The Chef’sChoice Model 316 has two sharpening stages that sharpen the edge at 15 degrees. The first stage hones each side of the edge with fine 100% diamond abrasives. The second stage polishes the edge using ultra-fine 100% diamond abrasives. In both Stage 1 and 2, the left side and the right side of the blade are sharpened separately, which allows the user to hone and polish the traditional single-beveled Japanese blades. The contemporary Japanese blade, Chinese cleavers and modern European style knives should be honed and polished on both sides of the blade. The traditional single-bevel Japanese blade must be honed and polished primarily on the front side of the blade, which has the large factory bevel.

Designed to put a factory sharp, 15 degree precision edge on all contemporary Asian style knives, Chinese style cleavers and the thinner, traditional single-bevel Japanese blades as well as contemporary European/American style knives:

Factory sharp edge for 15 degree steel knives
Thin, razor sharp edges for effortless food preparation
2-Stage diamond sharpening for stronger edges and faster results—honing and polishing
Precision guides sharpen at 15 degrees
Resharpen with ultra-fine diamonds—knives last longer
For single or double-faceted blades
Create the 15 degree edge on thin Euro/American style knives
Sharpens both straight edge and fine edge knives