4
UNDERSTANDING THE MODEL 115
DIAMOND HONE
®
SHARPENER
This unique Chef’sChoice
®
Diamond Hone
®
Sharpener is designed to sharpen knives with
either straight or serrated edges. This three (3) stage sharpener has three precision conical
sharpening / honing stages with 100% diamond abrasives. This combination can be used to
create either an ultra sharp, smooth faceted edge for effortless cutting and presentations or one
with a selected amount of residual “bite”.
The sharpening and honing actions are controlled by using precisely angled guides for the blade
and precisely matched conically surfaced abrasive disks. The sharpening angle is progressively
increased in Stage 2 and Stage 3.
Diamond-coated conical disks in Stage 1 create microgrooves along the facets on each side of
the edge establishing the first angled bevel of the edge.
Finer diamonds in Stage 2 create finer microgrooves at a slightly larger angle forming a
second bevel along the lower portion of the facets formed in Stage 1.
In Stage 3 ultrafine diamond coated disks gently hone and polish a third facet immediately
adjacent to the edge creating a microbevel and establishing a microscopically thin straight and
polished edge. The honing action gently sharpens the boundaries of those microgrooves
created by the diamond abrasives in Stage 2 adjacent to the edge until they become sharp
micro flutes that will assist the cutting action with “difficult to cut” materials.
The following sections describe the general procedures for optimal sharpening. One of the
important advantages of using the Model 115 is that you can hone your knives to razor sharp
edges as often as needed and yet experience little knife wear compared to older sharpening
methods. Resharpening can commonly be done by using just the gentle honing action of Stage
3. (See Resharpening Section).
Each sharpening Stage is equipped with elastomeric plastic springs that are positioned over the
sharpening disks to provide a spring action that holds the face of your knife securely against
the precision guides in the right and left slots of each stage during sharpening.
Unless you have special blades designed to be sharpened primarily on one side of the edge
(such as Asian Kataba blades) you will want to sharpen equally in the right and left slots of each
stage that you use. This will insure that the facets on each side of the edge are of equal size
and that the edge will cut straight at all times.
When sharpening in each stage the knife should on sequential strokes be
pulled alternately
through the left slot and the right slot of that Stage.
Generally a few pairs of pulls
(alternating in the left and right slots) will be adequate in each stage (see subsequent sections
for more detail). Always operate the sharpener from the front side with the switch facing you.
Hold the blade horizontal and level, slide it down between the plastic spring and the guide plane
while pulling it toward you at a uniform rate as it contacts the sharpening or honing disk. You
will be able to feel and hear the contact with the disk as it is made. Always keep the blade
moving uniformly through each stage; do not stop the pull in mid stroke. The time for each
sharpening stroke can be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.
