Cleaning And Maintenance - Waring PROFESSIONAL WKS800 Quick Start Manual

8
Additional pulls in the Strop/Polish station will hone the
edge even further.
Procedure for Sharpening Serrated Blades
All types of serrated blades can be sharpened with the
Waring™ Commercial Professional Knife Sharpener.
USE ONLY STEP 3 (STROP/POLISH) WHEN SHARPENING
A SERRATED BLADE. This will sharpen the teeth of the
serrations and form small blades along the edge of these
teeth. Approximately 3 to 6 pulls alternating on each side of
the Strop/Polish station will be sufficient. If the knife is very
dull more pulls may be necessary. If the knife's edge has
been severely damaged, you can make one pull at a faster
pace (2-3 seconds for an 8" blade) in each of the right and
left slots of step 2 (Fine grind). Once you have done this,
make a series of pulls in step 3 (Strop/Polish). Excessive
use of step 2 will remove too much metal from the blade
and can ruin a serrated knife.
RESHARPENING STRAIGHT EDGE BLADES
You can quickly resharpen straight edge knives with a few
alternating pulls in step 3. If step 3 fails to sharpen your
knife adequately, one or two pairs of alternating pulls in
step 2 could suffice followed by one or two alternating
pulls in step 3. You may start with step 1 if the knife has
been dulled excessively.
CLEANING AND MAINTENANCE
No lubrication is needed or 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 damp cloth. Do not use
detergents or abrasives.