Normal Maintenance - Chef's Choice EdgeSelect Diamond Hone 120 Manual De Instrucciones

1. Always clean all food, fat and foreign materials from knife before sharpening or resharpening. If soiled,
wash the blade before sharpening.
2. Use only light downward pressure when sharpening - just enough to establish secure contact with the
abrasive disk.
3. Always pull the blade at the recommended speed and at a constant rate over length of blade. Never
interrupt or stop the motion of the blade when in contact with the abrasive disks.
4. Always alternate pulls in right and left slots (of any stage used). Specialized Japanese blades are an
exception and are sharpened primarily on one side of the blade.
5. The edge of the knife blade should be maintained while sharpening at a level position relative to the
top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the handle up slightly
as you approach the tip so that the edge, as it is being sharpened, is maintained "level" to the table.
6. There is no need to use a "sharpening steel" on knives sharpened on the Chef'sChoice
However, if you prefer a steeled edge, the Chef'sChoice
130, which incorporates a mini steel in Stage 2, and the manual SteelPro
Consider resharpening with the manual Chef'sChoice
at a remote location away from electrical power. It is recommended that you keep the Model 120
readily accessible and resharpen often, as described in the Sections above.
7. Used correctly, you will find you can sharpen the entire blade to within 1/8" of the bolster or handle.
This is a major advantage of the Chef'sChoice
- especially important when sharpening chef's knives where you need to sharpen the entire blade
length in order to maintain the curvature of the edge line.
If your chef's knives have a heavy bolster near the handle extending to the edge, a commercial
grinder can modify or remove the lower portion of the bolster so that it will not interfere with the
sharpening action allowing you to sharpen the entire blade length.
8. To increase your proficiency with the Chef'sChoice
edge (as described above). While you can sharpen well without using this technique, it is the best and
fastest way to determine when you have sharpened sufficiently in Stages 1 and 2. This will help you
avoid over sharpening and ensure incredibly sharp edges every time. Cutting a tomato or a piece of
paper is a convenient method of checking for blade sharpness.
No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no
need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a
damp cloth. Do not use detergents or abrasives.
Once a year or so, as needed, you can remove metal dust that will accumulate inside the
sharpener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure 14)
that covers an opening on the underside of the sharpener. You will find metal particles adhered to
a magnet attached to the inside of that cover. Simply rub off or brush off accumulated filings
from the magnet with a paper towel or tooth brush and reinsert the cover in the opening. If larg-
er amounts of metal dust have been created or if the Stage 3 disk has been cleaned (using the
cleaning/dressing means), you can shake out any remaining dust through the bottom opening when the
cover is removed. After cleaning, replace the cover securely with its magnet in place.
SUGGESTIONS

NORMAL MAINTENANCE

®
Professional Sharpening Station
®
sharpener Model 450 if you are using knives
®
Model 120 compared to other sharpening methods
®
Model 120, learn how to detect a burr along the
11
®
Model 120.
®
Model
®
Model 470 are available.