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Summary of Contents for Chef's Choice 290
- Page 1 Hybrid AngleSelect ® ® Diamond Hone Knife Sharpener ® Model 290 Read instructions before use. It is essential that you follow these instructions to achieve optimal results.
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Page 2: Important Safeguards
® ® sharpener in water or other liquid. 3. Make sure that only clean knife blades are inserted in Model 290. 4. Unplug from outlet when not in use and before cleaning. 5. Avoid contacting moving parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or damaged in any manner. - Page 3 ® ® 290 knife sharpener you will appreciate how easy it is to maintain all of your American, European and double-sided Asian style knives in factory sharp condition. A guide system is provided to position each style knife at the optimum sharpening angle as customized diamond abrasive disks quickly restore and hone a fresh edge.
- Page 4 Because of their thickness and heavy duty blade design we do not recommend the Model 290 for the much older thick European cleavers. These can be readily sharpened in Chef’sChoice Models 120, 2000 and 2100. However, the Model 290 is ideal for sharpening Asian cleavers.
- Page 5 Santoku blades and certain traditional European styles are now manufactured with the narrower 15° edge angle. The Model 290 is designed to sharpen virtually any of this growing variety of blades and to maintain the angles and edge designs of their tradition.
- Page 6 There are other but somewhat heavier double-faceted Asian knives, the Deba and Gyutou, popular in Asia, which are used for chopping hard vegetables, for tailing and filleting fish and for meats. These are basically Asian Chef’s knives designed for heavier duty work. While these heavier knives are commonly sold with 15°...
- Page 7 rotating diamond disk. Take about 5 seconds to make each pull if you have a six inch (6”) long blade. Increase the time of each pull for longer blades or decrease the time for shorter blades. Make one pull of the blade in the left slot as described above and then repeat the same procedure in the adjacent (right) slot of Stage 1 (see Figure 7).
- Page 8 staGE 2 (sHarPEninG) 20° KniVEs Do not use Stage 1. Stage 2 will create the primary facet of 20° on the European/American knife. To sharpen, place the sharpener on the table gripping it securely with your left hand. Push on the power switch.
- Page 9 (4) pairs of alternating pulls in Stage 2 followed by four to five (4-5) back and forth stroke pairs in Stage 3. Generally you should be able to resharpen several times using only Stage 3 of Model 290. rEsHarPEninG tHE 15° EDGE KniVEs Follow procedure for Stage 3 as described above for 15°...
- Page 10 The Model 290 is designed to sharpen double faceted Asian blades such as the Santoku which is traditionally sharpened at 15°. However it should not be used to sharpen any single sided, single faceted 15° Asian knives, such as the traditional sashimi styled blade that is commonly used to prepare ultra thin sashimi.
- Page 11 6. To increase your proficiency with the Chef’sChoice Model 290, learn how to detect ® a burr along the edge (as described on pages 7 and 8). While you might be able to sharpen well without using this technique, it is the fastest way to determine when you have sharpened sufficiently in the preliminary steps.
- Page 12 Figure 15. Removing cover under base to The exterior of the Model 290 can be cleaned with clean out metal dust (see Normal a damp soft cloth. Do not use detergents or abrasives.
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