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EdgeCraft Chef-s Choice - Professional 325 Manual

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Note: Each time you insert the blade, simultaneously pull the blade toward you. Never push
the blade away from you. Apply just enough downward pressure to make contact with the
wheel—added pressure does not speed up the sharpening process.
To ensure uniform sharpening along the entire blade length, insert the blade near its bolster
or handle and pull it at a steady rate until it exits the slot. Always make an equal number of
pulls alternating one pull in the left slot and then one pull in the right slot in order to keep
the edge facets symmetrical. Generally in Stage 1 you will find that only one or two pairs of
pulls is adequate.
Before moving to Stage 2 you will find it helpful to confirm that a burr (see Figure 5) exists
along one side of the edge. To check for the burr, move your forefinger carefully across the
edge as shown. (Do not move your finger along the edge—to avoid cutting your finger).
If the last pull was in the right slot, the burr will appear only on the right side of the blade
(as you hold it) and vice versa. The burr, when present, feels like a rough and bent
extension of the edge; the opposite side of the edge feels very smooth by comparison.
If a burr exists along the entire edge, proceed to Stage 2.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before
proceeding to Stage 2. Slower pulls will help you develop the burr. Confirm the presence of
the burr and proceed to Stage 2. It is always necessary to create the burr in Stage 1 before
stropping in Stage 2.
If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding
to Stage 2.
Stage 2: In general only one or two pairs of pulls in Stage 2 will be necessary to obtain
a razor sharp edge. Make alternate pulls in left (Figure 6) and right slots pulling the knife
through the slots at the same speed used in Stage 1.
Added pulls in Stage 2 will refine the edge further, creating an edge ideal for gourmet
preparations. Fewer pulls in Stage 2 may be preferable if you will be cutting fibrous foods
as discussed in more detail in the following sections.
7
Figure 6. Inserting blade in left slot of Stage 2.
Alternate individual pulls in left and right slots.
Burr
Figure 5. Develop a distinct burr along knife edge
before stropping in stage 2. Burr can be detected by
sliding finger across and away from the edge. Caution!
See text.
… 7 …


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