11
about 15º is created along the front of the edge of the sashimi
blade as shown in Figures 10c and 10d in order to establish the
geometry of the cutting edge. An even smaller cutting micro-
facet (barely visible to the unaided eye) is customarily created
on the back face of the blade to enhance the sharpness of the
finished edge. Figure 10d shows a greatly enlarged cross-sec-
tion view of a typical factory edge on the traditional single-bevel
Japanese knife. The large factory bevel A serves to deflect the
food slice away from the blade as it is cut. When sharpening the
traditional Japanese blades, always follow the instructions
carefully. Also remember these knives will be extremely sharp.
THE EDGESELECT
®
FEATURE –
OPTIMIZING THE KNIFE EDGE FOR EACH USE
The gourmet chef will appreciate the unique ability of the Model 15 to tailor the knife
edge to optimize performance for each individual cutting task. These procedures are not
suggested for your traditional Asian knives.
GOURMET FOOD PREPARATION:
(EUROPEAN, AMERICAN, AND CONTEMPORARY ASIAN KNIVES)
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stages 1 & 2 as described above and make
extra pulls thru Stage 3. Three or more pairs of fast pulls with each pull alternating in the
left and right slots of Stage 3 will refine the third facet and create remarkably smooth and
sharp edges, (Figure 11a) ideal for the gourmet chef.
Figure 11a. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 11b. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 11c. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.
Figure 10d. Cross-section of a typical factory
traditional Asian knife edge, magnified 50x
(right-handed).
Back
Factory
Bevel A
Front
edge
facet, 15°
Microfacet
15°
approx. .002 inch
Factory
Bevel A
