Procedure For Sharpening Serrated Blades - Chef's Choice 15XV Manual De Instrucciones

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 Chef'sChoice® Model 15. However,
use only Stage 3 (Figure 10) which will sharpen the teeth of the serrations and develop
microblades 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 thru 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 then is necessary in order to sharpen the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be as
"sharp" as the edge on a straight edge knife. However, their tooth-like structure can be
helpful—for example to break the skin on hard crusty foods and penetrate other materials
such as cardboard.
DRESSING OF STROPPING/POLISHING DISKS – STAGE 3
The Chef'sChoice® Model 15 is equipped with a built-in system to manually clean/dress the
stropping/polishing disks in Stage 3. In the event these disks become glazed with grease,
food or sharpening debris, they can be cleaned and reshaped by actuating the manual
lever on the rear of the sharpener. This lever is located within a recess as shown in Figure
11 on the lower left corner as you face the rear of the Sharpener. To actuate the cleaning/
dressing tool, make sure the power is "ON" and simply press the small lever in the recess
to the right, hold about 3-4 seconds and then press to the left and repeat for 3-4 seconds.
When the lever is moved in one direction, the dressing tool cleans and reshapes the active
surface of one stropping/polishing disk. By moving the lever in the opposite direction you
clean the other disk.
Use this clean/dress mechanism only if the Stage 3 white disks are seriously darkened and
when Stage 3 no longer appears to be stropping/polishing well. Using this tool removes
material from the surface of the Stage 3 disks and hence, if used excessively, it will
unnecessarily remove too much of the abrasive surface – wearing the disks out
prematurely. If that should occur, factory replacement of the disks will become necessary.
If you clean your knives regularly before sharpening you may need to clean or dress the
Stage 3 disks less than once a year.
Figure 10. Use only Stage 3 for sharpening
serrated knives.
PROCEDURE FOR
Figure 11. Use dressing tools sparingly (see
following page for instructions).
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