Sharpening Serrated Blades; Specialized Asian Blades - Chef'sChoice Hybrid AngleSelect 290 Manual De Instrucciones

SHARPENING SERRATED BLADES

Serrated blades can be sharpened in Stage 3 (see Figure 14). Center the blade in the slot
of Stage 3 and make four to five (4-5) back and forth stroke pairs. Test the edge and if
necessary make another 4-5 full stroke pairs. Examine the blade.
If the blade to be sharpened is very dull, first make two fast but full pairs of alternating
pulls in Stage 2 and then make five (5) (back and forth) paired strokes in Stage 3. Because
of its nature, a serrated knife will never appear as sharp or cut as smoothly as a straight
edged blade. Caution: Do not make many pulls in Stage 2 which can quickly remove metal
from a serrated edge.

SPECIALIZED ASIAN BLADES

The Model 290 is designed to sharpen double faceted Asian blades such as the Santoku
which is traditionally sharpened at 15°. However it should not be used to sharpen any single
sided, single faceted 15° Asian knives, such as the traditional sashimi styled blade that is
commonly used to prepare ultra thin sashimi. The Model 290 sharpens simultaneously both
sides of the cutting edge in Stage 3, while the sashimi knives are designed to be sharpened
only on one side of the blade. Chef'sChoice offers electric sharpeners Models 15XV and 1520
that are designed to sharpen all types of Asian style knives, including single sided ones.
CERAMIC KNIVES
The Model 290 is not recommended for ceramic knives.
SCISSORS
Do not attempt to use the Model 290 to sharpen scissors. EdgeCraft does manufacture both
electric and manual scissor sharpeners.
BRAND OF KNIVES
The Model 290 will put an excellent edge on all conventional metal Euro/American and Asian
style knives regardless of brands, including Global, Wusthof, Henckels, Sabatier, Lamson,
Chicago, Russell Harrington, Mundial, Chef'sChoice, Messermeister, Forschner, Cuisinart,
Kitchen Aid, Shun and many, many more.
TEST FOR SHARPNESS
To test for sharpness and cutting ability of your knife, hold a sheet of paper vertically by its
upper edge and carefully cut down through the sheet a small (but safe) distance from your
fingers. A sharp edge (on a straight edge blade) will cut smoothly without tearing the paper.
Figure 14. Sharpening a serrated knife in Stage 3.
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