Chef's Choice EdgeSelect Diamond Hone 120 Manual De Instrucciones página 8

Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary to obtain a razor
sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 8) and right slots, pulling the knife
through the slots at the same speed used in Stages 1 and 2.
More pulls in Stage 3 will refine the edge further, creating an edge particularly desirable for gourmet
preparations. Fewer pulls in Stage 3 may be preferable if you will be cutting fibrous foods as discussed
in more detail in the following sections.
OPTIMIZING THE KNIFE EDGE FOR EACH USE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stage 2 (or 1 & 2 as described above) and make extra pulls
through Stage 3. Three (3) or more pairs of pulls with each pull alternating in the left and right slots of
Stage 3 will refine the third facet and create remarkably smooth and sharp edges, (Figure 9) ideal for
the gourmet chef.
When resharpening the Gourmet edge, use Stage 3 each time (alternating left and right slots).
If, after a number of resharpenings, it is taking too long to resharpen, you can speed the pro-
cess by resharpening first in Stage 2, following the procedures detailed, and then resharpen in
Stage 3. By this means, you will retain very smooth edges and prolong the life of your knives. This
procedure, unlike conventional sharpening, will give you extraordinarily sharp knives every day while
removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIAL:
For butchering, field dressing or cutting fibrous materials, you may find it advantageous to sharpen in
Stage 1 - followed directly by Stage 3. This will leave sharpened micro flutes along the facets near each
side of the edge (Figure 10) that will assist in the cutting of such materials. The edge will be very sharp
and unserrated after only one or two alternating pairs of pulls in Stage 3.
To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge. Then move
directly to Stage 3 and make one or two pairs of pulls there.
To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or two re-
sharpenings. Then go back to Stage 1 for one (1) pull in each of the left and right slots and return directly
to Stage 3. Do not over sharpen in Stage 1.
Figure 8. Inserting blade only in left slot of Stage 3.
Alternate left and right slots.
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