Procedure For Sharpening Serrated Blades - Chef's Choice 130 Manual Del Usuario

PROCEDURE FOR POLISHED STEELED EDGE
While the professional steeled edge prepared in Stages 1 and 2 as described above is very
sharp, it is possible to further enhance the edge sharpness with one very fast pull through
the stropping disks of Stage 3. Because the sharpening angles of Stages 2 and 3 are very
close, the microserrations can be slightly polished in Stage 3 without removing the
serrations. However the stropping action of Stage 3 will remove the microserrrations if the
contact time in Stage 3 is too great. By making one fast (2 seconds) pull thru the left slot
followed by one fast (2 seconds) pull thru the right slot in Stage 3 you can simply enhance
or "polish" the steeled edge.
Caution: If you make slower or more pulls thru Stage 3 you will remove completely the
microscopic serrations developed during steeling in Stage 2. In that event, resharpen
again in Stage 1 to develop a full burr along the edge and repeat the steeling steps
in Stage 2.
Resharpening the Steeled and Polished Edge: Steel in stage 2 with 10 pairs of
alternating pulls. Every second or third time you find it necessary to steel your knives,
follow the steeling with one (1) very fast pair of alternating pulls in Stage 3.

PROCEDURE FOR SHARPENING SERRATED BLADES

Serrated blades are similar to small 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® Model 130. However,
use only Stage 3 (Figure 10), which will straighten, realign and sharpen the teeth of the
serrations and develop microblades 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.
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 help break the skin on hard crusty foods and penetrate other materials such
as cardboard.
TEST FOR EDGE SHARPNESS
To test periodically for sharpness and cutting ability of your fine edge or steeled edge
hold a sheet of paper by the edge and carefully cut the sheet a small (but safe) distance
from your finger. A sharp edge will cut smoothly without tearing the paper.
Alternatively try cutting a tomato. The knife should pierce through the skin of the tomato
and cut through it on the first pull without significant force applied to the knife. This is
also a good test for serrated blades.
Figure 10. Sharpen serrated blades only in Stage 3.
(See instructions).
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