without twisting. Maintain uniform contact of the blade. If the
knife is curved lift the handle up as the knife tip approaches
the end of the slot, keeping constant pressure on the blade
contour. Sharpen the entire blade. An eight (8) inch blade
should take about 4-5 seconds per pull. Pull shorter blades
through in 2-3 seconds and longer blades in 6 seconds.
Next, repeat with one full-length pull in the left slot of the
Coarse grinding wheel. Always alternate slots after each
pass in order to keep the blade edge proportionate. In
step 1 you will find that only one or two pulls in each slot will
be adequate. Now, proceed to step 2.
IMPORTANT:
Once the blade is inserted, you should
immediately begin to pull the blade toward you. Never
push the blade away from you. Apply just enough pressure
to make contact with the grinding wheel – added pressure
is not necessary and does not improve the sharpening
process.
STEP 2 – The Fine Grind
Using the same procedure described above for the Coarse
grind, sharpen the blade in the Fine grinding station. Pull
the blade once through the right slot and once through the
left slot. As in the Coarse grind station, always alternate
pulls in the right and the left slots and pull at a very steady
pace. Only one or two passes on each side are necessary
to attain desired sharpness. Now, proceed to step 3.
STEP 3 – Stropping/Polishing
This step will complete the sharpening process. The Strop
will remove the burr from the knife blade and will polish it
simultaneously. The patented reverse action is necessary to
obtain a razor sharp edge. Normally, only one or two pairs
of pulls in this station will be adequate to finish the process.
As in steps 1 and 2 always alternate pulls in the right and
left slots and pull at a very steady pace.
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