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1. Always clean all food, fat, and foreign materials from knife before sharpening or resharpen-
ing. If soiled, wash the blade before sharpening.
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 the abrasive disks.
4. Always alternate individual pulls in right and left slots (of any stage used). Specialized
Japanese blades are an exception and are sharpened primarily on one side of the blade.
5. The edge of the knife blade, while sharpening, should be held in a level position relative to
the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the
handle up slightly as you approach the tip so that each section along the curved length of the
edge as it is being sharpened is maintained "level" to the table.
6. There is no need or advantage to using a "sharpening steel" on knives sharpened on
the Chef'sChoice
sharpener Model 450 if you are using knives at a remote location away from electrical
power. It is recommended that you keep the Model 320 readily accessible and resharpen
often, as described in the Sections above.
7. Used correctly, you will find you can sharpen the entire blade to within 1/8" of the bolster
or handle. This is a major advantage of the Chef'sChoice
sharpening methods – especially important when sharpening chef's knives where you need
to sharpen the entire blade length in order to maintain the curvature of the edge line. If your
chef's knives have a heavy bolster near the handle extending to the edge, a commercial
grinder can modify or remove the lower portion of the bolster so that it will not interfere with
the sharpening action allowing you to sharpen the entire blade length.
8. To increase your proficiency with the Chef'sChoice
a burr along the edge (as described above). While you can sharpen well without using
this technique, it is the best and fastest way to determine when you have sharpened
sufficiently in Stage 1. This will help you avoid oversharpening and ensure incredibly sharp
edges every time. Cutting a tomato or a piece of paper is a convenient method of checking
for blade sharpness.
SUGGESTIONS
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Model 320. Consider resharpening with the manual Chef'sChoice
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Model 320 compared to other
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Model 320, learn how to detect
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