Chef'sChoice 130 Instrucciones página 5

The Sharpening Station (Figure 1) is equipped with elastomeric 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 4 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 pres-
sure 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
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 elastomeric spring.
STAgE 1 STAgE 2
Sharpening Steeling
Power
Switch
Figure 1. Model 130 Professional Sharpening Station
InStruCtIonS
Professional Sharpening Station
STAgE 3
Stropping & Polishing
Elastomeric
®
is designed to sharpen either Fine-edge or
guide
Spring
Tip
®
. Figure 2. Typical kitchen knife.
5
Handle
Bolster
Heel
Edge