Using the SteelPro
®
You will find the SteelPro
®
can maintain an exceedingly effective razor sharp
edge on all of your cutlery. While it is extremely simple to use, we urge you to
read the instructions in order to optimize your results.
Knife manufacturers have for years suggested steeling as a good way to main-
tain the knife edge. Users and manufacturers alike know however that knives
must be professionally sharpened before steeling and periodically thereafter
when the steeling process becomes too slow or ineffective. Consequently,
whether you are steeling with a conventional steel or the SteelPro
®
, you will
need to resharpen the edge periodically with a professional sharpener.
If you are uncertain of the angle of your knife edges, we recommend that you
presharpen the edge at a total angle of 40° before using the SteelPro
®
. Most new
factory edges are sharpened in the range of 30 to 40 degrees but a very few are
sharpened as low as 20 degrees total. Any edge angled at 40° or less can be
effectively maintained with the SteelPro
®
. Similarly if your edge is very dull we
recommend that it be sharpened first with a quality knife sharpener angled at
about 40 degrees. The SteelPro
®
can then swiftly and repeatedly create an
extremely effective microstructure along the edge while maintaining its sharp-
ness. You will be impressed with the how effective this type of edge can be.
Chef’sChoice
®
manual and professional electric sharpeners, recognized world
wide for their premium angle control, have a first sharpening stage that is ideal
for presharpening the knife for the SteelPro
®
. If you are uncertain about the
sharpening angle of your sharpener, contact the manufacturer and inquire what
angles are used.
To use the SteelPro
®
, if you are right handed (Figure 1), grip and steady the
SteelPro
®
handle with your left and hold the knife in your right. Move the blade
forward as you insert it between one guide plane and the blade retaining spring
as close as possible to the bolster or handle. The face of the blade should be in
intimate contact with the guide plane. Pull the blade toward you as you press
down lightly on the blade so that the edge makes good contact with the steel
rod. Make sure that the edge maintains steady contact with the steel rod from
the handle to the tip of the blade. Repeat this procedure, making a full stroke in
the opposite slot between that guide and the spring. You should repeat this
motion, making alternating pairs of pulls until the edge is fully conditioned.
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