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JAPANESE-STYLE KNIVES (EDGE IS BEVELED ON ONE SIDE ONLY)
To sharpen a Japanese single-bevel knife, start by holding it horizontally.
Place the knife in the central "V", then angle it approximately 45 degrees
as viewed from the top (see Fig.
). Single-bevel knives usually have a
H
bevel on the left side of the blade while the right side is flat. In this case,
your hand should move left, while the tip of the blade moves right (see
Fig.
). Pull the knife smoothly though the central "V", using just enough
H
downward pressure to move one upper knob slightly to the side. The
knife blade should touch only one of the carbide sharpeners. Use the
right inner vertical edge of the central "V" slot of the sharpener as a
guide edge to keep the knife from twisting. Repeat several times. For the
sharpest edge, now follow the instructions for Polishing.
COMBINATION KNIVES
Some knives have a portion of the blade with serrations and a portion
with a non-serrated standard double bevel. Sharpen the serrated portion
of the blade following the instructions for Serrated Knives. Then sharpen
the non-serrated portion of the blade following the instructions for
Standard Knives.
DAMASCUS KNIVES
Top-quality knives should always be maintained at a high level of
sharpness. Follow the instructions for Polishing to maintain a razor sharp
edge on Damascus and other high-quality knives without removing metal
from the blade.
Master knife maker Harald Stallegger has been handcrafting and
sharpening fine blades in Austria for over twenty years. He invented
this innovative and easy-to-use sharpener so that anyone can
achieve professional sharpening results in seconds.
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