Serrated Blades - Graef Chef'sChoice CC80 Manual De Instrucciones

edge which will be exceedingly sharp and effective. It should cut paper smoothly al-
lowing you to make straight or curved cuts easily. For optimum results in Stage 2 center
the blade within the slot width and keep the length of the blade aligned with the center
line of the slot as you move the blade back and forth in the slot without lifting. Apply
only a light downward pressure, about 3-4 pounds, on the blade as you sharpen in
Stage 2. For optimum results make smooth consistent strokes while maintaining the light
downward pressure to insure that the two disks rotate as you move the blade back and
forth. The finished edge will be very sharp and burr free.
RESHARPENING THE KNIFE EDGE
To resharpen follow the procedure for Stage 2 described above, making two to three
(2-3) complete back and forth stroke pairs while maintaining recommended down-
ward pressure. Listen to confirm the sharpening disks are turning. Then test the edge
for sharpness. If necessary resharpen again but first use Stage 1 followed by two to
three (2-3) back and forth pairs of strokes in Stage 2. Generally you should be able
to resharpen several times using only Stage 2 before having to resharpen in Stage 1.

SERRATED BLADES

Serrated blades can be sharpened in Stage 2 (see Figure 5). Center the blade in the
slot of Stage 2 and make five (5) back and forth pairs of strokes. Examine the edge
and if necessary make another 5 full stroke pairs. Test the blade for sharpness. If the
blade to be sharpened is very dull, first make two fast but full pairs of pulls — alternating
right and left slots in Stage 1 and then make five (5) paired strokes (back and forth) in
Stage 2. Because of its nature, a serrated knife will not ever appear as sharp or cut as
smoothly as a straight edged blade. Caution: Do not make many strokes in Stage 1, or
you will remove too much metal from the teeth of the serrated edge.
Figure 4. Knife in Stage 2. Use back
and forth sharpening strokes with mod-
est downward pressure.
Figure 5. Serrated knife in Stage 2.
DE
EN
FR
NL
IT
ES
PL
UKR
13