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Trizor XV
Chef's Choice Trizor XV Knife Sharpener Manuals
Manuals and User Guides for Chef's Choice Trizor XV Knife Sharpener. We have
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Chef's Choice Trizor XV Knife Sharpener manuals available for free PDF download: Instructions For Use Manual, User Manual
Chef's Choice Trizor XV 15 Knife Sharpener Manual
Brand:
Chef's Choice
| Category:
Accessories
| Size: 0 MB
Table of Contents
IMPORTANT SAFEGUARDS
YOU MADE A GOOD CHOICE
UNDERSTANDING THE TRIZOR XV EDGE
GETTING ACQUAINTED WITH THE TRIZOR XV SHARPENER – MODEL 15
HOW TO CREATE THE TRIZOR XV EDGE ON EURO/AMERICAN AND CONTEMPORARY ASIAN BLADES
START IN SHARPENING STAGE 1
DETECTING THE BURR
HONING IN STAGE 2
STROPPING/POLISHING THE EDGE IN STAGE 3
RE-SHARPENING EURO/AMERICAN AND CONTEMPORARY ASIAN BLADES
SHARPENING THE TRADITIONAL (SINGLE BEVEL) JAPANESE BLADE
START HONING TRADITIONAL JAPANESE KNIVES IN STAGE 2
STROPPING/POLISHING THE FINAL EDGE ON TRADITIONAL JAPANESE BLADE IN STAGE 3
RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED)
SHARPENING LEFT HANDED TRADITIONAL BLADES
DESCRIPTION OF EURO/AMERICAN AND ASIAN BLADES
EUROPEAN/AMERICAN BLADES
CONTEMPORARY ASIAN KNIVES
TRADITIONAL JAPANESE KNIVES
THE EDGESELECT FEATURE
OPTIMIZING THE KNIFE EDGE FOR EACH USE
GOURMET FOOD PREPARATION: (EUROPEAN, AMERICAN, AND CONTEMPORARY ASIAN KNIVES)
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIALS
FOR GAME AND FISH
PROCEDURE FOR SHARPENING SERRATED BLADES
DRESSING OF STROPPING/POLISHING DISKS – STAGE 3
SUGGESTIONS
NORMAL MAINTENANCE
SERVICE
Documents / Resources
References
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Chef's Choice Trizor XV Instructions For Use Manual (17 pages)
EdgeSelect — 15° Edge Angle
Brand:
Chef's Choice
| Category:
Accessories
| Size: 0 MB
Table of Contents
Important Safeguards
2
Understanding the Trizor XV Edge
3
Product Description
4
How to Create the Trizor XV Edge on Euro/American and Contemporary Asian Blades
5
Euro/American and Contemporary Asian Blades
6
Start in Sharpening Stage 1
6
Detecting the Burr
6
Honing in Stage 2
6
Stropping/Polishing the Edge in Stage 3
7
Re-Sharpening Euro/American and Contemporary Asian Blades
7
Sharpening the Traditional (Single Bevel) Japanese Blade
7
Start Honing Traditional Japanese Knives in Stage 2 (Right Handed Blades)
8
Stropping/Polisihing the Final Edge on Traditional Japanese Blade in Stage 3 (Right Handed Blade)
9
Resharpening the Traditional Japanese Blade (Right Handed)
9
Sharpening Left Handed Traditional Blades
9
Description of Euro/Amereican and Asian Blades
10
European/Amereican Blades
10
Contemporary Asian Knives
10
Traditional Japanese Knives
10
The Edgeselect Feature
11
Procedures for Sharpening Serrated Blades
12
Dressing of Stropping/Polishing Disks - Stage 3
13
Useful Suggestions
14
Normal Maintenance
16
Service
16
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