Understanding the Versatile EdgeSelect
®
Diamond Hone
®
Sharpening Module
The unique Chef'sChoice
®
EdgeSelect
®
Sharpening Module (Figure 4) supplied with the
standard Model 2100 is designed so that you may sharpen each knife according to your
intended use. This three (3) stage sharpener has two precision conical sharpening /
honing stages with fine 100% diamond abrasives and one polishing/stropping stage using
proprietary flexible abrasive disks. These stages can be used in different sequences to
give you either an astonishingly sharp, smooth faceted edge for effortless cutting and
presentations or one with a selected amount of residual "bite" along the facets. The
resulting edge is ultrasharp and non-serrated. This residual “bite” is created by precisely
polished microflutes that are formed on the facet surface by the ultrahoning action of the
stropping disks in Stage 3. You will find that these sharp flutes created on each side of the
ultrasharp and non-serrated cutting edge aid substantially in those difficult cutting chores
experienced with fibrous foods, meats, stalky vegetables and dressing of game.
The sharpening, honing and polishing actions are controlled by using precisely angled
guides for the blade and precisely matched conically surfaced abrasive disks. The
sharpening angles are several degrees larger in each successive stage.
Fine diamond-coated conical disks in Stage 1 create microgrooves along the facets on
each side of the edge establishing the first angled bevel of the Trizor
®
edge.
In Stage 2 finer microgrooves are created across the facets immediately adjacent to the
edge by still finer diamonds as they establish a well defined second bevel on the facets
that is a few degrees larger than the bevel developed in Stage 1.
In Stage 3 ultrafine abrasive stropping disks are set at a third and slightly larger angle.
They polish and strop the facets immediately adjacent to the edge, creating a third
microbevel and establish a microscopically thin straight and super polished edge of
astonishing sharpness. The stropping action simultaneously polishes and sharpens the
boundaries of those microgrooves created by the diamond abrasives in Stage 1 and 2
adjacent to the edge. Through this polishing process they become sharp micro flutes that
will assist the cutting action of “difficult to cut” foods.
5
Figure 3. Knife is inserted between the Blade Guide
and the knife hold down spring until edge rests lightly
on Edge Stop Plate.
Plastic
Hold Down
Spring
Edge
Stop Plate
Precision Angle
Blade Guide
Figure 4. EdgeSelect
®
Sharpening Module.
STAGE 1
STAGE 2
STAGE 3
Knife
Hold Down
Spring
