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Start with Stage 1 – Precision Grinding.
STAGE 1 – Precision Grinding
(Fig. 1)
Begins sharpening and creates a precision angled edge. Slowly draw the knife towards you through
both blade guide slots in Stage 1 (Fig 1) three times, alternating passes between the two slots. The
knife’s cutting edge should be kept parallel with the table or counter top (Fig 1), except when
sharpening the tip of the blade.
To sharpen the tip, lift up on the knife handle slightly as the curved portion of the blade is drawn
through the blade guides. When drawing the knife through the blade guides, allow approximately
one second for each two inches of blade. For example, if sharpening a knife with a 6 inch blade, you
should take approximately three seconds for each pass.
STAGE 2 – Fine Polishing
Completes the knife sharpening process by honing and polishing the knife to an exact razor sharp
edge. Slowly draw the knife through both blade guide slots in stage 2 (Fig1) three times, alternating
passes between the two slots. Each pass should take approximately three or more seconds, again
depending on the knife blade’s length. Complete the polishing process with one quick pass
(approximately one second) through both slots of stage 2. Before using the knife to slice food, always
wipe the knife blade with a damp cloth after polishing. If the knife does not slice food with ease,
repeat stages 1 & 2.
(Fig. 1)
