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EdgeCraft Chef-s Choice 312 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 that you use. This will insure 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 a few pairs of pulls (alternating
in the left and right slots) will be adequate in each stage (see subsequent sections for more de-
tail). Always operate the sharpener from the front side with the switch facing you. Hold the blade
horizontal and level, 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 honing 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. The time for each sharpening stroke 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 insure uniform and consistent contact
of the blade with the abrasive disks on each stroke. The sharpening pressure is controlled by
the internal springs positioned between the abrasive disks. 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.
5
Figure 2. Typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Figure 1. Model 312 Diamond Hone
®
Sharpener.
Stage 1
Stage 2
Flexible
Positioning
Springs
… 5 …


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