Edgecraft Chef's Choice 320 - Manual (Page 6)

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as possible to its bolster or handle. If the blade is curved, lift the handle slightly as you sharpen near
the tip of the knife, keeping the blade edge approximately parallel to the table. Sharpen the entire
blade length. For an eight (8) inch blade each pull should take about 5 seconds. Pull shorter blades
through in 2-3 seconds and longer blades in 6 seconds. Next, repeat with one full length pull in the
right slot of Stage 1.
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.
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.
Figure 4. Inserting blade in right slot of Stage 1.
Figure 6. Inserting blade in left slot of Stage 2. Alternate
individual pulls in left and right slots.