Manual EdgeCraft Chef-s Choice - Professional 130 (page 11 of 12) (English)

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SUGGESTIONS

1. Always clean all food, fat and foreign materials from knife before sharpening or

resharpening. If soiled, wash the blade before sharpening.

2. Use only light downward pressure when sharpening – just enough to establish secure

contact with the abrasive disk.

3. Always pull the blade 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 the abrasive disks.

4. Always alternate pulls in right and left slots (of any stage used). Specialized Japanese blades

are an exception and are sharpened primarily on one side (beveled side) of the blade.

5. The edge of the knife blade, while sharpening, should be held in a level position relative

to the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift

the handle up slightly as you approach the tip so that the edge, as it is being sharpened, is

maintained “level” to the table.

6. Used correctly, you will ﬁnd you can sharpen the entire blade to within

/8” of the bolster

or the sharpener handle. This is a major advantage of the Chef’sChoice

Model 130 com-

pared 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 bolster near the handle extending to the edge,

a commercial grinder can modify or remove the lower portion of the bolster so that it will

not interfere with the sharpening action, allowing you to sharpen the entire blade length.

7. To increase your proﬁciency with the Chef’sChoice

Model 130, learn how to detect a burr

along the edge (as described previously). While you may be able to sharpen well without

using this technique, it is the best and fastest way to determine when you have sharpened

sufﬁciently in Stage 1. This will help you avoid over-sharpening and insure incredibly sharp

edges every time. Cutting a tomato or a piece of paper is a convenient way of checking for

blade sharpness.

8. Do not attempt to use the Professional Sharpening Station

to sharpen or steel either

ceramic knives or scissors.

9. You will ﬁnd that you can sharpen to better than factory sharpness or put a steeled edge on

a variety of your metal knives regardless of brand including, Wüsthof, Henckels, Sabatier,

Chicago Cutlery, Lamson and Goodnow, Global, Russel Harrington, Forshner, Chef’sChoice,

Messermeister, Mundial, Viking, Cuisinart, Kitchen Aid and many, many more.

10. Keep your ﬁngers clear of the blade edge at all times.

NORMAL MAINTENANCE

NO lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There

is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully

wiping it with a soft, damp cloth. Do not use detergents or abrasives.

Once a year or so as needed, you can remove metal dust that will accumulate inside the

sharpener from repeated sharpenings. Remove the small rectangular clean-out cover that

covers an opening on the underside of the sharpener. (See Figure 11). You will ﬁnd metal

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EdgeCraft Chef-s Choice - Professional 130 Manual

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