Graef ChefsChoise CX125 Manual De Instrucciones página 25

structure can be helpful—for example to break the skin on hard crusty foods
and penetrate other materials such as cardboard.
DRESSING OF STROPPING/POLISHING DISKS – STAGE 3
The Graef Model CX125 is equipped with a built-in system to manually clean/
dress the stropping/polishing disks in Stage 3. In the event these disks be-
come glazed with grease, food or sharpening debris, they can be cleaned
and reshaped by actuating the manual lever on the rear of the sharpener. This
lever is located within a recess on the lower left corner as you face the rear of
the Sharpener. To actuate the cleaning/dressing tool, make sure the power is
"ON" and simply press the small lever in the recess to the right, hold about 3-4
seconds and then press to the left and repeat for 3-4 seconds. When the lever
is moved in one direction, the dressing tool cleans and reshapes the active
surface of one stropping/polishing disk. By moving the lever in the opposite
direction you clean the other disk.
Use this clean/dress mechanism only if the Stage 3 white disks are seriously
darkened and when Stage 3 no longer appears to be stropping/polishing
well. Using this tool removes material from the surface of the Stage 3 disks and
hence, if used excessively, it will unnecessarily remove too much of the abrasive
surface – wearing the disks out prematurely. If that should occur, factory repla-
cement of the disks will become necessary. If you clean your knives regularly
before sharpening you may need to clean or dress the Stage 3 disks less than
once a year.
• Always clean all food, fat and foreign materials from the blade surfaces be-
fore sharpening or resharpening. If badly soiled, use detergent and water
to clean.
• Some contemporary Asian knives and Granton type blades are dimpled
and some contemporary and traditional Asian blades are made of layered
Damascus steel. All of these should be sharpened accordingly to these ins-
tructions depending solely on whether the knife style is contemporary (two
facets) or a traditional single facet Asian blade.
• Always pull the blades 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 abrasive disks.
• Carefully follow the detailed procedures for each type blade for best results
and to extend the useful life of your knives. The sharpening sequence is es-
SUGGESTIONS
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