Graef ChefsChoise CX125 Manual De Instrucciones página 22

STEP 1
START HONING TRADITIONAL JAPANESE KNIVES IN STAGE
In this example which assumes your traditional blade is right handed, you must
hone only in the left slot of Stage 2. The number of pulls that you need to make
depends on the factory angle of Bevel A and how dull your blade may be.
Make five (5) to ten (10) pulls in only the left slot of Stage 2 and then check for
a burr along the back side of the blade edge. (The burr created in Stage 2 will
be small but easily felt as shown in Figure 4. Make certain the burr is present
along the entire length of the edge. If there is no burr or only a partial burr,
continue to make additional pulls all in the left slot about five (5) at a time and
check for a burr after each group of five (5) pulls. In general 20-30 total pulls
in the left slot will be adequate to raise a burr; it is unlikely to take more than 50
left slot pulls to create the burr. When a burr is confirmed, proceed to Step 2.
STEP 2
STROPPING/POLISHING THE FINAL EDGE
ON TRADITIONAL JAPANESE BLADE IN STAGE 3 (RIGHT
• a.Make five regular pulls 3-4 seconds each only in the left slot of Stage 3
and then proceed to remove any burr as follows:
• b.Make one regular pull in right slot of Stage 3 along the back side of the
edge.
• c.Make several fast pulls (one second each) in the left slot of Stage 3.
• d.Make one fast pull in the right slot of Stage 3.
Check the blade carefully for sharpness using a thin sheet of paper. The blade
should be razor sharp. If not razor sharp repeat 3c and 3d above and retest
the blade for sharpness.
NOTE: If your traditional blade is excessively worn or if the edge is chipped
and irregular you can use the left slot of Stage 1 to recondition the edge. Use
the left slot only (for right handed blades). Make as many pulls as necessary to
reestablish a smooth uniform edge line. Use a black felt pen to mark facet and
follow progress of sharpening along the edge until edge line is restored. Then
proceed in Stage 2 and 3.
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2 (RIGHT HANDED BLADES)
HANDED BLADE)