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EdgeCraft Chef-s Choice - FlexHone-Strop 320 Manual

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7
OPTIMIZING THE KNIFE EDGE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in preparing smooth, unmarked sections of fruits
or vegetables, sharpen in Stage 1 and 2 as described above and make extra pulls through Stage 2.
Three or more pairs of pulls with each pull alternating in the left and right slots of Stage 2 will refine
the second facet and create remarkably smooth and sharp edges, (Figure 7) ideal for the gourmet
chef.
When resharpening the Gourmet edge, use Stage 2, (alternating left and right slots). If after a number
of resharpenings, it is taking too long to resharpen, you can speed the process by resharpening first
in Stage 1 following the procedures detailed, and then resharpen in Stage 2. This procedure, unlike
conventional sharpening, will give you extraordinarily sharp knives every day while removing very
little metal and prolonging the life of your knives.
FOR GAME, FISH AND FIBROUS MATERIALS
For cutting more fibrous materials you may find it advantageous to sharpen in Stage 1 – followed
directly by only one alternating pair of pulls in Stage 2. This will leave sharpened microflutes along
the facets nearer to each side of the edge (Figure 8) that will assist in the cutting of such materials.
To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire edge. Then
move to Stage 2 and make just one pair of pulls.
To resharpen this type of edge, sharpen in Stage 1 until you develop a burr and then make one pair
of pulls in Stage 2.
PROCEDURE FOR SHARPENING SERRATED BLADES
Serrated blades are similar to small saw blades with scalloped depressions and a series of pointed
teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice
®
Model 320. However, use only
Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop microblades along the
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations.
Figure 8. Retention of larger microflutes adjacent to
edge helps when cutting fiberous foods.
Figure 9. Sharpen serrated blades only in Stage 2.
(See instructions).
… 7 …


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