Edgecraft Chef's Choice 15 - Manual (Page 14)

14
SuggeStIonS
1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening
or resharpening. If badly soiled, use detergent and water to clean.
2. Some contemporary Asian knives and Granton type blades are dimpled and some contem-
porary and traditional Asian blades are made of layered Damascus steel. All of these should
be sharpened accordingly to these instructions depending solely on whether the knife style
is contemporary (two facets) or a traditional single facet Asian blade.
3. Always pull the blades at the recommended speed and at a constant rate over length of
blade. Never interrupt or stop the motion of the blade when in contact with abrasive disks.
4. Carefully follow the detailed procedures for each type blade for best results and to extend
the useful life of your knives. The sharpening sequence is especially important with the
single sided traditional Asian blades.
5. The edge of the knife blade, while sharpening, should remain in contact with the abrasive
disks as the knife is withdrawn from the guiding slot. To sharpen the blade near the tip of a
curved blade, lift the handle up slightly as you approach the tip of the blade but just enough
so that the edge as it is being sharpened maintains audible contact with the honing or
stropping disk.
Figure 14. If your blade has a significant choil it may
be helpful to place our finger behind it as shown
when sharpening. Figure 15. Place your index finger as shown behind the
choil as the knife is inserted into the sharpening slot
(see Suggestion 8.)
Figure 16. Removing cover under base to clean out
metal dust. (See Normal Maintenance section)