Page 12
Knife Sharpening
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER
touch rotating knife.
• ALWAYS
keep hands clear of all moving parts.
• ALWAYS
turn slicer off, return the auto engage lever to “Manual” position (GC12BA only), turn slice thickness
dial clockwise until it stops, and remove food chute before sharpening.
• NEVER
sharpen slicer unless all guards are installed.
WHEN AND HOW OFTEN TO SHARPEN THE KNIFE
1. Symptoms of a dull knife are excess waste/or a “tail” on the unsliced portion remaining in the food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum
food product yield. Sharpening the knife lightly every few days is more effective than
heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
Make sure auto engage lever is in the “Manual” position (GC12BA only).
1. Turn the slicer off and turn the slice thickness dial clockwise until it stops so the slicer
table covers the knife’s edge.
2. Remove food chute from the slicer.
3. Clean and dry both sides of the knife before sharpening, following instructions for knife
cleaning on pages 10 and 11.
NOTE: The knife cover must be on during sharpening. The slicer will not start if the
knife cover is removed.
4. Loosen the sharpener release knob by turning it counterclockwise several times
(Fig.
12-1).
BE ALERT. The next step will expose the knife.
5. Lift the sharpener cover up (Fig. 12-1), rotate it clockwise (Fig. 12-2), and lower it
into position with the knife fi tting between the two stones (Fig. 12-3).
6. Tighten the sharpener release knob (Fig. 12-1) to secure the sharpener.
Figure 12-1
Figure 12-2
Figure 12-3
