Page 11
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 the slicer off and unplug the power cord.
2. Turn the slice thickness dial completely clockwise so that the slicer table
covers the knife edge.
3. Clean and dry both sides of the knife before sharpening, following
instructions for knife cleaning on pages 9 and 10.
BE ALERT, the next step will expose the knife.
4. Loosen the sharpener release knob located at the side of the sharpener
(Fig. 11-1). The sharpener will spring to the up position.
5. Rotate the sharpener clockwise (Fig. 11-2).
Figure 11-1
Figure 11-2
