Chef's Choice SteelPro 470 Series, Руководство пользователя

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If your knife is freshly sharpened (at about 40 total degrees) prior to using the
SteelPro ® , you need make only about 10 pairs of alternating pulls to develop a
good edge. Making another 10 pairs of alternating pulls will further refine the
edge and remove virtually all remnants of the burr left from pre-sharpening.
You will find now that the knife cuts exceedingly well.
Whenever you knives appear to lose their “bite” or to be slightly dull, the
SteelPro ® can restore the edge to its prior performance with only about 10 pairs
of alternating pulls. You will need more pulls than that only if you have used the
knife heavily for an extended time. With the SteelPro ® you will be able to
recondition your knife edge more than a hundred times before it is again
necessary to resharpen the edge with an abrasive sharpener. It’s time to
consider resharpening when you feel it is taking too long (too many strokes) to
recondition the edge to its initial performance. When resharpening, remember
that it is best to sharpen at a total angle of 40 degrees or less.
Because you can reestablish the microstructure along the edge of your knives
so easily and so many times with the SteelPro ® before it will be necessary to
resharpen the edge, you will find your knives last longer. Conventional steels
lacking angle control will in most hands create a rounded and dull edge after
steeling the edge only a few times, making it necessary to resharpen the edge
frequently, thus reducing the useful life of the knife.
In order to obtain the best results with the SteelPro
® , always resharpen with
a sharpener that is built with precision sharpening guides. Performance of the
SteelPro ® is optimum when the sharpening angle is 20° (half the total edge
angle) or just a few degrees smaller than the 23° angle built in to the SteelPro
®
.
Notes:
Serrated Knives
The SteelPro ® is not designed to sharpen serrated blades.
Japanese Kataba Knives
You can use the SteelPro
®
on Japanese Kataba type knives. Because the edge
on one side of these knives is not beveled, you will optimize your results by
applying slightly less pressure when that side of the edge is being conditioned.
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