"pltrgyst" > wrote in message
news
> On this general subject, has anyone tried the Chef's Choice model 316
> sharpener
> for Asian knives? It supposedly has a 15 degree fixed angle.
>
> I have one on the way to play with, so I'll see for myself within a week,
> I
> suppose. Thanks.
>
> -- Larry

Personally I would not use one at all as they will grind a knife the wrong
way. Most Japanese knives have asymmetrical bevels such as 30/70, 20/80,
90/10 etc. A 50/50 bevel at 15* will probably cover a Shun or Global and
even Shun uses a 16* per side bevel. I have other Japanese knives that use
about a 5* per side bevel so it would be useless and really the only way to
properly sharpen is waterstones or a slow speed belt sander if you know what
you are doing. I highly recommend if you have Japanese knives you should
take the time to learn how to sharpen or find someone to do it for you. It
really isn't that hard and a 1K/6K King stone is about $30, never mind it is
a good skill to have.

Joe Cilinceon