Knives are sharpened by grinding in two stages -‐ coarse grinding, then fine. At each stage, most knives are
sharpened on both sides, but some must be sharpened on only one side, which is readily determined by
examining the knife; the instructions below are for knives that are sharpened on both sides
The left hand slots are used to sharpen the right hand side of the knife blade and the right hand slots are
used to sharpen the left hand side of the knife blade.
Until you are familiar and comfortable using the knife sharpener, it is recommended that you practise the
appropriate sharpening technique described below with the knife sharpener switched off. After this, start
the knife sharpener as described in the following steps, then proceed as described under Knife
Sharpening, Scissor Sharpening, or Screwdriver Restoring, as required.
-‐ Insert the Mains Plug into a mains socket and switch on the socket.
-‐ Set the ON/OFF (I/0) switch of the sharpener to the ON position; the switch will illuminate and the
grinding wheels will revolve.
Knife sharpening
Knife sharpening is performed in two stages -‐ a coarse grind,
followed by a fine grind, alternating between one side of the
knife, then the other, and repeating three times, at each stage.
The grinding technique, used at both stages, is described in
steps A and B. The sequence to follow is detailed in steps 1 to 7.
A. With the sharpener switched on, insert the knife blade into
one of the knife slots, keeping the blade sufficiently high in the
slot to avoid contact with the grinding wheel and ensuring that
the cutting edge of the blade is pushed fully into the slot.
B. In a single motion, move the knife blade downwards into the slot, until you feel the blade is in good
contact with the spinning grinding wheel, then steadily pull the entire length of the knife blade through the
slot towards you, maintaining a constant light pressure.
-‐ The rate at which you pull the knife should be about 4cm per second, so a 20cm blade will take about 5
seconds. Do not pause as you withdraw the knife.
-‐ If the knife blade has a curved cutting edge near its end, raise the handle as you withdraw the end of the
blade, so as to keep the cutting edge in line with the slot.
1. Grind one side of the knife using one of the Coarse Grind Knife Slots, as described in A and B.
2. Repeat for the other side of the knife in the other Coarse Grind Knife Slot.
3. Repeat steps 1 and 2 two more times.
4. Grind one side of the knife using one of the Fine Grind Knife Slots, as described in A and B.
5. Repeat for the other side of the knife in the other Fine Grind Knife Slot
6. Repeat steps 4 and 5 two more times.
7. Set the ON/OFF Switch to the OFF position, to switch the sharpener off.
If the knife blade has burrs after you have performed the process described in steps 1 to 7 of Knife
Sharpening, you can hone the blade manually, as follows:
1. With the sharpener switched off, insert the knife into the left hand Fine Grind Knife Slot, ensuring that
the cutting edge of the blade is pushed fully forward into the slot.
2. Move the knife downwards, so that it is firmly in contact with the stationary grinding wheel, then pull it
out slowly towards you, maintaining firm contact with the wheel.
