User Manual
Item No. 104N
STANDARD KNIFE SHARPENING INSTRUCTION:
STANDARD
knife includes all
approximately
20° Euro/American knife of double-beveled
edge.
1. Hold the sharpener with your left hand on a flat, stable surface. Keep fingers a safe
distance from sharpening slots, otherwise injury could occur.
2. Insert blade fully and vertically into appropriate sharpening slot at a 90 degree angle to
the sharpener.
Gently with light pressure pull the knife blade from heel to tip in
direction of indicator arrows.
(See Fig. 1)
No.
1
V-Notch slot (Coarse CARBIDE)-Quickly set a new edge
No.
2
V-Notch slot (Fine CERAMIC)-Hone for a smooth finished edge
Note:
Light pressure is sufficient when using the knife sharpener. Heavy pressure might
cause to lose control of the knife and could cause possible injury. Carefully and gradually
increase pressure until the desired result is realized.
The No.
2
CERAMIC slot is for fine honing of slightly dull blades. The No.
1
CARBIDE slot is for
dull or damaged edge that requires new edge setting. Try to sharpen with No.
2
CERAMIC
slot firstly for your valuable knives.
Use No. 2 CERAMIC slot only to sharpen your serrated edge knife.
(See Fig. 2)
3. Repeat above action until blade is sharp.
Always pull the blade through the sharpening
slot from heel to tip, never back and forth.
ASIAN KNIFE SHARPENING INSTRUCTION:
ASIAN
knife includes all SANTOKU and other approximately 15° double-beveled edge knife.
Do NOT sharpen any single-beveled edge such as traditional sashimi styled blade.
1. Hold the sharpener with your left hand on a flat, stable surface. Keep fingers a safe
