7
1.
Loosen Your Grip on the Knife.
Let the magnets take total control of the knife position
and sharpening angle. Allow the lower portion of the knife face to be pulled by the magnets
flat against the guide plane of the magnets. Do not resist the pull of the magnets. The
magnets will also automatically pull the knife down against the moving diamonds and
apply the correct sharpening pressure. Do not apply any downward pressure on the knife.
2.
Pull the Knife Through the Sharpening Slots at Correct Speed.
In Stages 1 and 2 each
slow pull should take one (1) second for each two (2) inches of blade length. In Stage 3
each pull should be fast – about one (1) second total for a 6” blade. Fast pulls should not
be so fast that knife chatters. The fast pulls in Stage 3 remove any microburrs and polish
the edge to achieve an incredibly sharp knife. Do not hesitate to make additional fast pulls
in Stage 3. If your knife still is not razor sharp, repeat the entire sharpening procedure
starting with Presharping.
3.
Be Certain in All Stages to Alternate Each Pull
from right to left side of blade.
4.
There is a Relatively Easy Method to
Determine When Presharpening is
Complete.
With most knives, you can veri-
fy there has been sufficient Presharpening
by moving your finger carefully across
and away from the edge to feel for a burr.
A burr can be felt as a roughness running
along one side of the edge. Sharpening in
the right slot will form a burr on the right
side of the edge and conversely with the left slot. When a burr is detected on successive
pulls, Presharpening is complete. With harder steel knives, the burr will not be as evident
using this technique. With most knives, you will find it necessary to pull the blade through
Presharp only three (3) times on each side. However, only with unusually hard or dull steel
knives will it be necessary to pass through Presharp ten (10) or more times on each side.
5.
Serrated Knives.
While this Chef’sChoice
®
sharpener is designed primarily for non-serrat-
ed knives, it will improve the performance of serrated knives by sharpening the tips of the
serrations. Do NOT use Stage 1. Follow sharpening instructions for Stages 2 and 3.
6.
Pocket Knives.
With thin blades, two (2) pulls through Presharpening may prove sufficient
before proceeding to Stages 2 and 3. With thicker pocket knife blades, more pulls through
Presharpening may be required. For very narrow, short or thin pocket knife blades you can,
if you prefer, bypass Presharpening and begin by sharpening in Stage 2; it will, however,
take more pulls in Stage 2. When the knife-edge becomes very sharp in Stage 2, complete
by sharpening in Stage 3.
7.
The Knife Edge Should be Maintained in a Level Position Relative to the Top of the
Counter or Table.
To sharpen near the tip of the blade, lift the handle up slightly so the
edge near the tip can be maintained “level.”
By giving careful attention to these suggestions, your knives will be razor sharp. Because of
the perfection of the Trizor™ edge, there is no need or advantage to using a sharpening steel.
Consider resharpening with a manual Chef’sChoice
®
sharpener if you are using knives at a remote
location away from electrical power. Keep your Model 110 readily accessible and resharpen
often, as described in the prior Resharpening section.
Burr
