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The sharpener has two sharpening Stages, a first sharpening Stage that is motor driven, followed by a honing Stage that is entirely manual in operation. The sharpening Stage 1 is motor driven, has two slots (the two slots on the left) to sharpen alternately the left and right side of the blade's edge. Always follow an alternating pattern of sharpening in right and left slots when using Stage 1. This dual-slot stage quickly establishes a sharp edge that is then honed and finished in the manual second stage which uses only a single slot (far right slot) that hones both sides of the edge simultaneously.
Note: Always clean your knife before sharpening! For your safety, keep your fingers clear of the blade edge at all times.
You will find that the sharpener can create and maintain sharp and effective edge on all your conventional fine edge and serrated knives. The primary edge facets are each formed in Stage 1 at a nominal 20 degrees on each side of the edge, which results in a total primary edge of 40 degrees. Stage 2 creates a second bevel at a slightly larger angle leaving a strong double beveled edge structure that will stay sharp longer. Always use the sharpener with the stage numbers 1 and 2, facing you.
STAGE 1
To sharpen, place the sharpener on the table gripping it securely with your left hand. Push on the power switch. Insert the knife blade, Figure 1, near its handle, into the far left slot of Stage #1 and allow the left face of the blade to rest on the left face of the slot as you pull the knife toward you. The knife edge should be in sustained moving contact with the internal diamond coated disk. Only light downward force will be necessary as you pull the blade toward you. Listen carefully to insure your knife maintains good contact with the 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.
Inserting the blade in the left slot of the Stage 1. Alternate individual pulls in left and right slots.
Figure 1.
Develop a distinct burr along knife edge before honing in Stage 2. Burr can be detected by sliding finger across and away from the edge.
See text.
Figure 2.
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. As you pull the knife thru the right slot, (see Figure 3), allow the right side of the knife to rest on the right face of the slot. If your knife, before sharpening, is not very dull you will find that only about 5 pairs of pulls, alternating in the left and right slots of Stage 1, will be sufficient to put a keen edge on the blade. However, if the knife is initially very dull you may find that 10 or more alternating pairs of pulls in the left and right slots of Stage 1 will be needed the first time as you reshape and sharpen the old edge. In Stage 1 always pull the blade toward you. Never push the blade away from you when using Stage 1. Before leaving Stage 1 it is important to examine the knife edge to insure there is a small burr along one side of the edge.
Figure 2 illustrates how to check for the burr. Proceed as follows: If your last sharpening pull was in the right slot there should be a small burr on the right side of the blade edge. If the last pull was in the left slot there should be a small burr along the left side of the edge. If there is no burr make another pair of pulls and again check for a burr. Repeat making pairs of alternating right and left pulls until you create a small burr along the edge. (Sometimes it is easier to create the burr if you pull the blade slower.) Make another single pull and confirm there is a burr along the edge after each pull. Only then are you are ready to hone in Stage 2.
STAGE 2
Since Stage 2 is a manual honing stage you can turn off the power switch. If the knife is fully sharpened in Stage 1 only 5-10 back and forth strokes will be needed in the single slot of Stage 2 (the far right slot, see Figure 4) to hone a small second bevel along the edge which will be exceedingly sharp and effective. It should cut paper smoothly allowing you to make straight or curved cuts easily.
For optimum results in Stage 2 center the blade within the slot width and keep the length of the blade aligned with the center line of the slot as you move the blade back and forth in the slot without lifting. Apply only a light downward pressure, about 3-4 pounds, on the blade as you sharpen in Stage 2. For optimum results make smooth consistent strokes while maintaining the light downward pressure to insure that the two disks rotate as you move the blade back and forth. The finished edge will be very sharp and burr free.
Inserting the blade in the right slot of Stage 1. Alternate pulls in left and right slots.
Figure 3.
Knife in Stage 2. Use back and forth sharpening strokes with modest downward pressure. See text.
Figure 4.
To resharpen follow the procedure for Stage 2 described above, making ten to twenty (10-20) complete back and forth stroke pairs while maintaining recommended downward pressure. Listen to confirm the sharpening disks are turning. Then test the edge for sharpness. If necessary resharpen again but first use Stage 1 followed by five to ten (5-10) back and forth pairs of strokes in Stage 2. Generally you should be able to resharpen several times using only Stage 2 before having to resharpen in Stage 1.
Serrated blades can be sharpened in Stage 2 (see Figure 5). Center the blade in the slot of Stage 2 and make twenty-five (25) back and forth pairs of strokes. Examine the edge and if necessary make another 25 full stroke pairs. Test the blade for sharpness. If the blade to be sharpened is very dull, first make two fast but full pairs of pulls — alternating right and left slots in Stage 1 and then make twenty-five (25) paired strokes (back and forth) in Stage 2. Because of its nature, a serrated knife will not ever appear as sharp or cut as smoothly as a straight edged blade. Caution: Do not make many strokes in Stage 1, or you will remove too much metal from the teeth of the serrated edge.
The sharpener which sharpens at a primary angle of 20 degrees, can sharpen double faceted Asian blades such as the Santoku which is traditionally sharpened at 15º. However, for optimum results with all Asian blades we recommend a 15º sharpener such as the Chef'sChoice® Electric Models 15XV or 1520 as the preferred choice for all Asian style blades.
Do not sharpen in the sharpener any single sided, single faceted Asian Kataba knives, such as the traditional sashimi styled blade that is commonly used to prepare ultra thin sashimi. Stage 2 sharpens simultaneously both sides of the cutting edge while the sashimi knives are designed to be sharpened only on one side of the blade. The Chef'sChoice electric sharpeners listed in the previous paragraph will correctly sharpen these single sided knives.
Serrated knife in Stage 2.
Figure 5.
The sharpener is not recommended for ceramic knives.
Do not attempt to use the sharpener to sharpen scissors. The Legacy Companies does manufacture special sharpeners designed just for scissors.
The sharpener will put an excellent edge on all conventional metal Euro/American and Santoku style knives regardless of brands, including Henckels, Wüsthof, Sabatier, Lamson and Goodnow, Global, Russell Harrington, Forshner, Chef'sChoice, Messermeisser, Mundial, Cuisinart, Kitchen Aid, Shun and many, many more.
To test for sharpness and cutting ability of your fine edge knives, hold a sheet of paper vertically by its upper edge and carefully cut down through the sheet a small (but safe) distance from your fingers. A sharp edge (on a straight edge blade) will cut smoothly without tearing the paper.
Alternatively try cutting a tomato. The knife should penetrate the skin of the tomato and cut through it on the first pull without applying significant force to the knife.
The Legacy Companies 149 Cleveland Drive, Paris, KY 40361 U.S.A.
Made in the U.S.A. with U.S. and globally sourced materials.
chefschoice.com
This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product. Chef'sChoice®, EdgeCraft®, and Diamond Hone® and are registered trademarks of EdgeCraft Corporation, Avondale, PA.
© The Legacy Companies 2021
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Download Chef's Choice D202 2-Stage Electric Knife Sharpener Manual
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