Serrated Blades; Asian Blades - Chef's Choice 270 Manual Del Usuario

RESHARPENING THE KNIFE EDGE
To resharpen follow the procedure for Stage 3 described above, making two to three (2-3)
complete back and forth stroke pairs while maintaining recommended downward
pressure. Listen to confirm the sharpening disks are turning. Then test the edge for
sharpness. If necessary resharpen again but first use Stage 2 followed by two to three
(2-3) back and forth pairs of strokes in Stage 3. In severe cases with a very dull knife you
may find it necessary to repeat Stages 1, 2 or 3 as described above. Generally you should
be able to resharpen several times using only Stage 3 before having to resharpen in
Stage 2 or 1.

SERRATED BLADES

Serrated blades can be sharpened in Stage 3 (see Figure 7). Center the blade in the slot
of Stage 3 and make five (5) back and forth pairs of strokes. Examine the edge and if
necessary make another 5 full stroke pairs. Test the blade for sharpness. If the blade to be
sharpened is very dull, first make two fast but full pairs of pulls — alternating right and left
slots in Stage 2 and then make five (5) paired strokes (back and forth) in Stage 3. Because
of its nature, a serrated knife will not ever appear as sharp or cut as smoothly as a straight
edged blade. Caution: Do not make many strokes in Stage 2, or you will remove too much
metal from the teeth of the serrated edge.

ASIAN BLADES

The Hybrid® which sharpens at a primary angle of 20 degrees, can sharpen double
faceted Asian blades such as the Santoku which is traditionally sharpened at 15º.
However, for optimum results with all Asian blades we recommend a 15º sharpener such
as the Chef'sChoice® Electric Models 15XV or 1520 as the preferred choice for all Asian
style blades.
Do not sharpen in the Hybrid® any single sided, single faceted Asian Kataba knives, such
as the traditional sashimi styled blade that is commonly used to prepare ultra thin
sashimi. Stage 3 sharpens simultaneously both sides of the cutting edge while the sashimi
knives are designed to be sharpened only on one side of the blade. The Chef'sChoice
electric sharpeners listed in the previous paragraph will correctly sharpen these single
sided knives.
Figure 6. Knife in Stage 3. Use back and forth Figure 7. Serrated knife in Stage 3.
sharpening strokes with light downward pressure.
See text.
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