Chef'sChoice 316 Anleitung Seite 10

1. Always clean all food, fat and foreign materials from knife before sharpening or resharpen-
ing. If soiled, carefully wash the blade before sharpening. (See suggestion #6).
2. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
3. Always pull the blades at the recommended speed and at a constant rate over length of
blade. Never interrupt or stop the motion of the blade when in contact with abrasive disks.
4. Carefully follow the detailed procedures for each type blade for best results and to extend
the useful life of your knives. The sharpening sequence is especially important with the
single sided traditional blades.
Q-tip
Figure 10. Cleaning the polishing disks.
3. EUROPEAN/AMERICAN BLADES
While most of the Euro/American knives (shown on the left)
have a thicker cross-section designed for heavier work, the
range of blade thickness in these familiar blades is great
and certain of these knives, such as the conventional paring,
fillet and utility blades, have a relatively thin cross-section
well suited to their intended application. Euro/American
blades are universally double beveled (sharpened on both
sides of the blade.)
Figure 9. Cross-section of a typical factory traditional
Asian knife edge, magnified 50x (right-handed).
SUGGESTIONS
Retaining
Pins
Knife
Holding
Spring
Figure 11. Removing cover under base to clean out
metal dust.
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