Operating Instructions
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1
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Hunting knives, knives for cooking and butcher’s knives need
to be sharpened at 40˚ degrees see the diagram on the angle
gauge (J).
SWITCH OFF THE MACHINE!
SWITCH OFF THE MACHINE!
SWITCH ON THE MACHINE AND
MAKE SURE THE HONING WHEEL
IS RUNNING AWAY FROM YOU!
The Long Knife Jig
Honing
When the first side is done turn the knife over and sharpen
the second side. When both sides are completed switch off
the sharpener and disconnect it from the mains supply.
Note: Burrs will show up as a silver line along the length of
the blade.
Place a small amount of honing compound (C) evenly over the
honing wheel. Hone and polish the knife making sure the entire
bevel touches the leather wheel. Move the knife back and forth
a few times on both sides until the burrs disappear.
Turn the sharpener around and remove the knife from the jig.
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C
The long knife jig is sharpened in the same way as the short
knife jig. Following illustrations for setting up and sharpening.
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E