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Verfügbare Sprachen
Verfügbare Sprachen
sErratED blaDEs
Serrated blades can be sharpened in Stage 3 (see Figure 7). Center the blade in the slot of
Stage 3 and make five (5) back and forth pairs of strokes. Examine the edge and if necessary
make another 5 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
2 and then make five (5) paired strokes (back and forth) in Stage 3. 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 2, or you will remove too much metal from the
teeth of the serrated edge.
asian blaDEs
The Hybrid
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 Hybrid
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 3 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 sharpen-
ers listed in the previous paragraph will correctly sharpen these single sided knives.
cEramic KnivEs
The Hybrid
is not recommended for ceramic knives.
®
scissors
Do not attempt to use the Hybrid
to sharpen scissors. EdgeCraft does manufacture
®
special sharpeners designed just for scissors.
Figure 7. Serrated knife in Stage 3.
7
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