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1.
Loosen Your Grip on the Knife.
Let the magnets take total control of the knife position and
sharpening angle. Allow the lower portion of the knife face to be pulled by the magnets flat
against the guide plane of the magnets. Do not resist the pull of the magnets. The magnets
will also automatically pull the knife down against the moving diamonds and apply the
correct sharpening pressure. Do not apply any downward pressure on the knife.
2.
Pull the Knife Through the Sharpening Slots at Correct Speed.
In Stages 1 and 2 each slow
pull should take one (1) second for each two (2) inches of blade length. In Stage 3 each pull
should be fast – about one (1) second total for a 6” blade. Fast pulls should not be so fast that
knife chatters. The fast pulls in Stage 3 remove any microburrs and polish the edge to achieve
an incredibly sharp knife. Do not hesitate to make additional fast pulls in Stage 3. If your knife
still is not razor sharp, repeat the entire sharpening procedure starting with Presharping.
3.
Be Certain in All Stages to Alternate Each Pull
from right to left side of blade.
4.
There is a Relatively Easy Method to
Determine When Presharpening is
Complete.
With most knives, you can verify
there has been sufficient Presharpening by
moving your finger carefully across and
away from the edge to feel for a burr. A burr
can be felt as a roughness running along
one side of the edge. Sharpening in the right
slot will form a burr on the right side of the
edge and conversely with the left slot. When
a burr is detected on successive pulls, Presharpening is complete. With harder steel knives,
the burr will not be as evident using this technique. With most knives, you will find it neces-
sary to pull the blade through Presharp only three (3) times on each side. However, only with
unusually hard or dull steel knives will it be necessary to pass through Presharp ten (10) or
more times on each side.
5.
Serrated Knives.
While this Chef’sChoice
®
sharpener is designed primarily for non-ser-
rated knives, it will improve the performance of serrated knives by sharpening the tips of
the serrations. Do NOT use Stage 1. Follow sharpening instructions for Stages 2 and 3.
6.
Pocket Knives.
With thin blades, two (2) pulls through Presharpening may prove sufficient
before proceeding to Stages 2 and 3. With thicker pocket knife blades, more pulls through
Presharpening may be required. For very narrow, short or thin pocket knife blades you can
if you prefer bypass Presharpening and begin by sharpening in Stage 2; it will, however, take
more pulls in Stage 2. When the knife-edge becomes very sharp in Stage 2, complete by
sharpening in Stage 3.
7.
The Knife Edge Should be Maintained in a Level Position Relative to the Top of the
Counter or Table.
To sharpen near the tip of the blade, lift the handle up slightly so that the
edge near the tip can be maintained “level.”
By giving careful attention to these suggestions, your knives will be razor sharp. Because of the
perfection of the Trizor
®
edge, there is no need or advantage to using a sharpening steel. Consider
resharpening with a manual Chef’sChoice
®
sharpener if you are using knives at a remote
location away from electrical power. Keep your Model 110 readily accessible and resharpen often,
as described in the prior Resharpening section.
Stage 2:
The next operation is the SHARPENING, Stage 2. Repeat the technique as in Stage 1 but
using the SHARPENING slots. Lay the knife in one slot with a very loose and relaxed grip. This will
allow the magnet to set the blade angle. Then grip loosely and pull knife through the slot. Again,
take about three (3) seconds per pass for a 6” blade. As before, alternate each pull from left to
right SHARPENING slots. You should pull the blade slowly through both SHARPENING slots four (4)
times. Complete SHARPENING with one (1) fast pull in each of the left and right SHARPENING slots.
Stage 3:
To develop the finest and sharpest edge possible, proceed to the HONING, Stage 3.
Pull knife eight times or more rapidly (about one (1) second for a 6” blade) through each HON-
ING slot, alternating left and right slots with each pass. Continue to use a loose grip. Check edge
for sharpness. If you wish to increase sharpness, make additional fast pulls in Stage 3, always
alternating left and right slots. This last step hones and polishes with ultra fine diamonds imme-
diately adjacent to the edge leaving it incredibly sharp.
If your knife still is not razor sharp, repeat Stages 1 through 3. See “Suggestions.”
RESHARPENING
After normal use you can resharpen your knife many times keeping it razor sharp merely by
repeating Stages 2 and 3 (SHARPENING and HONING only). Stages 2 and 3 resharpen by remov-
ing only micro amounts of steel immediately adjacent to the edge – a unique feature of
ChefChoice
®
that allows you to resharpen often without any concern for the life of your knife.
DO NOT USE PRE-SHARPENING STAGE FOR RESHARPENING until Stages 2 and 3 alone no
longer give you a razor sharp edge.
SUGGESTIONS
Chef’sChoice
®
Professional Model 110 is designed to produce incredibly sharp knife edges in
a fast and easy manner. To ensure you obtain razor sharp edges we suggest:
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Stage 2— Four (4) to eight (8) slow passes through each slot (left and right SHARPENING slot). Alternate each pass.
Stage 3— Eight (8) fast passes through each slot (left and right HONING slot). Alternate each pass.
