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BE ALERT. The next steps will expose the knife.
4. Lift the sharpener cover to expose the sharpening stones (Fig. 14-1).
5. Use a dry wire brush and aggressively brush the top grinding surface of
the grinding stone, which will remove debris from the stones, grit,
especially the grinding stone (Fig. 14-2). This procedure is very
important.
ALWAYS keep hands and arms away from exposed knife.
SHARPENING THE KNIFE - (REGULAR PROCEDURE)
The knife should be sharpened every TWO days for 5 seconds.
1. Pull on knob #1 (Fig. 14-3) keeping it extended and swinging the
sharpener up into position. Release knob and the sharpener will lock in
the sharpening position.
2. Pull out knob #2 (Fig. 14-4).
3. Turn the knife motor on by pressing the start button. Pull the lever
counterclockwise (Fig. 14-5) to bring stones into contact with the knife.
Maintain pressure on the lever for 5 seconds. Be sure both stones
are rotating and are in contact with knife.
TURN OFF slicer before inspecting.
SHARPENING THE KNIFE - (EXTENDED PROCEDURE)
IMPORTANT: If you are not getting the proper slice count or you are
getting excess waste/or a "tail" on the unsliced portion remaining in
the food chute follow the extended sharpening procedures below.
1. Pull on knob #1 (Fig. 14-3) keeping it extended and swinging the
sharpener up into position. Release knob and the sharpener will lock in
the sharpening position.
2. Activate only the bottom stone by pushing in knob #2.
3. Turn the knife motor on by pressing the start button. Pull the lever
counterclockwise (Fig. 14-5) to bring the grinding stone (located behind the
blade) into contact with the knife. Maintain pressure on the lever for
30 seconds.
4. Pull out knob #2. Pull the lever counterclockwise to bring both stones into
contact with the blade. Maintain pressure on the lever so both stones
rotate for 5 seconds.
TURN OFF slicer before inspecting.
Page 14
KNIFE SHARPENING
Figure 14-1
Figure 14-2
#1
#2
Figure 14-3
#1
#2
Figure 14-4
Figure 14-5
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