Stropping/Polishing): This final stage contains proprietary ultrafine abrasive stropping disks. It is designed for both Asian and Euro/American blades to create a microscopic bevel along the edge and polish it to astonishing sharpness. This stage refines the edge, removing any burr and delivering a razor-sharp finish.
The Model 1520 is capable of sharpening a wide range of blades, including American, European, and Asian styles. It is particularly adept at handling contemporary Asian knives like Santoku and Nakiri, which are typically double-faceted at 15 degrees. It can also sharpen traditional Japanese single-beveled blades such as sashimi knives, which require specific techniques to maintain their unique edge geometry. The sharpener is not recommended for scissors, ax blades, or any blade that does not fit freely in the slots. It is also not suitable for ceramic knives.
The sharpener is designed for ease of use, with specific procedures tailored to different knife types to achieve optimal results.
General Sharpening Principles:
Sharpening Contemporary Asian Knives (15 Degrees):
Sharpening Traditional Japanese Knives (Single Sided - 15 Degrees):
Sharpening European/American Knives (20 Degrees):
Sharpening Serrated Blades:
Detecting the Burr: To confirm the presence of a burr, carefully move your forefinger across the edge, away from the cutting direction. The burr will feel like a rough, bent extension on one side of the edge, while the opposite side will feel smooth. This technique helps determine when sufficient sharpening has occurred in the preliminary stages.
The Chef'sChoice Model 1520 is designed for minimal maintenance, ensuring long-term performance and durability.
By following these usage and maintenance guidelines, users can ensure their Chef'sChoice AngleSelect Model 1520 continues to provide optimum sharpening results for years to come.
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 |
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