• Extremely dull knives can be
sharpened in Stage 1, but many
strokes may be necessary. Stop
periodically and check the blade for
sharpness by carefully cutting paper.
Then hone the knife in Stage 2.
• Avoid excessive downward pressure
on blade.
Resharpening
Knives can be resharpened by follow-
ing the procedure described above,
but, generally, fewer strokes will be
required than for the initial sharpening.
Maintenance
• The exterior can be cleaned with a
damp, soft cloth.
• No oils or other lubricating liquids are
necessary with this sharpener.
• Not for scissors
EdgeCraft also offers a wide range
of popularly priced powered
Chef’sChoice
®
Professional
Sharpeners for those who have many
knives or a wide variety of knives, and
for those who wish to sharpen faster
and with less effort to obtain the ulti-
mate in edge sharpness and durability.
Chef’sChoice
®
powered
Professional Sharpeners will safely
sharpen either conventionally
edged or serrated blades. The
pre- sharpening, sharpening and
honing angles are totally compatible
for all models of the Chef’sChoice
®
knife sharpeners.
* To test periodically for sharpness, hold a sheet of paper
by its edge, a short (but safe) distance from your
fingers, and carefully slice through the sheet. A sharp
blade will cut smoothly without tearing the paper.
1. Sharpening - Stage 1
Holding the knife in the right hand,
place blade in the first slot (above
number 1). Center the blade left to
right in the slot. While keeping the
blade well seated in the slot and
continuously centered in the slot,
move the blade back and forth
smoothly along its entire length,
through Stage 1. It is unnecessary to
lift the blade after every stroke. Apply
light downward pressure
on the
blade and continue the back and forth
action until the blade is sharp. Stage
1 creates a first bevel along the edge.
Unless the knife is very dull, it will
take less than 25 full back-and-forth
strokes to sharpen in Stage 1. Do not
proceed to Stage 2 until the edge is
very sharp. It should, for example, be
sharp enough to cut paper well*.
2. Honing - Stage 2
To hone the sharpened edge to razor
sharpness, move the blade to the slot
of Stage 2. This hones by creating a
second “micro-bevel” along the edge.
Maintaining the blade centered in the
slot, move the blade back and forth
through this slot. Apply little to
no
downward pressure
on the blade.
If the blade is sharpened adequately
in Stage 1, only a few, (less than 10),
strokes will be necessary in Stage 2.
Suggestions
• If left handed, turn the sharpener
around, hold the handle with your
right hand and the knife with your
left, and follow sharpening and
honing instructions above.
