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Idiomas disponibles
Idiomas disponibles
ENGLISH
FOR YEARS OF SUCCESSFUL SHARPENING, PLEASE SPEND A FEW
MINUTES READING THESE INSTRUCTIONS CAREFULLY.
This knife sharpener is unlike any other. Precision ground ultra-
hard carbide sharpeners on patented spring-action bars will
coarse sharpen, hone (fine sharpen) and polish any knife
blade in seconds. Simply adjust the angle of the knife in the
sharpener to achieve professional results.
CAUTION
Sharp knives may cause serious injury. Pay close attention
when working with knives. Keep hands away from moving
blade or serious injury could result. Follow instructions carefully
and use the sharpener only on a flat, stable surface, as shown
in the figures. Carefully clean the knife blade before and after
sharpening. Brød & Taylor is not responsible for improper use of
the sharpener.
FEATURES
• Fast and easy to use.
• Sharpen all types of knives: standard, serrated knives and
Japanese-style knives (one beveled edge), even knives with
high-quality Damascus blades.
• Will not damage your knife. Unlike most sharpeners, it is safe
for all types of metal blades.
• No electricity needed.
• Patented spring-action sharpeners accommodate multiple
blade angles.
• Proprietary ultra-hard carbide sharpeners: sharpen and
polish all types of metal knife blades.
NOT suitable for ceramic blades!
SHARPENING TERMS
• Coarse sharpening: ONLY for very dull or damaged blades.
Creates an optimum beveled edge and prepares the blade
for fine sharpening. Removes a small amount of metal from
the blade.
• Honing (Fine sharpening): Best for regular maintenance of
blade with a proper bevel. Removes burrs and aligns blade
to form a very sharp edge. Does NOT remove metal from the
blade.
• Polishing: Creates a razor sharp edge. Best for maintenance
of high-quality chef's knives and Damascus blades but does
NOT remove metal from the blade.ww
SHARPENING TIPS
• Do NOT oversharpen. Use only light downward pressure.
• Use other hand to hold sharpener steady (see Fig.
• Repeat honing until the knife pulls through the sharpener
smoothly.
HOW TO USE
STANDARD KNIVES (EDGE BEVELED ON BOTH SIDES)
Honing (Fine Sharpening): Hone standard knives as often as
necessary to maintain a sharp edge. To hone a standard knife
blade, start with the knife handle lower and the blade tip
higher. (see Fig.
). Pull the knife smoothly though the central
B
"V" (see Fig.
), using just enough downward pressure so
C
that the upper knobs move slightly apart. The spring-action
sharpeners will adjust to match the blade. Repeat several
)
A
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