9
near each side of the edge (figure 10) that will assist in the cutting of such materials. The edge will
be very sharp and unserrated after only one or two alternating pairs of pulls in Stage 3.
To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge. Then
move directly to Stage 3 and make one or two pairs of pulls there.
To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or two
resharpenings. Then go back to Stage 1 for one (1) pull in each of the left and right slots and return
directly to Stage 3. Do not over sharpen in Stage 1.
For GamE anD Fish:
The optimum edge for cooked poultry generally can be obtained by using Stage 2 followed by
Stage 3. (figure 11) for raw poultry, Stage 1 followed by Stage 3, as described above, may be
preferable. for filleting fish, use a thin but sturdy blade sharpened in Stages 2 and 3.
ProcEDurE For sharPEninG sErratED BlaDEs:
Serrated blades are similar to saw blades with scalloped depressions and a series of pointed teeth.
In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice
®
EdgeSelect-Pro
™
Diamond
Hone
®
Knife Sharpener Model 125. However, use
only
Stage 3 (figure 12), which will sharpen the
teeth of the serrations and develop micro blades along the edge of these teeth. Generally five (5)
to ten (10) pairs of alternating pulls in Stage 3 will be adequate. If the knife is very dull, more pulls
Figure 9. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 10. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 11. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.
Figure 12. Sharpen serrated blades only in Stage 3.
(See instructions).
