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STAGE 1
To sharpen, place the sharpener on the table gripping it securely with your left hand. Push
on the power switch. Insert the knife blade, (Figure 1) near its handle, into the far left slot
of Stage #1 and allow the left face of the blade to rest on the left face of the slot as you
pull the knife toward you. The knife edge should be in sustained moving contact with the
internal diamond abrasive coated disk. Only light downward force will be necessary as
you pull the blade toward you. Listen carefully to insure your knife maintains good contact
with the 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. As you pull the knife thru the right slot,
(see Figure 2), 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 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 3 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 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 edge after each pull. Only then are you are ready
to sharpen in Stage 2.
Figure 3. Develop a distinct burr along knife edge
before sharpening in Stage 2 or 3. Burr can be
detected by sliding finger across and away from
the edge. Caution! See text.
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