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General| Brand | Chef's Choice |
|---|---|
| Model | Chef'sChoice 316 |
| Category | Accessories |
| Language | English |
Process for polishing the edge using Stage 2 abrasives for contemporary Asian knives.
Guidance on using Stage 1 for honing contemporary Asian knives when needed.
Instructions for returning to Stage 2 polishing after honing contemporary Asian knives.
Procedure for re-sharpening contemporary Asian blades.
Initiating polishing for right-handed traditional blades in Stage 2.
Using Stage 1 for honing right-handed traditional blades when needed.
Finalizing the edge for right-handed traditional blades.
Procedure for re-sharpening right-handed traditional Japanese blades.
Procedure for sharpening left-handed traditional Japanese blades.
Initial honing steps for converting Euro/American blades to an Asian edge.
Polishing procedure for Euro/American blades after initial honing.
Description of contemporary Asian knives, including Santoku and Usaba/Nakiri.
Description of traditional single-bevel Japanese knives like sashimi blades.
Description of European/American blades, noting their thicker cross-section.
Guidance on cleaning the ultrafine diamond abrasive disks in Stage 2.
Instructions for normal maintenance and cleaning of the sharpener.
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