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Stage 2 will refine the second facet and create remarkably smooth and sharp edges, (Figure 7)
ideal for the gourmet chef.
When resharpening the Gourmet edge, use Stage 2, (alternating left and right slots). If after
a number of resharpenings, it is taking too long to resharpen, you can speed the process by
resharpening first in Stage 1 following the procedures detailed, and then resharpen in Stage 2.
This procedure, unlike conventional sharpening, will give you extraordinarily sharp knives every
day while removing very little metal and prolonging the life of your knives.
FOR GAME, FISh AND FIBROUS MATERIAlS
For cutting more fibrous materials you may find it advantageous to sharpen in Stage 1 –
followed directly by only one alternating pair of pulls in Stage 2. This will leave sharpened
microflutes along the facets nearer to each side of the edge (Figure 8) that will assist in the
cutting of such materials.
To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire edge.
Then move to Stage 2 and make just one pair of pulls.
To resharpen this type of edge, sharpen in Stage 1 until you develop a burr and then make one
pair of pulls in Stage 2.
PROCEDURE FOR ShARPENING SERRATED BlADES
Serrated blades are similar to small saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef'sChoice
only Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop microblades
along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in Stage 2
will be adequate. If the serrated knife is very dull more pulls will be needed. If the knife edge has
been severely damaged through use, make just one fast pull (2-3 seconds for an 8" blade) in
each of the right and left slots in Stage 1, then make a series of pulls in Stage 2, alternating right
and left slots. Excessive use of Stage 1 will remove more metal along the edge than is necessary
in order to sharpen the teeth.
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations.
Figure 8. Retention of larger microflutes adjacent to
edge helps when cutting fiberous foods.
8
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Model 320. However, use
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