Kitchen knives are roughly divided into two groups: European edge with a cutting angle of about 20º (per side, so a total of 40 °) or Japanese/Asian edge with a cutting angle of approximately 15º (per side, so a total of 30 º). The advantage of the Asian sharpening method is that the edge is thinner and can thus be made sharper. The advantage of the European sharpening method is that the edge is a bit thicker and therefore less sensitive to chipping (breakign off of little bits of steel). In many kitchens, you can find both kinds of knives. Obviously, these knives should be sharpened properly with the matching sharpening angle.
Where many electric sharpeners are suitable for either one or the other sharpening angle, the Chef's Choice 1520 is suitable for both types. This sharpening machine has three sharpening phases. Phase 1 is intended for restoring the edge of an Asian knife. Phase 2 does the same thing for European knives, while phase 3 is the polishing phase for both types of knives. The knives are sharpened on diamond sharpening wheels. The left and right sides are sharpened separately, to ensure that also single-side edged knives, a style that regularly occurs with Japanese knives, can also be sharpened with the 1520.
In addition to plain edge knives, you can also sharpen serrated blades. You only use phase 3 for this.
- Sharpening angle: 15° and 20°
- Sharpening phase 1: coarse diamond sharpening wheel
- Sharpening phase 2: medium diamond sharpening wheel
- Sharpening phase 3: fine ceramic sharpening wheel
- Suitable for knives with a single- or double side edge
- Suitable for serrated knives (only phase 3)
- Size: 25x11x11 cm
- Weight: 2.0 kg
- Motor power: 75 Watt