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Verfügbare Sprachen
Verfügbare Sprachen
sErratED blaDEs
Serrated blades can be sharpened in Stage 2 (see Figure 5). Center the blade in the
slot of Stage 2 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 — alter-
nating right and left slots in Stage 1 and then make five (5) 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.
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 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.
Figure 5. Serrated knife in Stage 2.
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