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SuggeStIonS

1.  Because of the ultra fine diamond abrasives used in this sharpener, it is 

extremely  

important

 to always clean all food, fat, and foreign materials from the knife before  

sharpening or resharpening. If knife is soiled, wash it thoroughly before sharpening. If 
food, oil or fats accumulate on the ultrafine diamonds of Stage 2 you will notice that it will 
sharpen more slowly. In that event unplug the power cord from electrical socket, remove 
the gray plastic spring marked #2 which is held in place by two black plastic “spring-pins”. 
Use a small screwdriver to slip under the back of the plastic spring and pry it up until it is 
loose. Remove the plastic spring. Save the spring and spring-pins and clean the Stage 2 
diamond disks. To clean the disks use a small children’s toothbrush and a weak solution of 
household dish detergent (such as Dawn). Prepare a solution of about 2 drops of detergent 
in a cup of warm water. Place only a few drops of detergent solution on brush and scrub 
the sharpening faces of the disks. Rotate the disks by hand to brush all areas of the disks 
several times. Then rinse lightly with water on the brush. Always use a brush and minimize 
the amount of water used. Cut a small piece of paper towel to pat the disks dry. Allow time 
for disks to dry completely and be certain no water remains in sharpener before turning on 
power. Reassemble the plastic spring and fasten in place with the two plastic spring-pins.

2.  To increase your proficiency with the Chef’sChoice

®

 Model 312, take the time to learn how 

to detect a burr along the edge (as described on p. 7). While you may sharpen well without 
using this technique, it is the best and surest way to determine when you have sharpened 
sufficiently in Stage 1. This will help you avoid oversharpening and insure sharp edges 
every time. Cutting a tomato or a piece of paper is a convenient method of checking for 
blade sharpness when sharpening is finished.

3.  Use only light downward pressure when sharpening – just enough to establish secure 

contact with the abrasive disk.

4.  Always pull the blades at the recommended speed and at a uniform rate over length of 

blade. Never interrupt or stop the motion of the blade when in contact with the abrasive 
disks.

5.  Always alternate individual pulls in right and left slots (of any Stage used). Specialized 

Japanese blades are an exception and are sharpened primarily on one side of the blade.

6.  The edge of the knife blade while sharpening should, in general, be held in a level position 

relative to the top of the counter or table. However, to sharpen the blade near the tip of 
a curved edge, lift the handle up slightly but just enough to maintain the edge audibly in 
contact with the abrasive disk.

7.  There is no need or advantage to using a “sharpening steel” on knives sharpened on the 

Chef’sChoice

®

 Model 312. It is recommended that you keep the Model 312 readily acces-

sible and resharpen often, as described in the previous Sections.

10

Summary of Contents for Chef'sChoice 312

Page 1: ...MODEL 312 Instructions Diamond UltraHone Sharpener Read these instructions before use It is essential that you follow these instructions to achieve optimum results 2014 EdgeCraft Corp...

Page 2: ...l tools are required Please consult your Chef sChoice distributor 7 CAUTION This appliance may be fitted with a polarized plug one blade is wider than the other To reduce the risk of electric shock th...

Page 3: ...t fast and simple to use The two stage design of Model 312 sharpens hones the edge first with fine diamonds to create a first bevel before honing with ultrafine diamonds at a slightly larger angle to...

Page 4: ...n sized diamonds gently hone and polish the facets immediately adjacent to the edge creating a microbevel along a microscopically thin straight and polished edge The honing ac tion simultaneously poli...

Page 5: ...he sharpening or honing disk You will be able to feel and hear the contact with the disk as it is made Always keep the blade moving uniformly through each stage do not stop the pull in mid stroke The...

Page 6: ...r Switch A red indicator on the switch appears when this switch is turned ON Stage 1 If you are sharpening a straight edge knife for the first time start in Stage 1 Pull the knife once through the lef...

Page 7: ...you will find that only 3 to 5 pairs of slow pulls is ad equate but for a duller knife more pulls will be needed Before moving to Stage 2 it is very important to confirm that a burr see Figure 5 exis...

Page 8: ...right slots If after a number of resharpenings it is taking too long to resharpen or to develop the keenest edge you can speed the process by resharpening again in Stage 1 following the procedures de...

Page 9: ...series of slow pulls in Stage 2 alternating right and left slots Excessive use of Stage 1 will remove more metal along the edge than is necessary in order to sharpen the teeth Because serrated blades...

Page 10: ...plastic spring and fasten in place with the two plastic spring pins 2 To increase your proficiency with the Chef sChoice Model 312 take the time to learn how to detect a burr along the edge as describ...

Page 11: ...or bearings or sharpening surfaces Do not wet abrasive surfaces except in the cleaning procedure as discussed in item 1 under Sugges tions The exterior of the sharpener may be cleaned by carefully wip...

Page 12: ...ction against loss in shipment Assembled in the U S A www chefschoice com This product may be covered by one or more EdgeCraft patents and or patents pending as marked on the product Chef sChoice Edge...

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