Chef's Choice D4360 Knife Sharpener Manual

Introduction

By selecting this innovative Chef'sChoice sharpener, you will have sharp knives that stay sharp longer.
The Chef'sChoice Model D4360 is a unique three stage diamond sharpener that is ideal for creating a razor-sharp edge on double-faceted blades and all popular European or American style 20° knives. It can also be used for sporting, pocket, and serrated blades. This novel three stage design, using diamond and ultrafine ceramic abrasives, features a two step sharpening and honing process followed by a ceramic polishing stage for placing a razor-sharp longer lasting edge on your knives. Double-faceted knives and 20° Euro/American style blades, are sharpened first in Stage 1 and then honed in stage 2 and micro polished in Stage 3. The sharpener is ambidextrous and can be used either right-handed or left-handed.
Both sides of the knife edge are simultaneously shaped and sharpened. This construction ensures that the edges are well formed and sharp every time. The abrasives in the first two stages consist of 100% diamond crystals embedded on unique interlocking steel support plates. Stage 3 uses a fine ceramic abrasive to polish the edge. The Model D4360 consistently outperforms conventional sharpeners that use less efficient abrasives and lack any control of the sharpening angle.
This sharpener creates a double-beveled longerlasting arch-shaped edge which is stronger than conventional "V-shaped" or hollow ground edges. This unique arch structure ensures a sharper edge that will stay sharp longer.
Serrated knives sharpen quickly in Model D4360 using only the second stage. The special diamonds in that stage create razor sharp "micro-blades" along the dominant teeth enhancing the cutting action and reducing the sawing and tearing action otherwise typical of serrated blades. Even newly purchased serrated knives commonly have weak serrated teeth that can benefit from sharpening in Stage 2 of the Model D4360. The Model D4360 restores dull teeth to better-than-new condition. The cutting effectiveness of the serrations depends almost entirely on the sharpness of the points (edges) of the teeth. It is not necessary to sharpen the sides and bottoms of the scallops between the teeth, since in general, they are not doing the cutting.

TO SHARPEN DOUBLE-FACETED BLADES AND 20° EURO/AMERICAN KNIVES

SHARPENING (USE STAGE 1)
(See Figure 1)

Clean the knife well before sharpening. Place the sharpener on a secure level surface about waist high. Hold the sharpener handle with left hand (if right-handed) keeping index finger and thumb behind the partitioning wall of sharpening section. Position knife blade with other hand in the First Stage slot (marked 1) center the blade (left and right) in the slot so that the face of the blade does not touch either sidewall of the slot. Slide the blade repeatedly forward and back toward you along its full length in Stage 1. Apply only modest downward pressure as it is sharpened. (Avoid excessive downward pressure on blade that might excessively wear the sharpening elements.) Unless the blade is very dull or never sharpened before, fifteen (15) to twenty-five (25) back and forth full strokes will suffice. Otherwise continue sharpening (back and forth strokes) until the knife is sharp enough to cut paper well or slice easily thru a tomato. If the knife is very dull or the factory edge is larger than 20°, fifty or more full strokes may be needed the first time to fully reset the angle and sharpen in Stage 1. This completes the sharpening step in Stage 1. Proceed to the next step, honing.

TO HONE DOUBLE-FACETED BLADES AND 20° EURO/ AMERICAN KNIVES

HONING (USE STAGE 2)
(See Figure 2)

To hone the sharpened edge to razor sharpness, move the blade to slot 2 (marked 2). This stage hones by creating a second "micro-bevel" at a slightly larger angle along the edge. Position the blade in the Second Stage slot (marked 2.) Center the blade (left and right) in the slot so that the face of the blade does not touch either sidewall of the slot. Slide the blade repeatedly forward and back toward you along its full length in Stage 2. Apply only modest downward pressure as it is sharpened. (Avoid excessive downward pressure on blade that might excessively wear the sharpening elements.) Only five (5) to ten (10) back and forth full strokes will suffice. Otherwise continue sharpening (back and forth strokes) until the knife is sharp enough to cut paper well or slice easily thru a tomato. This completes the second sharpening step. Proceed to polishing in Stage 3.

POLISHING (USE STAGE 3)
(See Figure 3)

To polish the edge, move the knife to Stage 3 and perform two (2) back and forth strokes using just enough downward pressure to insure steady and consistent contact with the sharpening elements. Keep the blade centered left and right, avoiding contact with the sides of the slot. After two light full strokes in Stage 3, again test the blade sharpness using a sheet of paper or a tomato. When fully finished the knife should cut paper easily and smoothly. Make a few additional pairs of strokes if necessary, but keep in mind honing with the ceramic abrasives requires far fewer strokes than in the previous stage. You should now have a very sharp and durable edge.
To re-sharpen, repeat the above honing and polishing steps. This process can be repeated 4-5 times before it is necessary to start with stage 1 sharpening. Note: this sharpener is not designed to sharpen single sided (single faceted) traditional Japanese blades or scissors of any style.

TO SHARPEN SERRATED BLADES

Serrated knives should be sharpened in Stage 2 only.
(see Figure 4)

Make about 15-25 full back and forth strokes in Stage 2, then examine the edge to confirm that metal is being removed on at least one side of the edge of the cutting teeth. Continue with additional strokes as needed to sharpen the teeth. Because serrated knives perform much like a saw, the cut will never be as smooth as that of a plain blade.

MAINTENANCE

The Legacy Companies also offers a wide range of popularly priced powered Chef'sChoice® Professional Sharpeners for those who have many knives or a wide variety of knives, and for those who wish to sharpen faster and with less effort to obtain the ultimate in edge sharpness and durability.

Limited Warranty: Used with normal care, this EdgeCraft product, designed for hand use only, is guaranteed against defective material and workmanship for a period of 1 year from the date of purchase ("Warranty Period"). We will repair or replace, at our option, any product or part that is defective in material or workmanship without charge if the product is returned to us postage prepaid, with dated proof of purchase, within the Warranty Period. This Limited Warranty does not cover replacement or abrasive pads necessitated by use of the product or product damage resulting from misuse. ALL IMPLIED WARRANTIES, INCLUDING IMPLIED WARRANTIES OF MERCHANT-ABILITY AND FITNESS FOR A PARTICULAR PURPOSE, ARE LIMITED TO THE WARRANTY PERIOD. EDGECRAFT CORPORATION SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some States do not allow limitations on how long an implied warranty lasts and some States do not allow the exclusion or limitation of incidental or consequential damages, so the above limitations or exclusions may not apply to you. This Limited Warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This warranty applies only to normal household use of this sharpener and is void for industrial or commercial use.

MADE IN THE U.S.A. WITH U.S. AND GLOBALLY SOURCED MATERIALS.
By the makers of the professional Chef'sChoice® Diamond Hone® Knife Sharpeners, sold worldwide.
The Legacy Companies
149 Cleveland Drive, Paris, KY 40361
Chef'sChoice® and EdgeCraft® are registered trademarks of the EdgeCraft Corporation.
This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product.
© The Legacy Companies 2021
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