Graef Chef'sChoice CC120 Manual De Instrucciones página 14

Figure 6. Develop a distinct burr along
knife edge before stropping in Stage
3.
Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary
to obtain a razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure
8) and right slots, pulling the knife through the slots at the same speed used in Stages 1
and 2. More pulls in Stage 3 will refine the edge further, creating an edge particularly
desirable for gourmet preparations. Fewer pulls in Stage 3 may be preferable if you
will be cutting fibrous foods as discussed in more detail in the following sections.
PROCEDURE FOR SHARPENING SERRATED BLADES:
Serrated blades are similar to saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Graef CC120. However, use
only Stage 3 (Figure 9), which will sharpen the teeth of the serrations and develop
micro blades along the edge of these teeth. Generally five (5) to ten (10) pairs of
alternating pulls in Stage 3 will be adequate. If the knife is very dull, more pulls will be
needed. If the knife edge has been severely damaged through use, make one fast pull
(2-3 seconds for an 8" blade) in each of the right and left slots of Stage 2, then make
a series of pulls in Stage 3, alternating right and left slots. Excessive use of Stage 2 will
remove more metal along the edge than is necessary in order to sharpen the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be
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Figure 7. Burr can be detected by slid-
ing fingers across and away from the
edge.
Figure 8. Inserting blade only in left slot of
Stage 3. Alternate left and right slots.