Edgecraft Chef's Choice 450 - Manual (Page 2)

forth smoothly along its entire length, through
Stage 1. You will know the angle is correct if
one or both rollers are moving as you move
the knife. It is unnecessary to lift the blade
after every stroke. Apply only light downward
pressure on the blade and continue the back
and forth action until the blade is sharp. Stage 1
creates a first bevel along the edge. Unless the
knife is very dull, it will take less than 25 full
back-and-forth strokes to sharpen in Stage
1. Do not proceed to Stage 2 until the edge
is very sharp. It should for example, be sharp
enough to cut paper well (see Testing).
2. Honing - Stage 2
To hone the sharpened edge to razor sharp-
ness, move the blade to the slot of Stage 2.
This hones by creating a second “micro-bevel”
along the edge. Maintaining the blade in
contact with the red rollers, move the blade
back and forth through this slot. Apply little to
no downward pressure on the blade. If
the blade is sharpened adequately in Stage
1, only a few, (less than 10), strokes will be
necessary in Stage 2.
Testing for sharpness
Try slicing a tomato or other food before you
sharpen your knife. Then test the knife periodi-
cally during sharpening until you achieve the
sharpness you desire. Ideally, a well sharpened
knife should slice cleanly through food without
excessive force and without crushing it.
• To test periodically for sharpness,
hold a sheet of paper by its edge and
carefully slice through it, making sure
you cut a short but safe distance from
your fingers. A sharp blade will cut
smoothly without tearing the paper.
Suggestions
• If left-handed, turn the sharpener
around, hold the handle with your
right hand and the knife with your left,
and follow sharpening and honing
instructions above.
• With thick blades, it is sometimes useful
after following the instructions for Stage
2, to turn the sharpener around, holding
the handle with the other hand, and
carefully repeat the sharpening process
in Stage 2 with a few back-and-forth
strokes from the other side. Be sure to
maintain blade contact with the rollers.
• Extremely dull knives can be sharpened
in Stage 1, but many strokes may be
necessary. Stop periodically and check
the blade for sharpness by carefully
cutting paper. Then hone the knife in
Stage 2.
• Avoid downward pressure on blade.
Resharpening
Knives can be resharpened by following the
procedure described above, but, in general,
fewer strokes will be required than for the
initial sharpening.
Maintenance
• The exterior can be cleaned with a
damp, soft cloth.
• No oils or other lubricating liquids are
necessary with this sharpener.
• Not for scissors.
EdgeCraft also offers a wide range of popularly
priced powered Chef’sChoice ® Professional
Sharpeners for those who have many knives
or a wide variety of knives, and for those who
wish to sharpen faster and with less effort
to obtain the ultimate in edge sharpness
and durability.
Chef’sChoice ® Professional Sharpeners
will safely sharpen either conventionally
edged or serrated blades. The presharpen-
ing, sharpening and honing angles are totally
compatible for all models of the Chef’sChoice ®
knife sharpeners.