3
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
®
technology that has made Chef’sChoice
®
sharpeners the choice of leading
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 fol-
lowing 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
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 contempo-
rary 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
®
sharpeners such as Models 120
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 dia-
monds. 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.
Figure 1. Model 316 Sharpener for Asian knives.
Power
Switch
Stage 1
Left Right
Slot Slot
Stage 2
Left Right
Slot Slot
Knife
Holding
Spring
