11
Sharpening the Knife
When and How Often to Sharpen the Knife
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Symptoms of a dull knife are excess waste on the unsliced portion.
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The blade needs to be sharpened periodically to provide consistent slices and maximum food product.
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Sharpening the blade lightly every few days is more effective than heavy sharpening at less frequent intervals.
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WARNING
: The blade can be sharpened up until the distance between
the cutting edge of the blade and the inside border of the blade guard ring
is no more than 6 mm, corresponding to a decrease of about 10 mm of
the size of the original diameter. Once this value has been reached, it is
NECESSARY TO REPLACE THE BLADE.
Sharpening the Knife
NOTE: Before starting check that the grindstones have been cleaned.
•
Turn the slicer off and rotate the thickness
selection knob clockwise until it stops and
the slicer fence plate covers the knife.
•
Pull back the carriage all the way to the left.
•
Clean and dry both sides of the blade before
sharpening. Please refer to cleaning
instructions.
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Lift the sharpener cover.
•
Turn the sharpener towards the blade. The
sharpener is now in the correct position.
•
Plug in and select the start button on the slicer.
•
Push the sharpening stone button and keep it
pressed for 10-15 seconds
•
Press the deburring button for 2-3 seconds
(more could damage the blade edge).
•
T
URN SLICER OFF
before inspecting.
•
Pull the fixing sharpener knob (1) in order to
unhook the sharpener from the sharpening
position and turn the body (2).
•
Close the cover.
•
Clean the entire slicer.
