Page 14
KNIFE SHARPENING
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
•
NEVER touch rotating knife.
•
ALWAYS keep hands clear of all moving parts.
•
ALWAYS turn off slicer and turn slice thickness dial completely clockwise before sharpening.
•
NEVER sharpen slicer unless all guards are installed.
GENERAL
1. Symptoms of a dull knife are excess waste/or a “tail” on the unsliced portion remaining in the food
chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food
product yield. Sharpening the knife lightly every few days is more efficient than heavy sharpening
at less frequent intervals.
PREPARING TO SHARPEN
1. Turn slicer off by pressing the red stop button.
2. Clean and dry both sides of the knife before sharpening, following
instructions for knife cleaning on pages 11 through 13.
BE ALERT. The next step will expose the knife.
ALWAYS keep hands and arms away from exposed knife.
3. Turn the slice thickness dial counterclockwise until the table is
completely opened.
4. Push the food chute to the middle of the slicer and pull the endweight up
and position it in its resting position.
5. Make sure knob #1 on the sharpener is pushed in (Fig. 14-1).
6. Place the knife sharpener into position by inserting the pin on the sharpener
into the hole on the slicer table (Fig. 14-1 and Fig. 14-2).
Figure 14-1
Figure 14-2