11
suGGEstions
1. Always clean all food, fat and foreign materials from knife before sharpening or resharpening.
If soiled, wash the blade before sharpening.
2. Use only light downward pressure when sharpening - just enough to establish secure
contact with the abrasive disk.
3. Always pull the blade at the recommended speed and at a constant rate over length of blade.
Never interrupt or stop the motion of the blade when in contact with the abrasive disks.
4. Always alternate 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.
5. The edge of the knife blade should be maintained while sharpening at a level position
relative to the top of the counter or table. To sharpen the blade near the tip of a curved blade,
lift the handle up slightly as you approach the tip so that the edge, as it is being sharpened,
is maintained “level” to the table.
6. It is not recommended that you use a conventional “sharpening steel” on knives sharpened
on the Chef’sChoice
®
EdgeSelect-Pro
™
Diamond Hone
®
Knife Sharpener Model 125.
However, if you prefer a steeled edge, the Chef’sChoice
®
precision manual SteelPro
®
Models 470 and 475 are available. Consider resharpening with the professional
Chef’sChoice
®
manual sharpeners if you are using knives at a remote location away from
electrical power. It is recommended that you keep the Model 125 readily accessible and
resharpen often, as described in the Sections above.
7. Used correctly, you will find you can sharpen the entire blade to within
1
/
8
” of the bolster or
handle. This is a major advantage of the Chef’sChoice
®
EdgeSelect-Pro
™
Diamond Hone
®
Knife Sharpener Model 125 compared to other sharpening methods - especially important
when sharpening chef’s knives where you need to sharpen the entire blade length in order
to maintain the curvature of the edge line.
If your chef’s knives have a heavy bolster near the handle extending to the edge, a
commercial grinder can modify or remove the lower portion of the bolster so that it will not
interfere with the sharpening action allowing you to sharpen the entire blade length.
8. To increase your proficiency with the Chef’sChoice
®
EdgeSelect-Pro
™
Diamond Hone
®
Knife Sharpener Model 125, learn how to detect a burr along the edge (as described
above). While you can sharpen well without using this technique, it is the best and fastest
way to determine when you have sharpened sufficiently in Stages 1 and 2. This will help
you avoid over sharpening and ensure incredibly sharp edges every time. Cutting a tomato
or a piece of paper is a convenient method of checking for blade sharpness.
