5
Apply just enough downward pressure when sharpening to insure uniform and consistent
contact of the blade with the abrasive disks on each stroke. The sharpening pressure is
controlled by built-in springs. Additional pressure is unnecessary and will not speed the
sharpening process. Avoid cutting into the plastic enclosure. Accidental cutting into the
enclosure however will not functionally impact operations of the sharpener or damage the edge.
Figure 1 below identifies each of the three stages as described further in the following sections.
INSTRUCTIONS
READ THIS BEFORE YOU START TO SHARPEN
The Chef’sChoice
®
Model 115 is designed to sharpen either Straight edge or Serrated edge blades.
1.
Sharpen Serrated Blades Only in Stage 3.
Sharpen serrated blades only in Stage 3 unless
you read section titled Procedure for Sharpening Serrated Blades, page 9.
2.
Straight Edge blades are sharpened sequentially in Stages 1, 2 and 3.
Start in Stage 1
if the knife is being sharpened for the first time or if the knife is very dull. See following
Section for more details.
PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES
STRAIGHT EDGE BLADES: SHARPENING FIRST TIME
Always clean the blade free of dirt, oil and food before inserting into sharpener.
Before you turn on the power, take a minute to become familiar with the feel of the knife in the
slot. Slip a knife blade smoothly into the slot between the left angle guide of Stage 1 and the
elastomeric spring. Do not twist the knife (see Figure 3).
Figure 1. Model 115 Diamond Hone® Sharpener.
Figure 2. Typical kitchen knife.
Handle
Tip
Edge
Heel
Bolster
On/Off
Switch
Stage 1 Stage 2
Positioning
Spring
Stage 3
Figure 3. Stage 1. Inserting blade in slot between guide
and elastomeric spring. Alternate individual pulls in left
and right slots.
