See
Professional Cutting
Tips
DVD,
Chapter
3
Fig. I
Blade guide/
finger shield
Knife handle
6. To cut completely it may be necessary to make two to three additional cuts. The number of cuts depends on the
size and hardness of the food being cut. Generally the larger the food, the more cuts it will take.
To make additional cuts, leaving the blade in the food being cut, remove the blade lock and push the knife away
from you slightly so it disengages from the pivot point. Then slide the tip of the knife farther down the slot to a
pivot point below the one previously used. Select a pivot point where the tip of the knife is lower than the portion
of the knife that is in the food and the knife handle is in a comfortable position.
7. Pull the knife toward you until the pivot pin engages in the lower pivot point, slide the blade lock back in place,
and continue your cut.
8. Repeat steps 6 and 7 until the pivot pin is in the lowest pivot point. That way the blade will end up flat against the
cutting surface so the knife can cut all the way through the food.
9. When you’re done, remove the blade lock. Then push the knife away from you slightly to disengage the pin from
the pivot point and lift the knife back up through the slot in the pivot post.
Remember:
PullING
the knife toward you
ENGAGEs
the pivot pin in the pivot point.
PusHING
the knife away from you
DIsENGAGEs
the pivot pin from the
pivot point.
Chopping and Slicing
with the LeverEdge
cutting center
Always use the white cutting board when chopping and slicing with the
LeverEdge
knife.
1. Place the tip of the LeverEdge
knife into the slot at the top of the pivot post
and slide the knife down to the lowest pivot point.
2. Pull the knife toward you slightly until the pivot pin on the end of the blade en-
gages in the pivot point.
3. Slide the blade lock down into the slot in the post (Fig. G). This will lock the tip
of the blade in place while you move the knife. Locking the tip in place is the key
to cutting with speed and precision. You will know the blade is engaged when only
the top of the lock is visible.
4. Put the blade guide/finger shield on by positioning your index finger
and center finger in the tabs that are located on the back of the guide.
Keep those fingers behind the finger stop (Fig. H). Your thumb and
other fingers are still free to hold and move the food that is being cut.
5. Place the food you want to chop or slice on the white cutting board.
For more control when slicing, position food closer to the knife
handle (Fig. I). Operate the knife with one hand and slide the food
towards the blade with the other. Use the blade guide/finger shield to
guide the knife blade as you slice.
Warning: Always keep your thumb and other fingers away from
the knife blades. They are very sharp.
6. If smaller diced pieces are desired, simply reposition slices by turning them 90 degrees and repeat step 5.
Fig. H
Tabs
Blade guide/finger shield
Finger
stop
3
