Manual EdgeCraft Chef-s Choice - Professional 325 (page 8 of 12) (English)

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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 325. However,

use only Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop

microblades along the edge of these teeth. Generally ﬁve (5) to ten (10) pairs of alternating

pulls in Stage 2 will be adequate. If the serrated knife is very dull, more pulls will be

needed. If the knife edge has been severely damaged through use, make just one fast pull

Figure 8. Retention of larger microﬂutes adjacent to

edge helps when cutting ﬁberous foods.

Figure 7. A larger polished facet adjacent to edge is

ideal for gourmet preparations.

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EdgeCraft Chef-s Choice - Professional 325 Manual

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