Warning:
The following sharpening procedure will provide high quality sharpening
results and should also be followed for safety considerations:
1.
Warning:
Keep away from the knife edge.
2. The knife cutting area should be clean and free from food, especially grease.
Grease will ruin the ability of a grinding stone to sharpen an edge. The stone
simply will not cut. If cleaning is necessary, follow the procedure outlined on
Page 8. Remember to unplug the electrical supply cord.
3. Pull the carriage all the way back towards the front of the slicer. Lift the last
slice device (Figure1 [4]) all the way up and rotate into the stored position.
Loosen sharpener mounting knob (Figure
3
[
1
]). Lift sharpener assembly
(Figure
3
) and place it on the top of the fence with the body of the sharpener
on the right side of the fence and the mounting knob (Figure
4
) on the left
side of the fence.
4. Completely open the slice adjustment so that the knife edge is
at the maximum slice thickness.
Warning:
Keep away from the knife edge.
5. Slide the carriage towards the blade until the plastic
bead
of the sharpener
(Figure
4
) drops into the notch on the top of the fence. The plastic
bead
should now be resting flush with the top edge of the fence (the carriage should
be moved slightly so that it is not touching the sharpener body). Tighten the
knob (Figure
3 [1]
) until sharpener is secure to the fence. Do not tighten too
much.
6. Turn slicer ON. Rotate the sharpener
dial downward
(Figure
3 [5
]) on the
right side of the sharpener assembly to position “1” and hold. This will start the
grinding stone rotating. Run until the beveled cutting surface on the back side
of the blade cleans up. This can take from 15 to 30 seconds depending on
how dull the blade was allowed to become. return sharpener wheel to center
position.
7. Turn slicer OFF and check for the formation of a very slight burr on the top
side of knife opposite the bevel which indicates complete grinding of the bevel.
This slight burr can be detected either visually or by picking with a small piece
of stiff paper.
8. Turn slicer ON. Rotate sharpener
dial
upward
(Figure 3 [2])
to position “2” on
the sharpener assembly (this will engage the honing stone) and hold for 1 to
2 seconds. Turn OFF the slicer. Blade should now be completely sharpened and
honed.
Caution:
It is important for best slicing results not to hone the knife too long or
the keen edge will be destroyed due to the formation of an undesirable
second bevel on the opposite side. This condition tends to be the
primary cause of unsatisfactory slicing results.
9. Turn slicer OFF. Loosen sharpener mounting knob (Figure 10 [28]). Slide
sharpener towards front of machine and lift of the fence. Close fence fully.
10. Clean slicer and knife according to the cleaning procedure on Page 8 in order
to thoroughly remove grinding debris.
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