Chef's Choice Diamond Hone 700 Manual De Instrucciones página 10

poLISHIng/fInISHIng tHe fInaL edge on
tradItIonaL JapaneSe BLade In Stage 3 (rIgHt Handed BLadeS)
a. Make two to three (2-3) slow pulls, 3-4 seconds each, only in the left slot of Stage 3
Polish/Finish and then proceed to remove the burr in step below.
b. Make one (1) regular pull in right slot of Stage 3 along the back side of the edge.
(about 3-4 seconds.)
c. Make 1-2 pair of fast pulls (1-2 seconds each) alternating in left and right slots of Stage 3.
Test blade for sharpness using a thin sheet of paper or a tomato. It should be razor sharp
but if not repeat steps a, b and c above.
reSHarpenIng tHe tradItIonaL JapaneSe BLade (rIgHt Handed)
In general you will be able to re-sharpen quickly by following the sequence of Steps a, b, c
above. Repeat this if necessary to obtain a razor sharp edge. When re-sharpening only in Stage
3 fails to develop a sharp edge or if the edge has been substantially dulled you will need to
re-sharpen the edge in Stage 1. Use only the left slot of Stage 1. Generally you will find that
about five (5) pulls in the left slot of Stage 1 will be sufficient. In any event develop a burr before
moving again to Stage 3. Finish the edge in Stage 3 following Steps a, b and c, above.
SHarpenIng Left Handed tradItIonaL JapaneSe BLadeS
The procedure you must use with left handed blades is similar to that procedure for right handed
blades as detailed above – Except in all cases the slots you must use are reversed. Where the
sharpening procedure for right handed blades calls for use of just the left slot, you must use only
the right slot when sharpening a left-handed blade. Likewise use the left slot where ever the right
handed instructions call for using the right slot.
ConVertIng tradItIonaL euro/amerICan 20°
The Model 700 sharpens steel knives to typical 15 degree angles. If you would like to convert a
traditional 20° European edge knife to 15° angles, the Model 700 can facilitate that by following
the Steel knife sharpening instructions. To make this conversion, follow the Instructions for
Sharpening A Steel Knife, pages 7 to 8. Initial sharpening in Stage 1 Steel will take longer than
you might expect but subsequent re-sharpening time will be normal (Figures 12 and 13).
Figure 12. Traditional European/American blades are
generally thicker.
edge to ContemporarY 15°
Figure 13. Double faceted contemporary European/
American and Asian blades are usually thinner.
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