Edgeware 50141 Manual Del Propietário página 4

• Due to some handle designs, you may not be able to sharpen the entire length of
the blade using the ceramic sharpening wheels. In these limited cases, Edgeware
recommends using the 2 manual sharpening slots to sharpen these small areas of
your blade.
Asian and European/American Style double-beveled
(sharpened on both sides) straight edge knives
40°
European / American style
knives average between 17°
20°
to 20° on each side.
Asian Straight Edge Style Knives
Sharpening or Light Honing of Double–Beveled Asian Style Knives
Step 1. Turn the power on and insert blade into the electric sharpening slot.
Step 2. Lower the blade to make contact with interlocking wheels. When
your blade contacts the wheels and self aligns itself pull through slot from
heel to tip (Never back and forth) using moderate downward pressure. Use
a smooth consistent stroke to pull the knife blade through the slot at a speed
of 1 second per 2 inches. If the blade curves up to the tip, lift the handle
near the end to sharpen all the way out to the tip. Repeat a minimum
of 10 times. NOTE: Knives made of extremely hard steel may require
additional pulls through the slot when sharpening the edge.
Step 3. Check the sharpness of your blade by cutting a piece of paper or
a fruit or vegetable. If additional sharpening is needed repeat process until
sharp but make sure to clean your knife before continuing. If not turn off
power to the machine.
Sharpening Extremely Dull or Damaged
Double–Beveled Asian Style Knives
Step 1. Turn the power on and insert blade into the electric sharpening slot.
Step 2. Lower the blade to make contact with interlocking wheels. When
your blade contacts the wheels and self aligns itself pull through slot from
heel to tip (Never back and forth) using moderate downward pressure. Use
a smooth consistent stroke to pull the knife blade through the slot at a speed
of 1 second per 2 inches. If the blade curves up to the tip, lift the handle
All manuals and user guides at all-guides.com
40°
35°
32° 20°
Double beveled Asian Style
17.5°
16°
Knives average between 12°
to 16° on each side.
Step 1
Step 2
Step 1
near the end to sharpen all the way out to the tip. Repeat 15-30 times. If
the knife is extremely dull or damaged, it my require up to 50 or more
pulls to re-sharpen the edge. NOTE: Knives made of extremely hard
steel may require additional pulls through the slot when sharpening
the edge.
Step 3. Check the sharpness of your blade by cutting a piece of paper or a fruit or vegetable. If
additional sharpening is needed repeat process until sharp but make sure to clean your knife
before continuing. If not turn off power to the machine.
European / American Straight Edge Style Knives
Initial Edge Setting and Re-sharpening Extremely dull or damaged Double-
Beveled European / American knives
Step 1. Insert knife into the manual slot marked CARBIDE and pull through
from heel to tip. Moderate downward pressure is all that is required when
pulling the knife through the slot and lift the knife handle at end to sharpen
tip. Use a smooth, consistent stroke when pulling the knife through the slot.
Repeat a minimum of 10 times. After 10 pulls the knife should begin to pull
thru the slot smoothly. If not, additional pulls are required.
NOTE: Knives made of extremely hard steel may require additional
pulls through the slot when setting the initial edge.
Step 2. Once the initial edge is set using the Carbide slot, turn on the power
to the interlocking ceramic wheels. Insert knife blade into the slot and lower
the heel of the blade to make contact with the interlocking wheels. When
your blade contacts the wheels and self-aligns itself between the two
wheels, pull through slot from heel to tip at a speed of 1 second for every
2 inches of the blade.
Step 3. Moderate downward pressure is all that is required and lift the
handle at the end to sharpen all the way out to the tip of the blade. Use a
smooth, consistent stroke when pulling the blade through the slot. Repeat a minimum of 10
times. NOTE: Knives made of extremely hard steel may require additional pulls through
the slot when sharpening the edge.
Step 4. Check the sharpness of your blade by cutting a piece of paper or a fruit or vegetable. If
additional sharpening is needed repeat process until sharp but make sure to clean your knife
before continuing. In most instances you will only need to repeat Steps 2-4. In rare cases
though, if your knife is severely damaged and extremely dull, you may need to repeat Steps
1-4 again. If knife is sharp be sure to turn off power to the machine.
Step 2
Step 1
Step 2
Step 3