Chef's Choice EdgeSelect Diamond Hone 120 Instructions Manual
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Summary of Contents for Chef's Choice EdgeSelect Diamond Hone 120
- Page 1 InstructIOns MODEL 120 ® EdgeSelect ® Diamond Hone Sharpener Read these instructions before use. It is essential that you follow these instructions to achieve optimum results. © 2014 EdgeCraft Corp.
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Page 2: Important Safeguards
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. ® 2. To protect against electrical hazards, do not immerse the Chef’sChoice in water or other liquid. ® 3. Make sure only clean knife blades are inserted in the Chef’sChoice 4. - Page 3 YOU MADE A GOOD ChOICE rofessional chefs and serious cooks world-wide have for many years relied ® ® on Chef’sChoice Diamond Hone sharpeners to maintain the high ® performance Trizor edges on their favorite cutlery. Now with your ® ® Chef’sChoice EdgeSelect Professional Model 120 you will share the professional...
- Page 4 UNDERSTANDING ThE VERSATIlE ® MODEl 120 EDGESElECT ShARPENER ® ® ® The unique Chef’sChoice EdgeSelect Diamond Hone Sharpener is designed so that you may sharpen each knife according to your intended use, such as gourmet food preparation, butchering, dressing of game or filleting of fish. You can sharpen knives with either straight or serrated edges.
- Page 5 ® The Chef’sChoice Model 120 EdgeSelect Sharpener is equipped with a manually activated diamond dressing pad that can be used if necessary to clean any accumulated food or sharp- ening debris off the surface of the polishing/stropping disks. We strongly urge you to clean your knives before sharpening them.
- Page 6 INSTRUCTIONS READ ThIS BEFORE YOU START TO ShARPEN ® The Chef’sChoice Model 120 is designed to sharpen either Straight edge or Serrated edge blades. 1. Sharpen Serrated Edge Blades only in Stage 3. Do not sharpen serrated blades in Stages 1 and 2, as that will unnecessarily remove more metal from the serrations. See Section titled Procedure for Sharpening Serrated Blades for more details.
- Page 7 of pulls alternating in the left and right slots in order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one pull in each (left and right) slot is adequate. Then proceed to Stage 2. Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.
- Page 8 bypass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before stropping in Stage 3.) If the knife is extremely dull, additional pulls in Stage 2 may be needed or, alternately, make one pair of pulls in Stage 1, then repeat in Stage 2 before proceeding to Stage 3.
- Page 9 To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge. Then move directly to Stage 3 and make one or two pairs of pulls there. To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or two resharpenings.
- Page 10 right and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left slots. Excessive use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen the teeth. Because serrated blades are saw-like structures, the edges will never appear to be as “sharp”...
- Page 11 SUGGESTIONS 1. Always clean all food, fat and foreign materials from knife before sharpening or resharpening. If soiled, wash the blade before sharpening. 2. Use only light downward pressure when sharpening - just enough to establish secure contact with the abrasive disk. 3.
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Page 12: Normal Maintenance
NORMAl MAINTENANCE No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a damp cloth. Do not use detergents or abrasives. Once a year or so, as needed, you can remove metal dust that will accumulate inside the sharpener from repeated sharpenings.
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