2. Otherwise follow Step 4 and the subsequent steps of Section A or Section
B depending on whether you have Right Handed or Left Handed knife-edge
scissors. Most knife-edge scissors are Right Handed.
3. Only the knife-edge scissor blade is sharpened by this special procedure.
Commonly only the cutter blade of this type scissor has the knife edge.
Sharpening the other blade (anvil blade) if it is a conventional blade is
optional. If you elect to sharpen the anvil blade, use the sharpening procedure for
standard blades of Section A or B described above depending upon whether
you have a right or left handed anvil blade.
4. Do not attempt to Reangle Knife Edge Scissors.
SciSSOrS Sharpening SuggeStiOnS
Your Chef’sChoice
®
Model 480KS is designed to produce scissor edges that are
like new, quickly and easily. To insure that you get the very best scissor edges
every time, take time to correctly identify the type of scissors to be sharpened, and:
1. Always make certain that the flat face of the scissor blade is in intimate contact
and alignment with the guiding surface of the correct Angle Guide (Figure 13
and 14).
2. Sharpen using a smooth back and forth stroke keeping the scissor blade edge
in solid sliding contact with the correct diamond pad during the entire stroke.
3. Do not attempt to sharpen pinking shears, serrated blades or knives, with the
scissor sharpener.
4. Make certain that the scissor blades are clean before sharpening.
5. It is essential to learn how to feel for the burr. This is the best indication that
sharpening in a given stage is complete. Make certain the burr has formed
along the entire blade… from pivot to tip (Figure 12).
6. With curved poultry shears you need sharpen only the smooth convex blade.
The other blade, concave (usually serrated) blade will not need sharpening and
cannot be sharpened on this sharpener.
7. Do not attempt to sharpen serrated blades. However, where only one blade is
serrated, the other blade if it is a standard convex or straight edge blade can be
sharpened using the procedure for standard scissors. Look carefully for serra-
tions. They can sometimes be very small and difficult to see.
8. Scissor Adjustment: All “professional” scissors and many other quality scissors
have a screw tensioner at the pivot. The performance of your scissors and your
scissor life may be improved by adjusting this pivot to establish and main-
tain a smooth edge contact when you close the scissors. Proper adjustment is
determined by opening scissors to 50% of blade length, then tightening until
blade looseness is just barely removed. It is important that the pivot not be
over tightened.
