11
Sharpening the Knife
When and How Often to Sharpen the Knife
•
Symptoms of a dull knife are excess waste on the unsliced portion.
•
The blade needs to be sharpened periodically to provide consistent slices and maximum food product.
•
Sharpening the blade lightly every few days is more effective than heavy sharpening at less frequent intervals.
•
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.
•
Loosen sharpener release knob by turning it anti-
clockwise several times (1).
•
Lift sharpener up, rotate it clockwise 180° and
lower it into position with the knife fitting
between the two stones.
•
Tighten sharpener release knob to secure
sharpener.
•
Plug in and select the start button on the slicer.
•
Push the sharpening stone button (1) and keep
it pressed for 10-15 seconds
•
Press the deburring button (2) for 2-3 seconds
(more could damage the blade edge).
T
URN SLICER OFF
before inspecting.
•
Return the sharpener body to the rest position
and close the cover.
•
Tighten sharpener release knob.
•
Clean the entire slicer.
1
2
