10
SUGGESTIONS
1. Because of the ultra fine diamond abrasives used in this sharpener, it is
extremely
important
to always clean all food, fat, and foreign materials from knife before sharpening
or resharpening. If knife is soiled, wash it thoroughly before sharpening. If food, oil or fats
accumulate on the ultrafine diamonds of Stage 3 you will notice that it will sharpen more
slowly. In that event unplug the power cord from electrical socket, remove the gray plastic
spring marked #3 which is held in place by two black plastic “spring-pins”. Use a small
screwdriver to slip under the back of the plastic spring and pry it up and loose. Remove
spring, save the spring and pins and clean the Stage 3 diamond disks. To clean the disks
use a small children’s toothbrush and a weak solution of household dish detergent (such as
Dawn), composed of about 2 drops of detergent in a cup of warm water. Place only a
few
drops of detergent solution on brush and scrub the sharpening faces of the two disks. Rotate
the disks by hand to brush all areas of the disks several times. Then rinse lightly with water
on the brush. Always use a brush and minimize the amount of water used. Cut a small piece
of paper towel to pat the disks dry. Allow time for disks to dry completely and be certain no
water remains in sharpener before turning on power. Reassemble the plastic spring and
fasten in place with the two plastic spring-pins.
2. To increase your proficiency with the Chef’sChoice
®
Model 115, take the time to learn how
to detect a burr along the edge (as described on page 6). While you may sharpen well with-
out using this technique, it is the best and surest way to determine when you have sharp-
ened sufficiently in Stages 1 and 2. This will help you avoid oversharpening and insure
incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient
method of checking for blade sharpness when sharpening is finished.
3. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
4. Always pull the blades at the recommended speed and at a uniform rate over length
of blade. Never interrupt or stop the motion of the blade when in contact with the
abrasive disks.
5. Always alternate individual pulls in right and left slots (for any Stage used). Specialized
Japanese blades are an exception and are sharpened primarily on one side of the blade.
