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EdgeCraft Chef-s Choice Trizor XV - EdgeSelect 15 Manual

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When resharpening the Gourmet edge use Stage 3 each time (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 2 following the procedures detailed, and then resharpen in Stage
3. By this method you will retain very smooth edges and prolong the life of your knives. This
procedure unlike conventional sharpeners will give you extra-ordinary sharp knives every day
while removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIALS
For butchering, field dressing or cutting fibrous materials you may find it advantageous to sharp-
en in Stage 1 – followed directly by Stage 3. This will leave sharpened microflutes along the
facets near each side of the edge (Figure 11b) that will assist in the cutting of such materials.
To prepare this type edge on either your Euro/American knives or contemporary Asian knives,
sharpen in Stage 1 (see page 6) until a burr is developed along the edge. Then move directly to
Stage 3 and make two or three pairs of pulls there.
To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or
two resharpenings. Then go back to Stage 1 for one pull in each of the left and right slots and
then return directly to Stage 3. Do not oversharpen in Stage 1.
FOR GAME AND FISH
The optimum edge for cooked poultry generally can be obtained by using Stage 2 followed by
Stage 3. (Figure11c). For raw poultry, Stage 1 followed by Stage 3 as described above may
be preferable.
For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.
PROCEDURE FOR SHARPENING SERRATED BLADES
Serrated blades are similar to saw blades with scalloped depressions and a series of pointed
teeth. In normal use the pointed teeth do most of the cutting.
Figure 12. Use only Stage 3 for sharpening
serrated knives.
Figure 13. Use dressing tools sparingly (see following
page for instructions).
… 12 …


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