Chef's Choice 15XV Manual De Instrucciones página 5

from the surface of the ultrafine abrasive Stage 3 polishing/stropping disks. We strongly
urge that you always thoroughly clean your knives before sharpening them. Unless you
are a heavy user of the sharpener, you will be able to sharpen for months or even a year or
more before you need to dress the stropping/polishing disks. Only if you sense a distinct
decrease in polishing efficiency in Stage 3 is there any need to use this convenient feature
described on page 10.
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
abrasive disks on each stroke. (See Suggestion 5, 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 before you turn on the power. Slip the knife
blade smoothly into the left slot between the left angle guide of Stage 1 and the plastic
knife holding spring. Do not twist the knife. Move the blade down in the slot until you feel
it contact the diamond disk. Pull it towards you lifting the handle slightly as you approach
the tip. This practice pull will give you a feel for the spring tension. Remove the knife and
read the following instructions specific to the type of knife you will be sharpening.
HOW TO CREATE THE TRIZOR EDGE ON
EURO/AMERICAN AND
CONTEMPORARY ASIAN BLADES
START IN SHARPENING STAGE 1
Turn ON the power and pull the length of blade thru the left slot (Figure 4) and then
thru the right slot of Stage 1, using the left and right slots on alternate pulls. (Take about
3-4 seconds for each pull of a 5" long blade). The first time you sharpen an European or
American knife it may take up to 20 pair of pulls to fully re-angle the edge of a thin blade.
Thicker blades will require more pulls. Check for a burr as described below and continue
to make more pulls if necessary to create a small burr along the entire length of the blade.
If you are sharpening a contemporary Asian blade (which probably has been sharpened
previously at 15 degrees) you will find that only a few (1-2) pairs of alternating pulls
(alternating left and right slots) will be needed to develop a burr. Do not over sharpen.
When you have developed a burr along the full blade length proceed to Stage 2.
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