Chef'sChoice Hybrid AngleSelect 290 Manual De Instrucciones página 7

rotating diamond disk. Take about 5 seconds to make each pull if you have a six inch (6") long
blade. Increase the time of each pull for longer blades or decrease the time for shorter blades.
Make one pull of the blade in the left slot as described above and then repeat the same
procedure in the adjacent (right) slot of Stage 1 (see Figure 7). As you pull the knife through
the right slot, hold the right face of the knife against the slanted right face of the slot. If your
knife, before sharpening, is not very dull you will find that only about 5-6 pairs of pulls,
alternating in the left and right slots of Stage 1, will be sufficient to put a keen edge on the
blade. However, if the knife is initially very dull you may find that 10 or more alternating pairs
of pulls in the left and right slots of Stage 1 will be needed the first time as you reshape and
sharpen the old edge. Always pull the blade toward you. Never push the blade away from
you when using Stage 1. Before leaving Stage 1 it is important to examine the knife edge to
insure there is a small burr along one side of the edge.
Figure 8 illustrates how to check for the burr. Proceed as follows: If your last sharpening
pull was in the right slot there should be a small burr on the right side of the blade edge. If
the last pull was in the left slot there should be a small burr along the left side of the edge.
If there is no burr make another pair of pulls and again check for a burr. Repeat making
pairs of alternating right and left pulls until you create a small burr along the entire edge.
(Sometimes it is easier to create the burr if you pull the blade slower.) Make another single
pull and confirm there is a burr along the entire edge after each pull. Only then are you are
ready to polish the edge in Stage 3.
STAGE 3 (POLISHING) 15° KNIVES
Since Stage 3 is a manual polishing stage, you can turn off the power switch. If the 15° knife
has been adequately sharpened in Stage 1 only 6-7 back and forth stroke pairs in Stage 3
(see Figure 9) will create a small second bevel and the edge will be very sharp and effective.
It should cut paper smoothly allowing you to make straight or curved cuts easily. If not make
a few additional stroke pairs.
For optimum results center the blade (left and right) in the Stage 3 slot and keep the
entire length of the blade edge in contact with the two internal sharpening disks as you hone
and polish. Apply only light downward pressure, about 3-4 pounds on the blade in Stage 3.
Hold the blade level, make smooth consistent strokes while maintaining recommended
downward pressure. Listen to confirm that the two sharpening disks are turning. Do not
polish excessively in Stage 3.
SHARPENING EUROPEAN/AMERICAN KNIVES AT 20°
All knives from European or American manufacturers are double sided, and consequently
must be sharpened on both sides of the blade. The edge is customarily sharpened at
20° forming two facets, each at that angle to create a total edge angle of 40°. Whereas
these knives are generally used for heavier tasks, the stronger 20° faceted edge is usually
most appropriate.
Sharpening the European/American knife is a two step sharpening process, sharpening
first in Stage 2 and followed by polishing in Stage 3. (You do not use Stage 1 for these knives
unless you wish to convert them to the Asian style angle of 15° as described later.)
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