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.
•
Lift the sharpener cover.
•
Pull the knob (1) to release the sharpener and flip
it over so that the sharpener assembly is closer to
the blade (2).
•
The sharpener is now hooked in the correct
position for sharpening.
•
Plug in and select the start button on the
slicer.
•
Push the sharpening stone lever downwards
and keep it pressed for 10 seconds
•
Then deburr by pressing the lever further
down for 2-3 seconds (more could damage
the blade edge).
T
URN SLICER OFF
before inspecting.
•
Return the sharpener to the original position
using the blocking knob and close the cover.
•
Clean the entire slicer.
