Chef'sChoice Hybrid AngleSelect 290 Manual De Instrucciones página 4

conventional American and European knives (20° edge). Stage 3 contains ultrafine abrasive
disks designed for both Asian and Euro/American blades to create a microscopic bevel along
the edge and to polish it to a super sharp and effective edge.
Asian style and other 15° edge knives are sharpened first with fine diamond abrasives in
Stage 1 and then polished with micro diamond abrasives in Stage 3.
American and European knives (20° edge) are sharpened first with fine diamond
abrasives in Stage 2, followed by polishing with diamond micro abrasives in Stage 3. Knives
of the 20º design are not sharpened in Stage 1 unless you wish to convert this 20º edge facet
to the narrower Asian angle of 15º (see Page 9).
Special procedures for sharpening serrated blades are included beginning on page 10.
The Model 290 is not recommended for sharpening traditional-single sided Asian style
knives such as sashimi knives.
Because of their thickness and heavy duty blade design we do not recommend the
Model 290 for the much older thick European cleavers. These can be readily sharpened in
Chef'sChoice Models 120, 2000 and 2100. However, the Model 290 is ideal for sharpening
Asian cleavers.
Never operate the sharpener from the back side. Use just enough downward pressure
when sharpening to ensure uniform and consistent contact of the blade edge with the abra-
sive disks on each stroke. (See Suggestions, page 11.) Additional pressure is unnecessary
and will not speed the sharpening process. Avoid excessive cutting into the plastic enclosure.
Accidental cutting into the enclosure however will not functionally impact operations of the
sharpener or damage the edge.
Try a practice pull through the sharpener with the power "OFF". Slip the knife blade
smoothly into the left slot of Stage 1 or Stage 2 allowing the left face of the blade to rest
Tip
Figure 2. A typical kitchen knife.
a. Typical Asian Edge, 15°
Handle
Bolster
Heel
Edge
factory edge
on the left face of the slot. Move the blade
down in the slot until you feel it contact the
diamond disk while maintaining contact
with the left angle guide. Pull it towards you
lifting the handle slightly as you approach
the tip. This practice pull will give you a
feel for the proper use of the sharpener.
Remove the knife and read the following
instructions specific to the type of knife you
will be sharpening.
b. Typical Euro/American Edge, 20°
4
Figure 3. Typical
edge, illustrating
the primary
facet.