The Chef’sChoice
®
Model 480KS will sharpen most other scissor blades,
including knife-edge scissors, as described below. It is essential, however that
you follow the instructions to optimize your results.
2. It is not entirely obvious that the two blades on some scissors can be different.
When you cut with scissors, one blade the anvil blade, is designed to be below
the material and the other blade called, the cutter blade, is above the material.
See Figures 10 and 11. Commonly the blade on top of the material, the cutter
blade, does most of the cutting. Referring to the Figures 10 and 11, note that
the cutter blade usually has the oblong finger-hold and a more rounded tip. The
anvil blade has a more pointed tip and a round finger hold.
3. It is very important to be able to identify the special knife-edge type scissors.
They have a cutter blade that is factory sharpened at a very small angle to form
a knife-like edge that is extremely sharp. THE KNIFE-EDGE CUTTER BLADE
MUST BE SHARPENED ONLY WITH THE WHITE COLORED KNIFE-EDGE ANGLE
GUIDE SUPPLIED WITH EACH SHARPENER. With this type scissor, the knife-
edge cutter blade does virtually all the cutting. Commonly only the cutter blade
of this type scissor has the knife edge. When that is the case and you can
properly identify and sharpen that blade, sharpening the other (anvil) blade is
optional. Only the knife-edge scissor blade should be sharpened by the special
procedure on page 10. If you elect to sharpen the anvil blade, use the sharpen-
ing procedure for standard scissors described on page 8. Do not confuse these
blades. If you have any doubt about whether you have this type of scissors, ask
your nearest fabric or sewing center to help you identify these special blades
before you sharpen them. (Most lower cost and general purpose scissors are
not knife edge scissors).
4. During the sharpening process you will need to know how to feel for a burr on
the scissor blade in order to know when sharpening is complete. Feeling for
a burr involves running your finger carefully across (NOT ALONG) the back of
the blade as shown in Figure 12. A burr is a microscopic bending of the tip of
the edge produced during the sharpening process which can be felt but is not
Figure 10: Typical Right-handed Scissors.
Figure 11: Typical position of the Cutter
Blade and Anvil Blade on
Right-handed Scissors.
