Chef'sChoice Hybrid AngleSelect 290 Manual De Instrucciones página 11

Alternatively try cutting a tomato. A sharp knife should penetrate the skin of the tomato
and cut through it on the first pull without applying significant force to the knife.
SUGGESTIONS
1. Always clean all food, fat and foreign materials from the knife blade surfaces before
sharpening or resharpening. If badly soiled, use detergent and water to clean.
2. 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 instructions.
3. Always pull the blades in Stages 1 and 2 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.
4. Carefully follow the detailed procedures for each type blade for best results and to
extend the useful life of your knives.
5. The edge of the knife blade, while sharpening, should remain in contact with the
abrasive disks as the knife is withdrawn from the guiding slot. To sharpen the blade
near the tip of a curved edge blade, lift the handle up slightly as you approach the tip of
the blade but just enough so that the edge as it is being sharpened maintains audible
contact with the honing or stropping disk.
6. To increase your proficiency with the Chef'sChoice
a burr along the edge (as described on pages 7 and 8). While you might be able to
sharpen well without using this technique, it is the fastest way to determine when
you have sharpened sufficiently in the preliminary steps. This will help you avoid
oversharpening and ensure incredibly sharp edges every time. Cutting a tomato or a
piece of paper is a convenient method of checking for finished blade sharpness.
7. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
8. Used correctly, you will find you can sharpen the entire blade to within
bolster or the knife handle. This is a major advantage of the Chef'sChoice
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, thick bolster near the
handle extending to the edge, a commercial grinder can modify or remove the lower
portion of the bolster so it will not interfere with the sharpening action, allowing you to
sharpen the entire blade length.
9. Do not attempt to use this sharpener to sharpen either ceramic knives or scissors.
Model 290, learn how to detect
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