Chef's Choice 15XV Manual De Instrucciones página 11

1. Always clean all food, fat and foreign materials from the 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 depending solely on
whether the knife style is contemporary (two facets) or a traditional single facet
Asian blade.
3. 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.
4. 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 especially important
with the single sided traditional Asian blades.
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abrasive disks as the knife is withdrawn from the guiding slot.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 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® Model 15, learn how to detect a
burr along the edge (as described on page 6). While you might be able to sharpen well
without using this technique, it is the best and 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. If your knife has a significant choil you may find it helpful to place your index finger
within or just behind the choil (see Figures 12 and 13) as you insert the blade in the
sharpener. Your finger can act as a "stop" and prevent you from inserting the blade so
far that the choil area will catch on the front stop-bar of the sharpener as you withdraw
the blade. A little practice will help you perfect this technique. As you insert the blade
let your finger slide down the front of the sharpener.
9. Used correctly, you will find you can sharpen the entire blade to within ⅛" of the
bolster or the sharpener handle. This is a major advantage of The Chef'sChoice® Model
15 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
Figure 12. If your blade has a significant choil it
may be helpful to place our finger behind it as
shown when sharpening.
SUGGESTIONS
Figure 13. Place your index finger as shown behind
the choil as the knife is inserted into the sharpening
slot (see Suggestion 8.)
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