Chef's Choice 130 Manual Del Usuario página 6

spring. Do not twist the knife (See Figure 3). Move the blade down in the slot until you feel
it contact the diamond disk. Pull it towards you lifting the handle slightly as you approach
the tip. This will give you a feel for the spring tension.
Remove the knife and press the Power Switch. A red "indicator" on the switch appears
when this switch is turned "ON".
Stage 1: Start in Stage 1. Pull the knife once through the left slot of Stage 1 (Figure 3) by
slipping the blade between the left angle guide and the polymeric spring while pulling
the blade toward you and simultaneously moving the blade downward in the slot until it
engages the diamond coated disk. You will hear it make contact with the disk. Insert the
blade as close as possible to its bolster or handle and pull it at a steady rate until it exits
the slot. If the blade is curved, lift the handle slightly as you sharpen near the tip of the
knife, keeping the blade edge approximately parallel to the table. Sharpen the entire blade
length. For an eight (8) inch blade each pull should take about 6 seconds. Pull shorter
blades through in 2-3 seconds and longer blades in 8 seconds. Next, repeat with one full
length pull in the right slot of Stage 1.
Note: Each time you insert the blade you should simultaneously pull the blade toward
you. Never push the blade away from you. Apply just enough downward pressure to make
contact with the disk – added pressure does not modify or speed the sharpening process.
Make an equal number of pulls alternating in the left and right slots in order to keep the
edge facets symmetrical.
Except when you are sharpening for the first time in Stage 1 or if the blade is very dull,
you will find that one or two pairs of alternating pulls are adequate. Then after checking
for a burr on the edge as described below proceed to Stage 3. Stage 1 sharpening is
considered complete when a burr exists along one side of the edge.
Checking for the Burr After completing stage 1 you should confirm that a burr (see Figure
4) exists along one side of the edge. To check for the burr, move your forefinger carefully
across and away from the edge as shown in the Figures 4 and 5 (on page 7).
(Do not move your finger along the edge – to avoid cutting your finger). If the last pull
was in the right slot of Stage 1, the burr will appear only on the right side of the blade
(as you hold it) and vise versa. The burr, when present, feels like a rough and bent
extension of the edge; the opposite side of the edge feels very smooth by comparison.
If a burr exists, proceed to Stage 3.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before
proceeding to Stage 3. Slower pulls will help develop the burr. Confirm the presence of
the burr and only then proceed to Stage 3.
Figure 3. Stage 1. Inserting blade in slot between
guide and flexible spring. Alternate individual pulls
in right and left slots.
Figure 4. Develop a distinct burr along knife edge
before stropping in Stage 3.
English — 6
Burr