Knife Sharpening - Globe GSO12 Instruction Manual

TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer OFF, turn slice thickness dial clockwise until it stops, and remove food chute before
sharpening.
NEVER sharpen slicer unless all guards are installed.
•
NEVER operate slicer without knife sharpener.
•
WHEN AND HOW OFTEN TO SHARPEN THE KNIFE
1. Symptoms of a dull knife are excess waste (or "tail") on the unsliced portion remaining in the food chute.
2. Knife should be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
MAKE SURE KNIFE COVER IS IN PLACE AND SECURE BEFORE SHARPENING.
1. Turn off and unplug slicer. Turn slice thickness dial clockwise until it stops so slicer table
covers knife's edge.
2. Clean and dry both sides of knife before sharpening. Refer to the Cleaning & Sanitizing
section in this manual.
THE KNIFE COVER MUST BE ON DURING SHARPENING.
BE ALERT. THE NEXT STEP WILL EXPOSE THE KNIFE.
3. Pull knife sharpener up. Rotate knife sharpener clockwise and lower it into position
with the knife fitting between the two stones (Fig. 15-1).
4. Push down on knife sharpener to secure on sharpener post.

Knife Sharpening

SHARP KNIFE BLADE
Figure 15-1
Page 15