Bridge City Chopstick Master, User Manual, Page: 6 / 27

1. Loosen the iron cap lock knob on the block plane and
remove the iron by lifting it up off the pin, and back out
of the plane.
2. With the iron bevel facing DOWN, insert the iron into the
honing guide as illustrated in Figure 4. Lightly tighten
the iron locking knob so that you can still move the iron.
3. With both rollers of the honing guide touching a flat
surface (a granite countertop or piece of glass is ideal),
advance or retract the iron so that the cutting edge is
touching the surface. Make sure the right-hand side of
the iron is flush against the side of the honing guide
groove. The iron is now pitched at exactly 30 degrees.
place.
4. Turn the Chopstick Master
®
upside down and place on
Figure 4
5. The 1 micron abrasive strip on the underside of the
Chopstick Master
®
body is equivalent to an 8000 grit
honing stone. Place the honing guide in the channel
and stroke back and forth on the abrasive strip, using
iron. Check the edge after every 4 to 6 strokes; you can
test for sharpness by slicing a piece of paper. Once
sharp, insert the iron into the plane body with the bevel
UP, adjust the depth of cut, and you are ready to make
more chopsticks! Replacement abrasive strips can be
ordered at www.ChopstickMaster.com or from your local
dealer.
Figure 5
III. How to Make Chopsticks with the Chopstick
Master
®
Step-By-Step Instructions
1. Numbering the Faces of Each Chopstick Blank
Prior to tapering the blanks, the faces need to be numbered
sequentially 1, 2, 3, and 4 in the middle of the chopstick
blank. This will allow you to keep track of the chopstick-
-9- -8-