Gastroback 41620 Design Knife Sharpener - Manual (Page 7)

• Always pull the blades at the recommended steady speed (ca. 5 cm per second) over the
whole length of the blade. Never interrupt or stop the motion of the blade when it
is in contact with the abrasive discs.
• Alternate pulls in right and left slots (of any stage used). Exceptions are some specialized
blades that are sharpened only at one side of the blade. Select the correct slot for these knives:
always the upwards facing side of the blade will be grinded.
• During sharpening the blade should be moved maintaining a horizontal orientation relative
to the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the
handle up slightly as you approach the tip so that the part of the edge is maintained horizontal
to the table that is currently in contact with the abrasive disc.
• Used correctly you will find that you can sharpen the entire blade up to ca. 1.5 cm (1/2 in)
to the handle. If your chef's knives have a heavy knob or pommel near the handle extending to
the edge, a commercial grinder can modify or remove the lower portion of the knob so that it
will not interfere with the sharpening action allowing you to sharpen the entire blade length.
• Regardless of the used stage, you will find that many types of knives with differently wide
blades will be sharpened in a steady quality, because of the springy sliding cam that supports
a good positioning between the abrasive discs and sliding cam. This is one of the major
advantages of this Design Knife Sharpener.
• To improve your results, you should learn how to detect a burr along the edge (as described
below). Although you can sharpen well without using this technique, it is the best and fastest
way to determine whether you have sharpened sufficiently in stage A and B. This will help you
avoid over-sharpening and insure incredibly sharp edges every time.
• Cutting a tomato or a piece of paper is a convenient method of checking for blade sharp-
ness. NEVER move your finger along the edge!
Selecting the Required Stages
Do not over-grind your knives, to avoid a too high loss of material. Thus a purposeful selection
of the used stages is critical. For this, observe the following hints.
Note: Some special knives are only sharpened at one side of the blade. For these blades use
only the appropriate slot, with the grinded side of the blade facing upwards.
Stage A - Pre grounding procedure
Note: Do not use stage A for serrated knives, as this will remo-
ve too much metal from the serration.
If your knife is already reasonably sharp, skip Stage
A and go directly to Stage B.
If you are sharpening a knife for the first time or if the knife is
very dull, start in stage A. (See: Sharpening Blades)
In most cases you will find that only one pull in each slot of stage
A is adequate. Then proceed to stage B.
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