Chef'sChoice Diamond sharpener for Asian Knives #316: This new sharpener is designed to put a factory sharp, precision edge on all contemporary Asian style knives, Chinese style cleavers and the thinner, traditional single-bevel style Japanese blades. Incorporating 100% diamond abrasives in both Stage 1 and 2, the Model 316 hones and polishes each side of the knife blade separately at 15 degrees. This feature allows the user flexibility, guarantying the sharpest possible edge on all contemporary double-bevel Asian-style blades as well as traditional Japanese single bevel knives. High precision elastomeric angle guides eliminate all guesswork. Safe for all quality brands. Two-year limited warranty. Assembled in the U.S.A. UL/ETL and Canadian Approval.
Yes, you can also use this to re-set the edge of a German style knife with a 20-25 degree angle to a finer 15 degree Japanese style edge. With really old knives which use softer metals this can be a problem because the sharper edge will be weaker and so more prone to dulling quickly (and potentially getting damaged if misused), but with today's more modern German knives, I don't think it's a problem for the most part, and can result in a knife with a sharper, finer edge (especially nice for slicers and other naturally thinner blades). |
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