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EdgeCraft Chef-s Choice - Professional 325 Manual

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Unless you have special blades designed to be sharpened primarily on one side of the edge
(such as Asian Kataba blades), you will want to sharpen equally in the right and left slots of
each stage you use. This will ensure that the facets on each side of the edge are of equal
size and that the edge will cut straight at all times.
When sharpening in either stage, the knife should, on sequential strokes, be pulled
alternately through the left slot and the right slot of that Stage. Generally only one
or two pairs of pulls (alternating in the left and right slots) will be adequate in each stage
(see subsequent sections for more detail). Always operate the sharpener from the front
side. Hold the blade horizontal and level and slide it down between the plastic spring and
the guide plane while pulling it toward you at a uniform rate as it contacts the sharpening
or stropping disk. You will be able to feel and hear the contact with the disk as it is made.
Always keep the blade moving uniformly through each stage; do not stop the pull in mid
stroke. Consistently pull at a speed of about 5 seconds per stroke for an eight (8) inch
blade. The time can be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.
Use just enough downward pressure when sharpening to ensure uniform and consistent
contact of the blade with the abrasive disks on each stroke. Additional pressure is
unnecessary and will not speed the sharpening process. Avoid cutting into the plastic
enclosure. Accidental cutting into the enclosure will not functionally impact operations of
the sharpener or damage the edge.
Figure 1 (below) identifies each of the two stages as described further in the
following sections.
Read This Before You Start to Sharpen
5
Figure 2. Typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Figure 1. Model 325 Diamond Hone
®
Sharpener.
Stage 1
Spring
Stage 2
… 5 …


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