Edgecraft Chef's Choice 312 - Manual (Page 9)

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 points of the teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice
® Model 312. However, except
as noted below, use only Stage 2 (Figure 9) which will sharpen the teeth of the serrations and
develop sharp microblades along the edge of these teeth. The design of serrated edges varies
greatly but generally two (2) to six (6) pairs of slower (3-6 seconds) 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, first make just one fast pull (2-3 seconds for an 8”
blade) in each of the right and left slots in Stage 1, then make a series of slow pulls in Stage 2,
alternating right and left slots. Excessive use of Stage 1 will remove more metal along the edge
than is necessary in order to sharpen the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be as “sharp”
as the edge on a straight edge knife. However, their tooth-like structure can be effective for
fiberous foods or help break the skin on hard or crusty foods.
reSharpenIng
Resharpen straight edge knives whenever practical using Stage 2. When that fails to quickly
resharpen, return to Stage 1 and make 3 to 5 pairs of slow alternating pulls as described on
pages 6 and 7. Check for a burr along the edge and then proceed to Stage 2 where two pairs of
slow pulls followed by two or more pairs of faster pulls will be necessary as described above to
put a new razor-like edge on the knife.
Resharpen serrated blades using the sharpening procedure described in the preceding section
for serrated blades.
9
Figure 9. Sharpen serrated blades only in Stage 2.
(See instructions.)