Chef's Choice Diamond Hone 700 Manual De Instrucciones página 7

alternating pairs of pulls and then testing for sharpness. If the knife is still not sufficiently sharp,
try another 2-3 more pairs of alternating pulls. The knife should be paper-cutting sharp.
Ceramic knives are inherently more brittle at their edge than conventional metal knives. This
final Stage 3 with its unique diamond abrasive composition is critical to obtain razor sharp
ceramic knives.
reSHarpenIng CeramIC KnIVeS
In order to freshen up the edge of your ceramic knives, it is not necessary to sharpen in stage
2. Simply use Stage 3 Polish/Finish with 4-5 pairs of slow alternating passes (take about 2
seconds per inch of blade) and then test for sharpness. If the knife is still not sufficiently sharp,
try another 2-3 pairs of alternating pulls. The knife should be paper-cutting sharp.
The "resharpening" process should not be used if the ceramic knife edge is chipped or very dull.
In that case, see page 6 for a complete sharpening.
SHarpenIng a SteeL KnIfe
Steel knives with double edge facets, will have each of the facets sharpened at 15° to create
a super sharp edge with a total included angle of 30° (see Figure 3). Use only Stages 1 and 3.
Note: If you plan to sharpen a metal knife after a ceramic knife was sharpened in the Model 700,
please read the section "Cleaning the Sharpener" on page 13 and follow the cleaning instruction
prior to sharpening the metal knife.
SHarpenIng tHe edge of a SteeL KnIfe In Stage 1 steel
Turn ON the power and pull the blade thru the left slot (Figure 7) of Stage 1 Steel, then thru the
adjacent right slot. Repeat pairs of pulls in Stage 1 using the left and right slots on alternate pulls.
Take about 4-5 seconds for each pull for a 5" long blade. Take longer for longer blades and slightly
less if shorter. The first time you sharpen a dull knife in Stage 1 it may take up to 10 pair of pulls
(alternating left and right slots) to fully re-angle the edge of a blade. Thicker blades will
require more pulls. After 3 pairs of pulls check for a burr as described below (Figure 9) and as
necessary continue to make more pairs of pulls until you create a small burr along the entire
length of the blade.
Do not over sharpen. When you have developed a burr along the full blade length proceed to the
Stage 3 Polish/Finish.
Figure 7. Stage 1 sharpening of steel knife.
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