Procedure For Sharpening Serrated Blades - Chef's Choice EdgeSelect Diamond Hone 120 Manual De Instrucciones

FOR GAME AND FISH:
The optimum edge for cooked poultry generally can be obtained by using Stage 2 followed by Stage
3. (Figure 11) For raw poultry, Stage 1 followed by Stage 3, as described above, may be preferable. For
filleting fish, use a thin but sturdy blade sharpened in Stages 2 and 3.

PROCEDURE FOR SHARPENING SERRATED BLADES:

Serrated blades are similar to saw blades with scalloped depressions and a series of pointed teeth. In
normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef'sChoice
only Stage 3 (Figure 12), which will sharpen the teeth of the serrations and develop micro blades
along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in Stage 3 will
be adequate. If the knife is very dull, more pulls will be needed. If the knife edge has been se-
verely damaged through use, make one fast pull (2-3 seconds for an 8" blade) in each of the right
and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left slots.
Excessive use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen
the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be as "sharp" as the
edge on a straight edge knife. However, their tooth-like structure will, at times, help break the skin on
hard crusty foods and penetrate other materials such as cardboard.
Figure 9. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 10. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 12. Sharpen serrated blades only in Stage 3.
(See instructions).
9
®
Model 120. However, use
Figure 11. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.