Chef's Choice 130 Manual Del Usuario página 5

The Sharpening Station (Figure 1) is equipped with flexible guide springs that are
positioned over each stage to provide a spring action that holds the face of your knife
securely against precision angled guide planes in the right and left slots of each stage.
Unless you have special blades designed to be sharpened primarily on one side of the
edge (such as Japanese Kataba blades), you will want to sharpen equally and alternately
in the right and left slots of each stage that you use. This will insure that the facets on
each side of the edge are of equal size and that the edge will cut straight at all times.
When sharpening in any stage the knife should, on sequential strokes, be pulled
alternately through the left slot and the right slot of that stage. Always operate the
sharpener from the front side (the power switch facing you). Hold the blade horizontal
and level, slide it down between the plastic spring and the guide plane and pull it toward
you at a uniform rate as it contacts the sharpening, steeling or stropping members. You
will be able to feel and hear the contact as it is made. Always keep the blade moving
uniformly through each stage; do not stop your pull in mid stroke. A consistent pull speed
of about 6 seconds per stroke for an eight (8) inch blade is recommended. The time can
be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.
Use just enough pressure when sharpening or steeling to insure uniform and consistent
contact of the blade with the abrasive disks or miniature steel on each stroke. Additional
pressure is unnecessary and will not speed the sharpening process. Avoid cutting into
the plastic enclosure. However, accidental cutting into the enclosure will not functionally
impact operations of the sharpener or damage the edge.
Figure 1 below identifies each of the three stages as described further in the
following sections.
READ THIS BEFORE YOU START TO SHARPEN
The Chef'sChoice® Professional Sharpening Station® is designed to sharpen either
Fine-edge or Serrated edge blades and to steel Fine-edge blades.
Note: Sharpen Serrated Blades Only in Stage 3. See Section titled Procedure for
Sharpening Serrated Blades for more details.
PROCEDURE FOR CREATING THE ULTIMATE EDGE ON
STRAIGHT EDGE BLADES
SHARPENING FOR THE FIRST TIME
Before you turn on the power, remove the cover positioned over Stage 1 and slip a knife
blade smoothly into the slot between the left angle guide of Stage 1 and the flexible
Stage 1 Stage 2
Sharpening Steeling
Power
Switch
Figure 1. Model 130 Professional Sharpening Station
INSTRUCTIONS
Stage 3
Stropping &
Polishing
Flexible
Guide
Spring
English — 5
Tip
®
. Figure 2. Typical kitchen knife.
Handle
Bolster
Heel
Edge