10
will be needed. If the knife edge has been severely damaged through use, make one fast pull (2-3
seconds for an 8” blade) in each of the right and left slots of Stage 2, then make a series of pulls
in Stage 3, alternating right and left slots. Excessive use of Stage 2 will remove more metal along
the edge than is necessary in order to sharpen the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be as “sharp” as
the edge on a straight edge knife. However, their tooth-like structure will, at times, help break the
skin on hard crusty foods and penetrate other materials such as cardboard.
staGE 3 DrEss tool: clEaninG/ DrEssinG oF stroPPinG/ PolishinG Disks—staGE 3:
The Chef’sChoice
®
EdgeSelect-Pro
™
Diamond Hone
®
Knife Sharpener Model 125 is equipped
with a built-in powered accessory to manually clean/ dress the honing disks in Stage 3. In the
event these disks become glazed with grease, food or sharpening debris, they can be cleaned
and reshaped by actuating the manual lever on the rear of the sharpener. This lever is located
within a recess as shown in figure 13 on the left lower corner as you face the rear of the
Chef’sChoice
®
EdgeSelect-Pro
™
Diamond Hone
®
Knife Sharpener Model 125.
To actuate the cleaning/dressing tool
, make sure the power is on and simply press the small lever
in the recess to the right or left and hold for 3 seconds. Then press the lever in the opposite direc-
tion and hold for 3 seconds. When the lever is moved in one direction, the dressing tool cleans and
reshapes the active surface of one stropping/polishing disk. By moving it in the opposite direction,
you clean the other disk.
Use this clean/dress accessory only if and when Stage 3 no longer appears to be sharpening well
or when it takes too many pulls in Stage 3 to obtain a razor sharp edge. Using this tool removes
material from the surface of the Stage 3 disks and hence, if used excessively, will unnecessarily
remove too much of the abrasive surface - wearing out the disks prematurely. If that should occur,
factory replacement of the disks will become necessary.
If you clean knives regularly before sharpening, you will need to clean or dress the Stage 3 disks
only about once a year or even less frequently
Resharpening:
(See Sections above.)
Resharpen straight edge knives whenever practical using Stage 3. When that fails to quickly
resharpen, return to Stage 2 and make one or two pairs of alternating pulls check for a burr and
then return to Stage 3 where only one to two alternating pairs of pulls will be adequate to put a
new razor-like edge on the knife. Use Stage 1 as a first step in resharpening only if you wish to
have more “bite” along the edge or if the knife has been dulled excessively.
Resharpen serrated blades in Stage 3. (See sections above.)
Figure 13. Stage 3 disks can be cleaned if necessary.
Use infrequently (see instructions).
