Chef's Choice 130 Manual Del Usuario página 11

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 (beveled side) of
the blade.
5. The edge of the knife blade, while sharpening, should be held in 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. Used correctly, you will find you can sharpen the entire blade to within 1/8" of the
bolster or the sharpener handle. This is a major advantage of the Chef'sChoice® Model
130 compared to other sharpening methods – 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.
7. To increase your proficiency with the Chef'sChoice® Model 130, learn how to detect a
burr along the edge (as described previously). While you may be able to sharpen well
without using this technique, it is the best and fastest way to determine when you have
sharpened sufficiently in Stage 1. This will help you avoid over-sharpening and insure
incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient
way of checking for blade sharpness.
8. Do not attempt to use the Professional Sharpening Station® to sharpen or steel either
ceramic knives or scissors.
9. You will find that you can sharpen to better than factory sharpness or put a steeled
edge on a variety of your metal knives regardless of brand including, Wüsthof,
Henckels, Sabatier, Chicago Cutlery, Lamson and Goodnow, Global, Russel Harrington,
Forshner, Chef'sChoice, Messermeister, Mundial, Viking, Cuisinart, Kitchen Aid and
many, many more.
10. Keep your fingers clear of the blade edge at all times.
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